For the dark roast coffee drinker with discerning taste, I submit for your approval...Read More »
Alright, this blog post title is kind of a cheat. This is really about three different ways to greatly improve the quality of coffee that you drink at home without spending more money, followed by two ways that will cost you just a little bit of money.
- Use filtered water
More specifically, apply whatever standard you have for drinking water to your coffee water. Coffee is 99% water (not exactly, but you get the idea), so it amazes me what care people put into their drinking water that they don’t apply to the water they use to make coffee. If you use a Brita to filter your drinking water, use that same filtered water to make coffee. If you have a drip brewer, keep in mind that the water never reaches the point of boiling, so many things that would be removed from the water through boiling will remain in your drip brewer, and into your coffee. That affects flavor. I mainly use a Chemex and AeroPress at home to brew coffee. Both methods require that water be boiled first, then cooled. And even though I boil my water, I still put filtered water into the kettle to boil.
Never was this point more clear to me than when I was staying at a hotel, and needed to make myself a coffee in the room. Using tap water, the coffee I made was as bad as you could imagine. I made the next cup with bottled water, and while it still wasn’t a great coffee, there was a very noticeable difference in flavor between the two cups.
- Clean your machine regularly
Vinegar is an excellent mild cleaner. It will help maintain your coffee making system to run the occasional cycle through it of vinegar and water. You can play with the ratios, but I recommend starting with a mix that is somewhere between 1:4 to 1:2 water:vinegar. If you use a drip brewer, take note of what the water looks like after it’s been run through the cycle, to see what difference you’re making. Coffee is oily, sticky, and perishable. That means it wants to stick to parts of your coffee maker, and go stale. That stale coffee ends up in your otherwise fresh cup of coffee if you don’t clean your machine regularly. I suggest running the vinegar cycle monthly.
- Don’t grind until you’re about to brew
Growing up, my parents always ground their morning coffee the night before. They did it for two reasons. One, it then just required a flip of the switch in the morning to get the coffee brewing and two, the grinder wouldn’t wake up anybody the following morning. The latter reason is way more valid, but even still, upsetting my neighbors with the sound of my grinder is the price I pay for fresh coffee! There are two distinct points at which coffee begins going stale…when it has been roasted, and when it has been ground. After it’s been ground, it begins to expire at an even faster rate. If at all possible, grind your coffee only as you’re about to brew it. Otherwise, it is much staler and you will taste the difference in your cup.
And now, a couple ways to improve your coffee by investing only a small amount…
- Upgrade your equipment cheaply
The last tip wouldn’t matter if you don’t own a grinder, and buy your coffee pre-ground. If that’s the case, for heaven’s sake, invest $20-30 in a propeller grinder. A burr grinder offers a more consistent grind, but if you don’t have a grinder at all and aren’t ready to invest in a burr grinder, then buy a propeller grinder and start grinding your coffee only as you’re about to brew it.
If you’re not happy with your coffee maker, take $20 to Target and buy the Black and Decker drip brewer. Black and Decker strips down all the bells and whistles and while by far not the best machine on the market, I believe it is the best value. For $20, you will get a decent of cup of drip brew coffee.
- Buy from a local roaster
I had to say it! The grocery store is full of coffee options, and they’re all stale. The conventional grocery store channel simply cannot purchase and stock fresh coffee. Somebody in your area offers an affordable fresh roasted coffee, or better yet, visit our Online Store and learn about the Colombia Excelso that costs only $12/bag. It’s one of my favorite coffees right now, and comparable in price to what they sell at the grocery store. Buying coffee online means it gets delivered to your door, so you don’t have to make an extra trip for it. And while there are far cheaper coffees at the grocery store, the difference in flavor will be FAR greater than the difference in price.
A lot of my coffee education took place at the Fire Roasted Coffee Company in London, Canada. I’ll never forget walking up to their “wall” of coffees from around the world, and being overwhelmed by the selection. I didn’t know at the time that the world of coffee was so vast. I was fortunate that a well-educated employee approached me with questions that helped him decide which coffees to recommend.
