Fika Learning
The Basics
Coffee
First of all, you need a foundation of fresh-roasted whole bean coffee. Starting with whole bean coffee is important because coffee begins to go stale as soon as it is ground. The pre-ground coffee sold at the store is stale before the bag is opened. Peak freshness of coffee (still in its original whole bean form) is 2-3 weeks after roasting, and then coffee loses a substantial amount of its flavor within a half hour of grinding! This is why fresh is important, and why Fika Beans includes the coffee’s roast date on each bag of coffee.
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Grinding your own beans also allows you to customize the flavor and texture of your cup of coffee. In general, a smaller grind size will give you a stronger result, but too fine will detract from the flavor of the coffee and leave you with a bitter taste. A larger grind size will generally provide a lighter cup, which can be truly wonderful thing, but too coarse of a grind will develop a sour, acidic flavor when brewing. The grind size should be calculated based on the brew method that you intend to use, too. Different coffee equipment calls for different grinds to maximize the result of your brew. It may sound a little complicated but once you find the method that you like, it is so worth it, and we are here to help!
Water
Water used for brewing coffee should be filtered drinking water. A cup of coffee is about 98% water, so water quality does make a difference. The temperature of the water should fall between 200-205 degrees Fahrenheit. A temperature too much lower than this will lead to under extraction, and too much hotter, will essentially scald the coffee, also negatively affecting its flavor. Gooseneck kettles are a wonderful investment that make coffee preparation a breeze, especially for pour over and the Aeropress. The neck of the kettle is long and skinny, allowing you to control the pour more efficiently. Most of these kettles also come with a built in thermometer so you can get a clear reading of the water's temperature with just a glance.
Coffee + Water
The amount of coffee grounds to the amount of water is probably the easiest way to impact your cup of coffee. The standard recommended ration is 1:17 (1 g of coffee to every 17 ml of water). Of course, this varies based on the brew method and personal taste, but overall, it’s a great place to start for any brew. Increasing the coffee in the ratio will result in a stronger cup, and decreasing will result in a lighter cup. The cultural notion that we have been operating under is that a strong cup of coffee is good, and a lighter cup of coffee is always bad. This is not the case, however, when you are brewing a cup of coffee with high quality, fresh beans, making the coffee on the 'weaker' side often results in a better display of the flavor profile and a more interesting experience overall. With strong, dark cups of coffee, the flavors are often muddled, and a more generic cup of coffee is produced. If that’s what you’re going for, then great, enjoy it! But if you want to truly experiences the flavor development of the beans, learn about different coffee varieties, and discover your personal preference, then I recommend airing on the lighter side of that ratio.