Make Coffee You Love!

  • Video Roundup: 6/21/2019

    It's that time again for another video roundup! Let's see what's in store this week!

    First up, our crew tasted SCG's June Roast of the Month!

    Next up, Allie gave us some awesome Chemex tips and tricks.

    And to round out the week, another Coffee Collaboration with Clementine!

    And that's all for this week! Check back next week for more coffee content!

  • Roast of the Month: Bluebeard Colombia Rigo Belarcazar

    This month we're celebrating the delicious Colombia Rigo Belarcazar from Bluebeard Coffee!

    A Unique Colombian Profile

    When we think Colombia we naturally think coffee. So much of the current wave of coffee roasting owes itself to Colombian beans. It's for this reason that most enthusiasts have a clear picture of what a Colombian tastes like. We look for rich, deep chocolate flavors, a full body, and a "classic" feel. These notes with that profile are foundational to many coffee drinker's picture of what coffee "should" taste like. With all that in mind, Rigo Belarcazar breaks this mold in some pretty exciting ways.

    This is a roast that maintains that huge, satisfying body found in most Colombians and puts a twist on it. Instead of coffee, you instantly get an almost natural process blast of raspberry. This note doesn't overpower, but it is clear and above any typical Colombian notes. We love that, because it also maintains the profile of a washed coffee. It's clean, concise, and separable from the other notes involved.

    There is also a satisfying citrus twinge on the back end that offers a nice twist. It's represented in the notes as mandarin, which feels accurate. The real thing that sealed the deal for us was the sugary notes. While Bluebeard has separated cinnamon and brown sugar as two separate notes in their cupping, we'd say it's more like an overall cinnamon and sugar taste. This note lingers after the sip, leaving a delightful sugary flavor across your palate.

    We love this roast in a variety of brew methods. In fact, this is the perfect coffee to try in different methods to see how it stacks up and how those methods affect it. If you are going this route, give it a try as a pourover first. This will give you a great baseline of what to expect. Grab a bag of this exceptional coffee right here!

     

  • Distilled Water: Should You Switch?

    This is an update to an article we posted in 2012, which can be found here!

    One of the most important elements of brewing coffee is the water you use to brew with. By using cold, filtered water you'll get better tasting coffee that's better for your machine. The reason filtered water is recommended is because harder water with high mineral content harms machines. This kind of water leads to limescale build up, requiring a "descaling" of your machine. By using filtered water you sidestep this issue and get better tasting coffee too. So why not simply use distilled water and remove minerals from the equation entirely? Well, for a couple of reasons!

    Machine Health

    The biggest reason you should avoid distilled water is the damage it can cause to equipment. Water naturally bonds to minerals, it's why groundwater is so rich in those minerals in the first place. Distilled water removes the minerals, but not the propensity for water to bond with them. This means that water with a low enough mineral content can sit in a machine and leech minerals from its surroundings. When sitting inside a fancy espresso machine, this means that it'll leach the minerals found in the brass, copper, steel, and nickel that make up the pipes, boiler, and reservoir of most machines. Further, some machines use a very tiny electrical charge to determine whether or not there is water in the reservoir. If the water contained is devoid of minerals, it may not pick up the charge and register, triggering the "reservoir empty" light.

    But what about flavor?

    Coffee Flavor

    As we know, coffee extraction is a chemical process. Water that is too hard doesn't have enough "room" for the coffee to bond with the water molecules. Think of a sponge, one saturated with clear water, and the other dry. If you were to submerge the sponge in a bowl of food-colored water, what would happen? While the already soaked sponge would pick up some color, the dry sponge would pick up more. This is similar to what is happening to coffee as it extracts. On the flip-side, too much empty space (too dry of a sponge) will over-extract the coffee, resulting in a bitter flavor.

    The Specialty Coffee Association has determined that a 150 parts per million degree of minerals is the best balance. This provides enough minerals to keep the coffee from over-saturating, but not a hardness that impedes the process. Given all this, your best route to the best coffee is still good ol' fashioned filtered water!

  • Video Roundup 6/14/2019

    Hello!

    Welcome to another video roundup! Let's jump in.

    First up, check out this grinder Crew Review with Gail!

    Next up, it's John with a commercial Crew Review!

    And last but certainly not least, another Coffee Collaboration with Clementine!

    That's all for now! Enjoy your weekend!

  • Plenty to Boast About!

    We've got plenty to boast about today! New to our roaster lineup is Boast Coffee Co., straight from San José CA! Boast offers a small but sweet line of single origins alongside a easy drinking blend. Let's dig in to their lineup!

