ROOTED IN RESPECT
The coffee bean has reshaped the contours of our world through history, commerce and lifestyle. It ‘s a tool for building relationships between people and a way for all of us to better respect nature. This little bean has the power to build empires or simply make friends.
Over the years, we’ve developed relationships with growers from small farms, plantation owners, and suppliers whose standards align with ours. Our mission is to use those relationships to provide our customers with the finest coffee from sources that prioritize environmental responsibility. We work to ensure that coffee beans of the highest quality find their way back to our roaster and to our customers. Learn about the people that help make our coffee great.
BREWING PRINCIPLES AND BATCH SIZES
Brewing coffee relies on some basic principles which should be taken seriously while discovering how to make great coffee. Rest assured Katz Coffee has taken care of the most important part, providing you with fresh roasted, high quality coffee. The basic principles that need to be maintained to achieve properly brewed coffee are:
Fresh, good-tasting water is essential since it makes up more than 98% of a cup of coffee. Clean water will also help you achieve the best flavor by removing “off” flavors from tap water such as chlorine, iron, or other minerals that would otherwise taint the finished product. Since filtered water has no taste or odor to begin with, it cannot pass any taste or odor to your coffee. In addition to making better quality coffee, filtered water will also help prevent lime deposits from forming on the equipment.
Water temperature is crucial to the proper extraction of the flavor molecules from ground coffee. The recommended brewing temperature of coffee is 195ºF - 205 ºF. It is important to maintain brewing equipment, keeping it free of mineral deposits. This will help ensure that the water gets heated to the proper temperature.
PROPER EXTRACTION / BREWING TIME
The extraction/brewing time or the time that the water is in contact with the coffee is a major component affecting the flavor of the coffee. If you are using the proper grind size and batch size then the simple force of gravity will force water to drip out at just about the right rate achieving the ideal extraction time. Generally your brew time will about 3-4 minutes for a 10 cup pot.
GRIND & DOSAGE
The proper grind and dosage are essential to brewing perfect coffee. The grind size and dosage or batch size will vary depending on brew method. For a standard drip coffee maker, the grind will be medium or auto-drip. The batch size will vary depending on how much coffee is being brewed per pot. Unless using a portion grinder or portion packed coffee you will need a scale to weigh out the precise amount of coffee for each pot.
Brewing good coffee requires the right grind for the right coffee maker. Different coffee brewing techniques require different grinds. How coarse or fine coffee is ground is critically important to making good coffee! Coffee ground too fine will delay the brewing process and produce a bitter cup; conversely, coffee ground too coarse will speed up the brewing process and produce a watery, less robust beverage. You must also be aware that temperature and humidity will affect the espresso extraction process. A grind that works well on a cold, dry, day may also need to be adjusted when it's hot and humid.
The Rule of Thumb
The faster the brew method, the finer the grind. For example, use very finely ground coffee for espresso (which brews in seconds) and coarsely ground coffee for a French Press (the coffee needs to steep for 3 to 4 minutes).
FINER = STRONGER.
A finer grind of the same amount of coffee will result in more extraction, hence a stronger coffee taste. If this tastes too bitter, you can use a coarser grind. at the same time, you might want to add more coffee to provide enough extraction for the strength you want.
If your coffee tastes weak, you may want to try grinding it a little finer.
If you detect bitterness, try grinding a bit more coarsely next time.
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