If you enjoy quality coffee, you will absolutely love Bay Beans fresh roasted coffee beans. Are you opening a cafe or coffee shop, do you have plans to serve quality coffee at home for your friends or family, would like to source fresh coffee for your office or business, or are just curious about the coffee roasting process? If that sounds like you, you have come to the right place. 

Fresh roasted coffee means different things to different people, but this is what it means for me;

• Coffee roasted for shipment to one of our online or wholesale customers comes out of the roaster hot and is packed into foil lined coffee bags once it cools to room temperature. That's fresh roasted coffee. Simple as that.
• Most experts explain that fresh roasted coffee is coffee that has been roasted less than two weeks ago, for absolute freshness.
• Coffee that is less than ten days old is nearly impossible to find,unless you are buying your coffee direct from the roaster.

In creating the very best roasted coffee bean, we need to ensure

• the raw coffee beans selected are of the highest quality
• the roasting process is consistent and matches the desired roast profile
  
• your coffee beans are packed in foil lined bags with one-way degassing valves
• the coffee bag is sealed effectively
• your coffee is roasted and dispatched as soon as possible after you order
• your delivery is timely and efficient

Selecting the most heavenly green coffee beans is possibly the most important step in the process. Ever heard the old phrase 'a buildling is only as good as its foundations'?

As a professional roaster, I have my own experience with the spiritual side of fresh roasted coffee. I certainly care more about coffee than anything I have done, professionally speaking, thus far in my life.

The whole point of this is to say that without excellent green coffee beans, all of the care taken by a Roastmaster will be like pearls cast to swine. Thus, “The Perfect Cup” becomes sadly unattainable.

I love questions from customers about coffee, and here is one that I would like to share with you from Steve.

Steve asked the question about the impact of a pressurised coffee basket in his new coffee machine, and if he should change it to a after-market non-pressurised basket, improve his coffee.

Here is my reply.

Hi Steve.

Thanks for your email.

You have nailed it - the point that is letting you down is the pressurised basket. Let me first explain why some coffee machine manufacturers use presurised baskets in the first place, and the difference between non-pressurised coffee baskets.

A pressurised basket is different to a non pressurised basket by having only one single hole in the bottom of the basket, vs many holes in a normal basket. The idea is to force the coffee through the one tiny hole, and in the process, creating a fake crema. Thats perfect for the machine manufacturer, becasue even with stale supermarket beans, they can say "look how good the crema is from our machine", but it will lack taste - its just micro-foamed coffee.

Using fresh roasted beans will improve the flavour of your coffee, but the basket being pressurised means that you dont get any good feedback on what is really happening with your coffee extraction.

Breville make non pressurised baskets for their Cafe Roma boiler machine - the machine retails for about $80, but the spare bpart can be ordered seerately for under $10. if it fits your machine, thats what I reccomend as a solution.

When you pay more for a machine, really all you are getting other than facy looks, is a more stable and consistent tempreture and pressure, and better heatup times, which while important, is not absolutely necessary. You will get a much better benefit by changing your basket to a non pressurised basket, and using a coffee tamp. then you can experiment with technique to perfect your coffee.

your aiming for 30ml of coffee in the cup, over 25seconds. If you get more than 30ml, your grind is too coarse, or your tamp too light. I like to try and keep as many things consistent, ie;

30 ml of coffee (per shot)
7grams of coffee (per shot)
25 seconds extraction
15kg of tamp pressure (try using bathroom scales to get an idea of what 15kg of pressure feels like.
I also like to always use a double basket, per coffee extraction, into one cup (so 14g of coffee and 60ml).

Let me know how you get on.

Regards,

James Axisa
Chief Espresso Officer 
www.baybeans.com.au
Mobile: 0428 555 535
Voicemail callback: 02 8208 3477 
[I answer your emails, just hit reply]

There is nothing quite like fresh brewed coffee, and you don't need an expensive coffee machine to have that freshly brewed aroma in your house. 

All you need, is a plunger and some fresh roasted coffee beans - you dont even need a grinder, since you can buy your coffee beans pre-ground in the store. Simply add two table spoons of coffee to the plunger, add hot water and give it all a gentle stir. I like to then put the lid on, and then wrap the plunger in a towel, to act as an insulation, keeping your coffee hot. Allow five minutes to brew and then plunge your coffee and pour into a cup. I usually pre-warm the coffee cup with hot water from the kettle, at the same time as I pour water into the plunger. 

When I make plunger coffee, the way I like to prepare it is;

1. pre heat the plunger with warm (not boiling) water. This allows the plunger to come upto tempreture and reduces the risk of fracturing with boilng watrer. its also great for improving the tempreture of the final product. 

2. empty the water after a few minutes, and dry the plunger

3. add enough coffee for your needs. I use one tablespoon per 300ml of water, plus one extra. So, if your making 600ml, use three tablespoons of coffee

4. pour hot water into the plunger

5. stir the coffee to wet all the coffee grinds. 

6. put the lid on, but do not plunge

7. (optional) wrap the plunger in a cloth to keep the brewing coffee warm. 

8. wait 5mins, then plunge, slowly - taking around 20 seconds to plunge. Too fast and coffee grinds will seep past most filters. 

9. wait 2 mins for the coffee to settle

10. pour slowly into cups

11. enjoy!