The Coffee Wisdom
“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.
On the lighter side: A cup of coffee can be wrecked a 100 different ways. I’ve done most of them. Here some tips to getting it right.
- Purchase coffee from a Small Batch Artisan Roaster.
- Buy only what you will Consume in 2-3 weeks, and buy whole bean.
- Keep your jelly filled donuts in the Fridge and your Coffee Out Of The Fridge.
- Each coffee, whether it’s a single origin or blend, has its own nuances. The coffees uniqueness will come to life using the best brewing methods. Some coffees demand a French Press, while others taste best as a Pour-Over , Mr. Coffee? is O.K. but of course the Espresso is the measure of bliss. Look for the symbols next to each coffee directing you to the best method of brewing.
- Instead of weighing yourself in the morning, Weigh Your Whole Bean Coffee. Dosing your coffee by weight eliminates inconsistencies in the cup. Did you know that darker roasted beans are generally larger and weigh less than lightly-roasted beans? Therefore, the coffee scoop method is unreliable. Dig out that little Weight Watchers scale and put it to good use.
- Grind Your Coffee Properly. Grind only when you’re ready to brew. For grinding size check out this video (link will go here). Grind size effects the extraction time of the brew thus affecting the taste. 4 Minutes Extraction time on either French press or pour-over makes a great cup.
- Good Water An Absolute. Nothing like the smell of chlorine in the morning eh? The Fix: Move out to the wilderness and drill a well. Out of the question? Filtering your water is the next best fix. Water Temperature is crucial when brewing. Boiling Water No Good. Use these temperatures: 199-201 degrees for a French press and 205 degrees for a pour-over.