The wonderful Process of a Home Brewed Coffee


Like many of you, I have been making a lot of coffee of late.

Slowly but surely, I am tinkering with the process through which these freshly roasted beans become a delicious beverage.

From harvesting the cherries, crossing borders, through customs, to land and be processed by the roasters of the peninsula, and finally delivered to my V60 is one hell of a journey for these little guys to travel.

An adventure which can enhance or diminish the taste profiles and aroma at almost every stage of the process.

Luckily, the majority of the hard work is done by the time they reach me, the coffee butcher and my long nozzle’d kettle.

I am fascinated and appreciative of the process that then takes place at my desk.

Each step is measured and weighed, 250mls of water, not too hot but not too cold. 16 grams of coffee perfectly shaped in the freshly rinsed filter. In goes the water, 50mls, then another 100, then another. Time ticks along as the scents fill my office. The water drips through slowly but surely filling the cup.

Soon enough it’s ready to enjoy. Too hot at first but in no time at all the cup is ready to drink. I pause as I experience tasting the vast flavour profile, experiencing a shift in the activity of my tastebuds as the coffee seems to evolve as it cools. 20 or so minutes later, The cup and jug are empty.

A job well done.

This process, like many others, has a beautiful mix of art and science. We can push and pull many little levers throughout to change the resulting liquid. Embrace the process in your lives.

Making the coffee is a means to an end, but when you take joy and appreciate the process, you’ll find it’s a means within itself.

Coffee, cooking, training, conversation, whatever it is, slow down, who knows what else you’ll discover.

Wallace ️

If you’re looking for some fresh beans, hit up Commonfolk Coffee or Prodigal Coffee Roasters