We’re drinking Ethiopia Limu from Form & Function Coffee, located in Boise, Idaho, this week as we tackle the modern history of coffee and how it can help us distinguish between, and better choose, our coffee shops.

This week, I’m keeping things simple and brewing it in a standard drip coffee pot. No ‘fancy’ hand pour or press needed! That said, it’s still important to get a couple things right. First, I used a medium grind setting to freshly grind my beans just before brewing. I also followed the golden cup ratio for standard coffee brew, which is 1:18 or one gram of coffee for every 18 ml of water. I brewed 6 cups or roughly 1420ml of water, and so ground 79 grams of coffee to brew.

Last week we talked about what defines specialty coffee. This week, we tackle how to find specialty grade coffee, so you know you’re enjoying the best coffee possible, whether at home or at the cafe. The trick? Understanding a little bit of coffee history.

Sources:

Ultimate Guide to Buying Specialty Coffee Beans

What Is “Third Wave Coffee”, & How Is It Different to Specialty?

The History of First, Second, and Third Wave Coffee