A few months later, my brother asked me if any kind of tool existed online that helped connect the coffee lover with the right coffee for them. It reminded me of my own experience at Fire Roasted.
The Coffee Quiz was born!
With a little input from the coffee drinker, I felt that intelligent suggestions could be made to help guide that person to coffees they should try based on their preferences.
Think about the coffees you’ve really enjoyed. Did they have the smoky flavor of a dark roast? Or the brightness and variety of a lighter roast? If you’re not sure, start in the middle. You can always take the Coffee Quiz over again.
Acidity is tricky and misunderstood. Don’t think of acid as in pH content of coffee, or acid reflux (heartburn). Think of it this way…a banana and a raspberry both have unique flavors, but which one has more “pop”? If you answered raspberry, it’s the same concept behind acidity. How much “pop” would you like in your coffee? A lot can be too much, but not enough can be boring.
Go for it! Try the Coffee Quiz and find the coffee match that’s right for you.
This image of the “coffee pyramid” is something I first saw online last year. Everything below the Specialty line is the coffee you’ll typically find, stale and kind of flavorless. As I wondered whether or not the world needed another coffee roaster, this picture motivated me.
One of the challenges with roasting coffee, as with anything perishable, is roasting enough so that I have it nice and fresh for you when you order; while not roasting too much. My commitment to you is that when purchase from Make Good Coffee Co., the coffee will have been roasted within 3 weeks of shipping it to you. You can verify this when you receive your coffee, because I personally hand-write the Roast Date on each label.
If I roast too much coffee, I reach a point where I simply can’t charge full price for all of it because I’ve missed my own standard of only shipping coffee roasted within the last 3 weeks. It’s meant harassing friends to take it, putting some in my freezer, or worst of all, throwing it away!
Don’t make me put more coffee in my freezer or throw it away! I’m now offering Slightly Aged Coffee.
Here’s how it works. When you order Slightly Aged Coffee, I’ll send you coffee that I’ve roasted within the last 3-5 weeks. Does it mean it’s not good? Absolute not! Let’s go back to the pyramid image above. Imagine that Slightly Aged Coffee is sitting just beneath the Specialty line. In other words, coffee that I’ve roasted in the last 3-5 weeks is still fresh and MUCH better than most of what you’ll find. It’s CERTAINLY better than anything you’ll find at a grocery store, Costco, or restaurant. It’s just that I didn’t roast it within the last 3 weeks, and for that reason, can’t charge full price for it.
When you order Slightly Aged Coffee, specify in the comments section if there is a particular coffee in my line-up that you’ve tried and like, or one that you think you’d prefer. If I have that particular coffee roasted within the last 3-5 weeks, that’s what I’ll ship you. Otherwise, I’ll ship you something similar roasted in that timeframe. Bottom line: you’ll get a great coffee at a great price.
We ship using the USPS Flat Rate Padded Envelope. I encourage you to order two bags at a time, to split that flat rate cost over the two bags.
My father had once crossed at the same border crossing on foot years ago, and had warned me about how people in uniforms will try to fleece you for money, claiming that you need to pay certain “charges” and “premiums”. It’s all a scam, and in the case of actual officials that do this, extortion.
I warned Matt not to make eye contact with anybody as we crossed this border for the first time. Nothing could have prepared us for the procedure that followed…
In Central American countries, you do not simply enter a new country – you must formally exit the country that you were in. The office to leave Costa Rica is about a quarter-mile from the office through which you enter Panama. In between these two offices is bedlam. People moving in all directions, mainly migrant workers and those visiting family on the other side of the border.
Panama customs officer: “You cannot enter Panama until you exit Costa Rica.”
Costa Rica customs officer: “You must pay to exit Costa Rica at the machine in that room.”
Panama officer: “This receipt that shows you paid to exit Costa Rica is not enough. They must stamp your passport.”
