WHY DECAF?

Coffee is the single most consumed beverage in the world and one of the reasons for its popularity is the stimulatory effect of the caffeine it contains. For some, consuming caffeine can be a great way to boost mental alertness and bolster energy levels. However, some people prefer to avoid caffeine, usually for perceived health benefits or because they find its effects unpleasant. Even more so now with Covid-19 completely upending our daily routines, we find ourselves brewing more coffee than ever at home. This has increased the demand for decaf coffee further to satisfy our cravings for our favourite beverage without the jittery side effects or the inability to get a good night’s sleep after your working-from-home pick me up.

DECAF IS NOT FULLY DECAFFEINATED

Before we begin it is important to note that your typical cup of coffee is about 236 ml and will contain about 120mg of caffeine, for reference that is four times the amount in a can of Cola. If you are drinking decaf in the EU, you can expect there to be less than 0.1 mg of caffeine in your cup. If you were to drink decaf in the United States, at least 97% of the caffeine has been removed, so it will contain 3.6 grams of caffeine or less. If you are trying to avoid caffeine for a medical reason, it’s important to remember that decaf will still contain some caffeine.

A BRIEF HISTORY

The first commercially successful decaffeinating method was invented by German merchant Ludwig Roselius in 1903. The discovery was made during the transportation of coffee across the open ocean where seawater had contaminated the coffee sacks and when turned into drinkable coffee they found the taste remained yet the effects of caffeine had vanished. This led to the development of an initial decontamination process involving steaming the coffee beans with a variety of acids, with benzene being used as the solvent to remove the caffeine. Decaffeinated coffee in this way was sold around the world until health concerns related to benzene were discovered and this method was soon removed.

THE DIFFERENT DECAF METHODS

Sugar Cane Method

The Roaster’s Choice Decaf Popayan Reserve from Colombia is our decaf offering from the London Fields Roastery and if you love the taste and aroma of coffee but don’t want the caffeine kick then this coffee is perfect (you can also get a decaf coffee subscription, as well as other coffee subscription boxes, via our online shop).

The Sugar cane decaffeination process used for this coffee is truly unique. Many methods are adopting natural ways of removing caffeine such as using charcoal and sparkling water and for this method, the caffeine is extracted using a natural by-product of sugar cane and water. Unlike many other processes, this method avoids excessive temperatures and leaves the coffee with enhanced sweetness which when roasted helps the coffee maintain the natural structure and complexity of the coffee. This coffees delicate flavours are remarkably maintained which often take us by surprise when tasting it as we forget it has been decaffeinated such is the brightness of the orange acidity and sweetness of its chocolate notes.

Another advantage of this method is the process is developed and completed in Colombia. This allows for the verticalization of the supply chain reducing the carbon footprint of our product and the extra costs of shipping to decaffeination plants in Mexico or Germany. Thus increasing the profits for farmers to reinvest in their farms and communities and allowing all the revenue created from the cultivation and decaffeination of this coffee to stay within the country of origin.

CO2 Method

This method is a very clean and selective method to remove the caffeine.  The process that the bean goes through is much less invasive and consequently, the results are remarkable.

The start of this process is similar to many others, the beans are immersed in water to mobilise the caffeine.  However, in this particular method CO2 is introduced at high temperature and pressure.  This CO2 is selective therefore only draws out the caffeine from the coffee beans; no other elements are removed using this process, preserving the integrity of the coffees origin and flavour as much as possible.

The CO2 which is rich in caffeine is then washed with water to remove the caffeine.  The water now is caffeine-rich, so this just needs to be dried to successfully remove and isolate the caffeine. The CO2 is then repressurised and is recycled back into the process.

The Direct Solvent Method

The direct solvent process is a fairly straightforward method.  The beans are steamed to expand the bean, giving it a greater surface area and therefore making it easier to extract the caffeine.  The coffee beans are then soaked directly in a solvent to remove the caffeine.  The solvent that is typically used is Methylene Chloride.  After this process the beans need to be dried, this involves draining away the solvent and then steamed which aids the evaporation of what solvent is left on the bean.

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Here at Cafédirect, we are honoured to allow our subscribers a unique tour around the world of coffee. Our UK coffee subscription offers the opportunity to visit a different country every month and experience what makes that origin special and distinctive. We extensively explore the world for the finest specialty coffee we can find. Although the flavour and quality of the coffee are paramount, we also look for inspiring stories of farmers and co-operatives who battle adversity, support their local communities and lead the way for sustainable farming methods.

