Pick your vessel
A word from the mad priest himself
Intro to coffee brewing
Before you brew anything
Four sacred rules
I.Storage
Find yourself a sacristy, or a cool, dry cabinet works too. Keep it sealed and out of the sun. Coffee loses its glow 30 to 60 days after opening, so don't save it for Sunday morning only.
II.Grinder
A burr grinder keeps every particle consistent. Got an old spice grinder instead? Work with what you've got.
III.Water
Clean water only, purified or filtered, never tap. It mutes every flavor we worked for. Aim for 195 to 200°F: a near boil, then 30 seconds to settle.
IV.Ratio
Stick to 16:1 up to 18:1, water to coffee. No scale? Use 2 level tablespoons per 6 fl oz of water.
Speak the language
The lexicon
On the bag · The Divine Details
Origin
The country it grew in, and its flavor leanings.
Region
The valley or area within: climate, soil, tradition.
Process
How cherry became bean: washed, natural, honey.
Variety
The plant's lineage: Bourbon, Typica, SL28.
Altitude
Higher means denser beans, more layered flavor.
Roast
Light keeps origin character; dark leans bold.
Notes
What we taste, never what's added.
In the cup · The Sensory Sacraments
Body
The weight : tea-like and light, or creamy and full.
Acidity
The brightness, think citrus and berries, not sourness.
Sweetness
Natural sugar you taste with nothing added.
Balance
How well it all plays together.
Finish
What lingers after you swallow.
Complexity
How many layers unfold as you sip.
Learn from the masters
Watch the coffee saints
FLOCK FAVORITES
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Bright · Nutty · SweetRoast: Medium$14.99
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Dark Chocolate · Fig · MolassesRoast: Dark$14.99
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Bakers Chocolate · BoldRoast: Medium$14.99
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Bright · Juicy · SweetRoast: Light - Medium$16.99
