About Tryst Coffee
About Tryst Coffee
Coffee is a tricky but beautiful thing. Everyone loves the smell – it has more aromatic compounds than anything we ingest – but many people have become accustomed to adding cream and sugar to soften the edges of its taste. That’s not necessary with our coffee (though cream and sugar are available if you don’t want to take the leap). The kind of specialty coffee that we serve, skillfully roasted by Counter Culture Coffee, come from the best varieties, terroir and hard working, dedicated farmers and then it’s handled and processed in the cleanest and most conscientious manner. And, that’s all before it gets to us.
We have to make sure that we’re using the right brewing parameters such as water to coffee ratio, particle size, time, temperature, turbulence, and water composition. That's why we train our baristas in a special training facility before ever making a guest a drink to use some of the best tools and technology in the industry.
We’re here to bring people together over an exceptional cup of specialty coffee or tea in a friendly, educational, socially relevant, and inclusive manor. So we take pride in the fact that every demitasse and mug we serve is an expression of the hard work and artisan skill of farmers, roasters and baristas. We just love coffee and hope to share that passion with you.
Home Brewing Guide
1. GOOD, FRESH COFFEE: Buy no more than a weeks worth of coffee at a time from a busy, high quality shop. Only grind what you need for each use and keep the beans in an airtight container, in a cool, dark and dry place (not the fridge or freezer).
2. FILTERED WATER Use bottled, filtered water, often labeled “Spring Water,” not distilled or mineral water. Distilled water contains too few solubles and mineral water too many. If you use tap water, be sure to run it for a while first.
3. COFFEE TO WATER RATIO Use about 1 oz of ground coffee by weight for every 16 fluid ounces of water. This works out to roughly one slightly rounded tablespoon per 4 ounces of water.
4. PROPER GRIND The coarseness of grind that you select will depend on the brewing method and will greatly affect the extraction of the coffee, strength and flavor profile. A relatively fine grind is usually needed for traditional drip pots and electric drip brewers. A coarse grind is always preferred for press pots and other immer¬sion methods.
5. CONTACT Turbulence (the movement of the water around the coffee), Time (affected by the bed depth of the grounds in drip brewing methods) and Temperature all affect what will be extracted from the coffee. Aim for around 3-4 minutes and 195◦ to 205◦ for most brewing methods. Give the coffee a brief stir to saturate all the grounds.
6. CLEAN EQUIPMENT Coffee oils form a residue on the surfaces of brewing components. These oils will influence each batch of coffee they come in contact with. Clean brewing equipment well and separately from other items with odorless detergents.
TAKE SOME FRESH TRYST COFFEE HOME TODAY!
Don't Forget Our Tea
Like coffee, tea has a long and important history of bringing people together and as long as we’re getting together (or seeking a calming, comforting cup on our own) we might as well have a good one. We serve loose leaf teas and tisanes by Serendipitea who is dedicated to highest standards in quality and social and environmental responsibility.