Last week I toured the Java Pura roasting facility in Houston. Richard and Fielding, the owners, gave me a solid education on coffee. I always knew a good cup of coffee was all about the beans, but I learned there’s so much more to it than meets the eye.
- You have to find a good roaster who truly cares about the product. They select the beans from the farms and then determine how they are roasted.
- Freshness matters. According to Fielding, coffee beans are like lettuce in that they don’t last forever. Look for “Roasted On” date on the bag. Beans are at their best in the first week after they’re roasted and will remain fresh through two weeks. After that, toss ‘em.
- Location of the roaster matters. If the beans are only good for fourteen days, you don’t want to lose one or two days due to shipping. So find a local roaster you love and stick with them.
- You don’t need milk or sugar in a good cup of coffee. Having a smooth cup of coffee will depend on the bean you choose and how you prepare it. I learned I prefer the “pour over” methond (shown left) instead of a french press because it produces a “cleaner” cup of coffee. A pressed cup is a lot heavier.
- Cold coffee can be good. A good cup of coffee will continue to taste good at room temperature. I really like it better this way sometimes.