Welcome to the Roastery of Cave Creek. Since 1997, our single-minded mission has been to roast the best, freshest coffee in Arizona. But we know our job is only half the story. The other half happens in your kitchen.
You’ve got a bag of our fresh, locally-roasted beans. Now what?
Many people think the secret to a great cup of coffee is a $500 machine. The truth? It’s not. A perfect cup is a craft, and it comes down to mastering four simple, crucial variables. Whether you're using a 20-year-old drip machine or a brand-new French press, mastering these "four pillars" will change your morning coffee forever.
1. The Bean: Freshness is Non-Negotiable
This is the one we handle for you! Coffee is a fresh, agricultural product. A bean's flavor peaks just days after roasting and can start to taste dull and flat after just 3-4 weeks. That "best by" date a year from now on a supermarket bag? That's a "safe by" date, not a "flavorful by" date.
The ROC² Pro-Tip: Always buy whole beans, and only buy what you’ll drink in the next 2-3 weeks. (That’s why we’re a roastery—we ensure what you get is as fresh as possible).
2. The Grind: The Most Important Variable You Control
If you take away only one thing, let it be this: grind your beans immediately before you brew. Once ground, coffee's surface area is exposed, and it loses its flavor and aroma exponentially faster.
Getting the grind size right for your brewer is critical. A grind that's too coarse will taste sour; too fine and it will taste bitter.
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Coarse Grind (like sea salt): For immersion methods like French Press.
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Medium Grind (like sand): For drip machines or pour-overs.
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Fine Grind (like table salt): For espresso.
Want a visual guide? The famous roasters at Stumptown Coffee have a great, simple grind chart that shows you exactly what to aim for.
3. The Water: Your "Secret" Ingredient
Your coffee is 98% water. If your tap water tastes bad, your coffee will taste bad.
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The "Don'ts": Don't use super-hard, mineral-heavy tap water. Don't use distilled or fully-RO water (it has no minerals and will make your coffee taste flat).
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The "Do": Use filtered water, like from a Brita or a refrigerator filter.
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Temperature: The ideal brewing temperature is between 195°F and 205°F. This isn't just a preference; it's the industry standard for proper extraction, as defined by the Specialty Coffee Association (SCA) in their "Golden Cup" standard.
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Easy tip: Boil your kettle, then let it sit for 30-45 seconds before you pour.
4. The Ratio: Your Recipe for Success
Stop guessing with your coffee. The "Golden Ratio" is the industry-standard starting point for a perfectly balanced cup.
The National Coffee Association (NCA), a leading authority, recommends a ratio of 1:18. That is, 1 part coffee to 18 parts water. We find that's a great starting point, though we often prefer a slightly stronger 1:16.
For a 12 oz cup (at 1:16):
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22 grams of coffee (about 4.5 level tablespoons of whole beans)
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350 grams of water (about 12 fluid ounces)
A simple kitchen scale is your best friend. Measuring by weight (grams) instead of volume (scoops) is the only way to get a consistent cup every single time. You can learn more about the ratio from the NCA's official "How to Brew Coffee" guide.
Master these four elements, and you’ll be an expert home barista.