Make Coffee You Love!

  • New Product: Jura D6

    Jura's line of superautomatics gets a new machine this week in the D6 espresso machine! This machine is the brand's most affordable superautomatic yet, without sacrificing a wide range of options. Read on for a look at this brand new brewer.

     

    Fully Featured Espresso

    From the A1 to the Z6, Jura's line of superautomatics offers something for everyone. The D6 offers Jura's extensive knowledge of superautos at a lower price than their other machines. The result is a satisfying experience that's great for cappuccinos and espresso! Instead of a screen or button interface, the D6 uses a simple set of nobs to control your drink production. We found this interface to be intuitive and simple to use, even if it doesn't feel as "premium" as some more expensive models.

    The milk system is delivered via a carafe and pipe system similar to the Saeco Xelsis and Miele 6300 series of superautomatics. This system produces excellent cappuccinos, though it steams just a little bit foamy for a latté. What really sets this machine, and Jura's whole line, apart is the P.E.P. brewing system. P.E.P. stands for pulse extraction process. This brewing process pulses water through the coffee grounds to maintain the perfect temp and brew pressure. This results in balanced coffee, fantastic aroma, and beautiful crema in every cup.

    To top it all off, the D6 uses Jura's CLEARYL Smart Filtration. This system helps you to maintain perfect filtration to cut down on limescale buildup. These filters are monitored by the machine, giving you a notification when it's time to change them. Other helpful features include an auto-off timer for power saving and on the fly brew strength adjustment that you can use mid-brew.

    Overall, the D6 is a compelling option at its price point, and opens Jura brewing up to a whole new price range! Check this machine out here today.

  • Water Temperature and Why It Matters

    It's a common refrain: The perfect water temperature for brewing coffee is 195-205 degrees Fahrenheit. But why is this? In most brewing guides it will explain that this is the ideal temperature for "proper extraction," but what IS extraction? What are we even talking about!? Read on to learn more about water temps and coffee extraction!

     

    What's Extraction?

    So what do we mean when we say extraction? Extractions is simply the act of dissolving the solubles from the coffee grounds and bonding them with the water. One way to conceptualize this is to imagine water saturating your grounds during brewing, and that water pulling the good parts out of the grounds as it passes through them. The filter then stops the leftover gritty, grimy bits of the coffee. The stuff that ends up in your cup is water bonded with the flavorful, caffeinated parts of the coffee.

    But what does temperature really have to do with this?

    Coffee extraction, or brewing, is a chemical process. Things like grind fineness, amount, and water temp matter because chemistry happens in the brewer as you brew! On a simple level, things like grind fineness can make it easier for the water molecules to bond with the coffee grounds. Temperature plays into this as well! In truth, you can actually brew coffee with water of any temperature, the problem is control. Cold water extracts very slowly, which is why cold brew can take many hours to properly, well, brew. On the flip-side, near boiling water extracts coffee VERY quickly. Since varying flow rate is even more challenging than controlling temperature, and since temperature is constant, it's the variable that is easiest to control.

    For all of these reasons, we've determined a 195-205 degree Fahrenheit range as being the best for coffee. The remaining question, of course, is where exactly should you set your kettle? 204? 196? This is going to come down to the roast and brew method more than anything. Some brew methods, like AeroPress, work even better below 195, but for simplicity's sake we'll stick to the 195-205 range. In general, presses work best lower in the range, as the pressure of the press aids in extraction. On the opposite side is pourover, which is usually better brewed around or above 200 degrees Fahrenheit. That said, all of this really comes down to the taste of the roast.

    More bitter roasts tend to want cooler water, closer to 195. On the other hand, if your coffee turns out sour, try brewing a little hotter to aid in proper extraction.

    Either way, there's plenty of room for experimentation! The most important thing is using an adjustable kettle like the Fellow Stagg or the Bonavita Variable kettle. Armed with these tools and the knowledge above, you'll be ready to really experiment with water temp!

     

  • Video Roundup: 4/26/2019

    Welcome back to another video roundup!

    This week we're kicking things off with a tasting of a brand new roaster to SCG: Quills Coffee!

    Next up, Gail gave us a crew review of the Oxo Brew drip grinder!

    And finally, a brand new coffee collaboration from Clementine!

    That's all for now! Join us next week for more great coffee clips and tips!

  • New Product: Miir Travel Mugs!

    Taking coffee on the go is a constant struggle. There are thousands of different travel mugs out there, but that won't stop us from hunting for the best one! This week we're excited to introduce Miir Travel Mugs to our catalog of drinkware!