Discovery Plan – This amazing plan offers you a new coffee destination every month. We generally want to have distinct coffees that showcase contrasting flavours and aromas each month so that you are experiencing the complexity of different origins. We believe what makes this journey special is that we are often trying new origins and unique processing methods at the same time as you.

Our customers can also choose from our destination offerings named Bright & Aromatic and Rich & Chocolatey.  We source a new coffee every few months and aim to find micro lots with the highest quality from some of the best producing countries in the world. The offerings have specific flavour profiles that we try and match with regions that best showcase what we are looking for. There are many factors to coffee producing that allows for specific characteristics and nuances to shine through the coffee. These include climate, terroir, variety, altitude, and processing. Each combine to strongly influence the flavours associated with that origin. For example

Bright & Aromatic – We generally look for coffees from East Africa. The Great Rift Valley has the perfect terroir to produce complex coffees, with the most distinct & nuanced flavours, bright acidity and clean body. Often the flavour profiles are fruity, floral and tropical.

Rich & Chocolatey – We generally look for coffees from the Americas. South America has the terroir and varietals to produce full bodied coffees, with rich chocolatey flavours that are well balanced with sweet notes of caramel and nuts and often with subtle citrus acidity.

Altitude

Generally speaking the higher the altitude a coffee is grown the more superior flavour it will possess. In hotter climates at lower altitudes trees will thrive, especially in tropical climates. Yet higher temperatures make coffee plants grow more strenuously, increasing the amount of fruits you will harvest. This comes at a consequence to the flavour, becoming diluted through higher leaf quantity. Fast maturing fruits means less sugars can develop within the cherry leading to a lower quality and lack of complex flavours.

Alternatively coffee grown at higher altitudes means colder temperatures. Trees produce less growth and fruit yet they ripen slower and harvest denser beans with concentrated sugars and organic acids that create clear and distinct flavours. Higher altitudes comes with difficulties such as steep slopes and soil erosion making it difficult to hand pick the cherries and manage the fields. Yet those that persist and dedicate to growing at higher altitudes reap the rewards as they produce some of the finest coffees in the world.

Climate

Although coffee originated in the heart of Africa where the climate is tropical and hot, as previously mentioned, the hotter the climate does not equate to better growing conditions. Arabica coffee actually needs a variety of temperatures in which to flourish. Too hot and the plant can languish, making them susceptible to pests and diseases. Too cold the whole crop can be lost. There needs to be an equilibrium of micro climates for coffee plants to thrive. Ideal conditions are warm days with good sun, allowing the sugars inside the fruit to develop. This is combined with cold nights, which prevents the process from happening too fast and underdevelopment occurring. These optimum conditions occur around the equator, which is why East African and Central American producing regions are considered to be the perfect climates to produce the highest quality coffee.

Rainfall

Rainfall is another important element to coffee producing and quality. Arabica requires around 60-100 inches of rain across a period of nine months. After the first rainfalls, the flowering of the plants follows. Rain is needed throughout the growing season as the coffee develops. Once again the equilibrium of micro climates is prevalent as a dry season is essential whilst the coffee is harvested and dried. Countries such as Colombia have such diverse rainfall that they are able to harvest their crops twice a year. Some countries like El Salvador however, have had disastrous harvests in recent years as rainfall has ruined their crops.

Soil

Soil is the last element of what makes the ideal terroir for coffee producing. Each origin has a specific type of soil with different amounts of acids. For example, malic acid is more common in Kenyan coffees which leads to more blackcurrant and apple notes. Coffee needs light soil with gravel or stones to help the plant stay cool and drained from excess rainfall. It also needs an ideal amount of acidity with a pH of 5 to 7 and good levels of nitrogen and potassium. Many of our favourite tasting coffees have been cultivated on volcanic soil, which is considered ideal soil conditions as it possesses special chemical properties, rich in nutrients and high in acidity.

Processing

After the cherries are picked and sorted for under ripe cherries, the coffee bean needs to be removed from the cherry it has developed in and then dried. There are a few different ways farmers approach this process, each one giving the coffee its own unique characteristics, distinct flavours and different balance Most of this stems from allowing the coffee to ferment in either water or its own intensely flavoured cherry skin.

Natural  – The skin is left on and taken directly to the drying beds. Producing countries use this process due to a lack of fresh water supply. In Ethiopia where the method was first implemented it is commonly used with outstanding results and complex flavours that are recognisable around the world. We often look for an Ethiopian natural for our Bright & Aromatic offering. As the natural profiles are often wilder in nature, syrupy sweet mouthfeel, with fruit tones being more like stewed fruits that can resemble a booziness in their structure.

