How do I select the right roast?

Roast choice is purely a matter of personal preference.  As a rule of thumb, lighter roast coffees tend to contain higher caffeine levels than darker roast coffees.  In addition, lighter roast coffees permit the flavor personality of the individual beans to be more apparent than darker roast coffees.  Dark roast coffees tend to provide what seems to be a more “bold” overall flavor, regardless of the type of bean.  The flavor of dark roast coffee is often correlated with bitterness; however, as long as the beans are not burned, the flavor of dark roast coffee can be very pleasant.  The best way to determine what roast you like best is to experiment until you find the perfect combination of beans and roast for your personal taste.

How much coffee should I grind at one time, and how fine should I grind it?

You should only grind enough coffee as you will be brewing immediately.  Once coffee beans are ground, they begin losing flavor much more rapidly than in the bean form.  We recommend keeping your unused beans in an air tight, non-porous container in the freezer to avoid the roasted beans natural enemies…..light, air and humidity. 

The coarseness of the grind depends on the type of coffee maker you use and how long it takes your coffeemaker to brew it. Generally, the longer the brewing time, the coarser the grind should be.  For example, a French press requires a coarse grind, while an automatic drip requires a finer grind, but an espresso maker will require an almost powder-like grind.

Does it matter what kind of coffee maker I use?

As with almost everything coffee, the best type of coffee maker should be determined according to your personal preference and circumstances. For example, if you typically make 6 or more cups of coffee in the morning and your household mornings are a bit hectic, then an automatic drip coffee maker is likely your best option because you can put everything in and let it brew on its own while you tend to other things.  If you enjoy all the steps in making your coffee, then perhaps a French Press might be the best option for you.  If you consistently make only one cup of coffee, you may want to consider a one-cup filter cone system.  Examine your lifestyle and what may work best for you and based on what you find determine which coffee maker is perfect for you.

That said, here are a few generic tips for coffee makers:

1.)    Clean your coffee making equipment thoroughly on a very regular/frequent basis.  Coffee flavor is derived through oils and those oils can collect on the equipment, eventually making the coffee prepared in the equipment bitter. 

2.)    If you choose an automatic drip coffee maker, do not let the coffee sit in a carafe on a hot plate.  Either choose a coffee maker that brews into a thermal carafe or pour the coffee into a thermal carafe as soon as it’s finished brewing.

3.)    If you are purchasing any type of drip coffee maker, select a system that uses cone shaped filters.  This will provide a fuller flavor in the cup because the water is more concentrated through the ground coffee.

4.)     Don’t leave used coffee grounds and filters in the brew basket above the carafe of coffee.  Slowly and virtually imperceptibly oils will continue to drip into the carafe, which could result in a less than perfect flavor.

What is the ideal ratio of coffee grounds to water?

We recommend using a shy tablespoon of fresh coffee (preferably ground just before brewing) for every 6 ounces of water (this is the typical amount of water considered to be a cup in most coffee brewing systems) you put in your coffee maker.  This, of course, should be adjusted slightly one way or the other to your taste.

Is the water used to brew coffee important?

The water is just as important as the coffee beans.  The cleaner and more pure the water the better the resulting cup of coffee will be.  You may want to consider trying natural spring water to brew your coffee. 

What is the best temperature to brew coffee?

The answer to this question is somewhat relative to the type of brewing system you are using, but a general rule of thumb is just under boiling.  If you are using a system where the water is boiled in a separate container than is being used for brewing, bring the water to a boil and then let is sit off the heat for about a minute before adding to the brewing system.  You may want to use extra boiled water to heat the components of the brewing system during this “waiting period”, so the equipment doesn’t further cool the water before the brewing is complete.

When is coffee at its peak for brewing?

Coffee is typically at its best approximately 24 hours after roasting.  During roasting a chemical reaction to the heat occurs within the coffee beans, this reaction results in production of carbon dioxide.  The subsequent release of the carbon dioxide is called de-gassing and it occurs within the first 24 hours after roasting.  Ideally, the roasted coffee beans are placed in an open container during the de-gassing period, allowing the carbon dioxide to be released, leaving the true coffee flavor and aroma in the beans. 

What is the difference between arabica and robusta?

Arabica beans and robusta beans are two different species of coffee. These two types of beans comprise the majority of coffee in America. The primary differences between the two are taste and the conditions under which the beans are grown and processed.