Costa Rica officer: “Don’t wait in this line. Wait in that line.” (30 minutes later)
Fortunately for us, there is only one instance of an official trying to fleece us. As we walked one of the many times to the Panama customs office, I looked up just in time to make eye contact with a man in the uniform. I immediately dropped my eyes and picked up the pace. I could hear him yelling after us about having to give him so many dollars to get by. The irony is that he was just sitting on steps with another person who was not in uniform, before we came along. Despite the uniform, we pushed forward waiting for the giant hand of the law to grab our shoulders. But of course, this was no formal fee and we were under no obligation to pay it, despite all his yelling after us.
After crossing into Panama, we stayed in the city of David and from there, traveled into Boquete and the coffee country that surrounds it. We toured coffee farms, and even had the opportunity to interact with farmers and their employees at work in the fields and in the processing facilities. For the coffee lover, it was a phenomenal experience. We even met locals in David who became fast friends and invited us to their family reunion. It was truly one of the greatest experiences of my life!
When I began sourcing coffees to roast at the Make Good Coffee Co., I was so excited to get my hands on coffee that came from the very same region that my friend and I toured.
Central American coffees are prized for their brightness, and I was excited to perfect a medium roast of this coffee. If it is roasted too dark, much of that brightness is lost, replaced with the smoky flavor that characterizes dark roasts. I roast my Panama Boquete coffee lighter than any other coffee. The result is a strong flavor of berry and other natural fruit flavors, coupled with some chocolate and caramel. The aftertaste is sweet and clean. The body smooth and creamy, and not too heavy.
Of all the coffees that I currently roast, this one is easily one of my favorites. It was an incredible experience to make our way to coffee country in Boquete Panama, without guides or the experience of having done it before. I truly think of this adventure each time I roast this coffee, and I know you will taste the difference that care puts into each cup. This is a coffee drinker’s coffee!
I was excited to make the Holiday Blend because coffee is a big part of the holidays and my family tradition. Every year that I spend the holidays with my parents, the day starts with a coffee. And just as ritually when dinner is done, somebody puts on some coffee. It’s always such a happy time in my life, that the coffee should also be good.
Coffee blending is about bringing different coffees together that create a balanced flavor that none of the individual coffees have on their own.
But it doesn’t stop with deciding what coffees will be in the blend. It’s about experimenting with different ratios of those coffees until you’ve produced something unique that meets your goal. My goal was to capture all the qualities I associate with the holidays, and create a coffee blend with those flavors.
After much trial and some error, I finally made the coffee that I dreamed of making…the Holiday Blend!
What can you expect?
First of all, I wanted a coffee that would appeal to a lot of people. A Holiday Blend should be shared with others over the holidays, so I gave careful consideration to what would appeal to more people. For example, I don’t mind a strong acidity but not everybody likes it. I don’t mind a “dirty” aftertaste, but not everybody feels that way. If a characteristic came up that I thought would divide coffee drinkers, then I removed that coffee from consideration and kept blending.
This blend of Central American and East African coffees captures the flavors I wanted, including an overall sweet and rich flavor, a chocolate and caramel aroma and flavor, a short but sweet aftertaste, and full but smooth body. I didn’t stop blending until I found it!
The Holiday Blend from the Make Good Coffee Co. is ready for you to share with your fellow coffee lovers over the holidays, or to give as a gift to the coffee lover in your life. I ship with the US Post Flat Rate Envelope, so for a flat rate $5.70, two bags of coffee will fit in the envelope. Buy two bags of the Holiday Blend, or mix and match the Holiday Blend with another coffee from our line-up. The coffee is not delivered with any visible pricing, so you can give it as a gift to that special coffee lover.
Happy holidays from the Make Good Coffee Co. to you and your family!
Why Colombia Excelso? I wanted to add a coffee to the line that everybody would like. Think of it like Pearl Jam’s album Ten…you can put it on for a mixed crowd and everybody likes it (unless they don’t like music).
I’m pleased to announce the latest coffee from the Make Good Coffee Co.…our Colombia Excelso! The coffee that you can put on that everybody will like.
While not the world’s largest producer of coffee, Colombia is one of the most recognized, particularly because of the iconic Juan Valdez character. Colombian coffees have a universal reputation for delivering a rich taste, a balanced overall flavor, a lighter acidity, and a full body. It’s a great coffee that everybody can agree on.
