BREW GUIDE

How to brew the Flagship Collection based on the processing method of your coffee.

RESERVE

'Washed process' and 'natural process' represent the extremes of 'processing' in most available specialty coffees.

Can we use that information as we decide how to brew it?

Yes.

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Flagship Collection

As coffee professionals, we quickly learn to determine the origin and processing method of a coffee by taste alone. That's because we taste those coffees side by side in small quantities in a process called 'cupping.' This set is designed to emulate that experience.

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FILTER

POUROVER | DRIP

WATER TEMPERATURE

Brew the washed process La Guadalupe with water just off boil, around 205°F.
Reduce the temperature for natural Worka Chelbesa, perhaps 190-200°F.

Hot water works to transform flavor compounds in the coffee. Those compounds, including Chlorogenic Acids, are also broken down as coffee is processed and roasted.

You can use the scale below to choose a starting temperature for any coffee.

If a coffee is heavily 'processed' prior to brewing, a lower temperature is required to release our desired flavors. This includes decaffeination processes!

The left end of this scale calls for water at 190-195°F; ranging all the way up to 205°+ for washed coffees.

GRIND SIZE

Depending on your brewing device, start anywhere from medium to medium-coarse and keep getting finer until you taste astringency, or unpleasant acidity. The goal is to get as fine as possible.

This is also your mechanism to manipulate brew time. No matter the coffee, it's usually safe to stay between 3 and 4 minutes from first pour to last drop.

Single-cup devices, like a Hario v60, benefit from a finer grind to extend the brew time. Larger devices, like the Chemex, require a coarser grind to reduce contact time with the coffee bed.

Medium-fine: Baratza Encore 8-15, Timemore 14-19, Fellow Ode 3-5
Medium: Baratza Encore 15-22, Timemore 19-26, Fellow Ode 5-6
Medium-coarse: Baratza Encore 23-28, Timemore 27-32, Fellow Ode 7-8

ESPRESSO

When approaching natural process coffee like the Worka Chelbesa, try lengthening the shot beyond 30 seconds. These tend to run a bit sour; a symptom of underextraction. Small, dense beans fall in this category.

Your grind should be a bit finer than table salt. If the shot is shorter than 25 seconds for 2x yield you can grind coarser; and vice versa.

The Grand Rounds Blend also contains a natural Ethiopian coffee as a component. Keep this in mind if you find yourself leaning toward a longer shot.

GENERAL TIPS

ONE STEP AT A TIME

Remember high school science class? The Scientific Method and all that?

Well, these are our variables:

WATER TEMPERATURE
GRIND SIZE
BREW TIME

And we only want to change one at a time to create the best experiment.

ONGOING CURATION

My curated subscription plans are the backbone of the coffee sourcing program at Minimum Wage Tim's.

Walk through the selection process and take your coffee with intention.

I'm by your side the whole way.

Kickstart your specialty coffee journey.

ETHIOPIA WORKA CHELBESA

NATURAL PROCESS

The birthplace of coffee, Ethiopia is also home to the natural process. Heirloom varieties of coffee cherry from surrounding farms, grown without pesticides, are delivered to Halo Washing Station daily.

To remove the coffee cherry from the seed inside, the fruit is laid in the sun until soft enough to easily remove by hand. Then it’s dried and prepared for export!

RESERVE

HONDURAS LA GUADALUPE

WASHED PROCESS

Finca La Guadalupe was founded over 80 years ago by Don Selin Recinos Sr. in La Labor, Ocotepeque.

Decades later, La Guadalupe remains in the family under the care of Selin Recinos Jr. He operates a small-plot wonderland of varieties, a collection featured here as the Field Blend.

RESERVE

GRAND ROUNDS

BLEND

Named for the Grand Rounds National Scenic Byway in Minneapolis. Just as this parkway and path system connects all parts of Minneapolis, this blend takes us around the world!

RESERVE