Coffee Blog and News
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Mar 26, 2013
Why Use A Burr Grinder
Read more →Burr grinders are preferred over blade grinders for a couple of reasons. The most important reason is that a burr grinder crushes the beans between two burrs (gear-looking disks). When you adjust the grind size, you're moving the two burrs closer together or further apart. In doing so, nothing larger than the space between the two disks gets through, which results in a relatively consistent grind size. With a blade grinder, the blades whirl around and smack the beans and shatter them. To control the grind size, you simply grind longer to get a finer grind. But different coffee...
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Mar 17, 2013
Why Lighter Roasts Are Sweeter
Read more →I focus on light roasts because the light roast brings out the specific flavors and aromas of the individual coffee varietal, whereas darker roasts tend to make all coffees taste similar; charred, smokey, and 'roasty.' There's also a very specific chemilcal reaction that occurs about 1/3rd of the way into the roasting process and that reaction is called the Maillard reaction (pronounced "Mayard"). During the Maillard reaction, sugars, amino acids, and water are converted into other compounds and are therefore not available later in the roast. Because I want a sweeter coffee at the end of the roast, I...
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Mar 13, 2013
What Is Natural Processing
Read more →Natural or dry coffee processing is one of the oldest methods of processing coffees. Once the cherries are picked from the tress, they're cleaned then spread out in the sun to dry on cement or raised tables. They're left in the sun for weeks and are periodically raked and turned to ensure an even drying process and to prevent mildew growth. Because the coffee is laid out in the sun for weeks, natural processing is only used in regions that have very little rainfall, little access to water, and long periods of sunshine. Most coffees from Indonesia, Brazil, Yemen, and...
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Jan 26, 2013
Brewing By Weight
Read more →When I brew coffee I always brew by weight instead of by volume. This is a more accurate and consistent way to measure your water-to-coffee ratio, which I like to keep between 16 - 20:1 (usually 17:1 for my taste). Weigh your coffee before you grind it for better accuracy and weigh it again after you've added it to the pot to make sure you're not leaving any grounds behind in the grinder. With the Chemex, you should start by pouring about 100g of water first and let the coffee "bloom." This is where the coffee lets off a...
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Jan 25, 2013
Coffee Brewing Tips
Read more →If you follow these simple rules for making coffee, you'll get a consistent, delicious cup of coffee every time.