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Storing Coffee Truths and Myths

Storing Coffee Truths and Myths

The key to great coffee is freshness with oxidation as a fact of life, you need to take preventive measures. Buying whole bean is the first step to freshly grind before you brew your cup of joe. oxidation begins when newly-roasted beans are exposed to the air, this impacts the taste (unwanted bitterness) and the aroma. Klatch Coffee is a ‘roast to order, roaster. We roast and bag the same day to deliver you freshness and goodness. Coffee needs time to rest before use, so the window of delivery works out great.

Ask Heather: "If I had my way, no equipment would come with numbers" Part 5

Ask Heather: "If I had my way, no equipment would come with numbers" Part 5

Q:  "How does tamp pressure impact the brew time?"

A: "The more compact the coffee is the more it slows down the extraction. I tell people don't worry about how you tamp, just be consistent. As long as when you tamp and you flip the portafilter over and the coffee stays in the tamp its fine. If you think your extraction. is running to fast, don t adjust your tamping, adjust your grind or your brew time."

 


Q: "I have entry level equipment, I weigh my dose and time my shot, at 30 seconds I have 70ml of liquid and crema, but the weight is consistently 45g what am I doing wrong?"

A: "Nothing, this ties into using scales vs. no scales. An easy recipe we give is a 2:1 ratio. Your 70ml of liquid by volume is because your coffee is fresh, remember crema is made up of gases, gases weigh nothing. If you have fresh coffee you get lots of crema, if you use older crema you get less crema, but your weight will be the same even though by volume visually they will look very different. This is why using scales are helpful, pay attention more to your weight than your volume.

For you recipe of a 17g dose, 45g is probably a little high, I would stop it at 25 seconds rather than 30 seconds. I will probably give you 30-35g shot, taste it, see what you like more. Tasting it may have less bitter to it and a cleaner after taste. You are on the right track!"


Q: "Is it true I have to clean my grinder is I grind caffeinated then decaf?"
A:  "Yes, only if you don't want caffeine in you decaf."


Q: "I just bought a Burr Grinder, whats the difference with the numbers?"
A:  "Ignore the numbers, brew you coffee, is it well extracted or not, go courser or finer. Adjust as needed and taste."


Q:  "What kind of grinder should I buy?"
A: "If you want a good pot of coffee, try an entry level Baratza. If you want to make espresso, Chemex you want an higher end grinder to give you more of a grind range, of finer or courser. Also if you are making espresso you want a grinder that weighs the volume thats consistent.  The grinder depends on the purpose of what coffee device you are using ."

Ask Heather: Crema? Timing? Portafilter? Part 4

Ask Heather: Crema? Timing? Portafilter? Part 4

Q: "Can I use Espresso in my coffee machine?"

A:  "Yes, you can use any coffee in your coffee maker."

 

Q:  "What is crema and how can I be sure to get that?"

A:  "Crema is that beautiful golden layer at the top of your espresso.

How to make sure you have crema, these are good starting points:
  1. Make sure you use fresh coffee.
  2. Make sure you are fresh grinding
  3. Make sure you are using basic espresso parameters, 2:1 ratio, running for about 25-30 seconds, (it’s going to matter per set-up. Start the time when you hit the button.)"
Q:  "Is it true Espresso taste better if you drink in one sip?"
A:  "No, not at all. When I drink and serve espresso I stir to mix the crema and have it a a temp to drink. Typically espresso finishes at 200 degrees and you want to drink it at your mouth temperature of 100 degrees."
Q:  "If you are making an Americana is better to pour the shot in to the water or the water into the shot?"
A:  It really depends what you want in taste, if you pour the water on top of the shot the crema mixes throughout, if you pour the shot on top the crema lays on top. It looks like a big shot, this is how we serve it in the cafe.

Ask Heather: "Coffee Blends are like a symphony..." Part 3

Ask Heather: "Coffee Blends are like a symphony..." Part 3

Q:  "When I’m at home my Espresso tastes burnt, what am I doing wrong?"
A:  "You may be running too hot, which is very common for home machines. Too much steam coming out, cooking the coffee. Purge the machine, run until the steam stops. You may be extracting too long, look at your time and your volume. Coffee is a trinity, Dose-Time- Grind. You are constantly balancing. Easy Start for espresso is a 2:1 ratio in about 25-30 seconds."
Q:  "Are Espressos always Blends?"
A:  "Here at Klatch we are known for “ Blends” we experiment trying our single origins by pulling shots, then take the ones with potential our top Single Origin, to make a Single Origin Espresso or Espresso Blend. Using 2 parts this- 1 part this or an equal blend of 3."
"Blends almost always win out with our process.  The tend to be more complex, the most delicious and flavor. It's a Symphony of flavors."

Roasted To Order: Why It Matters

Roasted To Order: Why It Matters

Does taste in coffee matter to you? If not, you can stop right here. Any roast date is fine for you. If taste DOES matter to you, read on. We talk about “freshness”, and we talk boast that we are a ‘roast to order’ company, but how does that relate to taste?

Ask Heather: "Good things come in small packages" Part 2

Ask Heather: "Good things come in small packages" Part 2

Heather Perry, 2X US Barista Champion and Klatch Coffee CEO, answers YOUR questions about espresso. Let's see what the "Queen of Espresso" has to say... Q: A: "Should I change what type of espresso I use based upon the machine?" "Yes, if you have a lower quality machine I would use a more forgiving espresso.

How-To With Heather: the Breville® Barista Pro

How-To With Heather: the Breville® Barista Pro

It took quite a few years for Klatch to find a home espresso maker they could stand behind. Breville®'s product line, however, is something we could get behind. High quality options that result in great tasting coffee.

Get a FREE 2lb bag of espresso (Belle or WBC) when you purchase a Breville® Espresso Machine - place both in your cart to receive the discount automatically.

Brewing Coffee At Home With Todd Goldsworthy: Breville® Precision Brewer Thermal

Brewing Coffee At Home With Todd Goldsworthy: Breville® Precision Brewer Thermal

Brewing Coffee At Home with U.S. Brewers Champ Todd Goldsworthy. Tips on Brewing the perfect Klatch Coffee brew on the Breville Precision Brewer™ Thermal.

Brew Guide:

Filtered Water 30oz

Grind 60g= 8TBSP Medium Coarse Grind

 

My Brew Settings:

Bloom Time: 45 seconds

Brew Temperature: 205°F

Flow Rate: Slow

After set press start and enjoy.

 

 

What are Single Origin coffees?

What are Single Origin coffees?

Single Origin Coffees come from a single producer and are from one country, region. The are one Crop/Lot, or Co-Op, one varietal and also a blend of crops such as our Colombia RUBColombiaCoffee for Peace, and Brazil Klatch Diamond Reserve.

Ask Heather: "Your Espresso Questions"

Ask Heather: "Your Espresso Questions"

Heather Perry, 2X US Barista Champion and Klatch Coffee CEO, answers YOUR questions about espresso. Let's see what the "Queen of Espresso" has to say... Q: A: "Should I change what type of espresso I use based upon the machine?" "Yes, if you have a lower quality machine I would use a more forgiving espresso.

Decaffeinated

Decaffeinated

Today, decaffeination is an intensive process that takes place at specialized facilities. Decaffeination is an intensive generally, decaffeination process involves water-logging green unroasted coffee beans, so that the caffeine inside can be made soluble, meaning that it can be dissolved. But there are different ways...
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