- Fresh Roasted Coffee (I used our Guatemala)
- Water Heated to 195-205 degrees Fahrenheit (90-96 for you Celsius users)
- V60 no. 2 pour over
- V60 no. 2 filter (we prefer the bleached filters)
- Decanter of some sort
- Goose neck kettle (or some form of controlled water pouring method)
- Burr Grinder
What you will need:
When you walk into Van Dyke Coffee there is one thing that sticks out, our coffee roaster. We proudly display ours in the middle of the shop because it symbolizes something we take very serious, fresh coffee. You will see dates on each one of our tubs of coffee as well as on each one of the bags we sell. This is something that we care about.
Coffee is not like wine which increases in desirability as it ages. The life span of good coffee actually last from about two days to about two weeks after it is roasted. The main reason for these dates is due to the gasses in the coffee. When coffee is roasted it stores up carbon dioxide within the bean which releases as it ages.