COFFEE 101

COFFEE FILTER FACTS...JUST THE FACTS, MA'AM...

Customers often ask if filters play a part in the final cup of coffee. The short answer is an emphatic yes.

One of the first things I tell customers is that they should rinse their coffee filters under warm tap water. This will help get rid of the paper taste, dust, and warms up the coffee filter.

There are different types of filters and I will touch on a few of them here. Some of you use the Chemex filter and these are great and will definitely produce the cleanest and least offensive cup of coffee. However, the cup of coffee may lack body so beware.

The Melitta oxygen bleached filter is another very common method and one of my favorites for pour-over brewing. The advantage to Melitta filters is that they will not leave behind a paper taste and will provide a heavier and fuller-bodied coffee. For those of you that prefer the Melitta unbleached natural filter, you will sometimes find a woody taste in the coffee and you will definitely taste the paper.

The Hario V60 is known for producing a brighter and more complex cup of coffee. Done right, notes of sweetness and fruitiness will shine through, with only a hint of acidity.

SOCK CLOTH FILTER

If you enjoy a full-bodied cup of coffee a soft cloth filter will make you very happy. The cloth allows the coffee’s natural oils to come through. This produces a syrupy fill and crates a very full-bodied coffee. A cloth filter will produce a cup of coffee somewhere in between that of a metal and paper filter.

Another benefit of using a cloth filter is that it can be used for a very long time. In our high-volume coffee shop, we can get about a month out of them, and we rotate coffee on the hour. They are also very efficient for transporting in that you only need one filter instead of lugging around a package of paper filters or a metal cone.

One side note to using a sock cloth filter is that it will definitely produce the strongest flavor. Be ready for this and some people definitely are turned off by this.

OUR RECOMMENDATION?

If I were to make a recommendation I would say to use the Hario V60 filter. I believe this filter will produce the most reproducible cup of coffee that offends the least amount of people.

PAPER VS STAINLESS STEEL

ABLE KONE

The Able Kone is not really a filter as much it is an actual coffee brewer. The Able Kone is not cheap but it does work very well. It is very well designed and should last you a lifetime if properly maintained. It works perfectly with a Chemex pour-over and is 5 inches in diameter and 4 inches in height.

Taste — in our opinion, stainless steel coffee filters bring a lot of value to the coffee game. They allow the natural oils and flavors to be passed on to the cup instead of being trapped in the paper or fabric filter. This equates to a more robust and flavorful cup of coffee while still having that clean taste that pour-overs are known for.

Disadvantages of the Kone Coffee Filter — the only negative point of the Kone coffee filter is that the filter holes go all the way up to the top of the filter itself. This can lead to water passing through the holes without passing through the coffee grounds first. Obviously, this can lead to a weaker cup of coffee. If you’re careful, this should not be a problem, and no one coffee filter is absolutely foolproof.

Also, it takes a bit more time to brew your coffee because you need to add the water in smaller amounts so that the water does not overflow the coffee grounds. This can be a bit frustrating in the mornings when time is limited. But then again, anything worthwhile takes time.

CONCLUSION OF THE KONE COFFEE FILTER

The Kone permanent coffee filter from Able Brewing creates a cup of coffee much like that of the French press without the mess. They also have a gold-plated version for those of you who like to go big…

Another plus about the Kone coffee filter is that it fits nicely inside of a Chemex. The Kone coffee filter will take your Chemex to a whole new level. You can also brew a Kone coffee filter in anything that will support it.

Able also makes stainless steel reusable disks for the AeroPress, called The Disk. With the Disk, you will find a big difference in brewing. There are two different versions of this device. A standard and fine version. The fine version produces a very clean cup of coffee while the standard version produces a very full-bodied cup of coffee.

Coffee grind is the single biggest step toward influencing how the final cup tastes. You can have the finest beans, an amazing coffee roast, filtered water, incredible coffee filters, along with the most expensive coffee brewer and ruin it with the incorrect coffee grind.

