The MacCallum House has served this blend since the very beginning of Thanksgiving Coffee est. 1972. It is full-bodied with dark chocolate overtones and a finish of sweet spices. This coffee is grown in the mountains of northern Nicaragua, surrounded by mango, guava, and avocado trees.
"We had this coffee on vacation about 6 years ago and were so happy to find out that we can get it delivered. This is our favorite coffee roasters by far. I would recommend this to everyone, you won't be disappointed." From Ryan Wilson of Schertz, Texas on 6/13/2020.
Coffee to Water Ratio
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. We recommend 2 grams of coffee for every fluid ounce of water used to brew. Weighing coffee is the most accurate way to measure the appropriate dose. If a scale is not available, we recommend 2 heaping tablespoons of ground coffee for every 5 ounces of water used to brew.
Producing the correct particle size in ground coffee is 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.
Water Temperature and Quality
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.