Gourmet Coffee Beans
Everyone has their favourite way to brew coffee, and there isn’t any one that’s better; they’re just different and give different results.
You’d have to try them all to find your firm favourite, and these days, there are a lot of ways to brew great coffee.
As we like to say, the best coffee in the world is the one you like the most, so using freshly roasted coffee is going to be the best place to start.
Standard Practices for all Coffee Brewing Methods
The following tips are for all equipment and coffee types:
- Buy Fresh Coffee, in smaller amounts and more frequently.
- Store Coffee Well, away from light, well sealed, and at room temperature.
- Use Freshly Ground Coffee, grinding when you plan to brew.
- Use the correct sized grind for your brewing method.
- Use the right amount of coffee.
Buy and use Fresh Coffee
This doesn't mean coffee that was only roasted a few hours earlier - it simply means coffee that has reached its peak. Some blends can take a while to mature because the different beans and roasts need to come together for that perfect cup, and this can take up to 5 weeks. Super fresh coffee doesn't have anywhere near the complexity of flavour as a coffee that has matured, and light roasted coffees take longer to age than dark roasted coffees.
When it comes to coffee blends, flavour and freshness, under ideal storage conditions, what we have discovered is this:
- Coffee that’s been wet-processed tends to balance out quicker - perhaps a week to three weeks.
- Dry processed coffees can take a lot longer and a blend of both is somewhere in between or longer.
- A very dark roasted coffee can almost be unpleasant the day after roasting, but absolutely sublime a week later. Our ‘the artist’ blend has a very dark roast as a major blend component, so it will be at its peak sooner.
- Some blends don't change much in their flavour profile from the day after roasting to a week or two later - they just taste better and richer. We see this in our ‘the traveller’ blend.
- Other blends can change dramatically as the coffee matures. Our ‘the zookeeper’ and our ‘the treehouse’ exhibit this ageing style.
- We attribute these differences to roasting style (light, medium, dark), temperature, length of roast, and raw processing methods (wet-process, dry-process).
Confused? Let us take care of the roasting and blending to ensure the flavours are balanced so all you have to do is enjoy that perfect cup of coffee at home.
Store Coffeer Well, Coffee doesn't like:
- The cold - use room temperature coffee.
- The overly hot - don't use boiling water and always start with freshly drawn water.
- The wet - ensure only the area where the water goes is wet.
- The old - ensure the equipment is clean and without old grinds or oil.
Use Freshly Ground Coffee
Once coffee beans are ground they can age rapidly unless well sealed.
If you don't have a grinder there are a lot of different ones on the market, but we recommend a burr grinder. It’s made up of two abrasive surfaces called burrs, one is usually held stationary in the body of the grinder while the other is rotated either mechanically or by hand. The distance between the burrs can be changed, thus changing the size of the grind. They grind the coffee beans to a nice uniform size.
A flat blade grinder will hack at the coffee giving uneven grinds which leads to poor brewing quality.
When buying your coffee from a coffee roaster, like Bliss Coffee Roasters, we can grind it for you in a good quality grinder, eliminating the need for you to purchase your own grinder.
Use the Right Sized Grind
Using the wrong sized grind can result in coffee that’s bitter and burnt (if the coffee is ground too fine), or thin and watery (if ground too coarse).
A finer grind does not make a stronger coffee.
Using an espresso grind in a plunger can result in a muddy and bitter coffee as well as making it difficult to depress.
Using a plunger grind in an espresso machine will result in a thin and watery coffee which can often be bitter.
Use the Right Amount of Coffee
Often the wrong amount of coffee is used to try and make the coffee stronger or weaker.
Coffee is what it is - if you find your coffee is not the right strength then change either the coffee or the brew method.
Coffee equipment is designed around a certain volume of coffee for the extraction method. Volumes required are usually indicated on the equipment or in the manual that came with the equipment. Some have a volume measure supplied.
Dramatically changing the amount of coffee used will only lead to a poor brew.
Choose your method and.....enjoy !!