Coffee 101: Brew Ratios

It's all about proportions, proportions, proportions. Learn how much of this and that you need to use.

When you see coffee from the perspective of composition solely, it’s just ground coffee beans mixed with water. Whether it’s a sweet, complex, balanced and aromatic coffee, or a sour or bitter one, what can tell you how good it tastes, will depend on two things: the quality of both the coffee beans and water of choosing, as well as how we decide to mix them.

The element of mixing (or brewing) can get pretty elaborate. The grind size, brew time, water temperature and brewing device are all determining factors for the success or failure of coffee preparation. It’s all so subjective, yet with a scientific twist.

The topic of discussion on this particular article is the brew ratio. This is nothing more than the ratio of ground coffee that comes in contact with water, as simple as that’s also something that will affect your beverage’s strength, mouthfeel, and caffeine content.

The importance of rating

All coffee brews flavor vary according to the recipe. And just as in baking a cake, there are specific coffee recipes. The amount of each ingredient does matter. If you augment or decrease the amount of water (or coffee grounds), you can not only alter the coffee’s taste but its concentration and thickness too.

This is why many baristas and coffee lovers all over the world use implements like scales and timers when brewing.

The Ideal Ratio: Myth or Reality?

A tip from That Coffee Roasters: the rate of extraction (which is the speed of the grounds as they enter the brew from the grounds), and the brew time (this means how much time the water and coffee grounds spend together) might sound similar, but are very different, nonetheless. Never to be confused.

It’s always good to learn about how different cultures prefer their coffee. Some countries take more fine brews; while other ones, go for intense brews.

On a second note, many people will recommend different brewing ratios, but it always depends on the coffee.

Let us explain with some examples. A filter coffee made at 1:20 would be a rather weak and diluted cup, while a 1:10 would be incredibly intense. These are the two ends of the scale; the balance is ideal. The idea is to be able to perceive the fragrances, aromas, flavors, and acidity, and all the notes that a refined palate can taste.

Also, some people brew their coffee with a relatively small amount of water to get the intensity desired. Then, to avoid a heavy mouthfeel, they proceed to dilute the coffee with more water.

Some Other Important Notions

Your coffee brew ratio is a determinant factor, but there are other things you should consider such as the type of water, grind profile, temperature, etc.

If your coffee isn’t tasting as you’d like it to, you could start by changing one variable at a time and keeping everything else with consistency. The easiest one to start with is the grind size.

If your coffee is sour, salty, or lacking body, then grind the beans finer, as this will increase the contact area, thus increasing the speed of coffee extraction, resulting in the desired flavor. This gives an extra buzz of caffeine as well.

On the other hand, if your coffee is slightly bitter, grind it coarser. This will decrease the contact area, thus reducing the speed of extraction, and preventing all of the bitterness from entering the brew.

If you have any comments or want to add some other useful tips, please do so on the comment section below, and don’t hesitate in subscribing on our That Coffee Roasters networks.

There's a fine line between "too little" and "too much," and it can radically change the flavor of your coffee.

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That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

Instagram: thatcoffeeroasters  

Coffee Festivals around the World

It's all about proportions, proportions, proportions. Learn how much of this and that you need to use.

Some coffee lovers decide to take the experience to the next level, because they want to share and enjoy their love for coffee in new and exciting ways, adding the element of travel to the brew, sort of speak. “Where do I start?,” you may ask; well, That Coffee Roasters expands your horizons.

The chic-est thing in the coffee world: coffee festivals! Yes, they are organized all over the world, and there’s probably one taking place near you any time now. Keep on reading to learn more about the different coffee festivals all around the world, and how you might continue to cultivate your love for this delightful dark beverage.

Coffee Festivals 101: Welcome to the festivals circuit

Some of us have never heard of a coffee festival before, but don’t worry; you can probably imagine what it must be like. A coffee festival, as you might expect, is a place where people from around the globe gather to celebrate and share their love for coffee.

You can sign up for tasting different coffees, attend workshops and discussion forums led by expert baristas; to see new, vanguardist coffee equipment; the occasional fun and tasty street food; and more often than not, the live music.

Depending on the festival, there might be some extra attractions as well. It’s a great way to get out and indulge your appreciation for your favorite beverage, while you get to know new people in the process.

Here are some of the most popular coffee festivals that you can go to each year.

The Vienna Coffee Festival (Vienna, Austria)

Considered by experts as the “world’s coolest coffee event,” this coffee festival set in Austria has it all. It includes attractions such as barista competitions, plenty of culinary delights at different stations, and a coffee lab to experiment with. The final touch comes with live music and art as well, along with all the great coffee and food.

Coffee Fest Baltimore (Baltimore, Maryland)

If you’re a coffee entrepreneur, we bet you will not want to miss the Successful Coffee House Business Seminar, right at the Coffee Fest Baltimore, tagged as the ultimate industry seminar for specialty coffee retailers.

Whether or not you are present at the seminar, make sure not to miss America’s Best Cold Brew Competition, where roasters prove they are the best of the best when it comes to cold brew by competing against each other.

