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BREWING FOR QUALITY

BREWING BASICS

Image by Nathan Dumlao

FUNDAMENTALS OF BREWING COFFEE

The Golden Rules

Use fresh roasted coffee

Volatile aromatics responsible for flavour and coffee sensory enjoyment are trapped within the cell structure of whole beans, releasing at a slow rate daily. Trapped in the bag, the gases keep coffee fresh. However, once exposed to oxygen and light, these gases are loss and the cell structure of the bean are jeopardized, leading to deterioration of coffee, and loss of freshness.

Grind fresh and for application

Choose the correct grind texture for the apprpriate brew method, tweaked for volume to balance flow of water, to brew within appropriate steep/ brew time.

  • Fine Grind – for espresso brewing (23-27 seconds average brew time)

  • Medium Grind – for paper filter brew methods (3-6 minutes average brew time)

  • Coarse Grind – For immersion i.e., French Press (3-4 minutes), Cold Brew (16-20 hours)


Coffees brewed too fast taste watery/ weak/ sour.

Coffees brewed too long taste water/ bold/ bitter.


Water (temperature and freshness)

Use fresh, filtered water is to (i) eliminated/ reduce impurities in water that can negatively influence coffee flavour and mouthfeel, and (ii) reduce ware & tare on brewing equipment.

Water must always be heated between 92-96 degrees Celsius for peak extraction.


Too hot will burn coffee, making it bitter and burnt in flavor.

Too cold will not extract full sweetness and be thinner and more acidic.


Proportion (coffee to water ratio)

Use 10g of coffee to every 150-180ml of water: 1:15 up to 1:18


The closer the ratio, the stronger the brew.

The bigger the ratio, the weaker the brew.


For espresso, the average ratio is 1:3.3. But this varies based on coffees and the results the barista is trying to achieve.

Coffee table in front of of a window

FRENCH PRESS

Produces a fuller, round cup that highlights the coffee’s deeper and natural flavours. Bold and balanced.

Coffee Grind: Paper filter (#8)

Water: Filtered, heated to 92 – 96 degrees Celsius (just off the boil)

Brew Ratio: 1g coffee:15ml – 18ml water

Brew Time (estimate): 3-4 minutes



Brew steps:

  1. Weigh coffee & grind. Place into the French Press.

  2. Measure and add water to kettle (brew scale recommended). If pour over kettle has size lines fill to the appropriate size line.

  3. Brew – pour all the measured water over the coffee. Placed filter/ lid over to preserve temperature – do not push down on coffee.

  4. Allow to steep for 3-4 minutes.

  5. Slowly push down on filter lever until it reaches the bottom.

  6. Decant and serve.

Image by Katarzyna Grabowska

CHEMEX

Produces a delicious, clean cup of coffee that highlights the coffee’s deepest notes. Complex yet smooth.

Coffee Grind: Paper filter (#5)

Water: Filtered, heated to 92 – 96 degrees Celsius (just off the boil)

Brew Ratio: 1g coffee:15ml – 18ml water

Brew Time (estimate): 4 - 6 minutes


Brew steps:

  1. Weigh coffee & grind

  2. Open the paper filter between the 3rd and 4th folds and place into the glass carafe with the thicker side (most folds) towards the pour spout.

  3. Discard water from cup and add coffee into the rinsed paper of the dripper.

  4. Measure and add water to kettle (brew scale recommended). If pour over kettle has size lines fill to the appropriate size line.

  5. Bloom coffee - using a small amount of water saturate the grounds completely. Wait 30 seconds

  6. Brew – Using a small circular motion, slowly and evenly pour the remainder of the water over the grounds. Allow the coffee to brew and finish dripping completely.

  7. Decant and serve.

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FILTER COFFEE MACHINE (BATCH BREWING)

An every day, consistent cup made through batch brewing. Hot, hearty, full round and smooth.

  1. Plan volume needs (coffee and water)

  2. Fill water to size indicator (select brew volume/ cup size if digital)

  3. Place filter paper into brew basket

  4. Grind coffee and add to vessel

  5. Activate brew cycle

  6. Dispense when complete and enjoy