Ethiopian Coffee Part 2

Derek: So now, we would let it steep one to three minutes, and I would say three minutes if you want a richer, thicker cup, but it really more matters about your grind size. If it’s really fine that’s too much time and so what we did here is we did roughly the table salt size. I’m only going to let it stick one to one and a half minutes. Male: Okay. Derek: And what that will do is that will also capture the sweeter side of the coffee. Now we pre-warmed our craft, again just controlling the temperatures. You can see, preferably three and a half, four cups of coffee just pours right through the filter. Male: So, to this point, I haven’t seen you measure anything, Derek. You haven’t measured the amount of coffee that you ground; you haven’t measured the amount of water that you used. Derek: Right. Male: How does that affect the flavor of your brewing and how do you control that flavor? Derek: It’s just a really simple process of brew it a little too strong. Male: Okay. Derek: And always brew it a little too strong because we’re often talking about the flavor comes from one two hundred the weight to the bean. In actual volume, it comes from less than to the 1.7 percent of the coffee that you’re using. The coffee doesn’t pare if you brew it overly strong. And add a little water to it to get it down to your taste but if you brew it too weak you’ll never recover flavor and so it’s just such a simple rule and when you look at all the coffee packaging it’s not like it’s very clear to make it seem like it’s easy that you know you’re picking up this package and that’s brewing you twenty seven of coffee. It seems to be kind of hidden in there and so what we do is talk about just of ten gram would be the rough measurement that you would start learning your taste for coffee. Male: Okay. Derek: Now that might be eleven grams and might be seven grams and so it’s something that if you really want to get down to it, yes, using the scale is the best way to ever determine it individually but then again when we’re talking about playing around with so many different coffees and so many different flavors and that, the easiest thing to do is just brew it strong and add the water until it hits your sweet spot. Male: Okay. Derek: And then start making your judgment call of what flavors you’re finding in a coffee, what you’re liking and what you are not liking so here is an example where we could, I know it’s a little strong, we could put the water in right away, but because it’s also fresh, you tend to drink it a little stronger. It’s when coffee stales and bitters that you tend to want a weaker cup because you’re getting more of a harshness. Male: So you’re trying to cut that harshness by weakening it. Derek: By weakening it. Male: It is very bright. Derek: Very bright. Male: It’s there in front of the tunnel. Derek: Yes. Male: Just fades quickly. Derek: Really quickly. Now it’s very hot and what we would want to do is we would want to be having a little metal notes, whereas we’re drinking it for the next set of one to two minutes. Male: Okay. Derek: And because you will find that right now it’s at its absolute brightness, it was just brewed but it will settle down just to touch but even 00:03:07 at that very first sip, you’ll notice it stays nothing but the front of your tongue. It doesn’t even work its way half way down your tongue or anywhere near the back or whatsoever. Male: So then as you take this particular bean and roast it a little bit farther? Derek: Yes. Male: Then what happens, you bring up the body. Derek: You bring up the body and you just sort of dampen the acidity so what we would have is we would have the flavor of the coffee start to work its way down your tongue and down the sides of it. Male: Into the back of your mouth. Derek: Into the back of your mouth. And so this is not a 00:03:42, very bright and it disappears so quickly this is why you would keep taking a few sips. Male: 00:03:46. It doesn’t need sugar. Derek: It doesn’t need sugar. Fresh coffee does not require sugar. If you choose to put sugar on, that’s your choice but it doesn’t necessarily need it to get rid of the bitterness. Male: Sure, well that’s fantastic, thank you. Derek: You’re very welcome. I love this coffee in the morning.