Washed – The skin is removed first, then the bean is left to ferment in a water tank before being dried. Removing the wild and intense fruitiness of the cherry skin leaves you with a coffee that has clarity, clean body and highlighted acidity. Washed coffees tend to have lighter bodies, and more citrus fruits tones shine through which is a natural expression of all the sugars and acid development inside the bean. Our Rich & Chocolatey offerings are generally washed as we want the natural expression of the coffees origin to be exposed without any masking from additional fruity flavours from the cherry skin.

Since the dawn of time throughout many cultures, there has been a deeply rooted stereotype of what makes a farmer. From the first farmers in ancient Mesopotamia to the cowboys of 1800s America. Farmers were said to represent patriarchy, stoic masculinity and be the providers for the family. The role of the farmer has always been looked at through a male gaze, with prejudice towards their female counterparts. We believe it’s time to shine a light on the incredible work women do producing outstanding coffees, and the gender inequality they still face as farmers.

There is a common misconception surrounding female farmer’s participation in the coffee industry. Women ‘’make up around 43% of the labour force in the developing countries’’ according to the Food and Agriculture Organization of United Nations (FAO). Moreover in coffee fieldwork that number is 70%, where farmers often hand pick and sort the cherries. This is one of the most important jobs as a farmer, as it decides the level of quality and consistency of the final cup.

Although women are heavily represented in fieldwork, they are massively misrepresented when it comes to land, training and business. With little influence in decision making, crop analysis and trading. Women own just 15% of land for farming, of which 25-35% of all coffee farms are run by women and in terms of training. Women receive only 5% of the relevant training available.

According to the FAO “Just giving women the same access as men to agricultural resources could increase production on women’s farms in developing countries by 20 to 30 percent’’.  A study by Mckinsey & Company states ‘’if every country match the progress toward gender parity of its fast moving neighbour, global GDP could increase by up to £12 trillion in 2025’’.  As these studies have highlighted if the equality for female farmers continues to improve, the impact of empowering women will stretch past economic and farming improvements and into the community with massive sociological developments.

Kofi Annan stated ‘’When women are fully involved, the benefits can be seen immediately, families are healthier, better fed, income and investments go up, and what is true of families is true of communities and eventually whole countries’’. This statement refers perfectly to the positive impact of the Sholi co-operative in Rwanda, our latest destination from our coffee subscription service.

Abateraninkunga ba Sholi Cooperative translates to “Mutual Assitance’’and Sholi was borne out of a women’s association called “Kundwa”, which means “love” in Kinyarwanda. Nearly half of Sholi’s 386 members are women, including two of the five board members. Since it was established in 2008, the cooperative has worked closely with its members to improve both their coffee and the greater community. In 2016, Sholi received grants to build health and community centres for its residents. It’s great to see in this female cooperative continue to grow in size, quality and give back to the people.

There is still a long way to go until gender parity is achieved. Many coffee producing countries are still underdeveloped and belong to the 40 countries who have extremely high gender inequality, according to The UN’s human development report. However, there are many outstanding initiatives and alliances across the world that are enabling women to prosper and achieve incredible results in the coffee industry. The International Womens Coffee Alliance was set up to ‘’empower women in the international coffee community to achieve meaningful and sustainable lives […] to encourage and recognize the participation of women in all aspects of the coffee industry’’. Many of these initiatives are global networks connecting women in coffee to share, support and learn from one another.

We have also been regularly supporting the Muungano co-operative throughout the years. A women’s co-operative in DCR Congo. Muungano is a beacon of hope in a region that struggles with social turmoil, epitomizing its name which means “togetherness” in Swahili. The co-op set up the GALS initiative (Gender Action Learning Systems) where female and male members have the opportunity to work together highlighting the imbalance of their roles and benefits of addressing it. Empowering women to take equal part in the responsibilities and management of their households and finances gives them a voice and confidence to take equal part in the cooperative. 

Red de mujeres is another female co-operative that we return to year after year for their outstanding coffee. This producers group is made up of all 830 women. All with inspiring stories of hardship and abandonment of spouses after the civil war and coffee crisis. With the help of ACODIHUE, they trained in organic farming methods and marketing techniques. Empowered and united they became a stronger business. All whilst improving community services and protecting the farms, forests and livelihoods of everyone who stayed during adversity and who are now flourishing.

There has never been a more important time to support female farmers. Especially in an industry that will struggle with the problems posed by climate change and the ageing community of coffee farmers. Training women within the coffee industry and raising awareness for gender equality will increase productivity and could unlock an extra 30 billion cups of coffee per year, as suggested by the International coffee organization. However it is about much more than coffee productivity. It is teaching farmers about diversity, gaining second incomes from small holdings, environmental conservation, leadership skills and sustainable farming practices.

