Big Riff is our slightly darker take on a medium roast. It’s sweet, creamy and perfectly balanced. Have it in the morning, as an aperitif, or for dessert - the possibilities are endless. Our vision behind Big Riff is to offer a roast with a little more development that highlights the coffees dried fruit and plum notes. It is the perfect option for espresso but also a well-rounded drip offering.
These coffees greet you “with arms wide open.” They’ll stay level if you’re a cream-and-sugar type or if you prefer your coffee straight-up. Like the north star, whichever way you wander, these coffees will never lead you astray. It’s all in the name; these coffees balance a round milk chocolate backbone and a hint of nuttiness that is undeniably comfortable and crushable.
What makes good coffee so good? It comes down to the coffee solubles extracted into your water. The coffee industry has defined scientific benchmarks for perfectly brewed coffee, called the Four T's.
Temperature
A consistent brewing temperature between 196°F - 205°F is essential for the extraction of coffee solubles.
Time
A saturation time of 4 - 6 minutes releases the full flavor of the coffee without over- or under-extracting it.
Turbulence
Agitation of the coffee grounds generated as the water flows through the grounds creates even saturation.
Total Dissolved Solids (TDS)
This is the ratio of coffee solubles to water that the brewer extracts. The ECBC defines ideal TDS yield as between 18% - 22%, and the SCA refers to this as “the Golden Cup.” Moccamaster coffee brewers hit this mark every brew cycle.
