Here are our top tips our in-house baristas recommend:
Store all your coffee in an airtight container in a cool cupboard.
Reasons: Heat and moisture are coffees worst enemies. The oil in coffee only makes up 3% of the entire weight. Any variation of the delicate oil content in the bean will severely affect the aroma and flavour. Whole beans can be frozen for up to 40 days, yet have to defrosted before use, do not freeze dark roasts.
2. Arabica vs Robustas
The two main commercial varieties of bean are the Arabica and Robusta. Top quality coffees are 100% Arabica. They are smooth with only a hint of bitterness; grown 1000m to 3000m above sea level.
The Robusta beans are more bitter and higher in caffeine. They are widely used in cheaper, inferior blends and instant coffee. The content of caffeine in Arabica’s is roughly 1%, in Robusta’s it actually doubles up to 2.5% of total bean content. Do not confuse bitterness in coffees with strong flavours or dark roasts.
3. Grinds for brewing
Course to Fine can vary for specific people and equipment.
This is purely a guide for those who are new to the game:
a) Course: Suits most french press/plungers
b) Medium: Suits most perculators and drip-filtered methods
c) Fine: Suits most domestic and commercial espresso machines.
On our website we allow you the option to refine your grind to suit your brewing equipment. Choose from: plunger, perculator, drip filter and espresso.