All About Coffee
We, at Noni's Roastery, love a good specialty coffee and we want you to experience the same. To be honest, not all coffee is created equal. It use to be that coffee was known for it's bitter taste, and well, you either liked it or you didn't. But the past couple decades Coffee has become more popular, but not just any coffee you can buy in a store. Specialty coffee is the new rave because of the different ways it is harvested, processed, roasted, and prepared, brings out the unique flavors of each variety of bean, making it rich, bold, and flavorful, with hardly a hint of sour or bitterness . The awesomeness about Specialty coffee is you can find a flavor just for you. Some may like to taste a light, fruity taste, while some may like a more robust flavor, and others somewhere in between. That is how a good cup of coffee can bring happiness one sip at a time.
Coffee Roasting
Roasting is the heating process that turns coffee into the beans that we buy. Coffee beans are originally green, so roasting it makes it look like the beans we see in stores and coffee shops. Chemical changes take place in roasting, so the beans wind up not looking like the original green bean. Roasting is also how we get that delicious fragrance in the beans that we enjoy in our drinks. The beans reach perfection in the roasting process when the temperature is very high. Once the roasting process is done, it’s important to consume the coffee as soon as possible to get the richest and most fresh taste. In general, there are four different kinds of roasts: light, medium, medium-dark, and dark. The best roast is simply a matter of opinion. Light roast are light brown in color and have no oil on the surface. Medium roast is slightly a darker brown in color, a little sweeter than light roast, and has balanced flavor, aroma, and acidity. Medium-dark roast is a rich, darker color with some oil on the surface, bittersweet aftertaste, and the flavor and aroma emerges and the acidity disappears. Dark roast is a shiny black color with an oily surface, has a significant amount of bitterness, and the origin flavor is gone and the flavor of the roasting process comes out the strongest.
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Coffee Brewing
The grinder is the most important tool when it comes to making good coffee of any kind whether it would be a pour over, French Press, espresso, etc. The second most important thing would be your coffee bean—whether it's a specialty coffee bean or generic—how it was roasted, and how long it has been sitting on the shelf. The third important thing would be your machine.Freshly roasted coffee is always best. Purchase the coffee as soon as its roasted for optimal taste with the strongest flavor. Grind your beans whenever you're ready to make a cup coffee for optimal freshness. Don't grind the beans then wait a while before you brew a cup. The size of the grind is important. If your coffee tastes too bitter, it was grounded too fine. If your coffee tastes too flat, your grind was too course. Filtered or bottled water is best for a good cup of coffee. It'll really make a difference in the taste of your coffee. Please avoid softened or distilled water. The amount of time the water and ground coffee brews is important for the taste and strength of your coffee. If you're making drip coffee, it should brew for about five minutes. If you're making it with French Press, it should be about 2-4 minutes. With an espresso machine, it's only about 20-30 seconds. This is all just an estimate. You'll have to work with it to get the exact taste you want. It's best to drink your coffee as soon as it's brewed for the freshest, strongest taste.
Pour Over Brewing Method
JAMES HOFFMANN V60 RECIPE
V60 Brewer
Filter
Scale
Dosage: 30g coffee (Fine-medium Grind size)
500mL soft or bottled water (97°C / 206.6°F)
Instructions:
1. Rinse out your filter paper with hot water to remove the papery taste. This will also preheat the brewer.
2. Add your grounds carefully to the center of the V60 and then create a well in the middle of the grounds.
3. For the bloom, start to gently pour 60mL of water, making sure that all the coffee is wet in this initial phase.
4. As soon as you’ve added your water, grab your V60 and begin to swirl in a circular motion. This will ensure the water and coffee are evenly mixed. Let this rest and bloom for up to 45 seconds.
5. Pour the rest of the water in in 2 phases. You want to try and get 60% of your total water in, within 30 seconds.
6. Pour until you reach 300mL total with a time at 1:15. Here you want to pour with a little agitation, but not so much that you have an uneven extraction.
7. Once you hit 60% of your total brew weight, start to pour a little slower and more gently, keeping your V60 cone topped up. Aim to have 100% of your brew weight in within the next 30 seconds.
8. Once you get to 500mL, with a spoon give the V60 a small stir in one direction, and then again in the other direction. This will release any grounds stuck to the side of the paper.
9. Allow the V60 to drain some more, and then give it one final swirl. This will help keep the bed flat towards the end of the brew, giving you the most even possible extraction
French Press Brewing Method
The James Hoffman Technique for making a great-tasting French press:
You need: 30 grams of freshly ground
(med roast) coffee. 500 grams of water, brought to a boil
Steep for 4 minutes
With a spoon, slowly stir crust at the top, scoop all foam and any floating grinds.
Wait five to eight minutes more
Carefully lower the plunger down just to the very top of the water, then pour.
