THE LAST STAGE: COFFEE BREWING
On the contrary to other handcrafted products, coffee needs the input of the last stage person, the brewer, it’s not a bottle you just open and consume, the barista or the home consumer has a responsibility in the process of achieving the perfect cup!
Randall Coffee Roasters have a commitment to source the finest beans, roast them to their best and serve them in optimal conditions to you…but these are the basic things you need to know to be able to master the last stage of the process by brewing a great tasting cup of coffee:
SOME BASIC RULES FOR BREWING COFFEE:
- Always use fresh good quality coffee.
- Preferably grind the coffee just before brewing, if not, use freshly ground coffee and in a sealed container.
- Select the correct grind coarseness depending on the brew method that you will use.
- Use fresh quality water. As coffee is really just an infusion, the pureness of the water is very important. A water with many dissolved minerals in it can change the taste of the end product and the same thing happens with very low mineralized waters. 75 mg/L to 200 mg/L range of total dissolved solids is acceptable for coffee although 150 mg/L is the ideal.
- Use 7-10 grams per cup of coffee (depending on method and desired strength).
- Don’t let boiling water touch the grounds.
- Pre-heat all the instruments that will be in contact with the coffee, so that it stays hot for longer and there isn’t sudden heat changes. We can do this by reusing the hot water that we use for rinsing the filters when we use a paper filter method.
- Drink the coffee hot and freshly brewed.
- Use porcelain mugs as they are the best to efficiently maintain the heat at a correct temperature and don’t provide any flavours to the coffee.
- Don’t reheat coffee once it’s gotten cold…it´s plain bad, as it loses all it’s goodness and turns bitter
Detailed brew guides are specifically explained in the following links. They are simple guides that we have rolled up after trying different ways, combinations of techniques and little personal tricks. Finally we think we have found the best tasting results in these methods…trying always to be as humble as possible, as we are just eternal coffee apprentices.