Each month, our Roastmaster (Jacob Long) and Roastmaster Emeritus (Paul Katzeff) will select special coffees exclusively for members of this monthly coffee club. These special blends and single origins will showcase our most exciting new coffees of the moment for you to enjoy.
It takes a certain spirit of adventure to embark on this coffee journey. To step into the unknown and welcome a mystery coffee each month is exemplary. Those who venture with open minds will not be disappointed by the wonders they discover.
These are truly special coffees. Each one from a micro-lot that has been carefully selected by our Roastmaster, and then expertly roasted to reveal the unique flavor within. As a Roastmaster's Select Monthly Coffee Club member, you have exclusive access to these coffees.
Past Roastmaster's Select Coffee
We've sent out some truly magnificent coffees to our club members in the past few years... here's a taste of what you could receive when you join the club:August: Guatemala Los Jóvenes ASOBAGRI, Medium Roast
July: Honduras COMSA, Light Roast
June: Tanzania, Zanzibar Peaberry, Medium Roast
May: Malawi Medium Roast
April: Sulawesi Indonesia, Toarco Jaya
March: Mexico, Enjambre Cafetalero
February: Ecuador, FAPECAFES
January: Ethiopia Medium Roast, Banko Dhadhato
December: Bolivia, Caranavi
November: Brazil, Southern Minas
October: Nicaragua Natural Medium Roast, Byron Corrales
September: Honduras Honey-Process Light Roast, Miriam Perez
August: Nicaragua Washed Medium Roast, Carlos Lanza
July: Nicaragua Medium Roast, Reynaldo Mairena
June: El Salvador Medium Roast, JJ Borja Nathan
May: Malawi Medium Roast, Mzuzu Cooperative
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.