In The Brew

So we know how much coffee we are using, we know how much drinkable liquid we’re making but there are 2 more factors to consider.

Grind size & Temperature

Now grind size is dictated by brew method and the process of coffee to begin with. Coffee process is a blog in itself so as a quick guide. Washed coffees are slower to brew and natural coffee brew quicker.

For washed we grind medium to course and natural we grind medium to medium fine. Our grind size will dictate the balance of flavour and body but brew too quick the coffee will taste thin, brew too long and you will develop a negative perception of bitterness from caffeine.

This can get rather complex and in our next post we will explain the relation between coffee processing and grind size.

Our other aspect is temperature. The lighter the roast the hotter the water, the darker the coffee the cooler the water. For lovers of a super light boil the coffee and let your brew begin. For fans of the darker side let the water cool down, maybe even try your coffee a low as 80 degrees Celsius.