The Canadian Coffee and Tea Show (Toronto, Canada)

Canada’s top-notch coffee (and tea!) event at the Toronto Congress Centre, it features interactive workshops for those interested in learning the ropes on the coffee business.

Kona Coffee and Cultural Festival (Kona, Hawaii)

The Kona Coffee and Cultural Festival is Hawaii’s oldest and most appreciated food festival. Kona coffee has been an icon for almost 200 years for its light body and unique taste, and it all comes together at this festival where attendees get an up-close and personal look at the legendary Kona coffee crop while enjoying art, music, dancing, history, and incredible food and coffee tastings. The best part? It lasts TEN DAYS.

Good news: most of these are annual events, and there’s always another coffee festival just around the corner. That Coffee Roasters is glad to bring you an insight of exciting new coffee experiences. Follow us on our social networks and leave your comments in the section below!

There's a fine line between "too little" and "too much," and it can radically change the flavor of your coffee.

---

That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

Instagram: thatcoffeeroasters

Seasonal Flavor: A Coffee for Each Season

As we know, coffee can come in many different presentations, and some of them are more recommendable for each season.

Consuming seasonal foods/beverages is a trend that has been around since humans started exporting and importing ingredients. It stands to reason that food sourced locally and eaten in its harvest season is richer in flavor and higher in nutrients than imported or out of season food.

Seasonal produce has become the tongue-in-cheek subject of the culinary world of the 2.0 generation, this concept has been of course applied to the coffee industry as well as any other that offer seasonal produce, with a plethora of “seasonal blends” now being available.  

An interesting fact about this subject is that all coffee, by nature, is seasonal. Coffee is an equatorial crop and the harvest season occurs over a number of months and, varying from region to region, it can last from three to six months.

Dear That Coffee Roasters: What Makes Coffee In Season or Out of Season?

That Coffee Roasters says: coffee's seasonality is associated with the coffee beans harvest time. In turn, harvest times depend upon the region in which the coffee plant was grown. After harvest, it takes many weeks, sometimes even months, before the coffee makes its way to the US and is ready to be roasted. On the other hand, unroasted, green coffee can be stored for around one year under normal conditions.

Dear That Coffee Roasters: Is There an “Off Season” for Coffee?

That Coffee Roasters says: it should be noted that there’s a difference between “out of season” and “past-crop” on the matter of coffee, and we can understand how these two are often confused. In general terms, a coffee is considered “in season” if it has been harvested within the last six months. A coffee is denominated past-crop when it has been a full year since its harvest.

There’s a Brew for Each Season!

Fall and winter coffee flavors: as summer comes to an end, coffee lovers tastes move to comfort and sweet treats. It’s no wonder the most popular cappuccino at this time is none other than pumpkin spice, maybe with apple strudel, and cinnamon sticky bun on the side as the other top coffee flavors. Peppermint and gingerbread flavors go on their sales’ peak right after Halloween, and keep their popularity through the New Year. When New Year’s resolutions start, some lighter flavors (most of them with cinnamon) notes become more popular.

Spring and summer coffee flavors: around St. Patrick’s Day, coffee drinkers get into the spirit of the season with Irish crème flavored coffees, and come spring, expect fruit flavors to make their apparition on your coffee table. Blueberry cobbler is an exciting an interesting flavor combination that puts most consumers back in the mood for sunshine and the upcoming summer season. Mid-summer time is a perfect time to try brews like s’mores-flavored cappuccinos and reminisce about bonfires and the beach, as the magic of this seasons allows us to.

Voilá! Who would have known that the world of coffee could be so interesting? That’s why That Coffee Roasters brings a different perspective to our dear coffee lovers. Did you enjoy our article? Do you have any questions about it? Then follow us on our social networks and leave your comments and questions in the section below.

It's not only about taste; it's about presentation and combinations that match the season.

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That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

Instagram: thatcoffeeroasters

Drink Coffee in Coffee with These Reusable Cups!

We can help the environment in many ways!

One of the best things about being part of this generation is that we’re always looking for environmentally friendly ways to do our daily activities. Now more than ever, we’re aware of the impact that our actions have on the environment and on our planet. Saving and protecting our resources is key to develop sustainable production, especially when we talk about the coffee industry. That’s why today we want to share with you a project made out of our favorite drink: coffee!

Kaffeeform is the name their creators gave to the material with which they create coffee cups and other different utensils. It’s the result of asking one simple question: what happens to coffee grounds after we have enjoyed our espresso, cappuccino or Americano? Is there no way to re-use this good and natural resource? They discovered that there was actually a pretty cool way to use it and Kaffeeform was, in consequence, born.

After three years of experimenting, a lot of research and hard work, Julian Lechner, the product designer behind the project, came up with the material that now allows him to recycle old coffee grounds that would otherwise be simply discarded and use them to create completely new products.

According to Sprudge:

40% of the material compound is made from the used coffee grounds they collect from local coffee shops; five to six kilograms every day. The coffee grounds need to be dried before starting the material production, otherwise the grounds would get moldy. The production runs in a small factory building where all the fibers, wood grains, and biopolymers are added in the right combination. Under heat, the matter is then transferred into molds that form cups and saucers, even retaining a nice smell of coffee.

