Home Coffee Roasting

Preparing Coffee

Once you’ve mastered home roasting coffee, half the work is done. The perfect cup of coffee starts with fresh roasted beans. While roasted whole bean coffee is good for about 1 week, ground coffee becomes stale after as little as two hours. Best advice – Roast your green coffee beans no more than a week before using them, and grind them just before preparing for the brew.

Grind size
Depending on how you prepare your coffee, the grind size will effect the final taste. Most coffees do well on a medium grind if you are preparing for automatic drip machines. One thing to remember is the finer the grind, the greater the yield. However, matching the correct grind size to the brewing method will maximize the results of the quality of your coffee. One of the keys to preparing a good espresso will be having a fine consistent grind. French Press method will on the other hand require a coarser setting for coffee. A good coffee grinder will offer many grind settings- course, medium, fine and very fine. Of all the grinders on the market today, we at Coffee Storehouse believe that conical burr grinders do the best at providing an even and consistent grind. See coffee equipment for the burr grinders we recommend.

Water Quality
The freshness & quality of the water used in preparing a cup of coffee is essential to the outcome of a great tasting cup of coffee. Only cold, freshly drawn water, free from any odd chemical taste should only be used.

Proportions
Always use the coffee industry standard measure when brewing fresh coffee. The general rule for proper portioning is two heaping tablespoons of coffee for each 6 oz. of fresh VERY HOT water. If you prefer your coffee a little weaker in taste, add hot water to your cup AFTER you brew using the method as described above. Using less coffee during the brewing process will result in a bitter tasting coffee.

Brewing
There is such a variety of brewing equipment available on the market today; manual infusion, the coffee press or plunger, the vacuum pot or glass balloon, the pumping percolator, and the most commonly used – the drip pot. Instead of rating each method or model, we will list some essential points to consider in achieving a perfect cup from brewing techniques.

1. Water used in brewing should be VERY HOT. The ideal temperature should be 195-205 or just off the boil. Water at this temperature extracts the oils and the aromatic flavors from the cells of the bean, giving you the best brew.

2. The water should saturate the grounds thoroughly. By saturating the grounds completely, the full flavor of the bean will be realized. The saturation process should take from 4 to 6 minutes. The timing is critical since it gives the coffee the proper infusion time with water at the proper temperature. Water staying in contact with coffee longer than 8 minutes will become bitter due to over extraction.

3. Coffee should never be re-boiled after made. This was the downfall of the “American Percolator” which was used in the vast number of homes during the 60’s and 70’s. This process caused coffee to be percolated back through the grounds over and over again causing a bitter and despicable cup of coffee.

4. Fresh brewed coffee should be consumed FRESH. In fact, coffee not consumed within 20 minutes of being brewed is no longer fresh. After this time it rapidly loses its flavor and aroma.

How to Prepare Turkish Coffee

Not for the weak hearted… it is traditional to drink this coffee strong and sweet. If done properly, the treat is well worth it!

Turkish coffee is prepared using a copper or brass pot called a Ibrik or raqwa. Look for good quality copper or brass ones with long handles. A good fresh arabica med-dark roast coffee finely ground should also be used for this method.

The key to achieving a good Turkish coffee is that the coffee should be ground to a fine powder to insure the strongest flavor – finer than even an espresso grind. See our selection of Turkish grinders and Ibriks.

Directions are for a single serving. If needing to prepare a larger quantity- adjust the measurements accordingly.

Use a heaping teaspoon of coffee for 3 oz of cold water. If sugar is used, add one heaping teaspoon as well. Add the sugar just before the coffee comes to a near-boil.

As the Ibrik heats over medium heat let the coffee start to froth or foam. When foam or froth has developed, pour the froth on top of the Ibrik into a warm demitasse cup. Continue heating the remaining coffee a second time just as it starts to bubble and form more froth or foam. When it froths again, pour the rest into the cup. Do this three times- each time pouring off the foam.

Let the grounds settle for a few minutes and serve hot. Do not stir the coffee once it has been poured.

	Turkish coffee should never be left to roaring boil. It should be brought to a near-boil. As it starts to bubble it should be removed from the heat to prevent a hard long boil.
	Always make Turkish coffee fresh
	For variation – add some crushed cardamom, cloves or a stick of cinnamon with the coffee when beginning the process.
	In Arabic, the foam on top of the Turkish coffee is called “the face of coffee”
	Turkish coffee is never filtered. Some grounds will settle at the bottom of the cup, for this is custom.

How to Prepare Coffee Using a French Press

This process is often referred to as the infusion method. This method produces a excellent, smooth & robust cup of coffee.

Start with freshly roasted coffee. Coffee should be ground to a very course grind. Depending on the size of french press you are using, portions for coffee and water will vary. For every six ounces of water use 2 tablespoons of ground coffee. Many of the french press Coffee Storehouse carries come with a measuring spoon to accurately measure portions.

Remove the plunger, filter and lid from the pot and add the grounds.

Next, pour the appropriate amount of water ( just off the boil) over the coffee. Replace the lid and plunger over the coffee but do not plunge down. Coffee should be allowed to steep for three minutes. The grounds rise to the top forming a crust or cap on the coffee. Once allowed to steep, gently plunge the coffee grounds down to the bottom of the pot. Serve immediately.

