It is no secret that purchasing a bag of delicious roasted coffee is only half of the battle. Having a grasp on the variety of ways to prepare it, how much coffee to use, and how long you need to wait until it has been perfectly steeped is crucial to experiencing the best cup of coffee possible. Our intent is not to feature all of the different ways coffee is consumed or claim that this is THE way to do it. What follows is just how we do it, and we think it tastes pretty damn good.
We suggest using 60 grams of coffee per 1 litre of water. Don't have a scale at home? No problem, you can also do 7 heaping tablespoons to get approximately 60 grams. In the bush and don't have a spoon? Throw caution to the wind and let nature decide!
Pre-Ground or Whole Bean?
There is an obvious convenience in purchasing pre-ground coffee beans, but the pros in no way outweigh the cons. Coffee's biggest enemy is oxygen, just like rust on iron, oxygen oxidizes coffee robbing it of all vibrance and flavour. Typically coffee begins to stale with 20 minutes of being ground, the finer the grind the easier it is for oxygen to penetrate the delicate bean. This is why we only recommend purchasing whole beans. Unlike pre-ground coffee the outer portion of the coffee seed called the endosperm remains intact on whole beans and helps in preventing oxygen penetration. Whole beans have an approximate shelf life of 4 weeks, shortly after the cellular structures begin to break down and lose their unique aromas and flavours that make them great. We recommend grinding your coffee minutes before brewing for the best tasting cup.
Methods of Brewing
This is hands down Mike's favourite method for brewing coffee. There is nothing that brings back childhood memories in the outdoors like those of our parents brewing coffee in the trusty ol’ percolator. A percolator does everything from boiling water to steeping the coffee, and serving it. Just add heat. This system consists of a kettle, lid, and a hollow stem with basket that rests inside of the kettle. The basket holds and suspends the grounds above the boiling water while the hollow stem transports the convecting water from the bottom of the kettle up and over top of the basket where it filters down and through the coffee grounds. A percolator produces a thick, creamy, and full bodied cup of coffee.
Remove basket and stem from percolator
Fill percolator with desired amount of water making sure water remains 1” below bottom of basket or lower, use a ratio of 30g coffee to 500ml water
Grind coffee using burr/mill grinder to a medium-coarse consistency
Fill basket with coffee grounds using ratio stated above
Set stem and basket full of grounds aside
Boil water in percolator without the stem and basket inside
Add stem and basket to percolator once a low boil has been achieved, then cover with lid
Watch for bubbles produced in the spout, adjust heat so that coffee does not overflow and spill from spout
Allow to simmer and steep for 4-5 minutes over heat
Remove from heat and carefully remove stem and basket from percolator. *Caution: stem and basket will be extremely hot
Leave coffee in percolator to rest for a few minutes, then serve
If you are looking for consistency, efficiency, and ease of use look no further. This all in one brewing system does everything from filtering to serving. The system contains both a pot and lid with an integrated plunger and filter. The only thing it doesn’t do is boil the water.
Heat water in a kettle to pre boil temperatures (90-94℃)
Grind coffee to medium-coarse consistency (preferably with burr/mill grinder), a good ratio is 30g coffee to 500ml water
Add freshly ground coffee to the press pot
Pour hot water over grounds inside of the press pot
Stir the coffee once or twice to saturate grounds
Allow coffee to steep for 4-5 minutes
Stir coffee again allowing some grounds to settle
Skim foam and particles off the surface with a spoon
Place lid with plunger on top of the press and slowly depress the plunger down through the coffee until grounds are collected at the bottom
Allow the coffee to rest for a few minutes before serving
Created for its speedy extraction of flavour and caffeine, espresso is a bold staple of this fast paced world. To create the perfect espresso many things come into consideration including: bean selection, grind size, water pressure, water temperatures, and tamping pressure. There are so many different types of espresso makers, so here are a few general rules to creating that perfect shot of espresso.
Water temperature should be set to 90-95℃
Pressures should be set to 9 bars for espresso and 1-1.5 bars for steam
Wipe the basket of the portafilter clean
Flush water through the espresso group head clearing it
Add 16-20g of finely ground coffee to the portafilter basket
Gently tap portafilter on counter to evenly distribute coffee
Use tamper to firmly push down on the grounds inside of the portafilter creating a solid puck
Insert and lock the portafilter into the grouphead
Warm the espresso cup and place under portafilter spouts
Press espresso button and wait for extraction
Extraction should take 20-30 seconds producing roughly 50ml of espresso, coffee should start flowing after 4-8 seconds once started
A grass roots brew that will never lead you astray. This is Jamie’s favourite method of brewing coffee and dates back as far as anyone can remember. All you will need is a pot, heating source, water, coffee and some way to grind it. The best way to create a true pot of cowboy coffee is to follow these instructions below.
Be sure to use a ratio of 30g of coffee per 500ml of water or two handfuls of ground coffee per pot of water if you’re feeling adventurous.
Fill pot ¾ full of water and place over heat
Grind coffee using burr/mill grinder or mortar and pestle
Once water comes to a low boil take off of heat and set aside
Add ground coffee and stir 2-3 times saturating the grounds
Let coffee rest for 5 minutes
Stir coffee 2-3 times allowing coffee grounds to settle
Slowly and carefully pour fresh coffee into cups from the pot. If done correctly the grounds will remain at the bottom of the pot
If you like a little grit in your brew, ladle out coffee into cup or stir coffee before pouring