     

    Miir mugs are simple and effective. These mugs use vacuum sealing double walls to preserve temperature whether hot or cold. They also come with things you'd expect like a non spill spout and ergonomic design. We appreciate that these mugs keep things like ice cube and cupholder compatibility in mind. There's more though!

    The Miir mug uses medical grade stainless steel that is durable and long lasting, but doesn't impart any flavors. On top of this, the whole container is BPA free. This means nothing will make its way into your coffee when you use it with this mug. Finally, this mug is dishwasher safe and is available in multiple sizes!

    Check out Miir for yourself here!

  • AeroPress Tips & Tricks!

    If you've been keeping up on the world of Press coffee you'll know that the AeroPress continues to grow as a beloved brewing device. Here at Seattle Coffee Gear we love it, and we're sure you will too once you get your hands on it! If you haven't seen this wonderful brewer, check it out here. Once you've done that, or if you're already an AeroPress user, read on for some tips and tricks!

    Pourover Techniques and Inverted Brewing

    One simple way to get better flavor out of your AeroPress is simply through blooming the coffee. This is a technique used primarily in drip brewing, and especially in pourover. The bloom is simply a small pour before your main pour to wet the grounds. Letting this mixture sit for 10-15 seconds will help the coffee taste less bitter and acidic! Other pourover techniques that help with an AeroPress include pre-wetting the filter to remove the papery taste an pouring in a circular motion to evenly saturate the grounds.

    Another technique you can look to is inverted brewing! To use this method you'll want to grind fine, using a 1:16 ratio of coffee to water. Flip the AeroPress upside down and push the tip of the plunger into the press. Add coffee and water as normal and stir. Next, let the coffee brew for one minute.

    Place a wetted filter in the cap, and put the cap on top of the AeroPress. Next, put your coffee cup on top of the AeroPress, then carefully flip the entire press and cup over and plunge as normal. This method results in a rich brew that, with proper plunging, comes out free of grit or sediment.

    Temperature and Pressure Variations

    One surprising thing to note about the AeroPress is that lower temperatures can work better than the typical brewing temps you may be used to. By brewing in the 175-185 degrees Fahrenheit range you can get better coffee than more typical, hotter temps. Try both ends of that range and see which one works better with different beans!

    Another thing many users don't consider is pressure variation. The rate at which you plunge affects the pressure that the coffee is brewed with. A harder, faster press will result in a heavier body. While not an exact comparison to espresso, it's the same principle as that brew method. on the flip-side, for a lighter cup, a slower, gentler press will result in less body and a lighter taste.

    Speaking of pressure, if using the standard non-inverted method, you can insert the plunger to use back-pressure to stop the drip that happens when you add water to the coffee grounds. this will prevent any weaker coffee from dripping out.

    Concentrates and Closing Thoughts

    One other practice to try is brewing AeroPress coffee as concentrate. Even at a standard 1:16 coffee:water ratio, this device brews some pretty strong coffee. If that alone is too strong for you, cutting it with water helps for a lighter cup. Another thing to consider is to brew with less water, creating a thicker concentrate. From there, you could store the concentrate in the fridge for an iced coffee, or just add hot water straight away to make more servings.

    All of these ideas an more are down to experimentation. One of the best parts about the AeroPress is how variable it is. Let us know if you come up with any other fun tricks!

  • Video Roundup: 4/19/2019

    It's that time once again for yet another video round up here at the SCG Blog!

    This week we've got another classic from Clementine, commercial goodness from John, and a good ol' fashion Crew Review from everyone's favorite coffee expert!

    First up, John gave us a look at the Bunn ICB Infusion brewer.

    Next, Gail took a look at the brand new Miele CM5300!

    And last but certainly not least, Clementine offered up a spicy AeroPress brew to round things out!

    That's all for this week!

  • Introducing the All New Miele CM5300!

    Miele has brought quality coffee to kitchens around the world for a while now. The CM6 series offers powerful programmability, great performance, and ease of use. Joining the 6 series is the all new CM 5300!

    New Footprint, New Price

    The CM5300 is, at its core, the same quality brewer as the 6 series' offerings. It still provides delicious espresso and milk drinks, features easy cleaning, and offers powerful programming options. It also clocks in at a lower price, with some upgrades in other areas.

    While the CM5300 lacks a hot water spout, this has allowed for a slimmer footprint. This is a great help for smaller kitchens, where space is often a serious consideration when considering a machine purchase. this slimmer case also comes in slick new colors, without sacrificing the cup warmer or other capabilities.

     

    Exquisite Programming

    One of the things that this machine can't be praised enough more is programming options. While it's standard to see things like a serving doubler, volume control, and other bells and whistles on high dollar machines, the CM5300 offers these features for less. The double serving option is great for making two lattes or espressos, but can also be used for larger containers like travel mugs. These sorts of options being offered at this lower price point are very exciting!

