Brewing Guides

Coffee

Choosing the right coffee is fundamental! With a 100% Arabica specialty coffee, you can't go wrong (especially if it's an Araku). Each one of our coffees has a unique aromatic profile: fruity, chocolaty, floral, spicy... It's up to you to decide which characteristics appeal to you the most.

The roast level

In addition to their unique aromatic attributes, our various ranges of organic specialty coffees also have different roasting profiles, ranging from 1 (lightest roast) to 4 (darkest roast).

A light roast will exhibit more flavors and acidity in the cup but will have less body. These roasts are often more suitable for "slow" brewing methods.

A dark roast will result in a more bitter and full-bodied coffee, with a much stronger body. These roasts are often preferred for espresso and moka pot brewing methods.

The grind size

It goes without saying, of course, that grinding your beans freshly just before extraction is essential for the best possible coffee.

But it is also important to choose the right grind size based on your brewing method: espresso requires a very fine grind, while filter coffee or a French press requires a coarser grind.

Furthermore, not all coffee grinders are suitable for all types of grind sizes.

Water and its temperature

Coffee is made of up to 98% water! Using filtered water is therefore highly recommended.

Using water that is too hot may over-extract your coffee, resulting in a bitter flavor, whilst water that is too cold may under-extract your coffee, leading to a somewhat flat or acidic cup. The recommended temperature range is between 88°C and 94°C. As a general rule, the darker the roast, the lower the water temperature should be, and conversely, the lighter the roast, the higher the temperature should be. If you're unsure where to start, set your temperature to 91°C and adjust based on the desired taste.

Brewing time

When discussing time in coffee brewing, the key element is the contact time between coffee and water. The longer the water and coffee are in contact, the more soluble elements of the coffee are extracted.

However, contact time is not a variable we always want to actively change in percolation methods but it rather serves as an indicator. For example, an espresso or filter coffee that flows too slowly may indicate that the grind is too fine. A coffee that brews within the correct time range but tastes too acidic may indicate that the grind size is correct, but another variable is not, such as a temperature that is too low.