When productions and castings are running on set, it can get difficult to slip away to go and buy coffee every time someone has a craving. The best way to ensure your entire staff team is on set when they are needed is to supply them with great tasting coffee at the work place.
How to make great tasting coffee on set
One of the most affordable ways to supply a large team is by investing in a coffee grinder so everyone can get better coffee at a lower rate. Espresso grinder reviews are a good source of information for finding the best grinder for your set. The review will guide you through all the pros and cons of high quality grinders like the Hario Ceramic Coffee Mill Skerton, the Baratza Encore – Conical Burr Coffee Grinder, the Breville BCG800XL Smart Grinder and much more so you can get a good indication on which grinder will work for you and which might be too small for your needs.
If you don’t mind paying a bit extra to supply everyone with great tasting coffee on a permanent basis then you can invest in a coffee brewer that can function with the use of K-Cups which will give everyone on set access to over 200 different coffee flavors.
Why grind your own coffee
To make coffee you need to access the flavor components and oils that is sealed inside the beans. By grinding the coffee beans you help water extract the flavors more effectively which enhances the aroma of coffee. Pre ground coffee is not as good or aromatic as freshly ground coffee because a lot of the flavor gets lost into the air. Pre ground coffee is also processed already and thus has a higher level of contamination that affects the taste of your coffee. The bottom line is that by grinding your own coffee, you will get better tasting coffee that has a fantastic aroma and fewer toxins that comes from processing coffee beans.
Factors that can influence the ground
There are some factors that will influence how your coffee beans taste and look like when they are ground and are the main reasons why no two packs of coffee ever taste exactly the same.
Roast level – Lightly roasted beans are more pliable because the more you roast beans, the more moisture gets lost during the process. Dark roasted beans are more brittle and will make stronger tasting coffee.
Harvesting – The time coffee is harvested influences how well it grounds. Coffee is usually roasted three to six months after harvesting. The sooner coffee gets roaster the less woody the beans will be. Newly cropped coffee produce less fine dust particles than older crops.
Location – Coffees that are grown 1800 ft and above grown different than coffee that is planted at a low altitude because higher altitude beans mature slower and the beans are thus much harder.
Cooling method used – Freshly roasted beans have to be cooled down immediately so they don’t over roast. Cooling is also referred to as quenching. During water quenching the beans get steamed to cool down where air quenching involves pulling air through the beans while they stir.