Brewing Filtered Coffee:
Pouring boiling water over a medium-coarse grind of coffee using a paper or permanent filter may require some experimenting to produce the desired taste. Paper filters can be adjusted by thickness and offer easy disposal but can hold back some of the oils and soluble solids that make the coffee interesting. Paper can also put its own taste into the coffee, especially if it is bleached. Metal permanent filters are best - they require a slightly coarser grind and can produce sediment in the cup similar to that found with a French Press. We recommend using 2 tablespoons of grounds with 6-8 ounces of water for each cup.

Brewing Espresso:
This is a name for a brewing or extraction process as well as a special blend of beans. Forcing boiling hot water through finely ground coffee at high pressure is the method for extracting espresso. A single shot of espresso is about 1-1.5 ounces and should have a foamy golden brown crema on top. This is the sign of a good cup - especially if a packet of sugar floats on the crema for a few seconds. Without the crema it is just thick brewed coffee. Our Espresso Blend of beans is unique to our roastery and is our own secret recipe that we feel provides an outstanding flavor by itself or in one of our Specialty Drinks.

Brewing French Press:
Using a glass or plastic container with a filter on the end of a plunger, water which is near boiling temperature is poured over coarse ground coffee and left to stand for 3-4 minutes, stirring at least once before the plunger and mesh filter are slowly pushed down to separate the grounds from the liquid. The container is kept warm prior to adding water to prevent it from absorbing too much heat from the water. For best results use the same ratio of coffee to water per cup. The coarser grind will keep the fine particles to a minimum but particles will be present in the brewed coffee: all of the oils and soluble solids will be in the cup since there is no paper filter to hold them back.

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