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Notes from the Roaster

Grinding, Brewing, Storing Recommendations and more.

 
Indy Coffee Roasting Company sells organic roasted coffee beans in foiled Kraft bags with degassing valves. We believe this method of packaging keeps the coffee the freshest and as close to its peak flavor.

Indy Coffee Roasting Company sells organic roasted coffee beans in foiled Kraft bags with degassing valves. We believe this method of packaging keeps the coffee the freshest and as close to its peak flavor.

To Grind or not to Grind: Answer: Pre ground coffee beans are not recommended. Why? Ground coffee lasts just a few days, and only hours if it's ground to Espresso.  We're talking flavor and freshness here. It is suggested to purchase a coffee grinder, preferably a burr grinder. Grind to your brewing method and experiment with water to coffee ratio to liking.  However, if your taste buds are fried what does it mater? Grind Away!  (...and No need to read any further.)

Storage:  The best storage for coffee is a cool, dry, dark place.  Believe it or not, coffee is fragile. Moisture and air will break down the coffees flavor, much like extreme light, cold and heat.  Roasted coffee is also a deodorizer.  However,  if you don't mind onion garlic flavored coffee store your coffee as you please.

Water temperature:  Boiling water is not recommended. The recommended coffee brewing temperature is 195-205F.  I prefer 195-200F for brewing medium dark to dark coffees.  However, if you enjoy the taste of burnt freshly roasted (high end) coffee by all means boil your water. 

Brewing Notes:  Depending on the  water to coffee ratio, the finer the grind the stronger your cup of coffee (water slowly passes through fine ground coffee).  Course ground coffee will be lighter in flavor and strength, again depending on your water to coffee ratio and your brewing method. Drip grind is recommended for pour over, and auto drip is recommended for machines. Fine grind works for pour over as well. Espresso grind is specifically used to pull through an espresso machine it can be used for a pour over method as well.  

 
Indy Coffee Roasting Company's Debut, Independence, California, October 2015

Indy Coffee Roasting Company's Debut, Independence, California, October 2015

The Basics of Brewing Coffee, by Tetsu Kasuya: (Details at youtube.com) Filter hot water through (discard the filtered water) -Put in the grounds (20 grams) Add 3 times as much water as grounds x 5 pours  20g of grounds x 3 = 60ml (1 pour) x 5 (pours) 60ml - Total Water : 300ml  The idea of the 4:6 method is to create balance. 40% sweetness, 60%  strength...  Added in increments of 60ml aids in cooling to bring out specific flavors. This is merely a brewing theory, aka coffee brewing science.  Try it out!  Have fun with it ..and adjust to preference.    

My favorite barista's recipe and method comes from Tetsu Kasuya, Japan (World Brewers Cup 2016 Champion)  His brewing method changed my coffee life. I admire him greatly. Please take a moment to geek out on his video championship. (I've watched it twenty-something times.)  Honestly, if you like science check him out.

 

Before becoming a coffee roaster I learned how to taste coffee.  (This coming from someone who only drank French Roast at the time.) I credit a master coffee roaster, shop owner, consultant, and former apprentice to Alfred Pete, (of Pete's Coffee), Robert Baldwin.  It was only through years of observation and being part of a conversation as one tastes and experiences the nuances of roasted freshly roasted coffee.   The characteristics of a coffee bean from color to expansion and the brewing process via a French press. I was part of a rare experience. An outsider experiencing sample roasing, sipping coffee and smoking cigars in Bob's garage. Oddly enough it was that memory of relaxing, enjoying and geeking out on the chemistry of flavor that did it for me.  Without the experience of coffee tasting there is no experience and I couldn't be more grateful to Mr. Baldwin.   

In 1999 I traveled with my mother to Europe. Her husband had died the year prior. Being a travel agent at the time I loosely planned our trip.  It was quite a journey for both of us.  Once in Paris all I wanted to do was drink coffee, smoke cigars and people watch. It was in Italy where I drank my favorite cup. It was in a small hotel restaurant in Florence, Italy.  I can remember the coffees flavor as if it were this morning, rich, medium bodied with notes of semi sweet chocolate, vanilla, drifting to a caramel landscape as it slowly cooled.

At Indy Coffee Roasting Co. my goal is to roast the best European style coffee as close to the flavors that I experienced and enjoyed throughout my journey to share with you.

Experience the Eastside! Enjoy the Coffee!  - Gunner