The art of the brew
Every step in the coffees journey is critical to its quality in the cup and the brewing is no different. So we’ve developed a range of introductory guides which will help you understand the most important points for getting the most out of your little bit of WatchHouse at home.
Basic Brewing Principles
Understand the importance of grind size, coffee to water ratios, brew times, the type of water you use to brew your coffee and all the steps required to make great coffee at home. Our basic principles will have you brewing better right away!
Get the perfect brew everytime
We’ve selected three of our favourite brew methods and delved deeper into all the small details which will level up your home brew game. Why do we need to pre-wet filter papers? Dig wells in our coffee beds? What is a bloom? All will be explained...
Our Green Coffee Program
Coffee moves with the seasons and of course we aim to select the best lots we can find but what is the best lot? As licensed Q-Graders, we can objectively say this coffee scores higher than the other but our green coffee program is a lot more than that. We aim to curate an offering which provides a range that our customers want to brew time and time again. An offering that provides both comfort and intrigue, it’s important for us to sometimes disconnect from the objective and ask subjectively, what do you want?
Our Roasting Program
Our roasting program follows the same principles as our green coffee. We want to roast for a variety of methods and to create cups you want to drink time and again. So how does this happen? As we are roasting, we carefully track how the coffee is reacting, manipulating gas and airflow to ensure we develop it at what we consider an optimal speed and to an optimum final temperature for that coffee.
This ‘roast profile’ is determined through initial knowledge of the green coffee, it’s density and moisture, which we track alongside empirical evidence on how coffees from a particular region have behaved previously. More importantly, we sample every batch of coffee; take notes in an agreed format; discuss and further develop what we want to get out of each coffee. The ultimate aim? A cup which highlights the provenance and quality of the coffee. Be it bursting with fruit like acidity, sweet florals or chocolate and nuts, our goal is always to champion that coffees character.
The aim follows on from roasting, how do we highlight the inherent character of a coffee? We at the roastery, alongside our professional barista team, will brew, record and taste a given coffee over a number of days before deciding on all the variables which get the best from this cup.
We look closely at the optimum ‘rest period’ (time from roasting); test brew parameters such as coffee to water ratio; grind size; water temperature; total brewing time individually and eventually we have what we consider to be the best recipe for serving to our guests.