the Rights in brewing

Call it brewing 101 or an introduction. In the reads I’ve run so far, learning where coffee beans come from and how it is roasted are of paramount importance in understanding how the coffee will taste. There basically are four Right’s in brewing coffee – grow it right, buy it right, roast it right, brew it right.

Factors that make growing the coffee plants correctly include the soil, climate/altitude, planting and harvesting.
All coffee experts are one in saying that the best soil to grow coffee plants is the that of which is rich, loamy and volcanic. Elementary science tells us that volcanic soil is the richest of all soil and the richer the soil where plants grow, the richer the plants become, and in essence, making the coffee plant exceptionally rich.

Higher elevations and cool night temperatures should be considered as these factors are more likely to produce the finest hard bean coffees with the depth of flavor. To consider too is that only carefully pruned and nourished rootstocks of coffee plants should be used. Harvesting of course should be given much attention, hard work and love, as you don’t want to get your coffee be adulterated and lose the depth of its flavor.

Second right is buying it right. It is common knowledge that Arabica coffee is conferred by nature with the finest of all tastes in coffee, so buy only Arabica.

While robusta is a good alternative because it is cheaper and readily available, it does not give the finest taste that Arabica gives.

Thirdly, beans should be roasted correctly. The degree to which coffee is roasted is critical. Roast only when you are to use it! Otherwise, the coffee will lose its great wonderful taste.

Lastly, the works, it should be brewed correctly. Let me share some of the points I gathered from some of the experts in brewing.

- Begin brewing using water that is cool, fresh, and clear.

- As mentioned above, only recently roasted coffee bean should be used and remember to

use only high-quality coffee selection.

- Grind coffee just before brewing and make sure the grind corresponds to the method of brewing. The recommended ratio is two tablespoons to every eight ounces or one cup of water. Measure coffee and water accurately: do not guess.

- Boil water to 195 to 205 degrees.

- Use only a clean brewing equipment.

- Serve immediately!

as the experts say, “Good coffee is unbeatable but never reheatable.”