“Stand at the brink of despair, and when you cannot bear it anymore,

draw back a little, and have a cup of tea”(coffee for those on this side of the pond)

Sophrony of Essex …Brew that a bit.

On the lighter side:  A cup of coffee can be wrecked a 100 different ways. I know, I’ve done it. Here are my tips to getting it right.

  1. Select a small batch artisan roaster to purchase your coffee from.
  2. Buy only what you will consume in 2-3 weeks, and buy whole bean.
  3. Keep your jelly filled donuts in the Fridge and your coffee in its own air tight container out of the fridge.
  4. Each coffee whether a single origin or blend has its own nuances and those unique qualities will only come to life with proper brewing methods. Some coffee demand a french press while others are developed perfectly with a pour over and of course the espresso is total experience of pure bliss but not all coffees will survive under its pressure. Look for the symbols ( pictures) next to each coffee directing you to the best method of brewing. (link to brewing methods)
  5. Weigh your coffee. Sounds a little geeky I know, but what you get by weighing is a consistent cup each time. Did you know that darker roast are generally larger and weigh less and lighter roast and smaller and heavier. So take out that little weight watchers scale and put it to some good use. (Link to weighing)
  6. Grind your coffee when you are ready to brew it. When grinding your coffee the proper granular size is everything. In a pour over  the grind size effects the extration time thus effecting the taste.  I like the number 4 minutes for extraction time on French press and pour over coffees. Espresso is a different brewing / grinding beast all together. Link to Grinding
  7. Water (picture of a blue droplet). Nothing like the smell of chlorine in the morning eh. Fix: Move out to the wilderness and drill a well. If moving is out of the question then simply try to filter your water. Water Temperature is crucial in brewing coffee. Boiling water poured over grounds will scorch the coffee so use these temperatures:  199-201 degrees for a french press and 205 degrees for a pour over.
  8. Notice that when coffee begins to cool down in the cup even more flavor notes come alive.