Contrary to popular belief, coffee is not just simply coffee. It is a dynamic and intimate relationship! It’s not all produced the same way neither is it roasted brewed or consumed in the same way. At Grand Parade, we focus on quality, consistency, sourcing transparency, roasting and brewing methods of every single coffee bean.
Ever ask yourself the following questions?
Where is coffee grown?
Coffee grows pretty much all over the equatorial zone. We typically source coffees grown at high elevations as altitude has been known to produce some of the most amazing and aromatic coffees in the world. Our coffees are sourced from the high mountains such as Kenya, Ethiopia and Colombia.
How is my coffee sourced? Is it sustainable?
Considering you probably drink coffee more than once a day, it makes it even more important to have answers. You have probably heard of the terms like Fair Trade, Direct Trade or Ethically Sourced. Traditionally, coffee goes through different buying brokers before it gets to your cup. Why is this important? If there are multiple stages in coffee purchasing, every buyer tags on a margin and unfortunately the farmers holds the short end of the stick!
Our farmers are poorly rewarded and we are changing that! The Grand Parade way is to partner with sustainably conscious farmers and buy direct from them, paying them premium, above fair trade prices.
So what does sustainable mean? Your coffee is produced organically without harmful pesticides, processed with clean water and stored in temperature and humidity controlled environments. It also means fair worker practices.
How is coffee roasted?
Small batch roasting is an artisan craft, a beautiful intersection of science, love, and dedication.We understand that each coffee needs to be treated differently. Through small batch roasting, we are able to test multiple roast profiles and find the perfect cup profile for your morning brew!
How should I brew my coffee?
This is probably the most exciting part of our coffee journey, because this is where you get to taste the final result! There is an equal amount of focus on how coffee is each individual coffee from different regions is ground, brewed and extracted varying with the brewing method.
Pour Over Coffee Brewing Method
We favor this slow and ritualistic pour over style of coffee brewing because it brews a juicy and aromatic cup of coffee. Some might say they don’t have the time and would rather use a single serve Keurig pod to brew a cup fast! Now, would it taste the same as a pour over? Probably not. Why, because sometimes coffee has to be carefully measured, ground and poured, hence the beauty of slow manual coffee brewing.
First, determine your coffee to water ratio to brew just the right level of concentration - not too strong or too weak. Figure out the right grind size for each brew - experiment your grind size to hit that sweet spot. Remember that different brewing methods will require different grind sizes. Lastly, perfect the time in between pours to achieve optimal extraction where the coffee is juicy and aromatic.
Our coffee ritualist and enthusiasts have a daily routine and prefer brewing on the Chemex, Kalita Wave, AeroPress or Hario V60. It starts with weighing your coffee and developing water to coffee ratio that works for you (at Grand Parade Coffee we suggest a 1:15 water to coffee ratio). Use a stopwatch on your iPhone or the Acaia app, or Fellow Kettle App to time your brewing. Basically, coffee will go through different stages of extraction from the initial pour of the blooming stage.
This reminds us of the Ethiopian coffee ceremony, a once in a lifetime experience! A part of everyday life for the locals, coffee is roasted, ground and brewed all in the same sitting. Every step is rich with tradition, culture and the aroma of freshly roasted coffee. Coffee is brewed in a clay pot called a “jebena” and served in small espresso cup sized “fenjals.”
To get you started check our our brewing guide blogs.