company - education - coffee

Wednesday, October 26, 2011

Understanding the 2011 label

For every retail bag barismo provides detailed brew specs on each coffee roasted for espresso (look for the tamper icon) in the following format near the bottom of the label:

That last line provides a suggested date to which bags can be rested in unopened packaging to degass. Degassing is important for espresso because unlike drip coffees, espresso is brewed under pressure which can cause the CO2 trapped in coffee from the roasting process to bond with H2O yielding H2CO3 or carbonic acid. This yields a slightly sour or metallic undesireable taste. While resting some is ideal, resting too long is simply staling and pleasant volatiles will escape. Remember though, we provide brew specs to help repeat how we are serving on our bar to our preferences. The coffees at barismo often have a large range of brew specs where good results can be had on a range of machines and grinders.

Front label specs
For drip, the items covered are similar. Below the roaster's mark is the approximate temperature in Celsius. Look for the bean icon to be gram weight of suggested dose followed by the approximate volume of water in milliliters.

Since our preferred method is to brew by the cup, we offered a level of detail that makes repeating those tasty results at your local coffee bar much easier. We don't put a rested date because drip is best consumed in the first two weeks after roasting. After opening, keep the coffee in it's one way valve bag closed tightly to keep out of oxygen, heat, and moisture contamination.

To scale up for drip brewers, we recommend an 8g per 5oz starting point.