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The Science Of Coffee Brewing

Brewing coffee is an art. We want to share a few very important elements that can influence how your coffee tastes.

Make sure you are using Freshly roasted beans (ideally within 30 days of roast date);

Grind Coarseness - if you grind too fine, your coffee will be over extracted which equals bitterness;

Water Quality (filtered or soft) and Temperature (91C - 96C)

Pre-Infusion (Blooming) and Extraction Time

We have included a few of our favorite recipes here and hope you will enjoy experimenting!

You Will Need:

• ScaleRound filter

• Aeropress funnel

• Stir Rod

• Aeropress

• 18g of coffee

• 270g of water at 85C

• Carafe or mug

Recipe

The first recipe we use for our aeropress uses a 1:15 ratio, but can be slightly adjusted if you prefer a stronger or lighter cup of coffee. 

Step 1

Mount filter into aeropress and rinse with hot water from your kettle - this prevents any paper flavours from mixing in with your coffee.

Step 2

Pour 18g of coffee ground on a medium setting into the base of the aero press. Shake the aeropress so that the coffee is leveled.

Step 3

Pour 60g of 95°C water, making sure to fully coat the dry coffee grounds, and let pre infuse for 35s. When coffee is freshly roasted, the grounds will bloom while they release more gas.

Step 4

After 35s, complete with water until 270g, give it a stir or two, and place the plunger back in the base.

Step 5

At the 2 minute mark, plunge slowly for 1 minute until no liquid remains in the aeropress and you hear air hissing.

Step 6

Enjoy your coffee! And make sure to promptly clean your aeropress to avoid oil build up.

You Will Need

• Scale

• Round filter

• Aeropress funnel

• Stir Rod

• Aeropress

• 35g of coffee

• 400g of water at 85C

• Carafe or mug 

Recipe

This recipe uses 35g of coffee and a total of 400g of water, for a stronger ratio of around 1:11.

Step 1

Mount filter into aeropress and rinse with hot water from your kettle - this prevents any paper flavours from mixing in with your coffee. 

Step 2

Grind 35g of coffee on a fine grind, just a bit coarser than espresso grounds and pour into the aeropress base.

Step 3

Pour 150g of water and let steep for 2 minutes.

Step 4

During the 2 minutes, stir the grounds so they are all coated with water.

Step 5

After 2 mins, plunge the coffee into a carafe.

Step 6

Dilute with 250g of water on the scale to complete the 400g total.

Step 7

Enjoy your coffee!

You Will Need

• Scale

• Cone Filter

• Hario V60

• 300g water at 95C

• 20g of coffee

• Carafe or mug

Recipe

Step 1

Rinse cone filter with hot water from your kettle - this prevents any paper flavours from mixing in with your coffee.

Step 2

Pour 20g of coffee ground on a medium setting into the filter.

Step 3

Pre-infuse the grounds with 40g of hot water (optimal temperature is 95°C), let sit for 30s.

Step 4

After 30s, pour the water in a circular motion around the centre until the scale reads 175g. 

Step 5

When the water has receded to about half the volume, pour hot water until 300g and let drip.

Step 6

Enjoy your coffee!

The French press is a classic brew method, removing many of the variables that can result in poor extraction. Because it is an immersion brew method, the amount of coffee and water can be easily increased or decreased--just ensure the ratio of coffee to water (1:14.5) remains the same.

You Will Need

• Scale

• French Press pot

• 800g water at 95C

• 55g of coffee

Recipe

Step 1

Warm up your French Press with a quick rinse of hot water from your kettle.

Step 2

Weigh out 55g of beans and grind them on a coarse setting, then pour all the grounds into the bottom of the press.

Step 3

Pour 200g of water - the ideal temperature is around 95°C - and let it sit for 1 minute. 

Step 4

After 1 minute, break the crust and stir.

Step 5

Pour the remaining 600g of water for a total of 800g, put the lid with plunger on, and let the timer run until 4 minutes has passed.

Step 6

After 4 mins, firmly plunge the French Press all the way to the bottom.

Step 7

Serve and enjoy!

You will need

• 12oz of your favorite Mogiana Coffee Roast - Coarse Grind
(Hint: if you are making drinks with dairy or almond milk, use a dark roast such as RIO Roast; if you are simply adding water to the concentrate to make a regular Cold Brew beverage, use Espresso or Bossa Nova)

• 1.8 litres of cold water

Step 1

Place coffee grinds in a container and pour water over top. Stir until all grounds are thoroughly wet. Let it sit for a minimum of 20 hours.

Step 2

Pour mixture through a paper coffee filter into your choice of carafe.

Step 3

Enjoy about 1 litre of cold brew concentrate that can be kept in the refrigerator for up to 4 weeks.

Coffee Nibs - Ways to Use

Coffee nibs are small pieces of crushed roasted coffee beans that have a bitter, chocolatey flavor. These rich, chocolatey nibs are loaded with nutrients and powerful plant compounds that have been shown to benefit health in many ways. 

Coffee nibs are naturally low in sugar. They’re also a good source of fiber, protein, and healthy fats. They’re rich in many minerals, including iron and calcium.

Here are some ways to add coffee nibs to your diet:

* Toss coffee nibs into your favorite smoothie.

* Use them in baked goods like muffins and breads.

* Blend coffee nibs into homemade nut butters.

* Stir them into your morning oatmeal.

* Mix them with nuts and dried fruit for an energy-packed snack.

* Add coffee nibs to coffee drinks like lattes and cappuccinos.

* Use them in savory sauces, such as barbecue sauces and mole.

* Crust steak or duck with crushed coffee nibs for a unique flavor.

* Incorporate coffee nibs with coconut, almond butter, and puréed dates to make healthy energy balls.

* Use them in place of chocolate chips in granola recipes.

* Sprinkle roasted coffee nibs on top of yogurt.

Mogiana Coffee’s Dry Rub is the perfect seasoning for Beef, Pork, Chicken, Prawns, Tofu and Stir Fry. You have all the spices needed for an amazing and quick dinner or for a delicious BBQ! 

What does Mogiana’s coffee do in a dry rub?

The acidity levels of coffee replicate tannins in wine, which allow amplification of flavor. But it doesn't stop there. Mogiana’s coffee rub on steak can also act as a tenderizer, making meat softer and enhancing the moisture of the meat by creating a sealed crust of flavor.

Do you put dry rub on before or after? It depends on what you are cooking!

Beef (Steaks), Tofu and Veggies (stir fry) apply the rub when you start cooking.

Beef (Roasts), Pork, Chicken, Turkey and Prawns we recommend generously applying it 30 minutes before cooking.

Fish - we do not recommend since the rub’s flavor profile will overwhelm the fish’s flavor.

How do you use a coffee dry rub?

There are two ways to use dry rubs:

Use them as their name indicates. Dry! Simply rub and press the spices onto your meat. ...

Add a dab of oil. Mix a small amount of oil with the rub to form a paste that you can easily spread over your meat. The result won't give you a crusty topping, but it will give you plenty of flavor.