FAQ's

Here are a few frequently asked questions regarding coffee & tea and their preparation, as well as the use of espresso machines and other devices for making coffee and tea.

Q. The coffee is coming out very weak from my home espresso machine? What's the problem?

The problem could be one of three things:
1) The grind of the coffee is too coarse. Fix this by adjusting the grinder to make the coffee finer. Or:
2) You aren't dosing the portafilter with enough coffee. Or:
3) You aren't tamping the coffee in the portafilter down hard enough...Some combination of these three should fix your problem.

Q. I just bought some Green Tea from Toby's Estate and it tastes very bitter. Is there something wrong with it?  

The chances are that the water is too hot, and/or you are using too much tea. Here's a suggestion: after the water has come to a boil, wait two minutes before pouring. You can even wait three minutes if you like a light cup. Try this in combination with using less tea, especially if you are using Gunpowder Green, with expands greatly once wet.

Q. How long should I keep ground coffee, and where should I store it?  

Ground coffee should be kept for no longer than a week, whole bean can ideally be kept for no longer than 3 weeks. Coffee should be stored away from heat, light, moisture and oxygen. It can be stored in the bag or in an airtight container, in the pantry or cupboard. Coffee should never be stored in the refrigerator.

Q. What is the difference between a dark roast and a medium roast?

The purpose of a medium roast is to create a balance between the characteristics of the bean and to maximise the sugar caramelization within the bean. When a coffee is roasted to a dark degree, the origin characteristics are greatly reduced, and the sugars begin to burn, producing a coffee lacking in complexity, sweetness and body.

Q. How do I correctly brew a plunger of coffee? 

Heat plunger with hot water. Add a dessert spoon or 7-10 grams of ground coffee per cup. Fill with fresh spring or filtered water just off the boil. Allow coffee grinds to float to top, allow crust to form. Let brew for 4-5 minutes then break crust with spoon. Once coffee has sunk to the bottom gently plunge.

To submit a question, please send an e-mail to chris@tobysestate.com.au. Please be patient, as we field many inquiries.