Frequently Asked Questions
Preserving, Freshness, Grinding and Brewing
If you follow these guidelines/instructions, your Art's Coffee should be rich and flavorful, wonderfully smooth with depth and great character. In a word it should be really enjoyable and satisfying. If it isn't, don't hesitate to contact us. We'll help you find what we call the "sweet spot", the "I want more of that spot". When you find it, no one will need to tell you! That's why we exist ... for you to have that experience every day.
Preserving
Seriously simple bean care... put the whole beans in a ziploc or vacuum canister and squeeze out or pump out the air. Store it away from heat, light (heat), and moisture. No frig or freezer.
Enemies: air, heat, moisture.
Grinding
This part gets WAY too little attention! Each brewing method has a corresponding grind level. The longer the water and grind stay together the larger the grind and vice versa. How to know if your grind level is correct withArt’s Coffees? If the grind is correct, the cup will be full and rich, with great character. If the grind is too fine, the cup will be sharp, harsh or bitter or some combination of them. If the grind is too coarse, the cup will be watery, lacking. A little experimentation is in order. You’ll have no doubt when you’ve found the correct grind, what I call the sweet spot. Grind only what you will immediately brew. If you want/need info/suggestions on grinders, please ask.
Brewing
Start with the correct ratio of whole beans to water, 1 scoop (which we provide) of whole beans per 6 oz of water. This ratio does not apply to espresso. Grind to the correct grind.
French Press
Bring water to a rolling boil, pour into a preheated French Press, put the grind in and gently push the grind into the water. After about a minute the grind with "crust" or "crown" at the top. Break the crust and gently push the grind back into the water. Put the plunger on top but do not push it down. Set a timer for 7 minutes. After 7 minutes, push the plunger down. ENJOY!
Drip
A reusable gold filter is recommended. Otherwise the caffeol stays in the paper filter. Caffeol is a volatile oil in coffee beans which gives each coffee it’s unique character, flavor and aroma. Try to use a brewer that heats water to as near boiling as possible. The ideal brewing water temp is high 190s to low 200s, ie, 197-203. Do not leave brewed coffee on a heater/hot plate. The caffeol evaporates quickly. Rather, put the brewed coffee in a good thermos/carafe for no more than 2 hours.
Espresso
Aside from the quality of the coffee and appropriate roast level, the quality/consistency of the grind level is the key. It’s very fine, but not Turkish coffee fine. You’ll need to experiment a bit, but as stated above, when you hit the “sweet spot” you’ll definitely know. FYI, we do not do an “espresso roast”. There are reasons, and they’re very good ones. If you want to know more, ask. Our espresso customers rave about our coffees. Nuff said!