The following is a guideline to brewing the perfect cup of

Doi Chaang Coffee.

>> Grind

>> Weight

>> Water

>> Storage

GRIND

This is one of the most important steps in preparing coffee. To get the most flavour out of your beans during the brewing process, you must match the type of coffee grind with your type of brewing method.

• Plunger pot/ French press/ Percolator - Coarse
• Drip coffee makers (flat bottomed filters) - Medium
• Drip coffee makers (cone filters) - Fine
• Espresso machines (pump or steam) - Extra fine

Always grind your coffee just prior to brewing to ensure freshness, as contact with the air breaks down the compounds and oils in the coffee itself and this is wherein the flavour of coffee lies.

The grind size determines the surface area of the coffee and it is this surface area that the water will come into contact with. The more contact that there is, the more the water and coffee interact thus extracting more coffee. To have optimum extraction, the grind of the coffee must be consistent.

• Coarse - Very distinct particles of coffee, like heavy-grained kosher salt.
  Medium - Gritty, like coarse sand.
  Fine - Smoother to the touch, a little finer than granular sugar or table salt.
  Extra fine - Finer than sugar, but not quite powdered. Grains should still be discernible to the touch.

The type of grinder used is also vitally important. Use a 'Burr' grinder, as opposed to a 'Blade' grinder. 'Blade' grinders are inexpensive, can be found at any large department store and are good for chopping/ mincing spices. 'Blade' grinders are very good at 'chopping' and 'smashing' whole bean coffee creating very coarse and very fine particles. These various sized coffee particles lead to varying extraction rates and thus your coffee will always vary in flavour from brew to brew. We want to grind the coffee evenly and consistently, so as to get even and consistent extraction while brewing. A 'Burr' grinder achieves this with two flat plates with serrated edges. One plate is stationary while the second turns and is adjustable in height in relation to the first plate. This spacing between the 'Burrs' determines the size of the grind and in effect shaves the beans as they pass through, thus no smashing or chopping, ensuring a perfect brew every time!

WEIGHT

Coffee weight is very important when brewing the perfect cup. For most drip coffee makers, start by using two heaping tablespoons of ground coffee for six ounces of water. Coffee strength is a matter of personal preference, so using this basic guideline, adjust accordingly to your own taste.

As with all things coffee, correct proportions are important for quality and taste with any method of brewing. Too much coffee and you will have overextraction and a strong, bitter brew. Too little coffee and your cup will be under-extracted and weak, much like flavoured water. Experiment to find the combination of weight, coffee and brewing method that you enjoy best.

WATER

Great tasting water will produce great tasting coffee. Coffee is 99% water, so use only the cleanest, freshest water available; bottled or filtered water is ideal for brewing coffee. Tap water can be used if it doesn't have strong odours or flavours as they will be present and noticeable in the finished brewed coffee. Avoid distilled water as it is lacking in minerals. Minerals in water contribute to the overall flavour profile of a coffee.

On a side note, many espresso machines use an electrical probe to measure water levels in the boiler. Without minerals, the water becomes non-conductive and thus renders the level probe ineffective which can cause the boiler to run dry (a very bad and costly experience).

To extract optimal aromatic flavours from your coffee grounds, brew with water heated to between 195 and 205 F (90 to 96 C) just below the boiling point but never brew with boiling water as coffee, being an organic substance, will burn.

STORAGE

When storing your coffee you must remember to safeguard it against five major factors.

These factors are:

1. Oxygen
2. Moisture
3. Heat
4. Sunlight
5. Other odours/flavours

There are many ways to store your coffee but the mantra of 'Cool, Dark and Dry' always holds true. Glazed ceramic and glass jars with an air-tight locking lid is one of the best solutions. Try to stay away from any material that is very porous as this will tend to leech the odours and flavours of goods stored in them previously and will transfer to the coffee itself.

Freezing coffee is not the best solution but if you have more coffee than you will use in the next 1-2 week it is a viable option. Separate the coffee into 1-2 week portions in sealed containers and only freeze/defrost once. Remember, freezing and defrosting cycles introduce a lot of moisture to items and this moisture will ruin your coffee. Coffee will also get freezer burn so it is best not to freeze coffee for longer than a month. Coffee is best served at its freshest.

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