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September 08, 2017
There are so many brewing methods out there, it can seem like a daunting task to find the perfect one for you. We'd love to share some info on some of our tried and true favorites, though everyone's taste varies so we encourage you to experiment and find your own! With all methods, for best results we recommend starting with a good quality burr grinder which will get you a more consistent grind without getting hot (blade grinders can burn the coffee if run for a long period of time). It's best to grind immediately before brewing for optimal freshness and flavor. We also recommend (ok, insist on) using good, filtered water. After all, brewed coffee is over 98% water. Temperature is also important (195-205 degrees Fahrenheit, usually yields the best results). Make sure to use clean equipment as coffee oils can build up and start to taste rancid. Be mindful of your grind and the extraction time and again, play around and experiment to find what works best for you. Have fun & enjoy!
This method is quick, easy, and tends to be pretty consistent for larger quantities of brew once you've determined ratios. No pouring skills required here. Cons: We find this method doesn't unleash a great coffee's full potential. With this method, we recommend brewing into an insulated pot (instead of glass) that keeps coffee hot without a heating burner underneath. The external heat burner drives off delicate oils, cooking the coffee and changing its flavor. French Press Again, no pouring skills required. This method allows for precise control over steeping time and can brew 8 or more cups at a time depending on the model. There are no filters required and it's completely portable as long as you have access to hot (filtered) water. The cup is rich and heavy, since the oils remain without the presence of a paper filter. Cons: Some people don't appreciate the sediment at the bottom of the brew. We recommend using a coarse grind to keep this sediment to a minimum. Research has found that the oils left in this brew contain cholesterol-boosting substances that are normally removed during the filtration process. Also, cleanup can be a mess, they glass is prone to break (and replacement glasses cost almost as much as a new unit). Pour Over Again, so many variations for this type of brew method. We've tried Chemex, Hario V60 and the Clever and here's what we think:
If you haven't tried (or heard of) cold brewed coffee, you should! This method is exactly what sounds like - coffee brewed with cold water! It's been around for forever but is just recently growing in popularity. You can make it super concentrated so all you have to do is add a shot to hot water for a hot brew or ice and cold water (and/or creamer) for iced coffee. You may wonder how this is even possible. While heat is necessary for quick extraction, time is what you need for a cold brew. Without heat, the resulting brew is almost 70% less acidic than hot brewed coffee (a bonus for those of us with sensitive stomachs) and much more stable meaning you can keep it refrigerated for about 2 weeks without loss of flavor.
There are multiple contraptions for cold brew (the Toddy being the most widely used), but all you need is a jar or container. Steep the coffee grounds (we recommend a medium to coarse grind) in filtered water overnight in your fridge (you can leave at room temp too, but we prefer the fridge) and filter out in the morning.
Cons: Requires some planning ahead. Also, this method produces a different chemical profile from conventional brewing methods due to the low acidity content.
Shop for the perfect Kona coffee and start brewing: https://konagrown.com/collections/coffee
January 15, 2018
September 08, 2017
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