All reasons why Cafédirect will always support females whether they are workers, farmers or producers. We not only pay Fairtrade we also donate to Producers direct, an affiliated charity. This money and support is reinvested into not only the farmers and their development but also the wider communities and nations as a whole.

What is our philosophy?

There are many stages and variables when deciding on which coffee we want to buy and present to our customers, with most of our offerings representing a certain philosophy of sourcing coffee:

Origin Based – London Fields Range. Focused offerings from a handful of origins, highlighting the range of flavours from each origin and exploring their specific attributes and characteristics.

Profile Based – Bright & Aromatic, Rich & Chocolatey. Quality and flavour profile expectations independent of origin, expect the coffee to live up to these standards without certain origin restrictions.

Seasonality Based – Discovery Subscription. This is a self-imposed limitation, by offering a new coffee each month with a coffee beans subscription, we have to make sure the coffee is freshly harvested and in season.

Producer Based – Machu Picchu. Develop your coffee offerings around specific producer relationships, they will take on your feedback to improve the coffee to match our desired flavour profiles.

Sourcing

After deciding on what we would like our coffees to accomplish it is time to start sourcing. We have strong relationships with producers at origin who value our business and feedback and we will often receive a selection of their favourite harvested coffees. Often they have experimental processing methods that the farmer wants to showcase. If you do not have a direct trading relationship with a producer you have to start your search through your importers.

Importers will regularly release their offer lists. Here you will find a variety of coffees with prices, varietal, processing method and harvest date. All of which have a significant impact on the final price of a single coffee. Each coffee comes with tasting notes, helping you narrow down your search when looking for certain flavour profile. When we are looking for a specific origins characteristics we contact importers who specialise in that region as their expertise and knowledge are concentrated on quality over quantity.

Freshness

Freshness is a vitally important variable when deciding our destination and discovery offering. A coffees freshness is affected by the time it takes from the coffee being picked and processed to when it enters the roastery for sampling and cupping. The is due to the journey being long and arduous for all parties involved in the chain.

Often coffee can be waiting in sacks at origin, where heat can drain the coffee of its moisture and damage the quality of the bean. It can also spend large amounts of time at sea and stuck in containers at customs around various ports. This can lead to water from the ocean or moisture coming in contact with the sacks of coffee, creating an undesirable mouldy flavour.

There is also time coffee spends in warehouses waiting to be bought or released to customers. The longer the coffee spends inside its sack the more its exposed to moisture irregularity. Coffee can begin to take on the taste of the sack itself. This taste is often referred to as ‘bagginess’ and resembles cardboard. On a good run coffee takes around 3 months from processing and transportation to importer warehouses. Therefore we tend to look for coffees that have just landed in Europe or been in the warehouse for 2-3 months in order for the coffee to be fresh and untainted by unwanted flavours.

Sampling

When receiving a selection of samples in the roastery, we first have to evaluate the bean in its green form. This includes reading its moisture content, which should be between 9% and 12%. Visually checking the samples for defects, this is a good way to find out if the coffees journey has had a negative impact on the beans.

The next stage is very important with a series of decisions to be made. The two most important being; is the coffee any good? Is it worth the money being asked for by the producer? In order for coffee to be evaluated on a level playing field, we standardise the roasting on our sample roaster. The darker you roast will increase negative changes in coffees flavour and aroma, therefore we roast all of our samples to a light roast. This will expose the coffees flavours and aromas it possesses from its variety, process and terroir. This allows each sample to be evaluated on its own merit rather than on roasting.

Cupping

Cupping is a protocol that allows buyers and roasters to taste and compare many samples from different farms, regions and countries evaluating them in an objective manner. The samples need to be prepared in exactly the same way so that any differences between cups can only be due to the nature of the bean and not the brewing. First we dry evaluate the ground coffee. Next we add water for the coffee to brew, then break the crust that forms on the top. This process is where we best judge and score the captured aromas.

The coffee needs time to cool so that our taste buds can pick up the diversity of flavours. As taste buds are less sensitive at higher temperatures. This is one reason why specialty coffee gets more flavourful as it cools. During cuppings you will hear a range of slurps. This sprays the coffee over your palate and allows air to the coffee so that the complex flavours and aromas can be picked up by different taste buds in your mouth.

