Everyone wants their coffee fresh, but you might be missing out on some real flavour if it is too fresh. It is like a cake just out of the oven – if you let it cool off, you will actually taste it more. For coffee, cooling off is known as ‘de-gassing’ or ‘resting’. Degassing is the release of gases from the inside of roasted coffee beans. The roasting process breaks down carbohydrates in the green beans, producing vapour and carbon dioxide as part of the chemical reaction that occurs. This vapour and gas are naturally released from the beans in...
The biggest factor in the extraction process (the pulling of flavours from coffee using water) is GRIND SIZE. When the grind is too coarse, water passes through the coffee too quickly and leaves a weak/sour brew - this is known as under extraction. But if the grind is too fine the water struggles to pass through, leading to over extraction and a burnt/bitter coffee. There are 5 main grind settings we use at Gordon Street Coffee Turkish - Espresso - Moka pot - Filter - Cafetiere Turkish (1) - an extra fine grind, almost sand-like in appearance and texture Espresso (3)...
