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The Bean  
The coffee bean begins its journey to your cup as the seed of a coffee cherry. Normally grown in warm climates and at higher altitudes, a myriad of factors affect a bean's quality beyond simply growing conditions. Surrounded by several layers of skin and pulp, the seed must be picked, processed or dried in some manner, and cleaned up to become roaster-ready. It can be dried with the fruit still around the seed, it can be washed first and then set to dry, or a hybrid where some of the pulp is left on while it dries. No processing method is inherently better, but each provides a distinctly different character to the bean, and therefore to your cup. Each region and processing method can provide excellent beans and terrible beans, sometimes in the same year. In the end, the only way to know is by roasting it, brewing it, and tasting it in your cup. | The Roast  Roasting is the method by which an inedible, bitter green seed is transformed to a delicious, flavor infused coffee bean. It can be done in a pan on the stove, in a converted hot-air popper, or in a $20,000 commercial roaster, all accomplishing the same thing albeit with varying degrees of quality. Heated through air or hot metal contact of between 400 and 500 degrees farenheight, the bean sugars begin to carmelize, moisture begins to vaporize, and the color begins to darken (frames 1 through 14). Once internal bean temperature approaches 380 degrees, pyrolysis or "first crack" occurs which signifies the beginning of drinkable coffee (frames 15,16). Now a third larger and 30% lighter in weight, the bean processes through first crack towards second crack as its internal temperature rises and the internal oils begin to seep out, producing flavors unique to its origin and processing method (Frames 17-27). Most beans achieve their optimum roast somewhere in this range, between first crack and slightly into second. After achieving second crack, the smoke increases dramatically and the bean begins to take on more of the flavor of the roast and loses some of its individuality (Frames 28-33). Finally reaching over 470 degrees internally, the bean's woody structures break down and a bitter, charred brew will soon ensue (Frames 34 and on). Knowing just when to stop the roast for each type of bean is the key to that great cup of coffee. |
The Cup There are many ways to brew a cup 'o joe... but a few constants remain the same. Keep the Big 4 in mind and you're bound to make yourself a great cup.        The Big Four Quality Water (if you wouldn't sip it by itself, it's not good enough for coffee) Right Temperature (Water just off the boil, around 198 degrees for perfect extraction) Grind Beans to Order (Grind fresh whole beans to size just before brewing) Proper Proportions (6 oz of water for 7grams or 2 tblsp of ground coffee)
Brewed Coffee Notes Drip Coffee Maker - The measurements on the side of the carafe or inside the reservoir are probably not 6 oz per cup. So measure the water yourself in a measuring glass to then determine how much coffee to put in (2 tblsp of ground coffee to every 6 oz of coffee). Also, most drip coffee makers don't get the water hot enough, so starting out with hot water might help it get close. If using a blade grinder, run it for 12-20 seconds. It is better to go a little finer than too course. Pour Over Method - Not as popular as it once was, it is a great way to make a cup of coffee. Grind the coffee to the same size as for a drip coffee maker, put it in the cone filter in your vacuum pot for large batches or single cup for just one, boil water, and pour. You will always have the right temperature water and you can adjust the grind to slow down or speed up the extraction time. This is my favorite way to make a delicious, clean pot of coffee. French Press (Plunger Pot) - Also a fabulous way to make coffee, albeit a little less clean. No matter how good your grind and equipment is, you will have some sediment at the bottom of your cup. But if this doesn't bother you, it is the preferred way to brew for many coffee aficionados. Only grind the coffee for 6 seconds, use the same water just off the boil, and let it steep for 5 minutes before plunging it down. Only brew as much as you're going to drink though, microwaving it to warm it back up will definitely affect the taste. Mocha Pot (Poor Man's Espresso) - This method is a hybrid and not for the feint of heart. Similar to a vacuum brewer, the water is sucked up through the grounds as it boils causing an intense brew. Although not quite as strong as espresso, it is a great cup and tends to be quick thick and full of flavor. Grind the same as for drip or pour over and watch it close so as not to scorch the pot after all the water has been extracted.
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