It starts with the bean. An Arabica bean, no other. Nothing with pesticides. Organic and/or shade grown, sustainable and fair trade.
Next, the roast. Custom roasting in small batches creates maximum flavor. Constant supervision by an experienced roast master is key.
The flavor, body and aroma of small batch roasting is undeniably superior.
Dark roasted coffees actually have less caffeine than medium roasts.
This is because the longer the beans are roasted, the more caffeine burns off.
The grind you need varies with the method used to brew the coffee. For cold brew (less acidity) or French Press, use coarse grind. For drip use medium/fine grind. For espresso, use fine/espresso grind.
Always grind your coffee immediately before brewing. We are talking about perfection! It takes two tablespoons of coffee per six ounce cup. If you must vary this, use more water not less coffee.
For brewing: start with cold, filtered water. The heated water added to the ground beans should be below boiling (unlike making a cup of tea.) The ideal temperature is between 194 and 202 degrees. Allow the beans to “bloom” by adding the hot water slowly.
Finally, the taste of your perfect cup of coffee will actually live up to that delicious aroma!