Hudson Valley Coffee Roasters

1. Start with your favorite freshly roasted coffee.
   (if you self-grind, grind just prior to brewing)
2. Use the Correct Grind .....
3. Use filtered or bottled water for the best flavor because water makes up 99% of a cup of coffee. Avoid softened or distilled water which has much less oxygen. (Oxygen in the water helps give your coffee life )
4. Use enough coffee! We recommend using two (2) level measuring tablespoons of ground coffee for every five (5) ounces of hot water.
5. Check your grind. Drip coffee makers should take between four and five minutes to drip through, and press pots should be easy to plunge.
6. Freshly brewed coffee tastes best, so only make as much as you can drink in twenty minutes. After that, the flavor deteriorates rapidly.
7. Don't reheat , as old coffee never tastes good. Brew a fresh pot.

Coffee Facts

Not all coffees are the same.

Like wines, coffee from different regions taste uniquely
different. The sweet fruity taste of a Riesling is a world apart from dry,
hard Bordeaux. Similarly, the wake-me-up snap of a Kenya AA is
distinctively different from a smooth deep-bodied Sumatra Mandheling.

After coffee beans are roasted, they enjoy 4 to 6 week
period of freshness. Stale beans look like fresh beans-but they lack the
flavor and aroma, so cherished by coffee lovers. When you buy coffee at
the supermarket or gourmet coffee shops, there is no way to tell how long
the roasted beans have been sitting on the shelf; it could be just a few
days, or a few months. At Hudson Valley Coffee Roasters, we select
the finest Arabica coffees from premier coffee growing regions, and roast
them everyday.

Key words to help you select & discover
characteristics of different coffees.

ACIDITY: Often-misunderstood term refers to the crisp,
refreshing, mouth-cleansing character of a particular coffee. Example:
Kenya AA has a lively snap (acidity) while an Indonesia Java has low
acidity. Acidity is one of the reasons the best high-grown arabicas fetch
the high prices. Acidity gives coffee life and sparkle. Not to be confused
with bitterness.

FLAVOR: overall taste experience of coffee; it
includes both taste & aroma. Specific flavor attributes can be found
in certain coffees, such as richness, bittersweet, spicy, fruity, flowery, earthy
and chocolate-like.

BODY: referring to the weight of the coffee, its’
thickness, the way it feels on your tongue, that buttery or almost syrupy
feel in the mouth. Body can range from light to very heavy, depending on
the origin of the coffee and the way it is brewed.