In these little cups, the material speaks louder than the design. You can immediately see that there’s something unique about them. All Kaffeeform cups have the appearance of dark marblewood, smells of coffee, are very light, and finally are dishwasher friendly and long-lasting, as they can be used over and over again.

One cup and saucer can be made from the waste of six consumed cups of espresso, which according to Kaffeeform, are collected in local coffee shops in Berlin. Since it was launched in 2015, Kaffeeform has grown, and they now offer different cup sizes for espresso shots or cappuccinos. Among their key features we find:

- Dishwasher friendly.
- Lightweight.
- Durable.
- High isolation qualities.
- Slight coffee scent.
- Food safe.
- Free of BPA.
- Eco-friendly material composite.
- Made for unlimited consumption.
- Each cup looks unique.
- Carbon neutral disposal / Biodegradable.

If you want to find out more about this project, visit Kaffeeform’s website. Who knows? Maybe one day we’ll all adopt these types of cups. Maybe the coffee you drink today will become the cup for the coffee of tomorrow…

Want to hear more about what’s going on in the world of specialty coffee? Hit the follow button on our social media sites and stay updated with all That Coffee Roasters has for you. See you tomorrow!

Would you use them?

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That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

Instagram: thatcoffeeroasters

How to Taste Different Flavors in a Cup of Coffee

What do you look for in your cup?

Relax, we know how confusing talking about coffee can be. When people start talking about specialty coffee and how bold its body is or how acidic it tastes, all we can think about is: isn’t coffee just bitter and sometimes sweet if you add sugar? At first, we might be skeptical about how different coffee can actually be depending on its properties and origins, but once you learn to tell its nuances and qualities, a new world of flavors and contrasts will open up right in front of you.

So where do we begin? Is there a right way to drink coffee to better understand its characteristics? On today’s article, we’ll explore how we can train our senses to enjoy all that coffee truly has to offer.

The first thing you’ll need to do: forget about sugar and cream. We tend to add different ingredients to our coffee to make it sweeter, but they mask the best properties hidden behind coffee when it’s brewed pure. You’ll be able to sense more if you drink it simple and black. That’s how professionals do coffee cupping, which is the practice of tasting different brews to identify their different notes.

Exactly what will you be able to distinguish when you try it this way? Among others, you get to discover a new fragrance, aroma, sweetness, acidity, body and the aftertaste. Here’s how to find them in your cup of joe.

Fragrance perception

This part of the process is done with your dry coffee grounds, because it’s believed to be the most aromatic coffee form. Try to clear your mind and let your memories take over when smelling your grounds. This way, you’ll be able to tell if your coffee has fruity, floral or herbal notes. Once you’ve identified the predominant fragrance, you can even go further and try to specify its qualities. If it’s fruity, what kind of fruit do you smell? Is it citric like oranges or sweet peaches?

Aroma perception

This is the first time you’ll be mixing coffee with hot water, which will provoke the coffee aromas to arise. This part of the process depends heavily on how the coffee was roasted; you’ll be able to differentiate these three main categories: nutty-like notes, caramel-like notes and cocoa-like notes. The last two are typical of darker roasts and they’re perfect to take along with chocolate desserts. If, on the other hand, you sense a nutty-like aroma, then you can try to find descriptors such as almonds, peanuts or hazelnuts.

Sweetness

It’s time to taste coffee! Yes, you finally get to drink it. The first sips will let you know how sweet your coffee really is. It can actually come in different notes, such as candy-like, malty-like and fruity-like sweetness. Try to concentrate on how sweet your coffee tastes, so you can actually tell these notes apart from other coffee qualities.

Acidity

Acidity is one of the most popular qualities of coffee. Highly acidic coffees are usually light roasted and they’re perfect to accompany with fruity desserts like pies. You can tell the acidic grade of your coffee if your tongue starts to salivate once you start tasting it thoroughly. Possible descriptors include acid comparable to oranges or lemons and acid similar to green apples.

Body

We’ve reached the famous body. What are people talking about when they say coffee has a full body? It doesn’t describe too much about the taste as it does about the texture. Think about water and the way it feels inside your mouth. Now think about maple syrup, one is fuller than the other and feels heavier in your mouth, right? That’s the body of the drink! To identify this quality, take a sip and fake chew the coffee on your tongue. Ask yourself the following questions:

• Does it feel heavy like syrup or honey?
• Does it feel rugged because of small coffee ground particles?
• Is there no real feeling and it’s actually more watery?

Aftertaste

You’ve sipped your coffee all the way through, what’s left? This part of the cupping process simply refers to how much aftertaste comes with the brew? Help yourself by inhaling a little bit of air and allowing yourself to feel if there’s a strong taste left behind or if it’s gone almost completely.

Once you learn to distinguish the tones and nuances of every cup, you’ll also be able to enjoy coffee like never before. At That Coffee Roasters, part of our daily routine involves cupping and identifying our roasts qualities. It’s complex but a wonderful process, and we’re always amazed at how much some processing and farming methods can change a single drink.

What are your favorite flavors?

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That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

Instagram: thatcoffeeroasters