Arabica beans have a wider taste range between varieties. The taste is more winey and/or fruity and ranges from sweet-soft to sharp-tangy.  The aroma after roasting has fruity and/or sugary tones.  Arabica coffees typically have less caffeine than Robusta coffees.  Arabica plants are more delicate than Robusta plants.  They require cool, tropical climates, high levels of moisture, rich soil and a delicate combination of shade and sun.  The areas providing all of these factors are typically found at high elevations in a belt around the earth between the Tropics of Cancer and Capricorn.  Because of the altitude that these beans are grown, they are generally hand-picked, which means that there is a much higher probability that only the perfectly ripe beans will be harvested at a given time, then they are typically wet processed to remove the cherry.  The methods of hand-picking and wet processing are much gentler on the beans, which is perfect for the delicacy of the Arabica beans.

Robusta beans typically have a neutral to harsh taste with an earthy, grain-like essence.  The roasted aroma is less fragrant.  Robusta coffees generally have a higher caffeine level than Arabica coffees.  Robusta beans are hardier than Arabica plants and require less specific growing factors.  While still grown primarily in the same region as Arabica beans, Robusta beans are grown at much lower and flatter elevations.  Since they are less delicate, they are often machine picked and dry processed to remove the cherry.  These methods are less discerning between the ripe, under ripe and over ripe beans and the processing is not as gentle on the beans.

Generally speaking, Arabicas are considered the best coffees and the highest quality blends are pure Arabica blends.  That’s not to say, however, that there aren’t some good blends out there that include  Robusta beans, along with Arabica beans.  Most U. S. coffee houses and specialty shops use Arabica coffees.  Because they are typically viewed as “better”, Arabica coffees are more expensive than Robusta coffees. 

What is the best type of coffee filter to use?

When selecting a coffee brewing system that uses filters, the best option is a system that uses cone shaped filters because this they provide a more concentrated avenue for the water during the brewing cycle resulting in better flavor in the cup.  There are two types of filters available for drip coffee brewing systems. One type is paper and the other is permanent made of either metal or plastic. Since the different types of filters may produce slightly different flavors, the choice between paper and permanent becomes a matter of preference. 

Paper filters may hold some of the essential oils that are released from the coffee during the brewing process.  Clean up with paper filters is slightly easier because the used grounds and the filter can be discarded simultaneously, but the brew basket will still need to be cleaned properly and regularly.  If you choose to use paper filters, always select un-bleached or natural filters, because the chemicals used to make the paper filters white may taint the taste of the coffee.

If you choose to use a permanent filter, select one made of metal because plastic will not likely last as long and it may transfer flavor from the plastic into the coffee.  Clean up will require removing the grounds from the filter, as well as properly and regularly cleaning it along with the brew basket.  Permanent filters may result in some sediment in the bottom of the cup.  A slightly more coarse grind may help reduce this.    

What is a French press? 

A French press is also known as a press pot, a cafetiere, or a Bodum.  Regardless of which name is used, it is a glass container with wire mesh attached to a plunger. To make coffee with a French press, you begin by bringing water very close to a boil (stop at the first visual or audible signs of a boil).  Make sure to heat a little extra water and use it to warm the press before adding the coffee.  Put coarsely ground coffee in the same measure you would add for a drip coffee maker into the glass carafe of the press, then add the hot water.  Let it sit for 2 – 5 minutes with the lid on the carafe, but the plunger in its upward most position.  After the coffee has brewed in the carafe, gently and steadily press the plunger to the bottom of the carafe.  This will push the coffee grounds to the bottom and will act as a filter for the majority of the sediment when pouring the coffee.  Although there will be some sediment in the cup with this type of brewing system, it may be significantly reduced by making sure to use coarsely ground coffee.  Since the ground coffee and the water are in direct contact for a longer period of time in a press than in drip system, more oils will make it into the cup resulting in a more flavorful, “stronger” cup of coffee. 

What are the best cleaning procedures for coffee makers? 

Regardless of the type of brewing system you use, it is vital to frequently wash all the parts of the system that you can.  Ideally, this should be done after every brewing cycle.  Because coffee leaves oils and residue as it brews, it is necessary to use soap and warm water to clean as many parts of the system as is practical (this includes the carafe, brew basket, permanent filters, plungers, mesh screens, etc.).  Make sure to thoroughly rinse all of the parts that you wash in the warm soapy water, so that the soapy taste doesn’t make it into your coffee. 