The Excelso designation makes reference to the size of the bean, with excelso beans being slightly smaller than Colombia Supremo beans. Now, you have an icebreaker to use when you serve this coffee .
It was a lot of fun getting this coffee and roasting it eight ways to Sunday until I was happy with the final product. I’m roasting it a medium-dark to develop as much of its flavor as possible without giving it a burnt taste.
We can put two bags of coffee in the USPS Flat Rate Envelope, so the flat rate cost gets split over two bags of coffee instead of one. Enjoy! Make good coffee.
Check out the Online Store here.
If you’ve been visiting the site these past several months, you know it’s been an ongoing adventure to get the coffee roaster installed and operational in San Diego, California. Last month, the roaster went live, and I’ve spent the last several weeks perfecting the first three coffees that I’ll be selling.
This year, we went on a coffee origin trip through Costa Rica and Panama, taking us into Panama’s green mountain highlands. We toured coffee farms, and met with the farmers and field workers. Going to coffee origin is an incredible experience that helps you appreciate the beverage we all love.
My Panama Boquete coffee is roasted medium to take advantage of the natural brightness of a Central American coffee. When a coffee is roasted too dark, it loses some of the uniqueness. To maintain this coffee’s natural acidity, I roast it to a medium color. You can expect flavor notes of berry and other fruit, and some milk chocolate flavor.
Malawi AA – Dark Roast
Dark roasted coffee has a nice smoky taste that so many coffee lovers like in their cup.
We are excited that our Dark Roast Coffee is a Malawi AA coffee. The east African country of Malawi has a long coffee tradition, dating back to when the British planted coffee seeds in its green northern provinces in the late 19th century. To ensure a strict standard of quality, the “AA” means that it meets the highest standard before it’s exported.
You can expect a medium acidity and good sweetness in this coffee, with notes of citrus, berry, and some chocolate.
Marc’s Premium Coffee – Sumatra Toba Peaberry
I’m excited about all three of these coffees, but I’m the most excited about this premium Sumatra Toba Peaberry coffee.
Sumatra is the largest island entirely in Indonesia, and this coffee is grown alongside Lake Toba. Toba is the site of the world’s largest volcanic activity in the last 25 million years, and it is the world’s largest volcanic lake. Volcanic soil contains some of the best nutrients to grow coffee, and it’s reflected in the coffee’s flavor. Peaberry coffee is a special type of coffee bean where there is only one oval shaped bean in each cherry, rather than two joined beans.
Long story short: it’s a very special coffee. I’ve spent weeks perfecting how to roast it for an optimum flavor experience. I roast it to a medium-dark roast, to mute some of the strong acidity that is natural to this coffee, while developing strong berry and spicy flavor, and a nice body. Did I mention that this is a very special coffee?!
Shipping from the Make Good Coffee. Co. Online Store to US addresses is a flat 5.70, using the US Postal Service Flat Rate Padded Envelope. I’m not trying to make money from shipping, so I’m passing on the exact USPS cost. I encourage you to buy two pounds at a time, in order to split this flat rate shipping cost, over the cost of the two pounds of coffee. While two pounds of coffee is more than I would normally suggest you buy at one time, this coffee will have been roasted days before you order it, so it will be as fresh as you can find coffee. Also, it gives you two varieties of coffee to have in the kitchen, which I always like having for variety in my own home.
Check out the Make Good Coffee Co. Online Store. This website has always grown from the feedback of people who visit, so always feel free to let me know what you think of the coffees that I’m offering, or what you would like to see.
I’m so happy to finally announce that the Make Good Coffee Co. roastery is now open, and the online store will go live on November 9th, shipping throughout North America.
After blogging about coffee, traveling to coffee growing countries, and meeting and interviewing coffee roasters for almost ten years, I’m so excited to finally open my own roastery based out of San Diego, California.
There are two things I want to accomplish with this roastery, and both of them are behind the word Good in Make Good Coffee.
“Good” should mean a quality cup of coffee that you look forward to making for yourself. I go to bed thinking about how good the coffee is going to be when I wake up. My goal is to know coffee roasting as well as it can be known. I want to make the best coffee I can make, and never stop pursuing that goal.
