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"How to Perfectly Brew Cre(e)dence Coffee: A Guide to Tailoring the Recipe to Your Method"

We recently had a small coffee emergency with a customer. They had brewed some Cre(e)dence Coffee but didn't quite follow the recipe. We were able to brew a pot using their method and deliver the pot for their enjoyment so they had a benchmark for which to shoot. (By the way, we'd love to do this for everyone, but, well, we can't...we will be hosting some tasting and education events this year, so stay tuned!)

After some problem-solving (see our other business here), we concluded that our directions needed additional clarity.

Here we go:

  1. Water temperature: this is pretty critical. The target temperature will vary depending on your brewing method. For our Chemex, we use 209℉. For my Hario V-60, I stick with the Hario recommendations: 92-95 ℃ (197-203 ℉). For drip, we recommend 195-203 ℉.

  2. Water quality: Again, this will affect the brew! Brewed coffee is mostly water. The Specialty Coffee Association (a trade association for coffee nerds) recommends targets for hardness, pH, sodium, etc. To keep this at the quasi-nerd level, we recommend avoiding chlorinated water (most city waters) and shooting for filtered water with a pH between 6.5 and 7.5. If your water is a little hard, that's OK!

  3. Water to Coffee Ratio: We measure this based on weight using a kitchen scale that measures to the gram. The sweet spot ratio for Cre(e)dence Coffee is 17:1 based on the roast profiles we aim for. If you are drip brewing, weigh the water before you pour it into your brewer. Generally, though, you will weigh your beans or ground coffee first. Based on your preferences, 16:1 is better for stronger coffee.

  4. The process: Obviously, your process is your process. We only recommend taking a minute to let our coffee bloom. Blooming coffee is a de-gassing process that releases gasses trapped in the roasted bean, recently ground. Wet the ground bed with some of your weighed hot water and let the ground de-gas: the bed will swell up, and bubbles may form on the surface. Agitate the bed with a chopstick (don't stir it!) to ensure any dry clumps will be wetted with the drip or pour. After the bloom, you be you: follow your normal process. If you'd like to discuss processes, drop a comment below!

One of our friends wondered if people put this much effort into brewing their morning coffee. This is one of those "if you know, you know" things: the results reflect the process. We approach coffee with respect: the grower, the processor, and the supplier took great care in getting the beans to us. We are meticulous when we roast it for you. Enjoy the best brew for the best you!

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