No matter what coffee brewing method you use, the end goal is the same; you want to create the greatest amount of surface area and allow the oils and flavors to come in contact with water in the most uniform way possible. More contact with water means more flavor extraction and a better yield.

When grinding coffee, make sure that you grind your coffee as soon as possible prior to brewing, choose the correct grind diameter, use the highest quality coffee grinder that you can find, and keep your coffee grinder clean. 

Selecting the Right Coffee Grinder

There are two different types of coffee grinders: blade grinders, and burr grinders.

Blade Grinders

The most inexpensive grinders use a metal blade to chop up the coffee beans. The blade spins and the coffee beans are chopped. You control how fine the coffee is by pulsing the power button until the desired grind is achieved. A significant downfall to this type of grinder design is that a significant amount of heat is produced. This can both give your coffee a burned taste and mute other flavors. Additionally, there is far less surface area produced by a blade grinder. Instead of slicing the coffee bean, the bean is shattered, producing far less surface area. Blade grinders are for those that will use it occasionally. Serious coffee aficionados should step up to a burr grinder.

Burr Grinders

Burr grinders slice the beans between a moving grinding wheel and a nonmoving surface. The burr position can be adjusted via a knob to regulate the grinding diameter. Burr grinders grind beans in sequence, not all at once, resulting in a much more consistent grind. There are two different types of burr grinders, wheel burr and conical Burr. Wheel burr is the less expensive of burr grinders. These grinders have a higher RPM and, consequently, are a little more messy and noisy. A conical burr grinder spins much lower, which makes them much quieter and less of a mess. Additionally, they are less likely to clog when grinding. Conical burr grinders are the best grinders money can buy, but definitely worth the extra expense.

Choosing the Right Grind SizeThe grind diameter of your coffee is dictated by what brewing method you are going to use. Generally, you want to grind, as fine as possible for the application you are using. If the coffee is too coarse, you run into the problem of the coffee being under-extracted and less flavorful.

On the other hand, if your coffee is ground too fine. It can be over-extracted and bitter. You will learn how to adjust your grinder to achieve a balance between the two.

Brewing Methods

Coarse Grind: Cupping, French Press, Cold Brew.

Medium Grind: Cafe Solo, Chemex, Drip Pots (Bunn type brewers).

Fine Grind: Pourover cones, Vacuum Pots, Siphon Brewers, Espresso Machines, Stovetop Espresso/Moka Pot.

Extra Fine: Turkish.

Final Thoughts

In conclusion, the coffee grind is very important and depends on the type of coffee you are brewing and the preparation method.

No matter what coffee beans you use, the correct grind of coffee depends on the brewing cycle of your coffee equipment. Vinaccio Coffee recommends that if you don't know your equipment's brewing cycle, time how long it takes for the water to pass through the coffee grounds and fill the air pot or coffee urn. Once you know your brewing cycle, match this with the correct grind of coffee below.

Fine Grind: For brewers with a 2 to 3.5-minute brew time.

Drip Grind: For brewers with a 3.5 to 6-minute brew time.

Coarse Grind: For brewers with a 5.5 to 8-minute brew time.

For instance, if you use a coarse grind of coffee in a filter-drip brewer with a short (2-4 minute) brewing cycle, the coffee will be weak and tasteless. This is due to the large particle size and short contact time. Conversely, if you use a fine grind with a coffee maker with a 4 to 6-minute brew cycle, the result would probably be very bitter-tasting coffee. So, in short, use our coffee guide to perfect the brewing process. Remember to match your brewing cycle with the correct grind!

We hope the information presented here clears up some of the confusion related to properly grinding your coffee.

Fresh coffee should be treated like fresh bread. Time is of the essence with coffee and there is no substitute for fresh coffee. Even the best storage methods will not replicate fresh coffee in the cup. However, there are some things you can do to mitigate the coffee in your cupboard from degrading like a drunken family at Thanksgiving.

