Tips for brewing Doulou & Willy's Coffee at home

Understand that we can't argue with the convenience of those little plastic pod things, but that stuff has been sitting around on a store shelf for a very long time.  If you can't wait for your Doulou & Willy's shipment to arrive, pick up some WHOLE BEAN coffee from your nearest coffee shop or grocery store.  Explore different packages to decide which brand and which roast you like the best, but if you need a good starting point, find a MEDIUM ROAST COLOMBIAN coffee.

Once you get the coffee home, it's best to remove it from the bag, and store it in an opaque, air tight canister.  There's no need to keep it refrigerated nor frozen.  It'll be just fine there on your counter or in your cupboard.  Grind only enough for your brew.

Oh -- And about grinding ...

Ground coffee does not last very long.  A week or two maybe, before it begins to go stale. What is stale coffee?  Well, it'll still work, but you're losing a lot of the flavor that you paid extra for.  It's much better to grind it as you need it.  (Doulou & Willy's will grind your coffee order for you, but we will feel sad the rest of the day.)

Grinders come in several styles.  Which one you choose is up to you.

• Burr Grinders:  The coffee purists will tell you that you absolutely must buy a "burr grinder".  They're not wrong -- It does produce a nice, even, controllable grind that produces a better cup of coffee.  But they ain't cheap!  (Just for reference, search Amazon for "burr grinder".)  If you can afford it, then absolutely, you should buy it.
• Blade Grinders:  Perfectly Acceptable, we say!  Yes, they whirl a blade around like a food processor, and yes, the grind will vary from chunky to dust, and yes, that will result in a non-optimal grind.  But honestly, it's good enough for most people.  And they're much cheaper.  Heck -- Buy two -- one for your coffee and one for your spices.  In the long run, you'll want to move up to a burr grinder, but this will work too.
• Mortar and Pestle:  Why?   Because it's fun.  If you are the type to brew your tea in the Japanese style -- slowly, methodically, meditatively -- then by all means, a good mortar and pestle will be hours of pure enjoyment.

How coarse/fine?  It varies.  Medium for your average coffee maker, but very fine for an espresso maker.  Again, we encourage you to experiment for yourself.  Start with a medium grind, and adjust to taste.  If your coffee is bitter, maybe go a little coarser next time.  Not enough flavor?  Grind it a little finer.  Here's a little chart that can start you off.

That depends on your taste.  (Are you getting the idea yet that much of coffee making is just art and experience?)  The standard measurement is about 1 Tablespoon of coffee for every 6 oz. of water.  (Those lines on your coffee pot?  Those are 6 oz. "cups".)  When I brew mine, I fill up the 12 "cup" reservoir and use the 3/4 cup measuring scoop for my coffee.  By the way, MORE coffee does not equal STRONGER.  

There are many different styles and methods for brewing coffee.   But in all of those, remember these three guidelines:

• The water should be approximately 200 degrees.  Bring it to boiling, then take it off the heat and wait for the bubbling to stop.
• The brew should take approximately 4-5 minutes.  Less, and you won't get full flavor.  More, and it starts to get bitter.
• Use 1 Tbsp coffee per 6 oz cup.

You have lots of options these days for brewing your coffee.   Here are the most common ones:

• Automatic Drip Coffee Maker:   Use a medium grind, and use 1 Tablespoon for every "cup" as measured on the carafe.  A 12 cup pot will use 3/4 cup of coffee.  Great because you can program them to have your coffee ready for you when you get up in the morning.  We highly recommend that you transfer the brewed coffee into an insulated carafe rather than let it sit on the hot plate.  What to watch out for:  After brewing, are the used grounds in the filter evenly wet, evenly colored, and evenly distributed?  If not, you need a better coffee maker.  [Amazon link]
• Pour Over:  Use a medium-coarse grind.  Find out how many cups your carafe holds, and measure out the right amount of coffee.  Wetting the filter first helps it stick to the funnel a little better.  Heat up your water in a separate pot - preferably one with a long spout - and slowly pour it over the grounds evenly.  Pour enough to just barely cover the grounds, and then let it "bloom".  (That's the CO2 escaping the beans. It looks like a chocolate muffin rising.)  Pour some more water -- a bit more than last time so that the grounds are completely covered with a little extra.   Let that settle for a moment, and then repeat until the carafe is full. [Amazon link]  
• French Press:  Use a coarse grind, and measure based on the size of the press.  Dump all the grounds into the bottom of the carafe, and fill it with 200 degree water.  (Leave at least an inch or two at the top so you don't overflow.)  Immediately put the plunger and lid securely on the carafe, but don't press down the plunger yet.  [Amazon link]
• Percolator:  Fill the percolator with large stones, and securely close the lid, using wire if necessary.  Drop the percolator into the nearest lake or river.  Follow directions for one of the above methods.  [Amazon link] 

If that's what you enjoy, do it!   Don't let anybody tell you you're wrong!  

Go with moderation though.  In a dark roast, the cream will bring out the smoky, chocolatey tones, while in a light roast, a little sweetness can accentuate the fruity flavors.

Most flavored coffee is accomplished through the use of added syrups or oils.  We don't particularly care for those, as they tend to either overpower the flavor of the coffee or leave assorted aftertastes.  

But try adding some spices to your coffee.  You might be surprised at some of the results.  We like to throw in a little cardamon, cinnamon, or even cayenne along with the grounds as the coffee brews. 

Here's a fun little recipe we found on the web:  

Chai Coffee

• Mix 1/2 cup ground coffee with 
• 1/2 tsp cinnamon
• 1/4 tsp cardamon
• 1/8 tsp nutmeg, and 
• a pinch of ginger
• Mix well, and brew with 8 (six ounce) cups of water