Hey Folks, Megan here. I wanted to share a tip with you that has changed my coffee life. If you know us then you know that Everette, aka Big E, is very precise, very detailed and very into the scientific method.
I, on the other hand, am a little bit… uhh less that way. At home I call Everette the “spreadsheet ninja” and let’s just say, it’s accurate. When we started roasting coffee for ourselves, Everette was quick to adopt the scale as a method to measure out our coffee grounds for each morning brew. This way he could evaluate the beans and the roast, scientifically. I was much slower to get on board. My previous method was the “that looks about right” technique. There was no way I could manage to count any number of tablespoons higher than 3 in the morning before I had my coffee. Seriously, who can do that kind of high level math first thing in the morning with no caffeine?
Here is the problem though, sometimes my coffee tasted great and sometimes it punched me in the throat. Through persistence Everette convinced me to use the scale. We did some research and found that our coffee maker suggested 60 grams of grounds for a full pot. Turns out, they were right.
Now our kitchen scale hangs out right next to our coffee pot and in the morning it is extremely easy to dump out 60 grams of beans to throw in the grinder, while I fill up the pot with water. This means every morning, our coffee tastes the same, and I don’t have to think, or count, or carefully scoop out 12 tablespoons of coffee grounds without spilling all over the counter (I was never successful anyway).
It also means that if I want to make a half a pot I can actually do that math in my head.
I got on board because it’s easier, but this lady did a whole experiment to prove why it’s actually better. You know, scientifically.
Now that you know how to make your coffee better, it’s time to get some better coffee. Try our coffee, it’s better. 🙂
