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Scroll down the list below for articles of interest to the coffee enthusiast


What causes watery and tasteless coffee

As far as the roast goes, leave that to us. We take great care in roasting every single bean under the watchful eye of our experienced roaster. We leave nothing to chance and do not use mass, computer controlled roasting methods. Each bean has different characteristics and needs to be roasted with care!

When it comes to grinding there are two issues (i) freshly ground is best, ground coffee looses flavour very quickly (ii) grind to the correct size for your brewing method, eg: very fine for espresso or pressurised methods and a little courser/sand like for filter or pour over systems and lastly (iii) how are you going to prepare your brew. Let’s take as an example a cheap bean-2-cup machine bought at a mass-outlet. They are chasing a ‘price’ rather than a quality product and these generally have a poor extraction percentage. The more you pay, the better the grinding burrs and the more pressure the machine generates. This is measured in bars, if the machine you’re looking at doesn’t get at at least 12 and preferably 15 bar, walk away and go and buy instant coffee while you save up for a good machine that will last you for many years.

Jura professional bean to cup coffee machines  

Please read our article on the differences between automatic and traditional coffee machines

How to test and taste different coffees

Coffee tech: - Total Dissolved Solids  - TDS - Coffee extraction

A little known but extremely important subject when it comes to good coffee

When it comes to coffee - cheap can certainly be nasty! Not only when it comes to the quality of the beans but as importantly a “bargain-basement” coffee machine will not be as efficient at extracting flavour as a good quality machine. What is coffee without flavour after all?

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The strength, and therefore the flavour, of your coffee is determined by the dissolvable solids (TDS - Total Dissolved Solids) that are extracted from the ground beans.

This makes a lot of sense surely? I’m no scientist and I get this. If you or your machine is unable to extract the right percentage of ‘dissolvable bean’ your coffee will be watery, weak, tasteless and insipid. A well extracted coffee on the other hand will be full of flavour. There are three things that affect this:

A under-developed roast

A sub-optimal grind process

Poor brewing

On this page we focus on the brewing and extraction part of the process - you’ve found some awesome coffee beans and really want to get the most flavour as possible.