PROCESS
Watch video or check out the step-by-step brewing method below!
A proper roasting process and coffee preparation are crucial for a full experience.
How We Roll
*fair-trade
*single origin
*small batch
*hand crafted/roasted
*family run
*always fresh
Helping You Get Rolling
Because we are committed to bring out what the coffee has in store, we do not roast dark beans. In other words, we don't burn coffee. Some have been taught that a dark roast is a "strong" roast, or "bold." If you mean that the roaster was so bold to strong-arm the bean, then maybe. If your coffee bean is black or oily it is not going to display the unique flavor profile of the bean.
To properly experience what the coffee has to offer, there are some important things to put into practice when brewing.
Tasting:
Nose – what do you smell?
Mouth – what does it feel like in your mouth?
Hot flavors – what does it taste like when hot?
Cool flavors – what does it taste like when cool?
Important note: properly brewed coffee actually should fully develop its flavors as it cools. A good roast combined with proper brew will produce a cup that tastes better and better to the last.
Equipment:
Typically, Vigil Coffee tastes best with the pour over method. For a small investment, you can brew coffee at home that is just as good or better than your local coffee shop.
-pour over dripper/French press
-filter (preferably white, we have found that the brown ones tastes like soggy paper bag)
-carafe or coffee cup
-digital scale w/timer (in grams)
-gooseneck kettle
-filtered water
-timer
-unflavored carbonated water
-burr grinder
-fresh coffee beans
Depending on how much coffee you are making and what device you are using, specific measurements will vary.
Kalita pour over method:
In short,
-bloom
-saturate
-remove filter
-slight cool
-cleanse palate
-smell
-taste
In detail,
We like a 16/1 gram ratio of water/beans.
1) heat water to 202 degrees Fahrenheit
2) wet filter/pre-heat carafe
3) discard water from carafe
4) pour out remaining water from wetted filter (watch out not to lose your filter!)
5) weigh coffee beans on scale: place weighing cup on scale, tare to zero, pour in 40ish grams of fresh beans (this is the max you can brew in the Kalita Wave 185)
5) grind coffee at semi-coarse (i.e. 12 on the Barratza Encore grinder)
6) place carafe with dripper and wetted filter on scale, tare to zero
7) smell freshly ground beans (this is our favorite part of the whole process)
8) carefully dump (can one dump carefully?) freshly ground beans into filter
9) lightly shake dripper to flatten the ground beans
10) place on carafe, then place on scale, re-tare to zero
11) push timer as you pour your 202 degree water over beans, just enough to fully immerse the beans
12) wait one minute (this is called the blooming period - you can actually see the beans rise up, as they release gas)
13) after one minute, slowly pour more 202 degree water in a circular pattern (it is okay if the water rises to the top of the filter, just stop until it ebbs, then continue to pour as needed. The main point is to keep the grind fully immersed until you reach the water ratio limit).
14) make sure the total gram weight is 640, then stop pouring
15) as general rule, let the water continue to drip until there is less than one drip per second
16) dispose of the filter and used grounds (or put them in your garden bed or composting bin)
17) pre-heat your coffee mug
18) cleanse palette with seltzer water (it really works!)
19) stick your nose in the cup (without burning it), and see if you can identify any aromas
20) let coffee cool for about a minute before drinking
21) gently slurp for first flavors
22) enjoy