Over the first few sips you get a sense of the physical attributes of the coffee such as its smooth, light, boozy or heavy body. As it cools we begin to pick up nuanced flavour notes. This appreciation of the coffees is subjectively judged, we score each of the coffee out of 100. Any defects will decrease the score dramatically. Whereas clearly defined acidity and flavours, excellent structure and balance will make the coffee score higher.  An excellent standard is 84+ and is generally a benchmark score for our destination and discovery offerings. Any score below 80 is considered non speciality and tends to be a generic coffee flavoured drink that lacks sweetness and acidity.

Purchase and Testing

From this cupping a diverse discussion will follow and agreeing or disagreeing with one others opinions is incredibly valuable. If there is a coffee that we all love and find common tasting notes and characteristics and it matches our budget and philosophy this will tend to be the coffee we purchase. This is then where the fun part starts for us as roasters, we can take the coffee to our big roaster and start to test roast, which is followed by a repeat of the cupping process and discussions so we can innovate and improve until we unearth the positive attributes and flavours that we loved when first tasting and deciding.

To get the most from your the coffee beans in your coffee subscription box, it is important to store them correctly.

This involves placing your beans in a container which limits their exposure to the elements. By doing so, you will enjoy coffee that tastes better and remains fresh for much longer.

In this guide, we will identify a couple of options for coffee bean storage and the best way to store coffee beans. We will also explain how long you can store coffee beans and identify the symptoms of stale coffee, which will help you avoid accidentally drinking bad coffee.

Avoid exposure to sunlight and other elements

So, what is the best way to store coffee beans? The answer is any way that avoids exposure to sunlight, moisture, heat, and oxygen. These elements can be damaging in the following ways:

Sunlight

Ultraviolet light can cause the molecules in coffee beans to break down or change structure. It can also cause evaporation, robbing your beans of the valuable components they contain which give them aroma and flavour.

Moisture

Coffee beans are hygroscopic, which means that they are capable of absorbing moisture. Once they have absorbed moisture from the environment, it will begin to dissolve the valuable molecules the beans contain.

Heat

Keeping coffee beans at temperatures above 25 degrees can speed up how quickly they age, bringing oils to the surface prompting the release of CO2.

Oxygen

Exposure to oxygen causes coffee beans to oxidise. Oxidisation is a chemical process that changes the molecules in the bean responsible for flavour and aroma.

The best way to store coffee beans is inside an opaque airtight container that is stored at room temperature (20 to 25C or 68 to 77F). This will reduce the amount of air, light, moisture, and heat reaching your beans.

The best place for storing coffee beans is in the back of a cupboard, where the temperature is stable and the container is not exposed to light.

Coffee bean storage options

Coffee beans can be stored in any kind of airtight and opaque container. You could, for example, use a plastic canister, metal box, ceramic pot or another container that can form a seal and keeps them safe from sunlight.

However, if you really want to keep your beans fresh, you could use a vacuum storage canister. They are airtight containers that use a hand pump to remove oxygen. By removing the oxygen from the canister, you can slow the rate of oxidisation, which means the beans will stay fresh for longer.

It is also a good idea to use the smallest possible container as this also helps limit the amount of oxygen that will be in contact with the beans.

Some canisters will have one-way vents which are designed to emit the gasses produced by freshly roasted beans. These kinds of canisters can be useful if you often purchase your beans directly from roasters.

How long can you store coffee beans?

Many factors go into determining the best way to store coffee beans, including how the bean was grown, harvested and processed. Unroasted coffee beans (also called green coffee beans) have the longest lifespan at just under a year.

Green beans last a longer time because the molecules and oils that give them their wonderful flavour and aroma remain protected by the bean’s outer layer. Once roasted, these compounds are exposed to the environment and begin to degrade rapidly.

Freshly roasted coffee beans will remain at ‘peak’ freshness for 4 to 5 weeks. However, they will remain enjoyable for up to 3 months. After this point, most people will find that the bean’s flavour and aroma will be so degraded that it won’t produce an enjoyable cup of coffee.

Freshly ground coffee has a much shorter lifespan than whole coffee beans because it has smaller coffee granules which will oxidise faster. The finer the grind, the faster it will oxidise. This means a very finely ground coffee will only remain at ‘peak’ freshness for a few minutes and will remain enjoyable for a couple of days. Medium or coarse ground coffee can remain at peak freshness for a couple of days and will remain delicious for up to 4 weeks.

What about storing beans in the freezer?

Many people believe that coffee beans should be stored in the freezer as it is a very cold and dark environment. The logic seems sound — they will be away from oxygen and sunlight. Also, the low temperature might actually help the bean stay fresh?

Unfortunately, storing fresh coffee beans in the freezer can have some negative consequences. The biggest problem is potential exposure to moisture, which will quickly damage the integrity of the beans, causing them to go stale faster.

