Grind whole bean coffee just before brewing. Too fine a grind may cause bitterness, and too coarse will produce weak coffee. Use a medium grind for drip coffeemakers, fine grind to prepare espresso, and a coarse grind for coffee presses.
Start with fresh, cold water. Use one rounded tablespoon (7g) of ground coffee per 6 oz. (180ml) of water. Adjust to your personal taste.
Serve immediately or transfer to a thermal carafe.
Schuil coffee is packaged immediately after roasting. If kept in an airtight container, whole bean coffee can be kept in the freezer. Store ground coffee in an airtight container away from heat, light and humidity.
Tea is delicate; the water temperature is critical to bringing out its best flavor as well as its health benefits. For teas that are best brewed below boiling, heat filtered water in a kettle, watching the spout for steam, and remove the kettle from the heat before it boils. To achieve the best cup of tea, we recommend using filtered water, a thermometer, a timer, and tea strainer.
How Much Tea:
Brewing Loose Tea: 1 rounded teaspoon (3 grams) per 8 ounces of water . Fill an infuser, tea ball or tea strainer half full, giving the loose tea room to expand.
Steeping: Always steep for the proper time and at the right temperature
Tea Bags: Use one tea bag per 8 oz. of water.
Water Temperatures & Steeping Times:
|Type and Time||Water Temperature||Visual Cues|
|Black 4-5 minutes||212 degrees||Full rolling boil|
|Oolong 2-4 minutes||190-200 degrees||Steaming rapidly, little bubbles|
|Green 2-3 minutes||160-180 degrees||Gentle steam, no bubbles|
|White 1-3 minutes||155-165 degrees||Very light steam|
|Tisane 3-5 minutes
|212 degrees||Full rolling boil|
|Yerba Mate 5+ mins
|50-140 degrees||Warm tap water, very light steam|
Chai: The many instant versions of Chai only require the Chai to be added to boiling water, and steeped for 3 – 5 minutes. Once brewed, add milk and sugar to taste.
In the traditional method of brewing Chai, create a mixture of warming spices such as cinnamon, clove, cardamon, ginger, and pepper. Pour the mixture into water, boil, then simmer for 5 minutes. Add milk, bring the Chai to a 2nd boil, and again simmer. Remove from the heat, strain into a cup, allow to cool slightly, and add sugar if desired.