When using a drip filter
, the coffee should be ground to the consistency of granulated sugar and take about 6 minutes to complete the cycle. If it is finishing much quicker, the grind needs to be finer. The grind should be coarser than this for a plunger (or French press)
making sure that you wait approximately 3-4 minutes after adding the water before you 'plunge'. Espresso
coffee requires a much finer grind, powder-like with a slight grittiness. Once tamped into the portafilter, the pour should take apporoximately 25 seconds for 30mls (single shot). This grind is also used for a stove top espresso maker.
Water quality can greatly affect the flavour of your coffee. Chlorinated water is some areas can alter the taste considerably. So, whilst you have taken care to buy fresh roasted coffee and stored it properly you can still end up with a 'bad' tasting cup of coffee. Filtered water is ideal and you will notice the difference immediately.
In the Garden - Recycling Coffee Grounds
Worms love coffee! Worms produce excellent compost when coffee grounds are introduced. Coffee chaff (a byproduct of roasting green beans) is also ideal for the compost and breaks down faster.
Both coffee grounds and chaff are acidic and make good compost for many of the acid loving plants such as rhododendrons, asaleas, camellias, blueberries, etc.
Fresh ground coffee acts like baking soda to absorb unwanted odours in the refrigerator. Put some on a saucer and leave in the fridge overnight. Remember to throw it away when you have finished.
If you want to cut back on your caffeine consumption, try mixing 50/50 (regular/decaf). Our 'Swiss Water' Decaffeinated coffee
is Colombian so try a blend of Colombian and decaffeinated Colombian.