Hints & Tips

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• Whether you're brewing filter coffee or pulling an espresso shot, allowing  your freshly roasted coffee beans to degass for a few days, will reward you with a much smoother and more flavoursome coffee.      
• CO2 is a byproduct of the roasting process, and whilst it may be a good indictaor of how fresh your coffee beans are, it may also adversely affect the release of the wonderful flavours in your coffee. 
• The concentration of trapped CO2 is at it's highest in freshly roasting beans; brewing at this stage results in a very bright  acidic tasting coffee.
• Given time to settle - anything from a week to 10 days - freshly roasted coffee will release a large amount of the trapped CO2, giving a much more palatable brew.
• When coffee beans are ground, the increased surface area releases the trapped CO2 at a much greater rate, this is even more noticeable when hot water is poured over the grounds in filter brews.  
• The effervescent effect caused by the water passing through the granules, displacing the CO2 to the surface of the coffee bed, is often reffered to as blooming. It is recommended to allow this bloom to settle back, usually 30 to 45 seconds after the initial pour, giving the CO2 time to dissipate; after which the brew cycle can be completed to extract the wonderful flavours present in your coffee.
• Brewing espresso with freshly roasted coffee is even less forgiving. 
• Forcing water through the grounds under pressure is only going to give a sour, flat tasting coffee with no depth. So it's even more important to allow your coffee beans to settle, prefereably a week to 10 days, by which time a significant amount of the trapped CO2 will have been released, giving a more efficient extraction. 

•  CAFETIERE / CHEMEX - Coarse grind 
•  DRIP COFFEE MACHINE - Coarse /Medium grind 
•  AEROPRESS - Coarse /Medium grind 
•  CONE FILTER / V60 - Medium grind 
•  MOKA POT / STOVE TOP - Fine grind 
•  ESPRESSO - Fine grind 
•  TURKISH - Extra Fine grind 

For the freshest brew we recommend only grinding your coffee beans when needed. 

• V60 Cone Filter - approx 15g coffee - 250ml water 

                (Scott Rao's recommendation = 22g coffee x 360ml water @ 97 *C )

• Aeropress  - approx 10g coffee - 170ml water 

                (Scott Rao's recommendation = 15g coffee x 250 ml water @ 95*C )

• Cafetiere  - approx 10g coffee - 180ml water 

                (Scott Rao's recommendation = 30g coffee x 540ml water @ 95 *C )

• Chemex - approx 20g coffee - 340ml water

                (Scott Rao's recommendation =30g coffee x 510ml water @ 97 *C )

• Moka/Stove Top Pot - approx 10g coffee - 150ml water 

                (Scott Rao's recommendation = 15g coffee x 220ml water @ 99 *C ) 

• Clever Dripper - approx 15g - 210ml water

               (Scott Rao's recommendation =18g coffee x 250ml water @ 97 *C )

Information is taken from ' Brewtime'  An amazing app, 

available to download from the App Store, and is one we highly

 recommend. 

We always suggest that customers experiment with grind, coffee/water ratios and brew times until they find the 'sweet spot' for their own personal tast

Roasted coffee looses it's flavour over time. Although many coffee brands put a long Best Before date on their products; we only put  3 months on our coffees. 

We believe that coffee is best appreciated within the first 3 months of roasting, Even less when ground.

Once opened we advise customers to store the coffee in its' bag inside an airtight container, in a cool, dark place. 

Moisture and oxygen are the enemy of coffee!