LIKE A QUALITY STEAK...
Let it rest. Taste it before seasoning. Savor the taste and mouth feel.
How to Drink your coffee...
That's right, you've been doing it wrong.
CREAM & SUGAR:
Just don't, at least not without tasting if first.
Most coffees have a natural sweetness that can not be tasted when hot (see below).
So hold off on that sugar, you might be missing out.
Half and half or cream...ok, I can get behind that.
Artificial flavored chemical stuff, NO!
In the words of Liam Neeson, "I will find you."
While coffee may be consumed at a broad range of temperatures,
the range for brewing it is relatively narrow.
The water should be between 195 and 205°F.
When the water is above 205°F, it can scald the grounds and create a burnt taste...below 195°F, the brewed coffee is under-extracted.
We like to shoot for 200°F.
Coffee is best enjoyed when it is between 120°F and 140°F.
Any temperature above 150°F, it is difficult to taste the coffee itself.
The heat overpowers the coffee’s flavors and can give a bitter taste.
Let it cool.
Coffee’s notes come out between 120°F and 140°F.
The subtle flavors noted by the roaster will shine within this range.
When coffee falls below 120°F, don’t reheat coffee,
it changes the flavor profile of the coffee.
Instead, enjoy a cool cup, which exhibits enhanced sweetness and acidity.
Our preferred brewing method is pour over with either a 15,16 or 17 to 1 ratio.
This will make what most would consider a "strong" cup of coffee, try it. :-)