Coffee College

The sourcing of coffee is extremely important as it saves time as well as adding the possibility of an important outside opinion that can be helpful to the selection process.

Heat Radiation and Convection
The importance of using the correct method of heating in the roasting process

The particular method of heat radiation and convection dictate the way certain coffees must be roasted. No two roasting machines operate as exact duplicates, even if they are the exact same models from the same manufacturer. It is important therefore, that the roastmaster know the nuances of each roasting machine. The maintenance of the roasting machine is critical. Ambient heat and mass balance and thermal transfer as well as thermal absorption into the coffee depend a lot on the clean smooth surfaces of both roasting chamber and air ducts.

Grinding
Grinding for best results

Start with high quality fresh roasted coffee beans. Grind the beans with a grinding style that suits the brewer. It is important to use a good burr grinder. Burr grinders achieve a more even particle. Grind the coffee just before brewing. It does not matter if the burr grinder is manually operated or motor driven. Consult the brewer manufacturer owner's manual for grind recommendations. Also follow the manufacturer's recommendation for the proper size and type of filter. The most effective brew funnels and filters are the Euro cone shaped. If one has a flat bottom brew funnel there are several good cone converters available in general houseware stores. Use unbleached filters whenever possible.

Water Quality
Water quality affects flavor

Good water quality is essential to making a good cup of coffee. Bottled water use requires reading the label carefully to avoid water that is filtered. Most filtered water brands extract the helpful mineral compounds from the water leaving it neutral and flat, which can result in flat, tasteless coffee. The most suitable water will contain small amounts of minerals (salts). Water that contains sulfur compounds or iron should be avoided.

Extraction
Extracting flavor from the ground beans

It is essential to find a reliable source of high quality Arabica coffee that suits one's particular palate preference. Of course it is also essential to find a coffee source that offers fresh roasted coffee beans preferably roasted on the premises. Extracting coffee flavor by brewing with hot water is the method of choice for most coffee drinkers. Passing hot water through ground coffee, either by gravity or pumping, is achieved by extraction. The hot water acts as a solvent putting essential flavor compounds of coffee known as cafe oil into part solution and part emulsion. Proper extraction produces a flavor rich cup while over-extraction (too little) coffee produces a thin watery cup. Not everyone likes the same taste in coffee. Experimentation by increasing or decreasing the water to coffee ratio is to be encouraged.

Roasting
How coffee is properly roasted

Proper roasting of coffee beans is at the heart of any coffee success story. In many ways roasting technique dictates the ultimate flavor experience of coffee. During the roasting process certain flavor elements are coaxed out of the otherwise flavorless raw coffee bean. As the coffee is roasted it swells to almost double its original size and changes color from green to honey brown and subsequently to deeper shades ranging from reddish brown to a deep chestnut brown, depending on ultimate coffee roastpoint. At the browning stage starches and particularly sugar compounds are brought forth affecting the ultimate flavor. For years roastmasters have argued over the optimum roastpoint of a particular coffee. While roast points may vary from time to time a good roastmaster will keep it within the right range.

Chemistry
Knowledge of coffee chemistry affects optimum flavor

Equally as important is knowledge of the density, compactness of molecular structure, water content as well as other important elements such as starch and sugar, all of which contribute to the roasting strategy. Precise lab analysis will result in optimum flavor. Because coffees are not the same in the raw state they should not look the same after they are roasted, if they are properly roasted. Coffee retailers that display homogeneous appearing coffee are suspect.

Keep It Clean!
Brewer selection and care

A clean brewer decanter or thermal insulated decanter is essential to good tasting coffee. A rounded sponge mop with handle is helpful in reaching all the interior surfaces of the decanter. The brewer itself should be periodically cleaned according to manufacturer recommendations. In lieu of manufacturer's recommendations a mild saline solution can be helpful provided it is repeatedly flushed with plenty of water.

The Best Brewers
What to look for when selecting a brewer

The best brewers are those that produce hot water at temperatures consistently maintained between 195-205 degrees Fahrenheit. For best results the coffee brew should be kept in an insulated vessel or at a volume thermostatically controlled temperature. The brewing process can be pump driven drip method or gravity fed drip method. For optimum results the coffee brew should be allowed to sit for ten minutes after brewing. Vacuum pot brewing (Chemex) or French press is also recommended. The French press requires a coarse grind to keep the grounds from migrating to the cup.