Our Best Kept Coffee Tips

Posted by admin in Coffee School

Let us share with you a few of our favourite coffee tips, from what makes a great filter coffee to where your coffee comes from.

Filter vs Espresso

Filter brew methods (Chemex, Aeropress, Steampunk, etc) produce clean, sweet, delicate brews that showcase the complexity of a coffee. They also produce a softer acidity. So for filter methods we roast considerably lighter (2/3 – 3/4 of the way through first crack). We find this roast degree produces the sweet, sparkling, complex result we want for our very finest microlots.

Espresso brewing exaggerates the acidity of a bean and if the coffee is roasted too light it can produce a very sour espresso shot. So for espresso, we roast darker than for filter (to just around the start of second crack). Espresso is a very particular kind of drink in which body, mouth-feel, sweetness and acidity, softness and finish all interact to create the experience of the drink. Of course we want our espresso to have good presence in milk, but we also want it to be sophisticated and delicious as a black coffee, so we aim for the tiny bullseye where all those elements are perfectly balanced. Click here to to read about what coffee means to Chris.

The Process From Crop (the farm) to Cup

Coffee cherries are harvested when ripe and taken immediately to the mill. At the mill, the two coffee beans in each cherry are removed. This step is called processing, and can be either natural/dry, washed/wet, or pulped natural/honey. After the beans are removed from the cherry, they are dried and stored, still in a thin layer of coffee skin called parchment. When it’s time to ship the beans, the parchment is removed and the beans are packed into 60kg hessian sacks. The sacks are packed into a container and shipped to the roaster or distributor. When the beans arrive at their destination, the roaster roasts them (an average espresso roast is between 12 and 15 minutes) and delivers them to the café or home coffee lover. To read more about the three processing methods click here.
Blog by Chris Bonney, Head Roaster.