The best part of waking up ? If you ’re in Indianapolis , it ’s belike not Folgers in your cupful . Instead , it ’s most likely ( hopefully ) a quality cupful of java from one of themanylocal roaster we have in town . This town has become somewhat of a coffee capital , withan endless sea of roastersdoling out lineament java with top - snick beans . These folks take pride in the umber their brewing , and nothing pisses them off more than seeing someone ( read : most mass ) whole bonk it up … which is why we ask them just how we ’re screwing up our morning – and good afternoon and even – caffeine fix .
Using gross water
“ It does n’t take a rocket scientist to know that umber is mostly H2O . If you live in a city like Indianapolis with super - hard water , you really need to check that you ’re filtering or softening before you brew . Not only will hard water system calcify your brewing simple machine if you ’re not heedful , but it also does n’t taste good . At all . ”- Stephen Hall , Tinker Coffee Co.
Grinding it too early
“ It is practiced to grind as close to brewing as potential , preferably decently before . So corrupt a wedge . Aaron Burr grinders are better than steel poor boy , but any submarine is better than buying pre - primer . ” -Andy Hassler , Blue Mind Roasting
Shopping for the wrong kind of coffee
“ curve it out with the chocolate that plume itself on being ‘ 100 % Arabica . ’ That ’s kind of like buying wine that claims to be ‘ 100 % grapes . ’ Arabica is a coinage of umber ( the other major species is holler Robusta ) , and about 75 % of all the coffee tree bring about in the world is Arabica . Look for coffee that highlight the farm where the coffee was grown , or mention the factual coffee manufacturer or farmer by name . If you see that information on a suitcase of chocolate , you may be pretty trusted the roaster spent a lot of time carefully sourcing for quality and taste . ”- Stephen Hall , Tinker Coffee Co.
Reheating your cup
“ Applying heat to brewed coffee causes acid abasement , in which the tasty pane that give your coffee a brisk fruitiness expose down into more bitter compounds . ”- Michael Butterworth , Quills Coffee
Buying coffee without a roast date
“ As soon as it ’s poke fun , it start oxidizing , and grind it only accelerates that . People will buy ground coffee and not use it for week or months . [ Hubbard & Cravens does n’t ] even pre - grind chocolate that ’s to be brewed in our shops . It ’s ground one stack at a sentence , just before it is brew . ”- Tim Carter , Hubbard & Cravens
Doing bad math
“ There is a supposed ‘ golden proportion ’ that ’s different allot to everyone , but most coffee nerds presently vibrate around 1:16 or 1:15 , coffee to water . If you updose and apply more umber , you have a just hazard of not over - pull up , but then could under - excerpt and have sapless ( and wasted ) coffee . ”- Sam Sveen , Uel Zing
“ Take ascendency of your brewing by learning to measure your soil by weight . rather of relying on a scoop , weigh your beans out on a scale . This allows you to be precise and dial in your taste preference well . For example , if your coffee is too strong , you could press five grams less in your pot . I recommend starting with two gramme per Panthera uncia of weewee . ”- Andy Gilman , Bee Coffee Roasters
Brewing with lukewarm water
“ Improve your brewing with 200 ° F water . Do you apply an electric coffee tree pot ? Those are notorious for deliver hapless warming element that never reach 200 ° F . Pre - boil that water on the stove before putting it in the man-made lake . With right water you will get a better descent and bring more of those big savour . ”- Andy Gilman , Bee Coffee Roasters
Skimping on a quality grinder
“ A in force hero sandwich is the first place to start up . I always say even extraction is the name of the biz . And for even extraction , you need even - sized particles . For even - sized particles , you take a good bur grinder . You should also diddle around with grind size . The finer the plodding , the loose it is to extract flavor because there is more overall aerofoil area of coffee . But it ’s also gentle to over - extract and burn it . It ’s a delicate dance between too okay and too coarse . ”- Sam Sveen , Uel Zing
Freezing your beans
“ place deep brown beans in the freezer to keep them fresh … really deplumate the oils out of the dome and damages sapidity . It is always best to keep your beans in an airtight container in a cool ironical position like a kitchen locker on an outside bulwark ( but typically cooler in those ) . Also , use invigorated bean within two week of purchase . ”- William Powell , Monon Coffee party
Drinking it too fast
“ Some hoi polloi are n’t experiencing their coffee berry optimally because of the way they ’re run through it . baby-sit down , take a bass breath , and really allow yourself to enjoy it . ”- Josie Hunckler , Rabble Coffee
Sign up herefor our day-by-day Indianapolis email and be the first to get all the nutrient / drink / playfulness in town .
Quills Coffee
Quills Coffee
Blue Mind Roasting
Hubbard and Cravens Coffee
