Roast Range Sample Box
The best way to develop your coffee senses is to do comparative tests. This sampler gives you the power to do just that. 4oz of each of three style of roasts. Explore the range and decide what you prefer!
A couple quick (somewhat nerdy) notes on brewing: I like to use a stronger ratio and a coarser grind for darker roasts. I do this because dark roasts are more porous, enabling water to pull things out of the grounds faster. As bitter flavors are the last components to be drawn from the grounds, using a slightly coarser grind will diminish the efficiency of the water extracting solubles from the coffee. The higher ratio of coffee to water acheives a similar goal: by providing more material for the water to interact with, the water reaches saturation before it’s able to draw those bitter compounds from the grounds.
So! As you’re brewing these samples, perhaps try the coffee at the roast level you’re most comfortable with. Then, as you move lighter, adjust your grind finer and reduce your coffee dose, and as you move darker adjust your grind coarser and increase your dose.
One other note - these coffees are not the same coffee roasted differently. That would be cool! But this isn’t that.. Maybe someday…For now, this simply allows you to taste some of our standard options across the spectrum.
The best way to develop your coffee senses is to do comparative tests. This sampler gives you the power to do just that. 4oz of each of three style of roasts. Explore the range and decide what you prefer!
A couple quick (somewhat nerdy) notes on brewing: I like to use a stronger ratio and a coarser grind for darker roasts. I do this because dark roasts are more porous, enabling water to pull things out of the grounds faster. As bitter flavors are the last components to be drawn from the grounds, using a slightly coarser grind will diminish the efficiency of the water extracting solubles from the coffee. The higher ratio of coffee to water acheives a similar goal: by providing more material for the water to interact with, the water reaches saturation before it’s able to draw those bitter compounds from the grounds.
So! As you’re brewing these samples, perhaps try the coffee at the roast level you’re most comfortable with. Then, as you move lighter, adjust your grind finer and reduce your coffee dose, and as you move darker adjust your grind coarser and increase your dose.
One other note - these coffees are not the same coffee roasted differently. That would be cool! But this isn’t that.. Maybe someday…For now, this simply allows you to taste some of our standard options across the spectrum.
The best way to develop your coffee senses is to do comparative tests. This sampler gives you the power to do just that. 4oz of each of three style of roasts. Explore the range and decide what you prefer!
A couple quick (somewhat nerdy) notes on brewing: I like to use a stronger ratio and a coarser grind for darker roasts. I do this because dark roasts are more porous, enabling water to pull things out of the grounds faster. As bitter flavors are the last components to be drawn from the grounds, using a slightly coarser grind will diminish the efficiency of the water extracting solubles from the coffee. The higher ratio of coffee to water acheives a similar goal: by providing more material for the water to interact with, the water reaches saturation before it’s able to draw those bitter compounds from the grounds.
So! As you’re brewing these samples, perhaps try the coffee at the roast level you’re most comfortable with. Then, as you move lighter, adjust your grind finer and reduce your coffee dose, and as you move darker adjust your grind coarser and increase your dose.
One other note - these coffees are not the same coffee roasted differently. That would be cool! But this isn’t that.. Maybe someday…For now, this simply allows you to taste some of our standard options across the spectrum.
