Have you ever enjoyed the captivating smell of just-ground coffee, only to be disappointed by the taste once brewed? Our goal at JET espresso is to roast coffee so that when brewed it tastes as good as it smells, not an easy feat but one we love. Part of that journey is to share a bit about what it takes to make a decent cup so that you can share in what we're doing. This little blurb is a the first of a sporadic series of notes about coffee. Hope you enjoy.
Every coffee has unique characteristics that come through in the cup. These are categorized as; aroma, acidity, body and flavor. Like wine, it is the terra (land or origin) that gives each coffee these distinct flavors. Different regions within coffee growing countries are known for producing coffees with particular characteristics.
When it comes to brewing, it is about what one considers to be desirable in their cup that determines what they roast, how they roast it, and then how it is brewed. It is the bean that should dictate how it is roasted and subsequently brewed. For example a Brazilian Poco Fundo usually exhibits a medium to full body with a fruity zestiness. This bean needs to roasted to a medium-dark roast in order to bring out these characteristics. Any other roast would reduce the potential strengths of the bean. Some beans are versatile enough to be used for both espresso and drip while others should only be used for drip or espresso.
