FAQ

Coffee preparation methods are endless and preference is completely dependent on personal taste. We have listed a few of the most popular below. There are a few things that all of them have in common. 1. Good quality water. Avoid softened or distilled water. The minerals in the water are required for a good coffee extraction process. 2. Water temperature needs to be 205 degree F (96 degree C) 3. Use a good quality conical burr grinder. They produce a homogeneous grind and don't heat/oxidize the coffee in the process.

Use 8.25g of coffee per 150ml of water. Coffee needs to be finely ground. The water should be slightly off boiling temperature ( 205 F). Most commercial coffee machine don't get the water hot enough and produce a sour tasting coffee. It is best to use a kettle with a temperature gauge and a narrow spout. We advise against paper filters. A reusable metal filter is usually producing better results. Fresh coffee will bloom on the first pour. Let it settle and slowly add water in circular motion till finished. Brewing time should be around 3-4 minutes.

Uses a fine grind just like pour over. There are no worries about water temperature here. The water to coffee ratio is again the same as drip. The intensity is above pour over and below French press.

This method requires a course grind with about the same water to coffee ratio as drip. Grinds should be coarse. Water should be at 205F. Brewing time is 4 minutes. This method is producing a very intense taste in the cup, due to the absence of any filter and the long brewing time. This my personal favorite since it lets me experience all a coffee has to offer.

No list of brewing methods would be complete without mentioning espresso. Some consider it the holy grail of coffee preparation. It is also the hardest method to get exactly right. We are not going into all the nuances effecting the preparation of this delicate beverage. Whole books are filled with that information. We only going to mention a few high points. The grind needs to be superfine and very homogeneous. Differences in particle size of the grind lead to over or under extraction and impact the taste negatively. Around 18g of coffee are required for a double shot. The brewing time needs to be between 25 and 30 seconds. Water temperature needs to be at 205F and so does the group head of the espresso machine.

Cup score is a measure of the quality of the coffee. Speciality coffee scores range between 80 and 100. Scores above 85 are considered premium coffees. We always aim for coffees that score 85 or higher. The coffee is being rated in 10 different categories on a scale from 0-10 and the final score is derived by summing up the scores.

We always shipping our coffees the same day they are roasted. Depending on your shipping time you might receive them before they reach their maximum potential. Most coffees peak 2-5 days after they have been roasted. The flavor profile starts diminishing 10 days after the roast date.

Just like any other fruit, the coffee bean is a seasonal product. There are different harvest seasons for every region. The chart below shows these seasons.

Of course the answer to that question depends on your personal preference. Keep in mind that most high quality coffees have very delicate notes and they can only be enjoyed on a lighter to medium roast level. Some coffees with high natural acidity profit from a little darker roast. Having said that we will never burn our beans til they look black and shiny like many of the shelf coffee products. Our darkest roast will barely reach second crack and produce a dark brown bean with minimal oily residue on the outside.

If you want us to grind your coffee, please tell us in the checkout notes. Also mention what brewing method you will be using so we know how coarse or fine to grind. Please be aware that you forgo some of the freshness by pre-grinding your coffee.