“Good” should also mean that we can do good when we buy coffee. In the coffee supply chain, there is nobody that works harder or makes the least for themselves than coffee farmers. Many are dedicated to providing the best coffee, and if we help them remain sustainable by providing them with a fair price, then we help families and communities. And in return, we continue getting the best coffee from them. In my coffee travels, I’ve seen schools and health care facilities built in coffee communities that have been allowed to prosper.
I’ve spent the year roasting coffee, from the Boot Coffee course in San Francisco last December, to home roasting all my own (and friends’) coffee, and reading as much as I can. I can recite the owner’s manual for my roaster. I’ve spent the last several weeks perfecting my first three coffees. They will be:
- Medium Roast Panama coffee
- Dark Roast Malawi AA coffee
- Marc’s Premium: Sumatra Peaberry coffee
Come visit the Make Good Coffee Co. Store on November 9th, shipping throughout North America! Take the Coffee Quiz that asks you a few questions about what you’re looking for, and recommends a coffee based on your choices. And start making good coffee!
It’s been awhile since I’ve written something “back to basics” about improving the coffee you make at home. I’m generally addressing a single topic or answering a particular question, and so I lose sight of the simpler advice.
Many of the questions I receive deal with a specific part of making coffee at home, and I thought the timing was good to summarize a few of the simple ways that you can make better coffee at home.
If you’re already doing these things, congratulations! You didn’t waste your time reading this article – it’s enough to know that you scored an A+. The challenge can be that coffee snobs have all the right information, but at the end of the day – well, they’re snobs. And nobody likes to be told what to do by a snob. In fact, they’re hard to approach.
Here are four simple ways that you can change or invest in how you make coffee at home.
#1: Buy Good Coffee
Seem too simple? I don’t think it is, because the great majority of coffee is still being sold from grocery stores or club stores like Costco. They are very convenient places to buy coffee because you were already there. However, they simply don’t have the attention to freshness outside of their produce section.
When you buy coffee from the grocery store, you are buying coffee that in all likelihood has already gone stale.
When you buy coffee from Costco in a five-pound bag, even if it wasn’t already stale, it will be before you get through that much coffee.
Coffee has the most flavor and the most to enjoy when it is fresh. It is the most fresh when it was just roasted. It begins to expire after it’s been roasted and a few weeks after that, it’s stale. At a minimum, you should know on what exact date the coffee was roasted. You won’t get this from coffee at the grocery store. You won’t get it from the bulk coffee sold at a Starbucks outlet either. You’ll likely only find it from a local coffee roaster in your area, hand-roasting coffee that is fresh and full of flavor when you buy it. Coffee roasters that sell their coffee online are a great option, provided they are telling you when your coffee was roasted.
#2: Don’t Grind It Until You Brew It
Another thing born of convenience is pre-ground coffee. The first point at which coffee starts going stale is when it is roasted. The second point is when it is ground. In fact, ground coffee expires at a faster rate than whole bean coffee. You should only grind your coffee when you are prepared to brew it. Otherwise, it’s likely lost much of its flavor by the time you brew it.
Invest in a grinder. You can go with a propeller grinder very inexpensively, and for the best grind, invest in a burr grinder.
#3: Store It In The Right Place
The enemies of fresh coffee are: air, temperature change, and light.
Keep your whole bean coffee in an airtight container that keeps light out, preferably a canister with a rubber band that provides a seal.
Coffee should be kept at room temperature. Resist the urge to keep the coffee in the fridge or freezer. Coffee absorbs the smells of what’s around it so if you put it in the fridge, it will neutralize the smell of your fridge like baking soda does, but the coffee will pick up those aromas in its flavor. Keeping coffee in the freezer is better than letting it go stale, but understand that the two dramatic changes in temperature (going in and coming out) will sap some of the freshness and flavor from the coffee.
