OUR STRAIGHTFORWARD APPROACH TO BREWING
This page is for sharing our ideas about how we like to brew coffee. We believe that Roasting and Brewing is strongly connected and that with a few easy adjustments each individual coffee can taste a lot better in the cup.
Let the roasted coffee be at least 14 days old before your brew it. This will help you be much more consistent when you brew and it will taste better. An open bag should be used within four weeks.
We always recommend to grind the coffee as close to brewing as possible.
Always measure everything; a) amount of dry dose, b) the amount of volume of the finished brew (in grams), c) the amount of time it takes from start to finish.
Brewing temperature is always recommended to be somewhere between 98C-100C and in some countries it can be a good alternative to use bottled water if you brew at home. Target total water ppm should end up around 50 - 100 ppm.
Our target TDS (how strong the coffee is) for filter coffee is 1,28%-1,35%. This is very much a personal preference and the easiest way to adjust the strength is to change the grind size, finer (stronger) and courser (lighter). The grind size will also have a big impact on your total brew-time.