Coffee Degassing – Fresh vs Too Fresh

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...

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Choosing Your Grind

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)...

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Light at the end of the tunnel?

Well we've all been stuck inside for quite a while but after the Scottish Governments announcement yesterday, we can at least meet some friends and family in small groups outside so there is some light at the end of the tunnel. AND to top it off the weather has been amazing so hopefully some of you have been able to get out and enjoy some sunshine. So what have we been up to? We'll most of us have stayed at home, like most of our customers, trying to keep ourselves busy and taking walks around Glasgow and Edinburgh with our Gordon St...

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