The Brushtail Herald

You don’t need to be pretentious or obsessive to understand that different coffee brewing methods can yield highly varied results.  It should be common sense that a 35 ml espresso shot, made with 206°F water, evenly pressed through a cake of finely-ground coffee, at 9 Bar of pressure, will taste vastly different from a Ms. Coffee machine, dripping a stream of 12 cups of varied temperature water (180-210°F), right down the middle of a loose pile of drip-grind coffee.   What does Brushtail Coffee recommend?  Well that very much depends.  If you are looking for the simplest way to get fantastic...

To select unique and remarkable coffee, and match it to your own, individual palate, it is important to understand the difference between "wet" and "dry" process beans. [...] This break in coffee variety takes place after coffee cherries are harvested, when the coffee beans (cherry pits) are ready to be "processed" from the cherries.

It is my personal experience that coffee reaches its peak flavor potential 3 days after roasting. Any sooner than that, and all subtle-ness will be covered in a blanket of dull "roast" flavor. From approximately days 3-7, flavor is at its apex. It is here that virtually all beans are at their very best. Coffee brewed 3-7 days from its roast day is to me, a special thing, and a perfect accompaniment to a morning of gratefulness.