HOW WE BREW OUR COFFEE

Brewing coffee is a craft and there are tons of brewing methods. But no matter what method you use, there are a few fundamental steps and some basic knowledge about the extraction of ground coffee in water that can help you brew a tasty cup over and over again.

1.TEMPERATURE

The most optimal water temperature for brewing coffee is 91 – 94 degrees Celsius. Warmer than this may over-extract the coffee, and cooler than this may under-extract the coffee. Using a water boiler with thermometer is an easy way to control water temperature. You can also boil the water, wait a couple of minutes and then start to brew.

2.RATIO/PROPORTIONS

The most common brew ratio out there is using 60 grams of coffee per 1 litre of water. A more accurate way to meassure is to use a scale for both coffee and water. The ratio will differ between brew methods and preference, but we like to start using the ratio 15 grams water / 1 gram ground coffee for most coffees and brewing methods.

3.GRINDING

Fresh grinding is essential for brewing a good (or great) cup of coffee. Roasted coffee age when in contact with oxygen, heat and sunlight. A ground bean has many times more area that meet the air around it and hence it ages, or looses aromatics, much faster. Always grind right before you brew and your coffee will taste better.

4.TURBULENCE

The movement of the water will speed up the extraction. If you stir the coffee while brewing you will agitate the coffee and increase the extraction. The important thing is to be consistent so you can repeat a perfect brew again and again and again.

5.FILTERING

To brew coffee you can use many different filtration methods. Paper is by far the most common filtration method; metal and cloth are less so. The texture of your coffee is affected by what you filter it with. Metal will let oils in coffee slip through and give the coffee more body, while paper will keep the oils and give a lighter, but more transparent cup. If you use paper, make sure to rinse it with hot water before brewing to wash out the papery flavour and to prevent the paper to soak up the first drops of your brew.

6.TIME

The time it takes for water to pour through the coffee, or the time the coffee is immersed in water will affect how much coffee is extracted. More time means higher extraction, less time means lower extraction. If you do a pour over and the extraction is to long – set your grinder a bit coarser (and vice versa).

ENJOY!

Now you have your crafted cup of coffee. Remember, coffee is not just your craft; its also the craft of the producer, the miller, the roaster, and a couple of people in between. Make sure you drink it in a lovely environment with people you like. If you have a favourite mug, make sure to use it often. If we happen to be the roaster of the coffee you like, let us know by tagging #kafferäven on your social media. Thank you!

HOW WE WORK

Kafferäven Per Nordby is a speciality coffee roastery in Göteborg, Sweden. We love tasty coffee and want you to enjoy every single cup of it too.

A cup of coffee always starts with a cherry on a shrub. We look for producers that share our passion for coffee and take pride in their work. Our experience is that passionate people will make the effort it takes to make a coffee special. The taste of the cup tells a story of its origin and the people behind it.

We constantly seek more knowledge on brewing, roasting, farming and processing, and I meet wonderful people who are eager to share their knowledge. When we started Kafferäven Per Nordby in 2013 we had a clear goal: To source, roast and share the best coffee we could, and never cut back on quality. That goal has not changed.

HOW WE SOURCE

We import all our coffee ourself from farmers, millers and exporters we know as friends. We work with the same producers year after year and travel annually to meet with our partners at origin.

We work with farmers that have a sustainable business regarding planet, people and profit. We buy coffee with a high quality and individual taste profile. You can always trace the coffee you buy from us back to whoever grew it. It is people we know and respect, and who know us.

HOW WE ROAST

We buy green coffee of high quality, so we wish to preserve every coffees individual taste profile as much as possible when roasting.

We roast to develop every coffee in its own unique way. A good roast will maximise the sweetness, keep the coffee transparent and balanced, and give a clean aftertaste. When you drink our coffee, you will taste the altitude, variety, process and climate where it grew.

We use a 15 kg Loring Smart Roast as this is the only roaster that can give us the control we need of the roast process. We use Cropster to analyse the roast process both during and after the process is done. These tools help us roast your coffee better. Of course, having 15+ years in the business and thousands of batches experience also help us in the craft of roasting.