The best coffee in the world is the one you like the most...
Ever wonder why some people can make a fantastic cup of coffee and others just fail. It's not hard to make a coffee that you wake up dreaming about. It's really easy to make a coffee almost undrinkable. Here you'll find our methods of making coffee in different equipment. These tips are purely from our experience.
The best coffee in the world is the one you like the most - it doesn't matter if no-one else likes it. We know not everyone has the same taste & thankgoodness for that it would be a boring world otherwise.
The following tips are for all equipment and coffee types
This doesn't mean coffee that was only roasted few hours earlier - it simply means coffee that has reached it's peak. Some Blends can take a while to mature, the different beans and roasts need to come together for that perfect cup. Sometimes this can take up to 5 weeks. Super fresh coffee doesn't have anywhere near the complexity of flavour as a coffee that has matured. Light roasted coffees take longer to age than dark roasted coffees
When it comes to coffee blends, flavour and freshness what we have discovered is this:
Coffee that has been wet-processed tends to balance out quicker, a week to three weeks. Dry processed coffees can take a lot longer and a blend of both is somewhere in-between or longer. Please note this is under ideal storage conditions. A very dark roasted coffee can almost be unpleasant the day after roasting but absolutely sublime a week later, our Midnight Bliss has a very dark roast as one of the blend components. Some blends don't change much in their flavour profile from the day after roasting to a week or two later - they just taste better and richer. We see this in our Wild Bliss Blend. Other blends can change dramatically as the coffee matures, our Simply Bliss and our Morning Bliss exhibit this ageing style. We attribute the differences to roasting style (light, medium, dark), temperature and length of roast and raw processing methods (wet-process, dry-process). Confused yet? We take care of the roasting and blending to ensure the flavours are balanced so you can enjoy that perfect cup at home.
Grinders can slowly build up a layer of oil on both the hopper and the grinding mechanism, particularly if you use a dark roasted coffee. After each batch we recommend you wipe down the hopper and every so often take apart the grinder and clean the grinding mechanism. Not only do you get a build up of oil but finely ground coffee as well, we recommend using a soft dry cloth and a soft toothbrush if needed. There are grinder cleaners on the market, and these can work quite well especially if you can't pull apart your grinder.
Once coffee is ground it can age rapidly unless well sealed. If you don't have a grinder, there are a lot of different ones on the market, we recommend a burr grinder - a flat blade grinder will hack at the coffee giving uneven grinds leading to poor quality brewing. If you buy your coffee from a coffee roaster and they grind it for you in a good quality grinder, there may not be a need for you to purchase a grinder.
Coffee doesn't like
Quite often the wrong amount of coffee is used to try and make the coffee stronger or weaker. Coffee is what it is - if you find your coffee is not the right strength then change either the coffee or the brew method. Coffee equipment is designed around a certain volume of coffee for the extraction method. Dramatically changing the amount of coffee used will only lead to a poor brew. Volumes required are usually indicated either on the equipment or in the manual that came with the equipment, some have a volume measure supplied.
Using the incorrect grind can result in either a coffee that is bitter and burnt, when the coffee is ground too fine. Or in a thin and watery coffee when the grind is too coarse. A finer grind does not make a stronger coffee.
From first to last: Plunger, Metal Filter, Paper Filter, Mokka Pot, Espresso, Otto, Turkish
Click on the links for more information on the perfect brew - this section will be updated with further links shortly