Coffee FAQ

Coffee Terminology:

Flavor: The inherent sensory impression of the coffee. They flavor intensity of coffee varies from country to country and is influenced by the roast. Other ways to describe flavor: light, dark, intense, mild, or strong.

Body: Refers to how the coffee feels in the mouth. It should not be confused with strength, which involves the brewing cycle and ration of coffee to water. A good analogy for understanding body is to compare it to milk; skim milk, with a light and watery feeling in the mouth is like a light bodied coffee; half and half, with a heavy, tongue-coating in the mouth is much like a heavy bodied coffee. Other ways to describe body: creamy, heavy, full, medium, light, smooth, thick, or thin.

Acidity: The "sharp" or "lively" feeling experienced in the finish or aftertaste. Coffee with a dry, lingering taste is higher in acidity then coffee with a clean, smooth finish. Acidity does not refer to bitterness or the Ph level. Other terms to describe acidity are: bright, crisp, dry or snappy.

Aroma: The combination of fragrances experienced before and during drinking. It can be light and floral, or heavy and earthy. Other terms used to describe aroma: fruity, nutty, spicy or floral.

The Perfect Brew

It is suggested by the specialty Coffee Association of America (SCAA) that the ration of two table spoons of coffee be used per six ounces of water. This ratio is found to be most effective so that the distinct characteristics of each coffee can be tasted.

For the best tasting coffee, Mudhouse recommends using a fresh press.

Coffee Storage

The best way to store coffee is in whole bean form. Grinding your own beans is pretty simple, and will be worth the effort. Roasted whole bean will last 1 to 2 weeks, when stored at room temperature. You should keep it in an airtight container that blocks the light. Plastic or metal containers may contaminate the taste of your coffee, so try to use ceramic if possible. If you must use clear glass, then store in a dark cupboard.

One other thing to consider is gas. Roasted beans create a lot of gas (carbon dioxide to be specific). For the first few days, you should open up your coffee container each day to vent out extra gas. Another alternative is to use valve bags. At Mudhouse, all of our coffee is sold with bags with little one-way valves in them to allow CO2 to escape but don't allow oxygen in.

If you can't use up your whole bean coffee in 2 weeks, then you should freeze it. Coffee stored this way will last about a month, maybe two. Wrap it up in several layers of plastic wrap, or use an airtight container with as much air removed as you can manage. Once your beans have been frozen and thawed, do not refreeze. You don't even have to thaw them out before grinding. Frozen beans will grind up just fine.

The worst place for your coffee is in the refrigerator. It's just not cold enough to prevent your coffee from going stale. With all the other foods in your fridge, your coffee is likely to pick up flavors and odors too.

If you must grind all your coffee at once, remember that ground coffee is the most volatile form, and isn't good for storage beyond a few days. Again, use an air-tight and light-proof container. Don't bother trying to freeze ground coffee. With all that extra surface area, it's going to go stale anyway.

The bottom line is that good coffee is fresh coffee. Proper storage will go along ways to ensuring the best cup of coffee possible.