     

    Level Up

    Level up is an easy to drink blend that highlights some of the key characteristics of Boast's roasting style. This blend features a light roastiness that evokes earthier tones that its chocolatey notes enhance. Also present is a sweeter cherry note that ties this coffee's flavor profile together into an approachable package. This one is a great option for drip brewing and worth a try as an espresso!

    Peru Puno Medium

    Peru Puno is the first of Boast's single origins that we'll be taking a look at. This roast is rich and sweet. We described it as a German chocolate cake in coffee form, and this really comes through in a pourover. A delicious choice for those who really love deeper, fuller cups of coffee.

    Guatemala Cimarron Medium

    This roast's nuttier notes really come through in a sweet and satisfying way. The first of Boast's 1-2 punch of Guatemalan roasts, this is the darker version. We love the way this roast's almond notes creates a sort of cookie taste. It makes for a really drinkable and delicious cup of coffee that is great for a morning brew or an afternoon pick-me-up.

    Guatemala Cimarron Light

    The lighter side of the coffee above. This roast retains the flavor notes but exchanges the richer baked good flavor for some more bright. This bright bit of acidity may not appeal to every coffee drinker, but trying both roasts offers a unique study in how roast profiles differ. For those who prefer less heavy roasts, this may be the best recommendation of the bunch!

    Check out our full offering of Boast roasts, we're sure you'll find some coffee you'll love!

     

  • Espresso vs Coffee Beans: Is There a Real Difference?

    This is an update to an old post which you can find right over here!

    A question that people new to espresso ask all the time is "can I use any bean?" The answer is a bit complicated! We'll dig into what separates espresso and drip beans, and give a little insight into superautomatic appropriate beans as well. Read on to learn!

    What's the Difference?

    Let's get one thing straight right off the bat: Coffee is coffee. When we see beans labeled for espresso, it's not because it's a different kind of bean. Ultimately, the thing that extracts the flavor from coffee beans is brew method. What is important to understand is the ways in which brew method cultivates the natural flavors of the coffee bean. This is where that espresso vs. drip beans distinction comes into play. The espresso brew method is pressurized. This means that more delicate flavors are often smashed together when brewing without high end equipment and beans. Thankfully, modern third-wave roasters use high quality beans, and its easier than ever to access great equipment. With that said, espresso generally leads to more intense flavors, hence the distinction between beans for that vs. drip.

    So with that in mind, it's important that you're intensifying flavors that you want to. There are plenty of great roasts that work best with less intensity. Very rich, fruity roasts, for example, often work better in a drip or pourover brew. On the flip side, sugary, chocolatey roasts make for delicious espresso to a wide range of coffee drinkers. So to answer the "what's the difference" question, the difference is all in the flavor profile.

    So Why the Distinction?

    So that brings us to why a roaster would make the distinction in the first place. The simple answer is user error! You can use any coffee for any brew method, but when a roast works well for a specific one, it just works. As a roaster, you'd likely hate it if your wonderful new espresso was described as bland by a drip drinker. By contrast, a coffee that needs the extra oomph of pressure from espresso brewing may be less palatable in drip. Roasters want you to have the best experience with their coffee, hence the guidelines. We try to help too, offering brewing suggestions for every coffee we sell in the product description.

    But this doesn't mean you shouldn't experiment! Brewing coffee is an art, and you may just find something wonderful. Just know that it's much harder to preserve delicate floral notes in espresso. On the other hand, it's sometimes hard to get straight chocolate notes to shine in a pourover. By understand the process of brewing and what each method adds to the coffee, you can make informed choices about what to buy for different methods.

    What about Superautos?

    You know we love our superautos, so how do they factor in? The biggest thing you'll want to be careful of in superautos is level of oil on the surface of the beans. Oily beans clog up grinders, so try to avoid darker roasts! Superautos work great with any coffee designed for espresso, and many other blends as well! The thing superautos don't do well is preserving the little notes on the edge of a brew. They're great for convenience, but not as precise as a semi-auto process. Because of this, we recommend roasts with simpler, stand by flavors. With that said, it's hard to go wrong and get something totally terrible for the method.

    We hope that this provides some insight on the great "drip vs espresso" question, and we how you enjoy some experimentation!

  • Video Roundup: 6/7/2019

    Hello!

    It's been another fun-filled week here at SCG. Let's jump into what we've been up to!

    First up, Gail gave us her Spring picks!