Coffee beans coming out of the freezer may also develop a flat flavour profile as the cold temperature can affect the bean’s chemical structure. Storing them in the back of a dark, cool cupboard is always a better option.

So, how do you know if coffee beans are stale?

Being able to spot stale beans can say you the hassle of brewing some old beans and discovering that your brew tastes like an old shoe! Some of the warning signs that indicate your beans are stale include:

Appearance

Sadly there is no way of telling if a coffee is fresh or stale by its appearance. You are going to have to rely on your sense of smell and taste!  

Smell

Freshly roasted coffee beans will have a powerful aroma. Depending on the type of coffee you are smelling and its roast profile, you may smell various aromas of fruits, florals, cocoa, chocolate, nuts, wine, and spices. Stale coffee beans typically have a weak aroma that is quite bland.

Taste

Finally, you can assess the freshness of the bean by its taste. A fresh bean will have strong flavours while stale beans will be quite bland and possibility bitter or sour.

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The humble coffee bean is one of the most versatile ingredients on the planet. A single bean from a specific country and farm can be brewed in many different ways with varying techniques to unlock the hundreds of diverse and distinct flavours, textures and aromas that are locked away inside the roasted coffee bean.

To help you learn about the versatility of coffee beans, this post will share with you several different brew methods and divulge into the when, how, why surrounding these skills and techniques that open the door to a complex and fascinating world of making coffee. And by the end, we hope this will help you understand and identify the most convenient, enjoyable and tasty way to make a delicious cup of coffee that suits you.

The Bloom

Throughout this journey through history and the many different brewing methods that have been invented along the way, we will be explaining the varying techniques used to brew coffee.

Amongst these instructions there will be a recurring use of the term ‘bloom’, to put it simply this term is the fast release of gas that occurs when hot water comes into contact with coffee grounds.

You can visually see this reaction occurring as little bubbles will appear and pop all across the coffee grounds once saturated in water. To bloom your coffee you must pour between 30g-60g of water evenly across your coffee grounds at the start of your brew, or less scientifically pour boiling water until the coffee grounds are submerged.

This is important for your brew to taste the best it can, as without this process the gas will be releasing throughout the extraction and this prevents certain flavours and aromas from being extracted from the coffee grounds creating a flat and sometimes lifeless cup of coffee.

Tip: Brewed coffee consists of 90% water, therefore we recommend you try and use the best water possible. You will be amazed by the contrast in quality between filtered and unfiltered water. With the prior creating a clean, complex and vibrant cup of coffee whereas the former can often mask many flavours and aromas in a cup of coffee. A simple and cheap charcoal stick does a great job filtering water for your morning brew.

Espresso

The Espresso coffee machine was invented in 1884 by Angelo Moriondo, however, it didn’t take off in popularity until the early 20th Century. This big breakthrough came with

Achille Gaggia’s invention, which used a large lever, compressing a spring which when released, creates a large amount of pressure forcing boiling water through the coffee.

The end result was a small, strong and well-extracted cup of coffee which used a far finer grind size than any other brew method. Today, we can see a dramatic improvement in the knowledge, coffee equipment and techniques used in brewing espresso shots, resulting in a coffee that can be complex, full-bodied and sweet. And has now shaped the foundation for each new wave of coffee that has passed over recent years, and is the most popular and primary method of brewing for coffee shops of all different styles and quality around the world.

Forming the basis for a wide variety of many consumers’ favourite drinks from an intense macchiato to a silky smooth latte.

Just a word of warning to anyone who is interested in using the espresso machine to make your morning coffees at home, making a great espresso requires dedication, attention to detail, and consistency.

But if a new hobby interests you the effort is always worth it. The espresso shot is a combination of pressure and resistance, as the speed at which the water flows through the coffee determines how much flavour is extracted. This is why grind size is pivotal to the process producing your desired tastes and results.

If your grind is too fine then the water will struggle to pass through the bed of coffee creating a cup with too little liquid that is sour, astringent and over-extracted. If it’s too coarse the water will rush through the bed of coffee too fast creating a cup with too much liquid that is bitter, weak and under-extracted. Both of these results create an unbalanced and unpleasant tasting coffee.

Brew method

If brewing espresso at home we highly recommend using scales for consistent and accurate results. These are rough guidelines and can be altered according to preference and desired tastes.

