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Four grams too many
Most bitter coffee is not over-roasted. It is over-extracted, and the usual cause is a dose a few grams heavier than the recipe. A cheap scale fixes more cups than a new grinder.
Start at 15 grams of coffee to 250 grams of water, grind like coarse sand, and pour for about three minutes. Taste, then change one thing at a time.
Water matters more than you think
Coffee is nearly all water, and hard tap water flattens the fruit in a light roast. Filtered water is the easiest improvement nobody makes.
Lake Kivu, in October
The washing stations around Nyamasheke run through the night in harvest season. Cherries are picked by hand in the afternoon and pulped before morning, which is most of why the cup tastes so clean.
We have bought from the same cooperative for four years. The price we pay is published on every bag.
Why Mondays
Roasted coffee needs a few days to rest before it tastes its best, and about three weeks before it starts to fade. Roasting on Monday and shipping for Thursday puts the bag in your kitchen at day three.
Every batch is cupped before it is bagged. If it is not right, it does not ship.