In my final installment of the 4 Bs for a great cup of coffee, I go over the perfect brew. Depending on how one is brewing, these factors can change because of the underlying science involved in extracting that coffee flavor we are familiar with. More on my corner.
A huge contributing factor to a great cup of joe is the burr – or how it’s ground. Burr type grinders are typically higher end coffee grinders. They work by grinding, or crushing your beans down to the proper coarseness.
From my four Bs of great coffee, This B is for Burn. Roasting the coffee beans is what transforms them from the green beans to the chocolate colored beans we see in the stores. How long they roast determines the level of the roast as defined in laymen terms we see on most coffee containers in grocery stores – light, medium, or dark.
This is the first of four articles for what I refer to as the 4 Bs for a great cup of coffee. My first B is fresh Beans. We often refer to coffee as beans although they are more accurately described as the pits of coffee cherries. I’ll go ahead and give in and still refer to them as beans. You’ve got to have fresh beans. More so after roasting than before.
Starbucks turned the public on to buying single servings of coffee that were vastly superior to the Maxwell House, Folgers, and Farmer Brothers coffee that brewed through the average Americans’ Mr. Coffees every morning. But they don’t stand a chance against a truly good cup of coffee. In these next few articles I’ll explain why and introduce my Bs of Coffee.