As we illustrated in Part 1, coffee is kind of a big deal here at SUPPLY.com. Our imposing coffee bar (as seen above) would make the best Brooklyn barista blush. In this piece, we’ll show you how to make a real cup of coffee, the SUPPLY.com way, as well as give you the inside scoop on our favorite beans. After reading this article, you’ll not only know how to make a proper cuppa, but you’ll almost certainly toss out that Folgers in favor of the best beans the planet has to offer.
How to Make a Real Cup of Coffee
The above video is based on instructions from our coffee maestro, Andrew Wooten, E-Commerce Web Developer. “Grind is important. A medium grind is ideal because you don’t want the water to run through the coffee too quickly, but you also don’t want it to get stuck and melt the grounds,” he explains. “For a full pot of Chemex, you need 10 cups of water and 4 flat scoops of coffee. A quick pour filters out loose paper fibers and preheats the vessel, so that the coffee isn’t shifting temperatures in the initial 30 seconds. You then want to dump out that initial pour and put the grounds into the filter. I like to start slowly pouring water from the outside to get all the grounds wet. Depending on how fresh the coffee is, it’ll kind of balloon up in bloom. After all the grounds are wet, I try to alternate from spiraling into spiraling out to keep a consistent pour. Typically, if you pour slow enough, you can do a consistent pour until it’s empty. But most times, when you’re working, you don’t have a choice. Not trying to clean the sides and pouring in the center does the job.”
Our Favorite Beans
Becoming full-on coffee snobs has allowed our taste buds to travel from the mountains of Colombia to the islands of Indonesia. In doing so, members of our team have developed a preference for their favorite beans. “Out of what we’ve already ordered, the Costa Rican Tarrazu is my favorite. I really like the coffee from that region,” asserts Wooten. “We order by region from Fresh Roasted Coffee on Amazon. Last time, we did Latin America and now we’re drinking coffee from Africa. If you’re interested in following our lead, coffee.SUPPLY.comupply.com has all of the listed coffees we’ve ordered and a link back to the source where we purchased them.”
While Andrew has a taste for Latin coffee, “I like Ethiopian beans. The African growing region is my favorite,” says Matt Hobbs, Director of UX. “I like the brighter, fruitier flavors and how they’re almost sweet and rich. I enjoy the mellow flavors of the Latin stuff, but, I’m not actually a fan of the smokier, darker flavors of Southeast Asia.”
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