Preparing excellent coffee
Anyone who drinks coffee can testify to that harsh, biting, sour, upset stomach feeling that bad coffee brings. While we don’t claim to know exactly why bad coffee tastes so bad, Covabrelli can help you discover a method of preparing coffee that will help you experience the best cup of coffee possible each day. To begin, find a good source of fresh roasted coffee. If our “current offerings” don’t match your needs, look around for a coffee company that can provide you with coffee within a few days of being roasted. Avoid buying coffee that’s old—especially the kind you see in those bulk bins. No matter how good your brewing techniques are or the equipment you have, you’ll taste the results of old coffee every time. Our motto is, “Your nose knows!” Put your nose by the one way valve on the bag of coffee you’re thinking about buying. Squeeze and smell. If the aroma isn’t good, then the coffee within the bag won’t be good either. Here’s a trade secret. Subtract six months from the “best before” date stamp that most large roasters put on their bags to figure out when your beans were roasted. Secondly, invest in a decent grinder. A burr grinder will grind your coffee consistently, giving your brewer the best chance of extracting the wonderful flavor within your bean. Grind your coffee right before brewing. This will limit the flavor loss that occurs after your coffee is ground. In terms of size of grind, try fine for espresso, medium for drip and large for french press. Experiment with size and proportions–we recommend starting with 1.5 tbs. per 8 oz of water–and use a pattern that works for you. Third, use a source of good water and a machine that can get your water up to 200º. The problem with most coffee brewers is that the water is only heated to about 165º. This causes your coffee to be under extracted and then your coffee pot typically sits on a burner making it over cooked. There are two relatively inexpensive ways around this problem: you can purchase a french press or a cold water infuser (a.k.a Toddy). Either of these can produce of cup of coffee that may cause you to give up that cream and sugar you’ve depended on for all these years to make your coffee drinkable. So to summarize:
- Find a source of roasted coffee that’s fresh–within several days of being roasted. Remember, “Your nose knows!”
- Invest in a decent burr grinder and grind your beans just before brewing: Coarse for french press, medium for drip & fine for espresso.
- Try 1.5 tbs. coffee per 8 oz. of water and adjust accordingly. For a 12 cup home coffee maker, this would be approximately 2/3 cup of coffee for a full pot. For a commercial Bunn 12 cup coffee maker, we recommend using 1 cup of coffee per pot. For a half a pot, use 60% of the coffee you normally use in a full pot.
- Use a brewer or brewing method that produces water at 200º and don’t let it over cook on a heating element.
- If you use a french press, a 60 second infusion will produce a sweeter cup. (Don’t forget to stir your grind for 30 seconds before pressing.)
- Then enjoy the fruit of a little extra money and effort one cup at a time!