Coffee

Each coffee has its own unique character and personality when roasted, ranging from delicate and floral with complex fruit tones to smoky and herbal with deep notes of earth and spice.

Some coffees are the most exceptional at light and medium roasts, while others offer exquisite depth and character only found in darker French & Italian roasts. No matter which bean you choose to brew – whether it is a light, medium or dark roast. There are no hard and fast rules you must follow on how to brew it. Keeping our first rule in mind, that there are no rules, just as each bean shines the most with a certain roast – each cup brewed resonates the most when using an appropriate brewing method for that particular coffee, so you pick your coffee with the method you intend to use.

In general light roast and medium-light roast coffee, have subtle and seductive aromas and flavors, often deeply nuanced with floral and fruity notes these delicate attributes can be lost completely when brewed in a conventional drip coffee maker or percolator, These coffees can be often very bright and sweet with jam-like qualities. The perceived bitterness and tartness (acidity/brightness) can be greatly exaggerated when brewed incorrectly, so for these coffees I would recommend using; a single cup pour over, chemex or French press.

Medium and dark roasts, coffees which are “body” driven meaning these coffees are full and rich on the palate – however, do not have significant perceptible brightness or acidity. Tend to translate more accurately when brewed using a conventional drip coffee maker when compared directly to a chemex or French press. Of course you are likely to get a more nuanced cup of coffee if you brew using a chemex, pour over or French press – these flavors and aromas will be fairly stable and consistent across brewing methods for darker roasts.

Some delicate Light roast Geisha Coffee may turn out to be completely rubbish when brewed in a French Press while a completely mind blowing experience when boiled repeatedly in a stove top espresso machine, unlikely, it is however entirely possible! Just like you do not have to only pull your espresso shots for 24 seconds, otherwise you have ruined it – what if you pull it for 26 seconds?… The point being coffee does not live inside a box and neither should you, (unless by choice of course). When it comes to brewing, we encourage you to try different things and see what amazing adventure of the senses may ensue, and be sure to tell me all about them!