Conventional Brewing Methods
Have you ever noticed that a ten cup coffee maker only fills about four mugs of coffee? This is because most home coffee makers have 'cup' markings based on the European cup measurement, which is only 4 ounces. The mug you'll use to drink the coffee is more like twelve ounces. Confused? It happens to the best of us. We want our customers to make great coffee at home and make it with ease so we have come up with some basic steps for making coffee in a French Press or Automatic Drip coffee maker.
Make sure your grind corresponds to your machine. There are different grinds for a flat bottom filter or a cone shaped filter.
Measure out 2 tablespoons of ground coffee for each cup of water you are adding to your machine (remember a "cup" is actually only 6 oz of water)
Brew the coffee according to the manufacture's instructions.
Place empty french press on a dry, flat, non-slip surface. Hold handle firmly, then pull the plunger unit straight up and out of the glass.
For every 6 ounces of water, put 2 level tablespoons (or 1 scoop) of coarse ground coffee into the pot. Use only coarse ground coffee. Fine grind will clog the filter and create a huge mess!
Pour hot (nearly boiling) water into the pot, leaving about an inch of space at the top.
Place the plunger unit on top of the pot but do not press down. Let the coffee brew for 3 minutes.
Hold the pot handle firmly with the spout turned away from you and lower the plunger straight down into the pot.
Pour yourself a cup of great coffee.
"Coffee is best stored in the refrigerator or freezer"
No Way! Coffee should never be stored anywhere damp or too cold. Coffee beans are very porous and will absorb flavors from the air, so if stored in your refrigerator your coffee could taste like last night's chicken surprise. An air-tight container in a cool, dry cupboard is the best way to store your coffee
"Espresso beans are a completely different bean than those used in my favorite blend"
This is absolutely a myth. 'Espresso' refers to the brewing method. Espresso does not dictate the type of bean, blend of beans or quality of bean. Espresso is brewed in high heat and most importantly under pressure. Most espresso's are brewed under 9 bars of pressure, which translates to roughly 131 pounds per square inch! And is brewed around 197° degrees. This is typically a coffee that a master roaster will spend the most time perfecting.
"Darker roasts are stronger"
In fact lighter roasts are 'stronger' because they have more caffeine. Lighter roasted coffee are inside of the roaster for less time, which means not as much caffeine gets extracted out of the bean. While darker roasts will have a much stronger flavor, due to the taste of the roast coming through, if you want more of that coffee buzz you want to drink a lighter roast.
"All coffee is created equal"
We could talk on this topic until we turn blue in the face, because of course not all coffee is created equal. The largest and most well known defining mark of good coffee is when a coffee is 100% Arabica. But in all honesty there are some very, very bad Arabica beans out there. The next most important defining mark is "Water Quenching" vs "Dry Roasting". To explain it simply, when you roast 100 pounds of coffee, will will end up will 70 pounds when it is done roasting. Because you lose 30% in weight, what a lot of companies will do is spray a mist onto the beans to "cool the beans", but what they are really doing is adding that 30% in water weight back into the bean as to not lose any money. Dry roasting is the only way to roast high quality gourmet coffee.