9 things you need to know about coffee

Here are 9 things you need to know about coffee and to help you with your coffee-drinking experience.

Don't freeze your coffee

In the early 50s and 60s, coffee quality was pretty poor and the only way to keep it fresh was to store it in the refrigerator. No need for that anymore. Our high quality Arabica coffee beans are super fresh. They last up to 3 months in your cupboard.

Keep your beans in the bag they came in

Our coffee bags are shipped with a heat-sealed top. What this means is that they are safe from being exposed to oxygen, and helps keep them super fresh. If you’re not going to use your coffee right away, just keep the beans in the bag, they’ll last longer.

Choose beans over ground

If you’re looking for optimal freshness, it’s always best to go with whole beans. The lower surface area keeps the coffee fresh, and studies have shown that the aromatics are the first to degrade when leaving ground coffee exposed to air.

French Roast

Two main species of coffee

Did you know that Arabica coffee isn’t coffee from the Arabian Peninsula? Make sure you’re drinking the right species of coffee. Here’s a more in-depth article we wrote.

The term French Roast is actually about the bean color

The term French Roast describes the color of the bean after it has been roasted and is traditionally the darkest on the scale of roasts. Watch a video here.

Roast Date Matters

Having the roasted-on date ensures the coffee you’re getting is freshly roasted. Everyone claims they have the best coffee, but if the bag itself isn’t marked what does that say? We roast and ship the same day you order and all of our bags are tagged.

Managing soy milk

If you love soy milk, you may have noticed that it tends to ‘curdle’ in your cup and that’s because of two factors: coffee acidity and temperature. The curdle point for soy is a pH of 5.5 which tends to be the same pH for hot coffee. Soy is better suited for Cold Brew because of it’s higher pH.

The reason why instant coffee tastes bad

There’s a reason why instant coffee labels don’t advertise the coffee species (i.e. Arabica) or add labels like “100% coffee.” I’m pretty sure there’s coffee in there but not sure about the quality. The lower-grade coffee beans mean less flavor, which is why you end up adding a lot more when dealing with instant coffees. The end result is “coffee” but it tastes more like cardboard.

Best coffee recipe - Chemex

To truly take advantage of specialty coffee, you’ll need to manually brew your coffee. We use the Chemex for this method and the end result is a cup of coffee that has more depth, body, and flavor. Watch this video.

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