First off, try to consume the coffee within two weeks of the coffee being roasted. Coffee reaches its zenith approximately 72 hours after roasting. During this time, the coffee is degassing, that is, releasing CO2 gas in large amounts.

Coffee should be stored in an airtight glass container and stored in a cool, dark place. If the coffee is really fresh, it might pop the top open; but after 72 hours, this should not really be a concern. We want to keep oxygen from interacting with the coffee. Coffee, heat, moisture and light are the enemies.

Coffee Storage Locations

Cool, dark, dry places (such as pantries and cabinets) are best for coffee storage. People often ask if they should refrigerate the coffee. That answer is an emphatic no. There is moisture in the refrigerator and please remember that coffee is hygroscopic. That is, it will absorb any and all flavors around it. If you have fish in your refrigerator, be prepared to have fish flavored coffee. When it comes to freezing coffee, that question and answer gets a lot more complicated. There is no moisture in a freezer, and thus, the coffee stands a much better chance than leaving it in a heated area, or in the refrigerator. When it comes to freezing coffee our answer is usually this: if you are not going to consume the coffee within two weeks, freeze it in an airtight container, otherwise, store it in a cool dark place. But freezer storage doesn’t extend the shelf life. And once you remove coffee from the freezer, don’t put it back. A freezing-thawing cycle is guaranteed to introduce moisture.

After opening the coffee packaging, the coffee will begin to degrade quickly. It is imperative that you transfer the coffee to an airtight container as soon as possible. Glass or ceramic containers with airtight gaskets are perfect for storing coffee. If they are clear glass containers, please make sure to store them in a dark place.

The best way to keep your coffee fresh is to buy a quantity that you will drink within two weeks. If the coffee is going to be stored longer than that, a freezer is an unacceptable storage method as long as it is an airtight container.

Ground coffee has more surface area than whole beans, so it will begin to degrade much faster. Grinding your coffee before you brew will ensure that essential flavor compounds are not being oxidized as fast.

If you’re a true coffee connoisseur you probably are not purchasing your coffee at the grocery store. If you are purchasing at a grocery store, please realize that you should be purchasing bags with one way degassing valves over vacuum sealed bags or cans. The one way degassing valve is an indicator that carbon dioxide has been allowed to release without oxygen being allowed to enter the beans. Furthermore, vacuum sealed coffee has to degas before it’s sealed or else it will pop the container open. This period of waiting for the coffee to degas allows oxygen to oxidize the coffee beans. Coffee stored in bags with a one way degassing valves will be packaged immediately after roasting, thus eliminating the oxygen from oxidizing the beans.

Remember, the four enemies of fresh coffee are air, moisture, heat, and light. Knowing how to properly store coffee isn’t like launching the Space Shuttle. But knowing the basics about coffee properties will go a long way towards ensuring that perfect morning cup of coffee.

BREWED COFFEE: BREWING EXCELLENCE

Call it American coffee. Call it filter coffee. By any name, brewed, filtered coffee is by far the most popular preparation method throughout the U.S. and Northern Europe, alive with aroma and rich taste.  The method’s origins can be traced to early 20th-century Germany and the advent of paper filters.  

Grind is critical.  Choose medium, because coffee ground too coarsely will taste weak in the cup. If it’s ground too finely, you can expect a bitter brew.  Use a thermal carafe and enjoy within a few hours of preparation, and be sure to clean your machine thoroughly (about once a week for daily users) to eliminate oil and mineral build-up that alter coffee’s taste.

For an expert brew:

• Warm up the coffee pot for a few minutes, filling it with hot water

• Use 7-8 grams (about a tablespoon) of ground coffee for about every 100-150 ml (about 3.3-5 oz) of water.  The amount of coffee can be adjusted to your taste, or to the machine manufacturer’s recommendations.

• Add water and coffee to machine

• Remove from heat and pour into thermal carafe (if you don’t brew directly into one) to keep the coffee warm and fragrant.

