Nearing the end of 2013, we thought it’d be useful to share a round-up of our top #TuesdayTips, to help ensure you brew the perfect cup every time. Questions? Feel free to reach out to us on any of our social networks, leave a comment on this post, or visit our Brew it Right guides for more information.
- Place your beans in an airtight glass or metal container (not plastic!), and make sure the container is away from heat and light. Don’t refrigerate or freeze your beans as this will negatively impact their flavour and character.
- Use a coarser grind for brew methods that don’t use a paper filter (i.e a French Press) & slightly finer grind for those that do (i.e a Chemex, Pour Over or automatic drip machine).
- A coarser grind = longer brew time. For example, when using a French Press, the grind will need to be coarse the brew time longer than other brew methods.
- Try a Hario Skerton Hand Grinder. It’s compact, perfect for home and travel, and it also provides a consistent grind.
- Chemex: pre-soak grounds with 2oz of hot water for 30 seconds b4 pouring water over them.
- French Press: the ideal brewing temp for your water is 92 – 96ºC (195 – 205ºF).
- The fuller body of medium to dark roasted coffees comes to life in a French Press. Try our Blue Heron, Sumatra, or French Roast.
- Pour Over: be sure to use 26g of coffee and grind it medium-fine, similar to the consistency of table salt.
- When doing a Pour Over, pre-soak grounds with 1oz. of hot water for 30 seconds, b4 pouring water over grounds.
- Bitter-tasting coffee is generally a result of over-extraction & sour coffee a result of under-extraction.
- Clean tools= a clean cup of
coffee. A clean carafe, filter basket and other accessories is essential to proper flavour extraction.
- How to perfect your brew technique: practice & be consistent. Once you have the basics, you can then work on experimenting.
Photo credit: Jai Gabbard.