How to make better coffee, whether pour-over, cold brew or Keurig
The coffee industry continues to roll out new brewers (sometimes to fix a problem caused by a brewer from 2005) or develops more gadgets to separate coffee enthusiasts from their money.
The contents of my kitchen cabinets reveal who is a gadget enthusiast.
However, here’s the thing about devices:
A batch of inferior beans cannot be overcome by a Japanese Origami dripper, a sleek high-tech grinder, a pouring tool, or a temperature-controlled goose-neck kettle.
In his latest book, “The Best Coffee at Home,” James Hoffmann, managing director of Square Mile Coffee Roasters in East London and an authority on the subject, writes: Depending on your method, you should use roasted beans four to five days (for filter coffee) or seven to eight days (for espresso) after roasting (for espresso).
However, once the bag has been opened, it should be consumed within two weeks.
It is safe to say that you won’t find these freshly roasted beans in supermarkets, not even Whole Foods. Which is why you should frequent your local roastery and make friends with the staff. They will ensure that you begin with the freshest beans, which are frequently sourced from small farms or collectives with established relationships with roasters.
I’ve written extensively over the years about brewing coffee at home and my relationship with the beverage.
As we approach the cooler months, I deemed it prudent to compile these articles on a single page, if only for convenience of reference.
My knowledge, like that of the industry, has evolved, which is to say that I may approach some of these stories differently in 2022.
Nonetheless, I believe they give you an idea of how different brewers, techniques, beans, water temperatures, roast levels, and other variables can affect the flavor of the cup.
Read more • washingtonpost.com
Source: Coffee Talk