Basecamp coffees are made fresh and precisely extracted following your choice of that coffee beans specific flavor profile.
Time, temperature, grind size and weight are all factors in achieving just the right and unique tastes of our coffees.
Check out how all these factors go
into getting the extraction just right.
Let's dig deeper into your perfect cup as we call it finding the goldilocks zone of coffee. Not too sour, not too bitter. Sweet and palatable is the perfect combination for roasting and extraction.
-
The source of your bean
After all, coffee is a plant. Environment plays a big part in taste and quality. Location, Altitude, Climate, and Soil all contribute to bean quality.
-
Roast profile
Coffee beans have specific roast profiles given to them based on the species of bean, the flavor desired and the type of coffee it will be used for. For example, different extraction methods such as espressos and hot coffees have different parameters when roasted to achieve the desired extraction outcomes.
-
Bean storage and keeping roasted beans fresh
Storing a bean properly after it has been roasted is very important. Roasted beans need at least a day or two to off gas. (Let out the remaining CO2 and gases within the bag and bean) It is essential to keep the beans away from light, air, moisture and other elements as all these factors will speed up the degradation of the beans and their quality of taste.
-
Grind size
Fine through. coarser grind sizes determine how fast or slow the extraction will take. Different grinds also bring out diverse and unique flavors in the coffee. This is a very important variable that is crucial to the extraction process, timing and is specific to the coffee maker/method you are going to use.
-
Weight/volume of the ground coffee
Coffee should be always weighed. This helps gauge water to coffee ratios when extraction takes place as well as contributes to the depth of flavor.
-
Coffee Extraction method
Your desired extraction method is also pertinent to the beans profile and optimum flavor. These methods take into account all these ratios along with how they work with specific coffee machines/apparatus.
-
Temperature of water
Temperature will also directly affect the taste and the extraction time. Too hot and you can make the coffee bitter and unpalatable. Too cold and the coffee can become sour.
-
Water quality and filtration
Only highly filtered water should be used in order to add to the optimum taste. Filtered water will also significantly slow down the scaling and mineral deposits left behind from low quality water that will hinder a coffee machines performance.
-
Time and length of extraction
Coffee has a timing. We know that this affects the coffee in multiple ways. Too fast and your coffee can be weak and undesirable. Too slow and your coffee can be to robust, bitter and undesirable. A lot of times weight and grind size are direct results of your speed/timing being too fast or too slow.
-
What the cup you are about to drink out of is made from
Believe it or not ceramic, is the best option as a vessel for your coffee. Ceramic is a solid and neutral material that does not absorb or transfer any unwanted flavors allowing your coffee to taste the way it should. Second runner up would be glass. But unfortunately for most of us, we have been trained to accept the ever so portable and convenient paper cup.