    It helps that all of this is backed by a longstanding tradition of performance in the CM6 series too. Programmability is great, but if the milk or coffee quality isn't there then it's hard to justify the price of one of these machines. The CM5300 offers that same taste and texture produced by the CM6, just with the changes mentioned above.

    We're sure you'll be just as excited about this machine as we are once you see (and taste) what it has to offer, so check out the Miele CM5300 here now!

  • Coffee History: Brazil

    Hello coffee fans! We're back with yet another coffee history! This week we're looking at a major coffee producing country and its history: Brazil!

    A Storied History

    Coffee in Brazil stretches all the way back to the 1700s. The first coffee plants were planted in the late 1720s in the Brazilian state of Pará. Pará is located in the north-central part of the country, bordered by several other states as well as by the ocean to the Northeast. From there, coffee plants spread south throughout the country, eventually reaching Rio De Janeiro later in the century. This coffee was planted primarily for Brazilians to enjoy domestically. However, over the course of the century, demand for the bean grew through the Americas and in Europe. In the early 19th century, plantations expanded all over Brazil, and soon it was the number one export in the country.

    Over the next century, Brazil became the leading producer of coffee in the world, supplying 80% of the world's coffee beans. Processing in Brazil was primarily done by hand using natural methods. While early processors used this method due to a lack of equipment, it had a silver lining. Because Brazilian coffee is typically grown at a lower altitude than in some coffee producing countries the cherries tend to be a little less sweet. The natural process imparts more of the fruit's character in the bean than a machine washed process. This increase in fruitiness helps Brazilian coffee to develop its unique taste.

    But while Brazil remains a major coffee producer, why isn't it still the coffee producer?

    An Evolution of the Market

    One cause for this is the way the coffee industry has evolved. Early in the drink's history, purchasers were careful as to where they bought beans from. This meant that Brazil's reputation for quality product was key to its expansion in the global coffee market. As the world modernized, coffee began being consumed more in pre-ground and instant forms. This evolution of the industry led to less concern over where the beans came from. On the flip side, as third-wave roasting renewed an interest in carefully sourced coffee, more producing nations began to make a mark. The result is wider diversity in coffee availability. While this may have hurt Brazilian exports, it means more choice for roasters and end consumers, and rising demand for the drink means it will be a part of Brazil's economy forever!

    It's no surprise that we love Brazilian coffee, and we hope you've enjoyed this look at the country's early years producing it!

  • Video Roundup: 4/12/2019

    It's that time again!

    Time to get into some of the awesome video content we've cooked up this week!

    First up, John gave us a preview of a brand new commercial Rocket Espresso machine!

    Next up, the crew did a tasting of our Roast of the Month from Tony's!

    And finally, Nicole showed us some of the differenced on the all new Barista Pro, from Breville!

    That's all for now! Join us next time for more video roundups!

  • Roast of the Month: Tony's Ethiopia Deri Kochoha

     

    It's time once again for Roast of the Month! This month we're featuring an incredibly delicious Ethiopia from Tony's Coffee. Tony's offers consistently good coffee, so we've been excited to see how they handle this roast!

    This natural Ethiopia comes from the Deri Kochoha processing station. Roasts from this station were really exciting last year, so we're happy to see Tony's deliver a delicious finish to these beans!

    The Deri Kochoha processing station processes coffee from approximately 600 farmers. This diversity in producers really affects the beans that leave the station. It means that from year to year, this processor develops wildly different exports. The coffee is dried on raised tables in a natural process, leading to the intense berry notes in this roast.

    Rich, Sweet, Smooth

    And intense they are! The flavors on display here are strawberry, cocoa, and peach. We think Tony's nailed these notes, with the strawberry really taking the lead. If you're familiar with naturals, you'll be familiar with the strongest flavors here. Like the all of the best naturals, this Tony's opens up into rich chocolatey notes that fold into the strawberry flavors wonderfully. What really sets this coffee apart is how it finished. A soft stonefruit note finishes the flavor palate, leaving you with a pleasant, fruity, but mild aftertaste. It's a great invitation to take another sip!

    This is a delicious roast for pourover brew methods, which bring out the brighter, berry notes deliciously. After you get the full range of flavors out of the pourover, this is a roast that some will love as an espresso. It's tricky to dial in single origins, even more so when you're working with a natural that has stronger flavors. That said, the results can be phenomenal!

    However you decide to brew Ethiopia Deri Kochoha, we're sure you'll love this excellent roast from Tony's. Grab a bag right here today!

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