Learn About Coffee

The Perfect Cup of Coffee

– Drip, press, or espresso maker – how you brew your coffee has as much influence over its flavor as growing and roasting. Learn how to make the perfect brew.

French press

Use medium- to coarsely-ground coffee. Use water that is just off the boil, between 195º and 205ºF.

Always pour just a little water on the coffee first, to let the grounds “bloom.” Fresh coffee will bubble up, or “bloom” as gas is released. The damp coffee grounds will then infuse more evenly when the rest of the water is added. Keep the grounds wet. Stir, wait a minute, stir again, and push the plunger down. Don’t wait more than three minutes: longer steeping will over-extract coffee from the grounds, and the coffee will get bitter.

Drip

The drip method of brewing can make excellent coffee if you use gold or nylon permanent filters. Permanent filters allow the flavor molecules to pass through without adding unwanted flavors (assuming you clean the filters after each brew). We’re less enthusiastic about paper filters, because paper filters leave a papery taste in the coffee. If you do use paper filters, rinse them with warm water before brewing, to rinse out some of the impurities and extra paper flavor.

Use a medium to fine grind for your electric or pour-over drip maker. Peet’s drip grind is designed to give the best tasting cup for the drip method.

If you use a manual drip maker, be sure to use water at the right temperature. Water temperature for brewing should be between 195° and 205°F to assure optimum flavor extraction. Bring water to its first rolling boil and then let the kettle rest for about 30 seconds. You should add the water bit by bit—adding it all at once can lead to underextraction.

With any of the drip methods, you should take the grounds out of the filter before the last few drops have drained through. If you don’t, sometimes they get over-extracted and bitter. Remember, too, that the coffee will be stronger initially and grow weaker as the infusion continues, so stir the coffee before serving.

Whether you are brewing coffee in a coffeemaker or by the cup, a large quantity or small, use the same proportion of ground coffee to water. Don’t skimp.

Espresso

Grind is important to good coffee, but it’s crucial to espresso. If you use too coarse a grind the coffee will be thin and weak; use too fine a grind and the coffee will be over-extracted and bitter (some of the water may not come through at all). We strongly recommend using a special espresso grinder or burr grinder if you have an espresso machine.

An espresso should take 15 to 20 seconds to brew in most machines with good pumps. As the espresso flows into the cup, there should be darkish-brown foam (“crema”) on top. After the good-tasting soluble solids are extracted the liquid flowing from the filter will become whitish-brown. Stop immediately – this fluid tastes awful!

A fully extracted, properly prepared espresso is 1 to 1-1/2 fluid ounces (30-45 cc) which is about the size of a shot glass or about half a small demitasse cup. Forcing more water through the grounds will give it a bitter taste. Properly made espresso is strong, but not bitter. If you prefer it weaker, add hot water or hot milk.

For espresso,we recommends:
Waimea Espresso Deluxe
Italian Roast

For decaf espresso, we recommend:
100% Kona Decaf
Mexican Azteca Decaf