Everyone can become an coffee expert! Here are the steps;
- Find great beans from the best regions (Yemen, Ethiopia, Kenya, etc) for coffee
- Find a roaster who can roast to release flavors from each bean
- Discover a brewing method that you enjoy
Our beans are sourced from suppliers who share our values. Fair pay, organic, high quality, and freshness. Our beans aren't sitting on a warehouse floor. They are ordered and shipped out immediately.
We roast to bring out flavor not a specific color. Every bean is different and we treat them as such. Different soils, altitudes, and bean hardness. In doing so roasting is more art than science but it's this persistence that creates the best cups.
However you brew is up to you but below are some of the methods for you to try with your specialty coffees.
Purchase coffee as soon as possible after it’s roasted. Fresh-roasted coffee is essential to a quality cup, so buy your coffee in small amounts (ideally every one to two weeks).
If you buy whole bean coffee, always grind your beans as close to the brew time as possible for maximum freshness
The size of the grind is hugely important to the taste of your coffee. If your coffee tastes bitter, it may be over-extracted, or ground too fine. On the other hand, if your coffee tastes flat, it may be under-extracted, meaning your grind is too coarse. See infographic from national coffee blog below
- Brewing time
Every brew method is different. The most important variable I've found is the water quality. If you are using tap water please get a filter. The flavor will be night and day.
A general guideline is called the "Golden Ratio" - one to two tablespoons of ground coffee for every six ounces of water. This can be adjusted to suit individual taste preferences.
Enjoy. You are now pretty much a coffee expert. Welcome to the dark (medium roast) side!