The proper ratio of coffee to water is two tablespoons per 6 fluid ounces of water, or 2 to 4 ounces of coffee for every ½ gallon of water.

The first step in determining the correct coffee to water ratio is to determine the relationship of coffee to water. To do this, first run a brew cycle of water and measure the quantity of water in the airpot or decanter. With this knowledge you can then determine the proper amount of coffee to use.

Let’s use our café as an example. Since 3 liters (the size of our airpots at our Monroe, WA café) equals approximately 101 ounces, we divide 101 (the size of our airpots) by 6 (the amount of water, in ounces, per two tablespoons of coffee). This gives us approximately 17. We then multiply 17 by two (because it is two tablespoons per 6 ounces, not one). That means that we put 34 tablespoons of coffee into our 3 liter airpots. Of course we don’t scoop a tablespoon 34 times; we convert tablespoons to cups and end up with approximately two cups of coffee per 3 liter airpot.

Now of course this number can be adjusted accordingly. For instance, if we are brewing Sky Valley Mud (French Roast), we do, in fact, use two cups of coffee per 3 liters of water. However, if we are using a medium roast coffee such as Smiling Dog, we can drop the amount of ground coffee used down to, say, one cup. Remember, individual taste preferences play a large factor in this equation, so don’t forget that these are ballpark numbers. Feel free to email us at mike@vinaccio.coffee if you have any questions pertaining to your particular situation.

CHEMEX BREWING INSTRUCTIONS

This recipe is for the six-cup Chemex coffee Brewer.

Chemex coffee-to-water ratio

When brewing with a Chemex, the exact ratio we recommend at Vinaccio Coffee is 1:16. This would be considered on the lower and of the coffee to water ratio range, which reduces extraction. Because there is less water used, less flavonoids are extracted from the coffee.

The design of the Chemex filter makes it important to keep the extraction rate low because the coffee filter is so thick it slows the flow of water through the ground coffee, resulting in a longer contact time. This equates to an overall higher extraction time or rate. You might have to adjust your ratio to ensure that the coffee does not become over extracted or bitter. Using a lower coffee to water ratio balances out the additional contact time that the water has with the coffee grounds due to that thicker coffee filter. If you utilized a higher coffee to water ratio your brew time would be around 10 minutes, far too long for proper coffee extraction.

1. Rinse the filter — Unfold the Chemex filter so that three layers cover the spout. Pre warm your Chemex coffee filter with hot water and make sure that there is a seal between the paper and glass, then pour that water into your coffee cup to preheat it.

2. Add coffee — Put 5.5 tablespoons of coarsely ground coffee into the filter and shake it to level out the coffee grounds. If you’re using a scale, weigh it at this point.

3. Wet the grounds — Start your timer and pour just enough water to saturate the coffee grounds.

4. Stir — Gently stir the grounds and let them bloom for 30 seconds.

5. Add more water — Approximately 30 seconds into the brew cycle, pour the remainder of your water in a slow circular movement over the coffee grounds. Continue this until the water reaches the top of the Chemex. Allow the water level to drop, then add the remaining amount of water until you add the entire 2 cups of water.

6. Relax — Let the coffee finish its brew cycle. This should take approximately 4 minutes.

7. Enjoy

Enjoy your hard work and try to decipher the notes contained within the coffee. Is it fruity? Chocolate? Caramel notes?

Chemex Brewing Tips

Coffee becomes bitter when it is over-extracted. Be sure to check for consistent grind sizes as the smaller grinds can become over-extracted and the larger grinds under-extracted. A good burr coffee grinder will solve this problem.

If your brew cycle is taking over four minutes, try using a coarser grind.

The ideal water temperature is 201°. If you don’t have a thermometer you can achieve this by bringing your water to a boil and letting it sit for approximately 1 minute. Boiling water will burn the coffee, while tepid water will under extract. Proper brew temperature is imperative.