• Remove your portafilter from the group head, flush the group head with boiling water for a few seconds. Empty the portafilter and make sure there is no leftover coffee grounds or moisture.
• Measure out 18g coffee into the portafilter, make sure your grounds are evenly spread across the basket by tapping the edges where the majority of your coffee sits until it is level.
• Tamp the coffee using a hand tamper to firmly and evenly compress the grounds. This will force out any air pockets and create a longer extraction. Make sure the rim of your portafilter is clean as this will cause an uneven extraction.
• Lock the portafilter into the group head by twisting it from left to right until tight, then place your cup underneath.
• Immediately after start your water flow and timer, the coffee should drip slowly for 3 to 5 seconds, before a faster, thicker and even flow of coffee follows. We recommend a guideline of 30 seconds extraction time and 36g of end weight of coffee in your cup.

Tip: The key to brewing espresso is to stay loyal to your brew method, by keeping as many variables such as time and start/end weight consistent and only changing one variable at a time, such as the grind size. You will find it easier to understand what needed altering or keeping the same in your recipe to create the desired flavours you want in your espresso.

Stovetop

Moka pots (such as the Bialetti stovetop) have connotations of being a throwback to a more rustic way of preparing and drinking coffee, with traditionalist drinkers savouring the bitterness caused by extremely high water temperatures extracting bitter compounds in the coffee, whereas many others dislike this brewing method for those exact reasons.

This method of brewing has many similarities to the espresso, due to the strong, heavy-bodied and rich cup of coffee it produces.

However, it is important to not also confuse the brewing methods as being the same as a result of these similarities. For example, you don’t use a fine grind in a stovetop, as you would for an espresso machine.

A fine grind works in espresso machines because of the high speed and pressure of coffee extraction. Because the stovetop is slower and applies less pressure during the extraction, a fine grind or a slight amount of over brewing past boiling point will lead to a sharp increase in bitterness.

If you’re meticulous and attentive, however, these little contraptions can produce some beautiful, strong coffee that’s not the intense and sharp drink you get from an espresso machine.

Brew method

• Wipe, clean and dry your Stovetop’s filter before brewing. Then fill the bottom chamber of the Stovetop with water just off the boil up to the bottom pressure release valve.
• Fill the Stovetop’s filter basket to the top with coffee and gently level off without compressing the grounds, then place the filter basket into the bottom chamber.
• Screw the top and bottom chambers of the Stovetop together carefully.
• Place the Stovetop on a stove plate or gas burner with the heat at about 75% or a flame just big enough to cover the base.
• Pressure built up by steam allows the extraction to occur. The water from the bottom chamber will make its way to the top chamber, passing through the coffee grounds.
• When you hear a hissing, bubbling sound, the extraction is done, this should take 2minutes. Remove from the heat source quickly, in order to not over-extract the brew.

Tip: To get the best results from your stovetop to choose a light espresso roast or coffee grown at lower altitudes, this will avoid an overly bitter brew.

French Press

The French Press, is one of the most popular and accessible brewing methods for coffee, with the majority of homes having one either proudly sat next to the kettle or tucked away in a cupboard gathering dust.

In some ways, it is underrated for it is reliable, repeatable and super easy to brew at home and it’s perfect for making multiple cups of heavy-bodied coffee either for yourself or a group of friends.

Its classic and well-engineered design hasn’t changed much since its invention in 1929. Ironically despite the common use of the name, it was an Italian named Attilio Calimani who first invented the French Press.

However, a very similar brewer had been invented and patented first by two Frenchmen, Mayer and Delforge, in 1852 which may suggest why the name stuck.

A French Press is an infusion brewer, where the water and coffee steep together and over time you get a more uniformed extraction as all the coffee grounds have equal contact with the water and flavours are extracted evenly, the beauty of this method is the longer your extraction time the richer and more full-bodied our brew will be without creating any undesired bitterness.

Brew method

• To begin, you must pour boiling water into your empty vessel, this helps maintain the temperature while brewing for best extraction.
• Next, measure out 50g of ground coffee, or around 6 tablespoons to a grind size as course as caster sugar.
• Now your French Press is warmed, discard the water and add your coffee. Start your timer and add boiling water to half way, saturating all the grounds and allow the coffee to bloom.
• After 1 minute use a large spoon to break the top layer of crust and stir well. Next, fill your vessel all the way to the top and allow the coffee to brew for around 4-6 minutes (the longer you’re prepared to wait for the better your brew will be).
• Finally, we recommend giving the plunging a miss, as once your coffee has brewed the grounds have settled to the bottom and you’re left with a clean and sludge free brew that is still filtered by the mesh filter and has a pour-over style body and mouthfeel.

Tip: By pressing down the plunger you are agitating the settled grounds and creating the muddy texture often associated with the French press.

