What is Specialty Coffee, and how to make it.

Specialty coffee considers every step that makes a coffee special (from farm to cup). The relationships that made your drink possible: the farmers and the land that they work with, the quality of the green coffee beans, the selection and then roasting, storage and the brewing. Every step in the chain is valuable. Even if a coffee tastes great, but it comes at a cost of the producer’s dignity or the land it was grown on, then it does not really qualify as a specialty coffee.

UrSpecialty is committed to bringing you the best of our local specialty coffee roasters, and offering you the coffees that you will enjoy. We will help you learn to brew great-tasting coffee, bringing the specialty coffee shop’s quality into your home or the office.

Brewing Tips

To make a café quality cup of coffee, follow these steps. Select specialty coffee beans of your choice. Ideally grind beans right before brewing. Use a burr grinder (grinds must be uniform). Brew ratio must be consistent for brewing method. Ensure accurate extraction times so coffee is not sour or bitter. Lastly, use your favourite mug or tumbler or flask. Enjoy your coffee.

Select Your Brewing Device

Grind Size: Coarse | Brewing Time: 4-6 Minutes | Bean to Water Brewing Ratio: 1 to 15 (17g to 250ml water)

Step 0: Heat water. While the water is heating, grind beans to a coarse size.

Step 1: Boil water and let it sit about 30 seconds

Step 2: Grind coffee(17g). It should be coarse, looking like sea salt.

Step 3: Rinse your french press to heat the vessel. Discard the water

Step 4: Place ground coffee into the vessel.

Step 5: Start your timer

Step 6: Pour water (about 50 ml) over the grounds to wet all the coffee. Let it sit about 30 seconds and then stir the slurry.

Step 7: Now pour in the remainder of the hot water (about 200ml)

Step 8: Place the screen/plunger portion of the press onto the french press.

Step 9: Let the coffee brew a further 3-4 minutes before gently pressing down the plunger.

Step 10: Decant the coffee into a mug or carafe, so that the coffee grounds do not continue extracting.

Pro-tip: A shorter brew time might taste sour (indicating under-extraction) and longer will taste bitter (overextraction).