BREWING TIPS

Hey guys! Brewing your coffee is the final step in the long meticulous process of coffee production. Your beans have been treated well throughout their journey, so don’t stop now! Brewing, also known as extraction, is an opportunity to bring out the best, or the worst, in your specialty beans.

Grind size and water temperature are going to be your most influential factors. A general rule of thumb is the hotter the water or the finer the grind: the more bitter your cup will become (over-extraction). The cooler the water temperature and the coarser the grind: the more sour your cup will become (under-extraction). Keep in mind, you are making this cup for YOURSELF! Your pallet is the only one that really matters at this point. If you find your coffee is too bitter, simply coarsen up your grind or lower your water temperature, or both. If your cup is a bit sour, grind your beans a little finer or raise your water temperature, or both. Experiment until you find the combo that is just right for you. I find that 195 degrees F and a medium grind is a great place to start.

OK, now let’s add another variable! The lighter the roast, the less porous the bean is. Therefore there is less surface area for extraction. On the other hand, the darker the roast, the more porous the bean is. Therefore there is more surface area for extraction. My take away from this tidbit is: Grind a lighter bean finer and a darker bean coarser to achieve proper extraction!

Also, your extraction method will play a role in the final cup. French press, pour over, and conventional machines will all produce a different experience. Each individual coffee Origin will have its own character and will respond to extractions differently. Feel free to play around with different methods of extraction, grind sizes, and water temps; You are the creator of your cup of coffee!