    Next, we took a look at a brand new commercial machine with John.

    And finally, it wouldn't be Friday without a coffee collaboration with Clementine!

    Thanks for joining us, have a great weekend!

  • Choosing a Semi-Automatic Espresso Machine - Part 2

    Last week we took a look at some key factors in choosing a semi-auto espresso machine. This week we wanted to touch on some odds and ends of the espresso machine purchasing process!

    What Else Is There?

    In addition to the core elements we discussed last week, espresso machines can do a little something extra too. Gauges, control mechanisms, types of steam wands, and PID Controllers are all bells and whistles that can add substance or just cost. So what are some nifty extras to keep an eye out for?

    One especially common talking point for higher end machines is PID controllers. We have an entire article devoted to how these devices work, so I won't detail everything. That said, to put it simply, PID controllers regulate temperatures. Instead of a thermostat that waits for water to dips below a certain temperature to activate the heating element, a machine with a PID controller is always monitoring water temps. This makes for much more consistent temperatures, and better espresso when brewing.

    What about pressure gauges? This is a question we get a lot. For example, when moving from the Barista Express to the Barista Pro, they dropped the mechanical steam gauge. This bothered some folks, and it's understandable why on the surface. In reality, a pressure gauge is largely only useful for diagnosing problems in the machine. While it can be fun and reassuring to watch the needle on a gauge jump, they aren't really needed for successful operation. This is a nice to have that won't add loads of cost, but don't discount a machine just because it doesn't have one of these.

    Steam and Control

    Control interfaces, on the other hand, can be make or break elements. While we are confident in the interfaces of the machines that we sell at SCG, not all machines are created equal. Oddly placed levers, bad buttons, or worse, can really hamper your enjoyment of using a machine. Personal preference is really going to play a role in determining what your favorite type of interface is, but know that it's reasonable to consider this carefully when shopping.

    Finally, steam wands and water spouts may be a big deal for you too. Some machines, like the Breville Bambino, feature auto steam wands. These can simplify your steaming process and allow you to focus on dialing in your shots. That said, most will prefer finer control. What's nice is that in most cases you can use manual or auto steaming, so you're not locked in. It's a feature you might want to look for if you're brand new to milk steaming in general. It's also important to consider how much a hot water valve matters to you. If you're a regular Americano drinker, you may want to make sure that your machine of choice has this feature, and not all machines do.

    The last thing on the list is, of course, aesthetic. You'll want to love the way your machine looks, because it will likely be a long time before you buy another one!

  • Coffee Culture: United Kingdom

    Hello coffee fans!

    Today we're taking a look into the culture of coffee in the United Kingdom! Join us for a look at what it's like to have a cup of joe across the pond!

     

    Coffee In the UK

    The British coffee industry has boomed over the last ten years, increasing cups per day by 25 million! This and other facts about the UK's coffee craze came out in a 2018 study from the British Coffee Association. It found that Brits consume a whopping 95 million cups of coffee per day. This is surprising for us on the American side of the Atlantic. Here, we tend to view the UK as a tea drinking nation, and historically this is true. It is only in recent decades that the British has made the switch to coffee. Also interesting is where they're drinking our favorite caffeinated beverage.

    The study found that well over half of coffee in the UK is consumed at home. This clashes with the notion that most coffee drinkers are doing it in shops and restaurants. In fact, a mere 10% of coffee was found to be drank in cafes. By contrast, Reuters found that American drink as much as 36% of their coffee on the go or in coffee shops. Quite the difference!

    The UK has even seen an explosion of third wave roasters. While Americans may consider this country to be the epicenter of the specialty roasting movement, some Brits would argue otherwise. Despite the figures above, café culture is also booming in the island nation. Coffee drinkers there love espresso, with lattés, cappuccinos, and au laits being common orders at the local coffee shop.

    All of this is in opposition to the history of coffee in the UK. Until recently, most coffee drinkers preferred instant coffee for its simplicity. The shift to third wave roasting is often attributed to millennials seeing coffee as upper class and desirable. Either way, Britain continues to develop into a coffee loving nation!

  • Video Roundup: 5/31/2019

    Happy Friday!

    Welcome to another Friday Video Roundup!

    First up, it's a wonderful crew review of the new Jura Z8 from Allie!

     

    Next up, Gail gave us a classic Crew Review of the brand new Rocket Espresso Faustino grinder!

    And finally, an all new Coffee Collaboration from Clementine (with special guest)!

     

    That's all for now! Join us next week for more coffee content!

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