Coffee Brewing Tips


mug of coffee in hand overlooking coffee orchard

1. THE COFFEE: Fresh = Best.

Using freshly roasted coffee increases the likelihood of tasting chocolate, butter, almonds or other complexities in the brew. See our blog on roasted-on date. Roasting coffee pulls flavorful coffee oils (coffeol) toward the surface and caramelizes sugars. Unfortunately, those same coffee oils are highly volatile and prone to oxidation and rancidity, which over time, degrade flavor and aroma.

 2. THE GRIND: Fresh + Consistent = Best

Think of your coffee like an apple. Slicing an apple two weeks before eating it changes the flavor, texture and liveliness due to oxidation and enzymatic degradation. Similarly, coffee loses aromatics and richness when it is pre-ground.

However, if your grinder is no better than a blender, let the roaster do it for you. Why? In our experience, we found coffee that was pre-ground using a high quality burr grinder produced a better cup than a freshly ground coffee using a blade grinder. Strange but true: quality of grind surpasses freshness of grind in many cases.

Watery, bland coffee? Try a finer grind. If your coffee seems over-extracted, acidic or astringent, try a coarser grind.

 3. THE WATER: Filtered + Neutral = Best

Besides beginning with great beans, all great coffee houses have one thing in common: they start with clean, filtered, balanced water. Hard, alkaline, or excessively mineralized water can both damage brewing equipment and produce a bland, muddled coffee. We recommend filtered water with a neutral pH.

 4. THE FILTER: Clean & rinse.

Clean and dry equipment is standard protocol for best results. Simply rinse a new filter before you use it to remove papery flavors which may taint your coffee. If using a mesh steel filter, wash with soap and water and rinse thoroughly before each use.

 5. STORAGE: Cool, dark & airtight

The adversaries of roasted coffee are: moisture, heat, light and time. If you see oil on your coffee it is highly prone to rancidity and the staling effects of time and oxygen. Be sure to keep in an air-tight container.

If you the unopened coffee is for a gift or to be opened later,  place in an airtight container (i.e. the still-sealed bag your coffee arrived in) and place in the freezer. Remove as much air from the container as possible. This prevents moisture from condensing and damaging the coffee.

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