Brewing Coffee

Since dawn of time man has always been experimenting with nature’s substances. So when a goat herder noticed his goats being more vivacious and alert due to the berries they were eating, we had the basis of for what would become the world’s most awesome brew.*

The taste of coffee varies not only by the type of beans, nor the amount of coffee. Many factors come into play, like temperature, time, pressure, grind finenes, and so on. Everything depends what kind of coffee you prefer.


What do you need to make a good cup of coffee ?

The most basic necessities for a cup of coffee to end up well, are naturally beans and water. The differences between single origin beans and a blend coffee could be quite clear if you use your sense of taste. Also, quality and temperature of the water has quite an impact.

Great beans ? Being spoiled here in Norway, the supply of good coffee has been a part of our society for ages. Still, to get the most out of your coffee, I would recommend buying whole beans, and grinding just before brewing. This way you keep most of the smell and taste inside the bean as long as possible. An added bonus is the fact you get to see every bean up-close, as a visual quality control.

Correct grind. 

The marked is flooded of all types of coffee grinds, from a couple of dollars up to several thousands. Before you decide to save money on your grinder, you might like to know that to get a consistent result, I recommend getting a burrmill grinder. That doesn’t run at too high speeds. High speed grinders will “burn” the coffee, impacting in flavor. Cheap nutchoppers can use under proper supervision, but you rarely get an even grind.

HOT, fresh ! Under no circumstances should you use heated water from the tap. This water has been festering in the pipes, drawing all kinds of metallic tastes. You should let the tap run a couple of minutes minutes before filling the kettle, this will let stale water run out of the pipes. For coffee makers with a reservoir of water, I would recommend emptying it before brewu, unless it’s frequently used.

Temperature will vary from kettle to kettle, as some keep heat well, while others chill fast. Get to know your kettle, and measure the temperature from the pouring spout. You should have a minimum temperature of 94 degrees centigrade when you start pouring


Some way to ekstract the coffee ! This is were all the fancy brewing devices, come to use. Wether you’re brewing using the AeroPress, Hario V60, or even on the Technivorm Moccamaster, the goal is the same, getting water to pass through coffee and straining away the beans. Some prefer to let the coffee “bloom” with a small amount of water, before fully pouring the desired amount over a few minutes. This is giving the coffee time to release some of the bitter gasses and tastes inside. I do this a lot my self, but it’s not a cardinal sin to drop it.


Enjoy the coffee! Give a thought to all the effort that has gone into giving you a cup of beautiful brew, from the coffee pickers to the coffee roasters. The coffee’s travel from drop, drying patios, washing stations, co-operatives, shipped and handled. Picked with love, roasted with passion. All, just to make sure, you can get that exact cup. So you better enjoy it!