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COFFEEOLOGY
COFFEEOLOGY 101
Coffee is a matter of taste, and if you know what you like, you can consider yourself a coffee connoisseur. There is a science to coffee roasting & brewing however, and at Reverend COFFEE we believe that freshly roasted beans are the starting point for rendering a great cup of coffee.
COFFEEOLOGY: BEANS
Roasted coffee beans begin to deteriorate by being exposed to air. We’ve discovered that freshly roasted whole bean coffee has a shelf life of about 20-25 days. Once beans start to become stale, brewed coffee will tend to taste bitter. That’s why Reverend COFFEE roasts small batches of coffee ~ so that it’s always fresh for the coffee connoisseur. When you use freshly roasted beans, you can use more coffee for a fuller taste without the fear of your coffee tasting bitter.
COFFEEOLOGY: GRIND
Along with fresh beans, getting a consistent grind might be the most important factor in brewing great coffee. We would recommend using a burr grinder (handheld burr grinders work great) and grinding the beans right before you brew your coffee. Dialling in the right grind is important too… grind it too fine and your coffee may taste bitter ~ grind it too coarse and your coffee will likely produce sour notes on the palate. Reverend COFFEE would be more than happy to offer some suggestions if you're looking to buy a grinder (check out the handheld grinder we have for sale in our "Merch" section).
COFFEEOLOGY: WATER
Water is really important in coffee brewing… what kind of water you use and how much of it you use. Use the best source of water you can find. We’ve found that using bottled and filtered water keeps our brewing consistent and it keeps our coffee-brewing equipment clean. Many people don’t use enough ground coffee to make a great tasting, mouthful of coffee. A 1:14 to 1:17 ratio of coffee:water works great with freshly roasted coffee. To figure out how much coffee to use, just divide the weight of your water by 14-17. E.g. if you're using 250ml/g of water, divide 250 by 15 = 17g of coffee). Buying a small digital kitchen scale will help you dial in your coffee-brewing. Here’s a chart to help you get started (give it a try – play with these ratios – nothing is set in stone – fine tune your grind – make coffee that you like to drink and that tastes good to you, without apology).
- French Press: 900g/ml water = 53-64g of coffee
- Chemex / pour-over: 500g/ml water = 29-36g of coffee
- 10 cup coffee maker: (1180g/ml water) = 79-84g of coffee
- 12 cup coffee maker: (1400g/ml water) = 82-100g of coffee
This coffee:water ratio doesn't work for espresso. We'd suggest experimenting with 17-19g of espresso grind coffee for a 60ml (2oz) shot at 25-30 seconds extraction time.
COFFEEOLOGY: BREW
There are a multitude of ways of brewing great coffee. We would encourage you to have fun and try new methods of brewing. In the brewing process, water is a critical element. You’ll need to experiment here, but the general rule of thumb is that if your water is too cool, your coffee may taste sour and if the temperature is too hot, it may taste bitter. Ideal water brewing temperature will normally be between 195F (91C) - 206F (97C). Filtered water will also help you in making a great tasting cup of coffee.