Espresso Preparation

Espresso is 85 to 95% water. That being said, water is the single most critical component to a successful espresso shot. Knowing your water quality will go far when troubleshooting future mechanical or taste issues. You can order inexpensive water quality test kits online. It is our recommendation that you know your water quality before buying an expensive espresso machine. There are numerous water treatment solutions available, and at the very least, we recommend a carbon block filter.

Espresso Coffee Grind

To properly brew espresso, a burr grinder is recommended. The diameter of your grind is dictated by your shot length of time, and vice versa. Here at Vinaccio, we pull 19-second triple shots. That is 3 ounces of espresso in 19 seconds. We speed up our shot time by making the grind more coarse and slow it down by making the grind finer. Understanding how your burr grinder works is a necessity for proper espresso preparation.

Dosing

A double shot consists of 14 g of espresso. Here at Vinaccio, we use triple screen baskets that are 21 g so we can pull through triple shots. Your home espresso Brewer is more than likely going to be a double-screen basket. You will need approximately 14 g of espresso per double shot. Your shot will increase in both body and intensity as you increase the volume of espresso to water.

Tamping

You should tamp at 35 pounds of pressure. There are dedicated tampers that will click once 35 pounds of pressure have been applied. We highly recommend investing in one of these tampers. Make sure that your tamp is firm and even. Water will follow the path of least resistance, so, on an even Will result in over-extracted espresso on half of the poor filter and under-extracted espresso on the other half.

Water temperature

Water temperature should be approximately 200 to 205 degrees Fahrenheit. Be sure to find a machine that can maintain this temperature for the entire time you’re pulling your shots.

Time

Your shot time should be approximately 20 to 24 seconds for a double shot.

Tools of the Trade

At Vinaccio, we love La Marzocco. We’ve run Linea machines since the beginning. They are amazing. We run a La Marzocco Linea espresso machine, a La Marzocco Swift espresso grinder, and espresso accessories such as a portafilter shot glass and scale.

MACHINE: If you’re not a fan of La Marzocco, get a machine with solid components, stable temperatures, and a simple interface. Keep it simple.

GRINDER: Consistent espresso starts with consistently ground coffee. To get the most out of your beans, choose a "burr" (not a "blade") grinder that can grind finely with many steps of adjustment.

PORTAFILTER: To start, grab a bottomless portafilter and insert a double (14 grams)or even better, a triple basket (21 grams).

TAMPER: For even extraction, pick a tamper that fits your portafilter basket snugly. Most baskets have a diameter of 58 millimeters. If you're serious about refining your technique, we highly recommend a tamper the clicks at 35 pounds of pressure.

SCALE: With a gram scale, you'll be better equipped to monitor parameters, produce consistent results, and diagnose problems. We recommend that you weigh both dose and yield.

SHOT GLASSES: A volumetric shot glass is mandatory to track how much espresso you're pulling. Make sure it’s thick to conserve heat and has accurate graduation lines.

1. Make sure your water is cold, filtered, and not too hard or soft. Water treatment is an important first step: distilled water will do serious damage to your boiler, hard water will accumulate serious scale, and unfiltered water will taste seriously bad.
   

2. Do not brew until your machine is at 200 degrees Fahrenheit.
   

3. Make sure your group heads are warm and run a sacrificial shot through them to ensure they are up to temperature. After you pull the shot, wipe off the inside of the portafilter and the underside of the group head so that they're clean and dry.
   

4. Your grind should stick to your fingers when you pinch them together
   

5. Dose 14 to 21 grams of freshly ground coffee into the portafilter, depending on your basket size. Make sure the grinds are evenly disbursed in the basket. Use the grinder cover to level the grounds to the top of the portafilter.
   

6. Tamp with your wrist, arm, and elbow positioned directly over the center of the portafilter basket. Focus on pressing evenly, using your fingertips to feel the edge of the basket, then inspect the dry puck to see if the bed appears level.
   

