We recently hosted a coffee Q&A on our Instagram account. No subject was off limits (within reason!).
We received a fantastic response with lots of people taking the time to ask us a range of questions covering the world of coffee and our approach to it. We quickly realised the value of these questions and answers to our wider audience and have compiled 17 of the best here, broken down into broad categories.
We're of course always happy to answer any more, simply get in touch at info@baytowncoffeecompany.com.
Coffee storage
How should I store my coffee?
To maintain the freshness of your coffee beans, our bags are resealable and have a de-gas vent so you can squeeze the air out and re-seal it. This is our recommended way to ensure freshness, as opposed to an airtight container.
Exposure to air, heat, and light can also accelerate the loss of freshness and lead to deterioration. Read more about our quest for the best packaging here.
Will my coffee go off?
Some roasteries will tell you your coffee if fine for up a year from roasting and while they are strictly true, we would always suggest drinking your coffee within the first 6 months of roasting. The fresher your coffee the more flavour you will taste.
Absolutely the best way to make sure of optimum freshness and therefore the best taste is to invest in a coffee grinder. Check out some of our recommended grinders here.
Coffee Blends and Seasonal coffees
Do you offer seasonal coffees?
Yes of course, we love when a new season comes around as it means we can experiment with a new blend or source a unique Single Origin coffee. Currently we are offering our summer single origin, King Street. Keep your eyes peeled for our winter seasonal coffee coming soon.
What is your most popular blend?
It depends on the day but I would say as a overall choice it would be our ‘The Bolts’.
Latte art
How do you do latte art? Tips for beginners at home
Firstly, start with a good shot of espresso, we always recommend a double shot. Then perfecting the milk steaming. You want your milk in a stainless-steel jug with a nice spout. Pop the steam wand in the spout on an angle. Always purge the steam wand first to get it to a high pressure. Then add air to the milk at the beginning (should sound like an aeroplane). Do this for a few seconds and get your milk into a vortex spin. Heat your milk to no more than 65 degrees. Your milk should be smooth, velvety with a glossy look.
Pouring Technique: Tilt the cup slightly and pour the milk from a height of about 6 inches, then lower the pitcher as the cup fills. Use subtle wrist movements to create patterns.
Basic Patterns to Try:
Heart: Pour steadily into the centre, then move the pitcher slightly back and forth, finishing with a quick pull through the centre.
Rosetta: Pour into the centre, then move the pitcher side to side while moving backwards, finishing with a quick pull through.
Tulip: Pour a series of hearts, each a little higher than the last, finishing with a quick pull through.
Read our blog on Latte Art for these and more.
Different coffee roasts
Difference between light and dark roast
I could write a whole book on this but to keep It short the main difference is the roasting time and temperature. A dark roast is at a higher temperature for longer enhancing flavours of bitter dark chocolate. Whereas a light roast is at a lower temperature normally for a shorter time keeping a lot of flavours of the origin usually you will have more floral citrus notes. Read more about Dark Roasts here.
Does Dark roasts have more caffeine?
Dark roast coffees tend to have a punchier, more dominant flavours than lighter roasts. They also have a heavier body and stronger aftertastes. In terms of caffeine though, dark roasts contain slightly less caffeine compared to lighter roasts.
Coffee grinds
How do you dial in a shot of espresso?
First step is to weigh your dose of coffee ensuring it is 18g of coffee.
Secondly get your scales and place them under the head with a cup on ready to weigh. Start your extraction timing and weighing the shot. You will ideally want a 27 second shot with a 36g yield. If you started with 18g and get a quicker or slower shot you will want to change your grind size. If it is extracting too quickly you need to make the grind finer. If it is too slow you need to make it coarser. Play around with the grind size till you get the perfect shot but always when moving the grind size move this in tiny increments as a small change can have a big difference.
Read all about grind size here.
How much coffee goes into a shot of espresso?
For a double shot we would recommend 18g of ground coffee with a 36g yield.
What grind size do I need?
We've created a simple blog detailing what size of coffee grind you need depending on how you're making it.
Coffee accessories
How do I use an AeroPress?
Check out our blog here with all the tips and tricks you will need for how to use an AeroPress.
What do you recommend for cafetière?
Our Caff pack, this gives you the best of everything, Boggle hole and Bay bank.
More coffee Q&A
What’s the difference between latte/flat white/ cappuccino?
Flat white ½ espresso and ½ velvety milk foam.
Latte the milkiest of them all, usually 1/3 espresso to 2/3 milk,
Cappuccino ½ espresso ½ thick milk foam- quite a dry coffee
What is single origin coffee?
Single origin coffee is sourced from one specific location, such as a particular country, region, or even a single farm. This type of coffee highlights the unique flavours and characteristics of its place of origin, offering a distinct taste profile influenced by the local climate, soil, and cultivation methods.
Where is our coffee roasted?
Right on the coast of Saltwick Bay, North Yorkshire.
Can you eat coffee beans?
Yes, you can eat coffee beans. They are safe to consume and are often enjoyed as a crunchy snack, sometimes covered in chocolate, which is they way we like to eat them (watch this space!). Just be sure to eat them in moderation to avoid excessive caffeine intake!
What does natural/washed/honey mean?
This refers to the process of the coffee cherries before they are roasted usually at origin. Whichever process the farmers choose can heavily impact the flavour of the coffee.
Natural (Dry)- Coffee cherries are spread out to dry in the sun with the fruit still attached to the beans. They are regularly turned to ensure even drying and to prevent spoilage. This process will usually give flavours of fruity berry like flavours. It is usually a more funkier tasting coffee as the natural sugars will have fermented.
Washed (wet)- the coffee cherries are pulped to remove their outer fruit layer, they are washed clean and left to dry in the sun. this process allows much more of the coffee flavour to stay and produces an acidic cup but by removing the fruit it allows for a more predictable flavour profile.
Should you use boiling water for coffee?
Using boiling water is definitely bad for your brew. Water that is 100C scorches coffee and causes them to extract too quickly, producing a bitter taste. The optimum water temperature for brewing coffee is between 91C – 96C. If you don’t have a thermometer to hand, boil your kettle then leave it for 30 seconds before pouring over your grounds.