The Coffee Brewing Guide:

Cuppari Coffee Grind Reference Tips:

The Standard / Medium Grind:  This middle-of-the-road grind has a sand-like texture and is perfect for most common coffee makers, siphon brewers, or pour over drip brew styles.  Like regular beach sand. NOT powdery like four.

The Course Grind:  Best for French press and Cold brew.  Kosher salt / sea salt consistency.

The Espresso Grind:  Espresso machines, and moka pots and portafilters.  Consistency texture as table salt or powdered sugar. 

The Whole Bean:  Get creative with a manual grinder or electric grinder to find your sweet spot!  If you buy whole beans and use a manual or electric grinder... a medium fine grind is one of the most popular grind sizes due to its versatility and can be used for AeroPress and most pour-over styles. Go for it and find your Goldilocks zone!

Coffee-To-Water Ratio:  Example... a 1:15 ratio means that for every 1 gram of dry coffee grounds, you are using 15 grams (milliliters) of water. 

Which water to brew your coffee is ideal? 

Evian, Volvic, and Fiji are well praised for making coffee since they lack impurities of typical tap water and have an ideal balance of calcium and magnesium. These specific minerals help extract the rich flavors and natural fruitiness of coffee beans without compromising your coffee equipment with limescale. 

The H2O Scoop....

     
  • Volvic:  The gold standard by most home baristas. Why? Very low Total Dissolved Solids (TDS) level and neutral pH, making it ideal for extracting a crisp, bright, and clean cup of pour-over coffee.

  • Fiji: A balanced ratio of calcium, magnesium, and natural silica. This gives the water a soft feel that allows the sweeter flavors of specialty coffee to dance.

 

  • Evian:  More mineral-heavy than Volvic and Fiji, makes it a "harder" water. It can result in a heavier-bodied cup, but its specific mineral profile usually yields a smoother extraction that highlights the fruitier notes in certain roasts. 
Do you know the 15- 15-15 Coffee Rule?

Use roasted coffee beans within 15 days, grind them 15 minutes before brewing, and consume brewed coffee within 15 minutes and that is your guideline to ensure coffee freshness with flavor and aroma!

Some additional helpful tips....
  • Storage: Keep whole beans in an airtight container, away from sunlight and heat to slow the oxidation.
  • Grinding: Use a burr grinder for consistent particle size, improves the extraction and flavor of the beans.
  • Brewing Methods: Pour over, drip, or espresso can all benefit from following the 15-15-15 timing, though brewing times may vary slightly depending on method. 
  • Always check the "roasted date" when purchasing beans to ensure freshness!
Cuppari Coffee provides distinct, regionally specific flavor profiles for its single-origin lineup. We utilize a roast-to-order model, these natural tasting notes are preserved at peak freshness.
Here are the official tasting profiles for Cuppari Coffee's prominent single-origin offerings:

  Cuppari Single-Origin Core Flavor Profiles     

Colombia: A popular medium roast with tones of dried orange, berry, and chocolate. Grown in the high-altitude volcanic loam of the Medellin region and medium-roasted, it balances a vibrant citrus fruit start with a sweet berry middle and a rich, smooth chocolate finish. 

Bali Blue:  A medium- dark roast with dark chocolate, molasses, and brown sugar notes. Sourced from smallholder farms in Kintamani. The volcanic loam soil and traditional wet-hulled processing yield a heavy body with deep, syrupy sweetness and low acidity. 

Kenya: Bright Orange, Lemon, Floral, and Effervescent. This origin delivers a crisp, lively cup defined by high acidity and punchy citrus notes. 

Ethiopia Natural: Vibrant Fruit and Milk Chocolate. A medium-light roast that emphasizes the region's hallmark delicate berry brightness while retaining a smooth, creamy undertone. 

Brazil Santos: Smooth Cocoa. Known for its mild, approachable profile featuring low acidity and a comforting, nutty chocolate finis

Sumatra:  Known for a robust body with deep, rustic, earthy, and herbal notes

Costa Rica, Honduras, & Tanzania: Clean, well-balanced Latin American and vibrant African profiles featured heavily in their tasting flights.

Mexico: A medium roast with chocolate, cinnamon, and green apple tones. Growers from Chiapas and Oaxaca; Typica, Criollo, and Bourbon varieties; clay mineral soil; fully washed and sun-dried.

Peru: A medium roast salted caramel, silky sweet, and citrusy.  Sourced from Cooperativa Agricola de Servicios Norandino in Piura/Amazonas; Caturra and Bourbon varieties; fully washed and sun-dried.

Uganda: A medium-light roast with floral notes, chocolate and dark fruits. Characterized by a mild acidity and light body. Perfect for an elegant morning brew.

 

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