If you live in an area with “hard” water, the water may leave mineral deposits in the brewing system.  Dissolving these deposits may require running a solution of water and vinegar through your system to keep the water passage open for water flow.  If you use this solution in your system, make sure to run several carafes of clear water through the system following the solution and before brewing coffee. 

How should I store my coffee until I’m ready to brew it? 

Air, moisture and light are coffee’s biggest enemies.  The most air tight, driest, darkest place in most homes is the freezer, so we recommend storing coffee in the freezer.  Additionally, if you store your coffee in a re-usable container, it is best to use glass because it won’t retain the oils from the coffee and “taint” the flavor of fresh coffee placed in the container, plus most glass containers are freezer safe.

If you purchase more coffee than you will consume in a week, you may want to split it up into several containers, each containing enough for a about week.  This way, as you remove it from the freezer to measure out coffee for each brewing not all of it will be exposed to air and light.  Be sure to put the coffee back in the freezer immediately after measuring out enough for brewing to prevent moisture in the form of sweat on and in the container from being introduced to the coffee.    

What kind of grinder should I buy?

As you may assume, grinding coffee immediately prior to brewing it will provide a fresher, more flavorful cup of coffee than using “pre-ground” coffee.  This requires selecting a grinder for use at home.  The two types of grinders most commonly found in the U. S. are blade grinders and burr grinders. 

Blade grinders are less expensive and may be used more readily for spices, as well as coffee.  The intrinsic problem with using a blade grinder for coffee is the inconsistent grind that is produced.  Since the blade repeatedly chops the coffee beans the end result is uneven with some beans being chopped many times and larger chunks of other beans being left untouched.  This type of inconsistent grind will result in some of the coffee being under extracted and some being over extracted creating an less favorable, sometimes bitter cup of coffee.

Burr grinders are more expensive and are more exclusively intended for coffee beans.  They will produce a consistent grind every time, because the beans are milled between two burrs crushing every bean equally/evenly.  The consistent grind will ensure even extraction throughout all of the coffee thereby creating a more pleasant, flavorful cup of coffee.  Even though it will require a little more initial out of pocket, the end result will produce better coffee.

Where did the term "cup of joe" come from?

No one knows for sure what the source of this phrase really is, but one of the most endearing stories of its origin is from the U. S. Navy.  The story is that during World War I, Admiral Josephus “Joe” Daniels, Secretary of the Navy at the time, banned alcoholic beverages from Navy ships, except for very special celebrations.  With this ban, coffee became the drink of choice onboard and was nicknamed “cup of joe’ as a result of Admiral Daniel’s action. 

What is a Kopi Luak (Luwak)?

Kopi Luak is the world’s most rare and most expensive coffee.  The name is derived from the Indonesian word for coffee, kopi, and the local Indonesian word for the palm civet, luak.  It is produced on the islands of Java, Sumatra and Sulawesi in Indonesia (a similar version, called Kape Alamid, is said to be produced in the Phillipines and another, called weasel coffee, is said to come from Vietnam).

This coffee begins like any other coffee, a cherry growing on a tree.  The luak, which are primarily tree dwelling animals, climb through the coffee trees, selecting the choicest, most ripe coffee cherries in the trees.  They eat the cherries, but the seeds (coffee beans) in the cherries are not digestible in their system.  Instead the beans are “glued” together in their stomach prior to being excreted.  The bean droppings are collected and further processed to remove the parchment and then roasted to produce this extremely rare coffee.

Most reviewers say that this is the best coffee they have ever tasted, which is another reason it is so expensive.  Prices range from approximately $20 USD per ounce to approximately $180 USD or more per pound.  

How much caffeine is in decaffeinated coffee?

Federal regulations in the U. S. require 97% of a coffees original caffeine content to be removed in order to be considered decaffeinated.  Prior to being subjected to a decaffeinating process, Arabica coffees typically contain between 0.58 – 1.89% caffeine by weight, while Robusta coffees typically contain between 1.16 – 4.0% caffeine by weight (based upon research provided by the Research Center of the Coffee Board of India).