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Directions
for storage & preparation of coffee
Coffee Storage: To
preserve the flavor of your gourmet coffee beans, you must protect
them from moisture, light, and especially air. That's why at Mountain
Gap Coffee, we package our select premium beans still warm from
the roaster in our special flavor-lock bags.
To ensure you experience all the unique flavors of our coffees,
take the following steps when storing your coffee: Always keep your
coffee in an air-tight, opaque container and store in a cool, dark
place between 50 and 70 degrees.
Coffee will remain fresh in our valve bags for up to five months
if unopened. If you purchase larger quantities of coffee and have
opened the valve bag (but go through the coffee slowly), store your
beans in several small, airtight containers. The beans you don't
use right away will stay fresher longer.
Coffee
Beans: As a gourmet coffee lover,
you already know the best way to get superior tasting coffee is
to start with the freshest, highest-quality beans you can find.
That's why we select only the very finest beans grown on small plantations
at high altitudes. To find the Mountain Gap Select gourmet coffee
beans that are perfectly suited to your taste, we suggest you sample
the many distinct and different coffees we have to offer.
The effect
of water: Just as inferior beans can affect
the taste of your coffee, so can poor quality water. Always use
fresh water. If your tap water tastes fine to drink, it should be
fine for making fresh coffee. However, if you notice any traces
of chlorine, iron, or other peculiar tastes, use a quality bottled
water or a water filter.
Coffee
grind: Even with the very best gourmet
beans, the wrong grind can destroy the flavor of coffee quicker
than just about anything. If the grind is too fine, the coffee will
be bitter and over-extracted. If the grind is too coarse, the coffee
will taste weak and sour. Make sure your premium coffee beans are
specifically ground for the chosen brewing method.
Proportion:
Making great coffee is a balancing act. The wrong proportion of
coffee beans to water can have the same negative effect on the taste
of coffee as using an improper grind. Use fewer grounds and your
coffee will be weaker, add more grounds and it will be stronger.
At SilverMind, we've found the best water-to-coffee ratio is one
tablespoon of coffee for every six ounces of water.
Temperature:
Don't forget the importance of the temperature of your water in
making great coffee. Water temperature determines which coffee flavors
end up in your cup. The ideal water temperature for all brewing
methods (except espresso) is "water just off the boil" (195 to 205
degrees). Bring water to a boil and let it cool a few seconds. Water
cooler than that will not capture the full flavor of the beans.
Plus, never boil or reheat coffee because it literally boils away
flavor. Use a thermal carafe instead; it will keep coffee hot up
to 2 hours without losing any flavor.
Manual
Drip: Often called the "Melitta"
method, the Manual Drip brewing process produces consistently superior
coffee. The extraction method is quick and the true coffee flavors
are brought to perfection. We recommend using high-quality paper
filters which call for a fine grind, as opposed to a reusable gold
filter which needs a slightly coarser grind. It's best to drip your
coffee into a thermal (insulated) carafe — it will keep your coffee
hot for hours with no loss of flavor.
Before brewing, preheat your pot or cup in hot tap water.
Add 1 tablespoon coffee into filter for each 6 oz. cup and place
on top of an insulated coffee carafe. Moisten grounds with
a little water (just off the boil), making sure they are evenly
damp. Wait five seconds, add rest of hot water, allowing it to fill
to the top. (Note: For best flavor, let the grounds completely coat
the sides of the filter, not settle into the middle.). Remove
filter, stir coffee, and enjoy!
Auto Drip:
There are two types of Auto Drip machines available: the cone-shape
filter and the flat-bottom filter design. The cone-shape design
is similar to the Manual Drip method except it's controlled electronically.
Both brewing methods are easy, and may include extras such as automatic
timer, thermal carafe, etc. The cone-shape filter calls for a finer
grind and delivers a slightly stronger flavor and better body than
the flat-bottom design.
Directions: Fill coffee maker with cold water. Place filter
into basket, add 1 tablespoon grounds for each 6 ounces. Place
coffee and filter into holder, close lid, and turn on.
Coffee Terms
Tasting
is comparing and contrasting. Tasting only one coffee at a time
does not create any context. But if you taste two or three coffees,
you can compare them in terms of your personal preference, but also
in terms of aroma, acidity, body, and flavor.
Aroma
is the first hint of how your coffee will taste. In fact, most of
your sense of taste actually comes from your sense of smell - which
is why coffee can taste so satisfying and sublime.
Acidity,
in tasting terms, doesn't mean sour or bitter; it's a lively, tangy,
palate-cleansing property, ranging from low to high. Think of the
range from still water to sparkling water, and you'll get the idea.
Body
is the weight or thickness of the beverage on your tongue. Body
ranges from light to full.
Flavor
is the all-important melding of aroma, acidity, and body that creates
an overall impression.
Roast Levels
Light Roast:
Also known as Cinnamon or American Roast. This roast produces coffee
that is generally milder and sweeter tasting than darker roasts.
These beans typically have a light-cinnamon coloration and are non-oily.
City Roast:
Also known as Medium Roast. City Roasts are often richer in taste
than light coffees. These beans are a dark brown color, but are
not roasted dark enough to become very oily.
French
Roast: Generally richer and more tart than other
roasts. These beans are quite oily and very dark brown. Some people
prefer this as their Espresso roast.
Italian
Roast: The darkest roast we do. The beans are
black and very oily. Has a pronounced burned flavor and body. Ideal
as an Espresso roast.
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