7. Return the portafilter to the group head and begin brewing. If your machine offers a separate pre-brew or "pre-infusion" stage, complete this first. By doing so, you'll allow stored gases to release before full infusion begins. With fresh coffee, pre-infuse until your see the first drops exit the portafilter.
   

8. Begin infusion and end brew at predetermined yield: we like to start at 2 fluid ounces (if measuring by volume) or about 30 grams (if using a gram scale).

Espresso Tips and Troubleshooting

Your espresso still not tasting right? Make sure that you're starting with good, fresh coffee and a quality burr grinder.

My shot took too long. Something is preventing the water from flowing through the coffee in a reasonable amount of time. As a result, your espresso may taste bitter. To fix it;

Dose less coffee OR

Grind coarser OR

Tamp lighter

My shot went too fast. Your grind is too coarse, the water is just flying through, and your espresso tastes weak. We're probably looking at "under-extraction". To fix it,

Dose more coffee OR

Grind finer OR

Tamp harder

My shot tastes bitter. "Over-extraction":  In this case, you got too much out of your coffee, like when you forget to take out your tea bag after 4 minutes. To fix it,

Decrease water temperature OR

Shorten brew time (see tips above)

My shot tastes sour. Like under-cooking food, it's possible to stop the chemical reaction that's taking place between coffee and water too early. When everything is in balance, you'll extract all the right things: not less, not more. To fix it,

Increase water temperature OR

Extend brew time (see tips above)

My shot tastes weird. It's not always that you went too far or not far enough: sometimes, water doesn't pass through the coffee evenly, and weird things happen. To fix it,

Check for "channeling" (holes in wet puck), THEN

Ensure even distribution AND

Ensure level tamp

My shot is watery. Espresso should have a thick, syrupy body, but achieving this requires a correct brewing ratio (dose: yield), adequate brewing time, and fresh coffee. Miss any of these, and your espresso will be thin. To fix it,

Decrease yield OR

Dose more coffee OR

Grind finer OR

Tamp harder OR

Use fresh coffee

My shot's stream was uneven. In its course through the portafilter, water will follow the path of least resistance. If the puck isn't level or secure, this path will be crooked and your espresso won't pour from the center in a single stream. To fix it,

Ensure even distribution AND

Ensure level tamp

My shot has little-to-no-crema. If you don't see any crema, either the puck isn't sufficiently resisting the pressurized water or your coffee is just too old. To fix it,

Dose more coffee OR

Grind finer OR

Use fresh coffee

My shot looks to be all crema. Beans that are still holding a lot of gas from the roasting process aren't quite ready for brewing. If your espressos have an absurd amount of foam, all that's needed is a little patience. To fix it,

Allow the coffee to rest for a couple more days.

Background

We have spent a lifetime trying to achieve the perfect espresso shot and we would like to share with you the things we think will give you a distinct advantage when it comes to pulling the perfect shot.

STEP 1: Remove your portafilter from the espresso machine’s group head. Place it on a scale and tare the weight.

STEP 2: Purge your group head thoroughly with hot water.

STEP 3: For a double shot, grind between 18–21 grams of coffee into your basket. The proper grind is crucial to a balanced, delicious shot of espresso. It might be necessary to adjust its fineness a bit. In general, the grind ought to be quite fine.

STEP 4: Distribute the coffee by taking a straight edge and swiping across the top of the portafilter.

STEP 5: Place your portafilter on a clean, flat surface and position your tamper level on top of the grounds. Without driving your palm into the tamper’s base, apply pressure downward. You don’t need to tamp incredibly hard—just enough to seal the coffee in evenly. 30 to 35 pounds of pressure should do it. Give the tamper a gentle spin. This will smooth, or “polish,” the grounds for an even extraction.

STEP 6: Position the portafilter in the group head and start your shot. We recommend pulling it into a pre-heated ceramic demitasse.

STEP 7: The shot should start with a slow drip, then develop into a gentle, even stream. Near the 25 second mark, the extraction will end, causing the shot to thicken and start “blonding,” or turning yellow. Stop the shot just as this process begins.