#4: Brew It Right
At a minimum, put your single-serve pod coffee maker back in the box, and invest in a drip brewer for your kitchen. If you don’t mind spending close to a hundred dollars on a machine that you will have for many years, I suggest Cuisinart‘s drip brewer. It’s been my drip brewer of choice for many years. If you don’t need all the bells and whistles, and would like a quality drip brewer at a reasonable price, go with Black and Decker for considerably less cost. It’s a reliable machine that I always have on-hand for backup.
If you’re already familiar with the drip brewer and want to explore other brewing methods, there are plenty. They generally involve a little more manual work than just flipping a switch, but in return, you get a much stronger flavor experience. Just as the drip brewer was an improvement on the percolator before it, there have been many improvements on brewing the drip brewer way. Check out our Brewing Coffee page for an in-depth look at some of the other interesting ways to brew coffee.
I meant to write this article a long time ago. As I traveled around the US and Canada, visiting coffee roasters wherever I went, I noticed that each one packaged their coffee differently. That is, they provided different information and package choices for their customers. After seeing so many examples, I wanted to write an article on the information that I felt was critical to the coffee lover.
Fast-forward a couple years later, and I’m opening the Make Good Coffee Co. roastery in San Diego, California and having to make those very same decisions myself.
Read: The Make Good Coffee Co. coming soon!
I decided it was a good time to share the observations I was going to include in that article, and how I’ve incorporated them into the labeling and packaging that I will be offering coffee lovers.
Contact information: This is more important than ever. While that’s obvious, I’m not only referring to brick-and-mortar contact information. I’m referring to virtual contact information as well. For instance, nobody needs my fax number! But if somebody happened to try my coffee and love it, and they regular interact with some of the same social media platforms as I do, I would be remiss not to share that information.
Weight: As specialty coffee has evolved, we are being introduced to finer and finer coffees. We’re also even more exposed to the poverty in coffee-growing countries, but also the small ways that we can support development in those areas by ensuring farmers get a fair price. Both of these things combined mean that if you want to drink excellent and sustainably grown coffee, it will cost you a little more. For the most part, these are worth what you’re paying but to keep the “sticker shock” down, some roasters have migrated from a standard 16oz (1 pound) bag to 12oz. I didn’t realize this as I started buying my coffee from great local roasters, and believed I was buying a pound at a time when I was really buying 3/4 pound at a time. I believe the coffee’s weight should definitely be displayed on the label.
Roast date: I am adamant about knowing when the coffee I’m drinking was roasted. Isn’t this why we don’t buy our coffee from the grocery store or Costco or a Starbucks outlet?! I once had this conversation with a large roaster, who told me that he refused to put the roast date on the bag because he felt his customers would treat it like bread at the grocery store, reaching back for the fresher stuff while the rest became stale. I can’t agree, and have been recommending on this site that you always check to make sure the roast date is on the bag.
Origin: Speaking of “sticker shock”, the way that cheaper roasters have gotten expensive Hawaii Kona coffee into grocery stores and fast food restaurant chains is by introducing the “Kona Blend”. To sell coffee defined as such, it only needs to be 10% Kona beans, and 90% whatever. When you drink this coffee, you literally don’t know 90% of what you’re drinking. This is unacceptable. Quality coffee means that you should know exactly where it came from, and preferably, information on the farm and how you’re helping that area by purchasing this coffee.
WHY?: I’m a proponent of selling your “why” before you sell your “what”. “People don’t buy what you do, they buy why you do it.” – Simon Sinek. While every roaster now has a website that can easily tell their story, I would rather not leave it up to the individual to have to go to that trouble. In a small amount of space on the label is the opportunity to tell a short story of why you’re roasting, why you’re pouring yourself into this, why the person holding your bag of coffee should care about you when they can find coffee anywhere.
One-way valve: I think this is a given, but I included it here anyway. The one-way valve on the coffee bag that allows air (and the amazing smell of coffee) out of the bag, but doesn’t allow any in to compromise freshness. I think this valve is a must!
It was great to come back to this subject out of necessity when I came so close to writing the article a couple years back. Did I miss anything that you would like to see more on coffee packaging? What would you like to know about the roaster who prepared this coffee for you, or about the coffee itself?