Pour over

This method can be seen to describe a number of different brewing methods, the most common being the simple but effective V60, an inverted cone shaped funnel that water slowly drains through over time, whilst others include the Kalhita and the Chemex.

All pour over methods require a slight variation in brewing style whether that be grind size, pouring technique or what type of filter material you use, however, they all have a common factor which is they brew by percolation, meaning that the water passes through a bed of coffee extracting flavour along the way.

The invention of the paper filter is credited to a German entrepreneur, Melitta Bentz in 1908 whose family still sells and produces coffee brewing equipment.

The filter method has come a long way and has since been credited with encouraging the industry to move away from the percolators and batch brewers which create a bitter brew to the tastier, lighter and cleaner brew you get from a pour over.

It is widely considered the best method to fully represent and appreciate the complex flavours and aromas you find in a coffee bean. When using your pour over it is important to remember that you can accentuate and manipulate the strength, flavour and body of the coffee by increasing the time the water is in contact with the coffee grounds.

This can be achieved through the grind size and the speed at which you pour. Just like sand, the finer the beans are ground the slower the water flows through the coffee, extending the brew time and increasing the amount of extraction taking place.

Brew method

• Begin by folding your filter into a cone shape, place into the V60 coffee dripper and cover the V60 filter paper with boiling water, this eliminates any paper flavour and warms up your server.
• Next, discard your rinse water, and add 20 grams of ground coffee, around 3 tablespoons to a grind size as fine as salt.
• Start your timer and saturate the grounds with 50g of water or enough water to cover the grounds. Let it bloom for 30 seconds as the coffee raises up and the bubbling begins to reside.
• Pour your water in a slow, spiral motion adding water every 30 seconds and after each pour give the V60 dripper a gentle swirl which allows for an even coffee bed and extraction. Once your brew time reaches 2 minutes all your water should be added to the coffee grounds and your final pour weight should be 300g if you’re using a scale.
• Leave your final pour of water to drain slowly through the coffee grounds by which point your brew time should be around 3 minutes, you can go slower or faster however this may create over or under extraction in your final cup.

Tip: Although we give specific weights for coffee grounds and water to be used within each method, a general guideline for water to coffee ratio is usually 60g coffee : 1000g water.

• V60 for a single serving 20g coffee : 300g water.
• V60 for multiple serving 30g coffee : 500g water.

Aeropress

The Aeropress coffee maker is one of the most recent phenomenon in the world of coffee brewing, its newfound popularity stems from it being both affordable, portable and versatile.

The Aeropress was invented by engineer Alan Adler, who also brought us the Aerobie Frisbee, and the Aeropress has fittingly inspired ingenuity in varying brew methods for the device.

This creativity has influenced many professionals in the industry to test their own skills and techniques with the Aeropress at the yearly Aeropress World Championships. The beauty of this device and method of brewing is that its simplicity and durability mean whether you are a professional or home brewer you can produce a coffee that is sweet, full-bodied and complex whether you are at home or on the road, it’s also very handy if you don’t have a scale.

The fascinating thing about the Aeropress is that it combines two different brew methods. Initially, the coffee and water steep together, as they would in a French press.

However, to complete the brew, a piston is used to push the water through the grounds and then through an Aeropress paper filter – which is a combination of both espresso and filter coffee-making methods, this explains the variety of techniques and flavours that have been discovered using this ingenious brewing device.

Brew method

This device consists of a screw cap filter, paper filter and two tubes, one which is used for the immersion of coffee grounds and water and extracts flavour, the other is used to as a pressurised plunger.

• To begin this brew you need to weigh out 17g of coffee, or one rounded Aeropress spoonful, and grind your coffee as fine as table salt.
• Prepare the Aeropress by preheating the brewer and rinse the filter with boiling water, this removes any paper flavours and keeps your brew warmer for longer.
• Next, discard your rinse water, add your coffee, and as you begin to pour start your timer and bloom your coffee for 30 seconds by covering all your grounds evenly up to the No.1 mark.
• After 30 seconds and your coffee has stopped bubbling pour the rest of your boiling water to the No.4 mark on the chamber, give it a quick stir so all the grounds are evenly saturated.
• At the 2 minute mark of your brew, you are ready to place the plunger on top of your brewed coffee and gently press down with steady pressure, stopping as soon as you start to hear a hissing sound.

Tip: To extract more flavour and produce a stronger coffee push a little harder on the plunger, allow the coffee to steep in the water for longer or grind the coffee finer.

You can also visit our online shop for a range of coffees, monthly coffee subscription plans (including our ‘Roaster’s Choice’ decaf coffee subscription), coffee gifts and coffee equipment.