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Brewing Coffee
Just like in our coffee grinding blog, there are some basics we have to go over first. So, before we get into how to brew your own “just cup”, let’s go over those basics. I’d also like to thank the many Thanksgiving employees who contributed info from past articles so that we could have this educational piece on brewing delicious coffee: Jacob Long, Marchelo Bresciani and Paul Katzeff.
1. Coffee to Water Ratio
“What? I’ve just been pouring copious amounts of grounds into a filter and adding a few cups of water.” I’d like to think we’ve all been there. At least I have, before I started working at Thanksgiving Coffee Company. But hopefully we caught you early enough to steer you in the right direction. 😉
Using the correct amount of coffee will ensure that your coffee is brewed to strength, without over-extracting or under-extracting the coffee to compensate for an inappropriate dose. While we do recommend weighing 2 grams of coffee for every fluid ounce of water, we understand that not everyone has a scale at home. And if you don’t, just estimate about 2 heaping tablespoons of ground coffee for every 5 ounces of water used to brew.

2. Grind Size (yes, this again)
s one of the most important steps in coffee brewing. In general, a finer grind will produce a more intense brew and a coarser grind will produce a less intense brew. At the same time, a grind that is too fine will produce an over-extracted, astringent brew, and a grind that is too coarse will produce a weak, under-extracted brew lacking flavor. In pour-over methods, grind size also affects the rate of extraction, as water will pass more slowly through a finer grind, and more quickly through a coarser grind. We strongly recommend burr grinders over blade grinders. For more information on this, see our last blog “How to Grind Coffee“.

3. Water Temperature + Quality
This one is a little bit more straight-forward. Water temperature dramatically affects the extraction of coffee’s flavor during brewing. We recommend brewing with water at 200° Fahrenheit for best results. Using fresh, clean, chlorine-free water is essential.

4. Coffee Freshness and Storage
Coffee is very sensitive to heat, moisture, and oxygen. It should be stored at room temperature in an airtight container. For best results, grind coffee fresh, just before brewing.
Staling is caused, in order of most harmful to least harmful
- Exposure to air (Oxidization)
- Exposure to heat
- Exposure to moisture
- Exposure to light
…and, if you address the problems of Air, Heat, and Moisture correctly, then Light will have little effect on your coffee. Read more about storing your coffee here.

5. Cleaning
This is the last one – of the basics – and it’s pretty easy. Because coffee contains numerous oils that build up over time, we recommend thoroughly cleaning your brewing and grinding equipment after each use. This guarantees the best, freshest cup of coffee every time.

So… we covered all the basics. I know it’s a lot, but we still have all of the brewing methods to cover from stovetop espresso to cold brewing. Stay tuned for part two, and we’ll help you discover which method is best for you and why.
Coffee Tips : How to Brew Coffee - Part I
Part I: First, we're going back to the basics. Learn some of the crucial preparation steps before you choose which brewing method is best for you.
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A Story from Michele Robbins, a loving customer
I met Paul when we traveled to Seesee, Uganda, a little village outside of Jinja. We were doing Shalom training for the coffee farmers there, a form of faith based community development. I had never liked coffee before, but Paul roasted, ground, and brewed the coffee in a French press for us to taste. I mentioned that I really didn't like coffee. My family and friends all drink it black, so that is all I knew. Paul told me not to let the coffee snobs determine how to drink coffee. He added hot milk to a cup of the Robusta coffee and handed it to me. That was all it took. I have been drinking Thanksgiving Coffee ever since. My favorites are Delicious Peace and Pony Express (see below). It's a Uganda thing. Also, I know the stories of the coffee farmers struggling to make a better life for their communities there. Working with an ethical and compassionate coffee purchaser like Paul makes a difference. I have photos and more stories about the coffee farmers if you would like them.
That trip was my first time outside of the US. I was there as a trainer who would train the local people to become trainers in the Communities of Shalom Assets Based Community Development. I worked with Rev. Dr. Michael Christensen, my mentor. It was Michael who had reached out to Paul. He knew about the cooperative in Mbale that Paul worked with as was hoping that Paul would come to check out the coffee cooperative that was forming near Jinja. Paul checked out their beans, said it was some of the best Robusta he had ever had, and gave them tips on keeping the quality high. We celebrated big time when Paul decided to buy their beans.
Read more about our Ugandan efforts here: https://thanksgivingcoffee.com/blogs/blog/evolution-of-change-clean-water-project
Michelle is now the pastor for Ukiah United Methodist Church in Ukiah, so we are neighbors. They sell both the Pony Express (Jinja cooperative) and Delicious Peace (Mbale cooperative) at the church.
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A Story From a Customer - Uganda
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Anderson Valley Market
We’ve been in the coffee biz for a long time now and it’s time to pay homage to those who have been with us since the very beginning of it all. As you may or may not know, Thanksgiving Coffee was founded in 1972 by Paul and Joan Katzeff – you can read our full story here (it’s really quite interesting) and Anderson Valley Market has been around a little longer! Here’s to Anderson Valley Market! Thank you for offering and serving Thanksgiving Coffee to your customers for over 45 years!
Anderson Valley Market is a full-scale grocery store and deli featuring an espresso bar where you can get freshly crafted lattes, cappuccinos and your other favorite espresso beverages. While you're waiting for your coffee, stroll around and pick up delicious comfort foods, fresh sandwiches and any household essentials. The market is located in Boonville on the iconic Highway 128 - the gateway to the Mendocino Coast or link to Highway 101 inland. Gaze at the towering redwood forests as you drive the western portion of Highway 128, then, which a dramatic change of scenery, notice the picturesque rolling vineyards through Anderson Valley wine country. This is the perfect pit-stop for your road trip snacks and beverages - say hi from us if you stop by!
Try one of our April featured coffees!
20% off this month only.
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Celebrating 45 Years: Anderson Valley Market & Thanksgiving Coffee
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Yunnan Coffee in the New York Times
Thank you to Florence Fabricant of the New York Times for featuring Thanksgiving Coffee’s Yunnan Coffee in the Front Burner food section. Florence got the chance to taste our Yunnan Coffee, and gave us this review:
“I brewed it in a French press with a full-bodied result that had pleasing bitter chocolate notes.”
You can read the full mention of Thanksgiving Coffee online, or pick up a copy of the Wednesday, August 8 New York Times to read about it in the print edition!
www.nytimes.com
Yunnan Coffee in the New York Times
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