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How to Prepare Coffee Using Vacuum Brewing Pots

Vacuum brewing has been around for a while. Robert Napier, a Scots Marine engineer came up with the idea. Since that time vacuum brewing has changed a bit. Manufactures such as Cory, Silex, Hario, Cona, Bodum and Yama are just a few who have had an impact in this industry. Fashionable in America from around the First World War through the 1950’s- Coffee vacuum or siphon methods are making a come back.

The vacuum method works where water is heated on the bottom globe and is forced through heat into an upper globe where the medium ground coffee is contained. The heated water and coffee infuse for a 2-3 minutes, then the heat is removed after brewing from the first globe. This creates a vacuum, thereby drawing the coffee back into the lower globe making the coffee ready to serve.

Coffee prepared this way is preferred by coinsurers for several reasons:

	Coffee prepared using the vacuum method uses ideal temperatures – 196-204 degrees. Coffee vacuum fans attest to its smoothness and purity of the aroma & flavor that is due to the exquisite temperature control.
	Brewing time can be regulated thus eliminating over extraction and any bitter taste in the mouth.
	Some of the current manufactures of vacuum brewing offer elegant models for table presentations making this method a pleasantly sensuous ritual of preparing coffee for your guests.
	With vacuum brewing there is no grinds or heavy sediment at the bottom of the cup.

See Coffee Storehouse selection for several models of vacuum brewing. For full instructions follow manufactures directions. Replacement parts are offered, when in stock from our site. If you have questions regarding parts please email us.

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How to Prepare Coffee Using a Cona Vacuum Brewer

Cona brewing not only offers a wonderful presentation, but for the coffee coinsurer it produces the perfect cup of coffee. Like a lot of imported products, many of these items we carry do not come with detailed instructions, thus we are offering our detailed version for new Cona users.

HOW TO START

Familiarize yourself with all the parts. Funnel, bottom bowl with handle, strainer, stand and sprit lamp with lid.

Use a freshly roasted coffee: If your going to take the plunge and invest big money for this coffee brewer then it only makes sense to use fresh roasted coffee. It will maximize the flavor that only this brewer can give.

Grind size to use: Medium grind size works best with this coffee brewer. Note: A lighter roast & coarser grind will result in a weaker cup, while a darker roast & smaller grind will result in a stronger cup.

How much ground coffee to use: That depends on the size vacuum maker you use and how you like your coffee. The standard brewing ratio is 7.25 grams per 5 oz water or 2 rounded tablespoons to 6 oz of water.

(Click Pictures to show larger details)

Strainer is positioned in the top funnel. Ground Coffee is then added.

To reduce the preparation time boiling water is added to the bottom bowl.

With a snug twist place the top funnel into the bottom bowl to make sure the seal is seated.

Light spirit lamp. Within minutes, the water began to rise and infuse with the ground coffee.

It took roughly 5 minutes for water to rise to the top after boiling water was added and funnel and bowl were connected.

After coffee infused for 3 minutes, the lid was placed over the spirit lamp to extinguished the flame. Once extinguished, the coffee took 3 minutes to filter down to the bowl.

After coffee had completed filtering down, the top funnel was twisted off and put back into the aperture holder. Coffee was ready to serve.

READY TO BEGIN

	Fill the spirit lamp ¾ full with denatured alcohol. (This fuel is commonly sold in your local hardware store)
	Place the wick and wick holder in the lamp. After a few minutes, the wick will absorb the alcohol and be ready for use. Position the lamp back into Cona holder.
	Place the glass top funnel into the aperture holder on the stand and then place the glass strainer into the funnels center hole. The strainer fits loosely.
	Add your desired amount of ground coffee to the funnel. Do not attempt to move or reposition the strainer after the coffee grind is added.
	Hook the bowl on the stand and fill with water ½” from the neck of the top. Note: Using boiling water will cut down the brewing time substantially. If you’re entertaining and using your Cona maker at the dinner table and have 45 minutes to wait than using room temperature water will give you that allowance.
	Place the funnel into the bowl. Make sure the top is snug with the bottom bowl. A slight twist should ensure an airtight seal within the rubber gasket. This is important since this insures a vacuum seal.
	Light the spirit lamp
	If using boiling water, within minutes the water in the bowl will begin to rise to the top funnel as it heats up. ( small amount of water will be left behind in the bottom bowl – this is normal)
	Let the coffee and water infuse in the top funnel for 3 minutes. If infused longer, coffee may result in a bitter taste due to over-extraction.
	Place the glass spirit lid or snuffer back on the lamp to defuse the flame.
	As the temperature lowers, the coffee will begin to be drawn back down (vacuumed) into the bottom bowl. Time can vary for this – If it is taking too long to return to the bowl it may be due to too fine or an inconsistent grind. Do not attempt to move the drainer at this point, just be patient. When all the coffee has finished draining, CAREFULLY remove the top funnel with a slight twist and place in the aperture on the stand. You are now ready to serve your coffee.

Cleaning: Gently empty coffee grinds into a trash container and clean all glass parts with soap & water. Do not place in the dishwasher.

Tea can be used in your Cona maker in lieu of coffee. Proceed with the same instructions as coffee.

Need to find a replacement part for your Cona maker?