Chances are whenever you’ve been to a restaurant and ordered a coffee, and the wait staff had the audacity to ask whether you wanted regular or decaf, you had some form of the previous statement run through your mind. Apparently for people trying to cut back on coffee (“cut back on coffee, what the heck?”), getting decaf coffee is like Nicorette.
Now, I’m going to assume by the very nature of you reading this article, that you’re a coffee drinker. And, if you’re American, you’re probably helping put a significant dent in the 400 million cups of coffee that Americans drink each and every day. And, if you’re like me, you probably think that a very small portion of those were decaffeinated cups of coffee.
People tend to like the French Press if they want to control the coffee’s flavor a bit more. In some places it is known as a Coffee Press, but we will refer to it as the French Press from here on out so that we don’t keep repeating both names.
Like many things French, it is used by people who are of a discerning character (ie snobby). But, of all the different ways to make coffee, the most flexible and easy way to find your own perfect coffee process is with the French Press
We’ve been going into tons of details here on our blog about the seemingly infinite levels of intricacies that go into making the best cup of coffee you’ve ever had. There are tons of different coffee beans, each bean being grown in varying climates and elevations which produce different flavors, and it is also influenced by how it is processed. You can have a variety of coffee beans, each providing a different flavor profile, and the water used and the water extraction also influence the coffee output.
But, what we haven’t elaborated on yet, is all of the different ways to roast a bean, and what that ultimately means for your coffee. There are 5 “levels” of roasts, starting with unroasted, and moving it’s way towards more and more roasted. We’ll list the name of the roast, the roast classification, and the temperatures used to cause that roast.
Coffee roasting begins after it is cleaned/processed, but is separate from brewing it.
Generally, coffee beans are grown and processed on a farm, then sent to a roaster, and the roaster then sends it either directly to the consumer, or to a business that will sell it to the consumer.
When the green coffee beans first arrive at a roaster, then they are generally dumped into a hopper where they are screened and have the debris and other junk separated.
Coffee first came around about 1000 years ago, but it wasn’t until the 1400s that coffee roasting technology really started to take off, beginning in the middle east. The first methods weren’t really that fancy and really just consisted over a large flat spoon that got placed into a fire, with a smaller stirring spoon to help evenly roast everything.
As time went on, it started to become a flat perforated pan with a long handle that was placed over a large container of coals. Still not too fancy, but it got the job done. A couple hundred years later a large cylinder with a crank was developed to allow for roasting higher quantities.