Unlike your usual jar of instant, all our coffee bags contain freshly ground and roasted organic beans, which means two big things. First off, it means you’re getting an infinitely more flavourful, aromatic cup of coffee - just open a bag, give it a sniff and you’ll see (or should that be smell?) exactly what we mean. Secondly, it means you have to treat it with a pinch more respect than your regular mug of instant - so, in the spirit of coffee something, we’ve come up with a few tips and tricks to make sure you’re making the most of our fantastic blends.
You should never pour boiling water onto our coffee bags (or, when it comes to that, ground coffee in any form). Boiling water burns coffee, which means you’re automatically losing all of the finer, more delicate flavours of the beans along with lending a bitter, burnt taste to your final cup.
The perfect temperature for brewing coffee is 96ºC (205ºF), but unless you happen to have a thermometer handy, or a fancy temperature-controlled kettle, this may be a bit difficult to judge - so an easy way around this is to pour your water into a cold mug before adding your coffee bag.
When the water comes into contact with the mug, the temperature will automatically drop, and shield you and your taste buds from anything less than CRU Kafe perfection.
The next thing you need to watch out for is the famous coffee ‘bloom’. When coffee comes into contact with hot water, all the trapped CO2 inside it will try and escape, resulting in a frothy ‘degassing’ that is the true sign of freshly prepared coffee.
In the case of our coffee bag, this should happen as soon as it hits the water, where it will puff up and sit bobbing on the water, refusing to sink. What you need to do now (if you can bear it) is to wait 10-15 secs before giving the coffee bag a squeeze and a stir, forcing the CO2 out of the coffee bag webbing and into your cup. Allowing it time to blooms ensures we get all of the benefits of that flavour-filled bloom, which makes a big difference to the end product.