Updated: Sep 26
Welcome to True Grounds' Weekly Brews: Your Coffee Journey Begins Here! ☕
Greetings, coffee lovers! We're excited to introduce you to a new weekly rendezvous that's going to take you on a captivating journey through the world of coffee. Every week, we'll be your trusty guides, sharing the wonders of coffee in all its forms, from beans to brews.
In our inaugural blog post, let's start at the very beginning, exploring the basics and building a strong foundation for your coffee knowledge.
Decoding Roast Levels: Light, Medium, and Dark Roasts
Ever wandered down the coffee aisle, overwhelmed by the sheer variety of roast levels? Fear not, for we're here to shed some light (pun intended) on the matter.
Light Roast: Imagine sipping on a delicate brew that retains the original flavors of the beans. Light roasts are known for their brightness, showcasing the coffee's distinct characteristics. With higher acidity and floral notes, they're a true coffee connoisseur's delight.
Medium Roast: Here's where the coffee becomes a bit more balanced. Medium roasts offer a blend of acidity and body, giving you a coffee that's neither too bright nor too heavy. This roast level often boasts nutty, chocolatey, and caramel notes.
Dark Roast: For those who prefer boldness and richness, dark roasts are your go-to. With their robust flavors, lower acidity, and a hint of smokiness, these coffees are perfect for those who love a strong, hearty cup.
Arabica vs. Robusta: The Battle of Beans
Coffee beans can be a bit like wine grapes – there are different species, each with its unique characteristics. Let's dive into the two most famous ones:
Arabica: The darling of coffee aficionados, Arabica beans are celebrated for their nuanced flavors and pleasant acidity. They're often grown at higher altitudes, resulting in a smoother, more complex cup. Think of them as the wine of the coffee world.
Robusta: Robusta beans are bolder, with a stronger, sometimes earthy flavor profile. They're prized for their higher caffeine content and a creamy crema when used in espresso. Robusta tends to be hardier and easier to grow, thriving at lower altitudes.
The Perfect Chemex Pour Over: A Light Roast Delight
Now, let's put this knowledge to use! Making a Chemex pour over with a light roast coffee is a delightful experience. Here's a quick guide:
30g of freshly ground light roast coffee (We recommend a light roast from Broadsheet or M&S)
600g of filtered water (just off the boil or 205 degrees)
Chemex brewer and filters
Place the Chemex filter in the brewer with the tri-layered side against the spout.
Rinse the filter with hot water to remove any paper taste and warm the Chemex.
Discard the rinse water and add the coffee grounds to the filter.
Start the timer and slowly pour enough water (about 100g) to saturate the grounds. Allow the coffee to bloom for 45 seconds.
Next you will do 4 waves of pouring allowing 15-30 seconds between pours. The 1st and 2nd pours will be 100g each and the last two will be 75g each. Make sure to pour slowly ~10g per second and in a spiral pattern starting from the center and working outwards and then back in picking up where you left off from the last pour.
Let the coffee drain for a total brew time of 3-5minutes.
Serve and enjoy your exquisite light roast Chemex brew!
Thank you for joining us on this inaugural journey through the world of coffee. We hope you've found this first installment both enlightening and inspiring. Stay tuned for next week's post, where we'll explore the art of coffee bean sourcing and its impact on your morning cup. Until then, keep brewing and sipping your favorite coffee, and remember, the adventure has just begun! ☕🌱
The True Grounds Team