Brewing our coffee

Brewing coffee is all about personal taste.  If you have never had a fresh roasted cup of coffee, you are in for a treat.  You can search the web, and find a thousand different ways to brew coffee.  Cold brew, Ice brew, perc, drip, pour over, immersion, and so on.  If you want to learn technique, then I encourage you to research a specific version.  

The Specialty Coffee Association of America is the guiding force for all things coffee.  Their recommendations are here.  We use 1 cup of ground coffee per 12 cup pot in a commercial coffee maker.  We do that because we are trying to appeal to a very broad audience.  Plenty of people have told me our coffee is too weak, and too strong.  If you have a 10 cup auto drip maker, we suggest you use 1/2 cup of coffee grounds.  For a pour over in a 20 ounce cup, at home I use 3 heaping tablespoons.  

Classic Cold Brew  To use our Classic Cold Brew pouches, put them in a wide mouth quart mason jar, fill the jar with water, and give it a shake.  Place it on your counter overnight, or about 8-10 hours.  Open it up, remove the pouch, and top the jar off with water.  It will stay fresh for about 14 days by keeping it in the refrigerator.  

To make a cold brew drink, fill your cup about half way full with ice.  Next, fill the cup about 3/4 full with the cold brew.  Finally, top the cup off with your favorite flavor, and enjoy.

Whatever method you use to brew, stay the middle of the road, then experiment up or down to find the taste you like.

When you choose a grinder, look for a burr or conical grinder.  Blade grinders work, but don't produce an even grind.  Burr grinders usually do.  It doesn't have to be expensive.  Besides the commercial grinders I have at home, the small grinder in my kitchen is a Mr. Coffee burr grinder, found at local box stores for about $30.  






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