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Brew Method: Coffee Brewing Basics

Tools:-Spring water or filtered water-195-205 F water temperature-A burr grinder-Scale (for manual methods)-Timer-Freshly roasted whole bean coffee (2-14 days max), stored at room temperature in an airtight container. Grind right before use. We recommend 10 grams coffee (2 TBLS) per 6 oz of water (most coffee devices use 6 oz cups). We recommend measuring by weight because coffees have different densities. Scales are also helpful tools for manual brewing methods to help control the flow of water. After brewing, if your coffee tastes bitter, try grinding coarser. If your coffee tastes too light/watery, try grinding your coffee finer.   We recommend a 1:14 (stronger) to 1:17 (weaker) brew ratio. The ratio is acheived bymultiplying the weight of the coffee to determine how...

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Education: Tasting Glossary

Coffee professionals use a lot of colorful language to describe coffee sometimes. Here's a short list of some of the most commonly used terms for coffee so you can join in the fun too! Acidity: Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees. Coffee with high acidity is described as acidy, which has nothing to do with amount of acid, or pH. Coffee actually has a relatively neutral pH of between 5 and 6. When green coffee is stored for more than a year it will have a perceptible loss of flavor and acidity. Also, acidity is reduced as coffee is roasted darker. Aroma: Coffee aroma is the...

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