Paul's Blend is one of the award-winning coffee roasts from our 2017 Roaster of the Year prize.
With so many great coffees to showcase our work here at Thanksgiving Coffee, Roastmaster Jacob Long chose to present the Roaster of the Year judges with a few of our freshest coffees: the vibrant and rich Kenya Nyeri Peaberry, floral Ethiopia Yirgacheffe, and the beloved fruity-chocolatey Paul's Blend.
Co-founder and Roastmaster Emeritus Paul Katzeff created this blend to showcase his favorite coffees. Blueberry notes add to hints of cashew and chocolate.
Organic Coffee Beans from Paul Katzeff
I like coffee ice cream.
I enjoy milk chocolate.
I prefer cashew nuts to walnuts.
My favorite fruits are apricots, mangos and blueberries.
An oaky Cabernet is my favorite red wine, preferably from Mendocino County.
Red hoppy ales make me happy too.
When it comes to coffee, I choose to drink a brew that reflects my favorite fruits, nuts, chocolates and wine. That's why I created this blend. When you sip it, think blueberries and their sweet/sour notes will magically appear to please your palate.
- Paul Katzeff, CEO & Co-Founder, Roastmaster Emeritus
Paul's Blend Coffee Review
92 POINTS - "Richly and sweetly pungent. Concord grape, roasted cacao nib, cedar, hazelnut, lemon blossom in aroma and cup. Brisk, lightly juicy acidity; delicate, satiny mouthfeel. The crisp, nut-toned finish leads with Concord grape notes in the short and cedar in the long, with hazelnut throughout. A solid blend that offers deep fruit notes with sweet nut and aromatic wood complications."
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.