how we brew
Coffee professionals know there are an endless number of brewing variables that can drastically
alter how a coffee tastes in the cup. Everything from the kind of water used (brewed coffee is
mostly water, after all) to the size of the grind should be taken into account to extract the best
possible cup of coffee from those beans. And really, considering the
enormous amount of energy and work
that went into planting, tending, harvesting and shipping the coffee to us, the least we can do
is not screw up the brewing.
So, how can you get the most out of your beans? There are a few simple guidelines that will help
start you on your way to coffee snobbery, if you aren't already there.
Buy only the amount of coffee you'll use in about a week or so. Roasted coffee loses its flavor
dramatically after sitting around for even a couple weeks.
Store your coffee in an airtight container and keep it in a cool, dark place. Don't leave it in
the bag! We've decided against going with foil-lined plastic bags in favor of fully compostable glassine lined bags due to our environmental concerns, but that means that you should have
a permanent coffee storage container to transfer the beans into when you take them home. We've found
that a 1 quart mason jar (think spaghetti sauce) holds about 1 lb. of coffee (though this varies with
the size of the beans).
Find a brew method you love, but be willing to experiment with the rest. Believe it or not, some
coffees lend themselves to some brewing methods and not to others. Without getting too esoteric,
let's just say that you might want to tinker around a bit to see how you prefer your coffee. Maybe
you're a moka pot fan and you don't even know it. Let the drip machine take a few mornings off and
give that old french press a whirl.
Whatever brewing process you choose, make sure you use the right amount of coffee. This can seem
confusing when brewers claiming to make 8 cups of coffee clearly only make 4 medium-sized mugs. For
french press and drip, this usually means that you should use one scoop of coffee per 4-5 oz. of
water brewed.
How much coffee you use will also depend on the size of your grind. For this, you need a decent
grinder. Sure, that blade grinder will do the job, but chances are your blades are dull and your
grind will be wildly uneven. A conical burr grinder will do a much better job of grinding evenly,
and there are even some
less expensive consumer models on the market.
The size of grind you choose varies on the brewing method, with french press being coarser than drip
brewing, and drip being coarser than espresso. If you grind it too fine you'll get more bitterness
in your cup as the coffee is overextracted; too coarse, and your coffee will be thin and insipid.
How's your water? The chemical makeup of water will obviously impact the taste of your coffee,
so consider using filtered water to avoid chlorine and other off flavors from ruining your cuppa.
Portland tends to have soft water with a low mineral content, but the chlorine taste is still
noticeable.
Water temperature is also important. Among those of us who routinely use thermometers in our
coffee brewing there's a consensus that water should be below boiling point when poured over coffee.
Somewhere around 200 degrees is ideal, though the exact temperature varies from coffee to coffee,
and on your chosen brewing method. Do a little experimenting if you've got nothing else going on
Sunday morning, you'll be surprised how much the coffee's flavor changes with the temperature.
Finally, don't reheat your coffee all day long. Drink it fresh! The fine particles suspended
in the coffee, especially in french press and other coffees with more dissolved solids in the cup,
will continue to brew, extracting the bitter part of the coffee's flavor.
Aeropress is a great one-cup brewer
that's fast and easy to clean. Highly recommended.
Enjoy! Thanks for supporting your local coffee roasters.
