A friendly guide to BGS Coffee – The Best Ever in Bali! Get to know about our coffee, how it’s made, its origin, and more in this guide.
Most homemade coffee fans fail to to brew the “perfect coffee”, at least they know how to brew but sometimes the taste is different – average taste.
That’s why most of them ask “Why the same coffee bean from a coffee shop taste different at home?” And they don’t know why, what made them fail in making the perfect cup? The failure they experienced was caused by one small thing that was very easily corrected.
So we made this guide for you guys, especially homemade coffee that buys our BGS Coffee Bean. With a great understanding of coffee comes great coffee taste.
Our coffee base is Mandheling coffee from Sumatera. It is mostly known as Mandheling Coffee but in Bahasa, it is called Mandailing Coffee to honor Mandailing people, the ethnic people live in the Sumatera region.
Mandheling coffee is an Arabica type known as much for its smooth, full body (mouthfeel) as its rich, complex taste. As it is grown on the slopes of Mount Leuser, a volcano near the port of Padang, the taste has a vibrancy of chocolate and licorice tones.
With an already strong and known coffee base, added with our in-house blend recipe, BGS Coffee bean is out of this world. Well, you could get it in our store or shop online as we are selling the coffee bean in three variants. Whole bean, Medium Grind, and Espresso Grind.
If you have your own grinder, then you can buy the BGS Whole Bean and customize the grinding based on your preferences. We have 0.5kg and 1kg whole bean packed in our stores.
A small tips in grinding process. Adjust the grinder to make the perfect consistency of coffee beans. The size of the coffee grounds, i.e too fine, perfect, too course will affect the taste of the coffee.
- If grounds are too fine (i.e. small) the cup of coffee will taste burnt.
- If grounds are too coarse (i.e. big) the cup of coffee will taste bitter and tangy.
You may need to adjust the grinder throughout the day to make sure grounds are consistent. Humidity and heat can loosen the grinder adjustments and change the consistency of the grounds.
The grind is similar to the regular sand. It’s not pour-over-grind. But the standard – or the happy medium grind. Our Medium Grind is perfect with these kinds of home brewing methods.
- Flat bottomed drip brewers
- Cone shaped pour over brewers
- The Aeropress with +3 minutes brewing time.
- Siphon brewers
BGS Espresso Grind just like regular fine grind – the most common grind. The consistency of espresso grind is a little finer than table salt.
Our Espresso Grind is perfect with these kinds of brewing methods:
- Espresso Brewing (with or without the machine)
- The Aeropress with 1-2 minutes brewing
- Stovetop Espresso
The coffee menu at BGS Coffee Bar. Well, with our Coffee bean, you can make this at home too.
A Ristretto shot is a shot stopped early around 18-21 seconds, rather than running full shot to 26-30 seconds. The coffee will be oily and thick with a sharper more intense flavour, bringing out the true flavour of the coffee. Ristretto is used mostly in Espressos, Picollo, and Long Black.
The premise seems simple, use high pressure to shoot hot water thorugh ground coffee beans, and pour the resulting brew into a dainty little cup.
Espresso is the purest and most refined coffee experience you are likely to have, and it is hands down the best way to try different blends or single origins in order to discern the flavours and nuances of each.
How to make espresso: Grind coffee beans and use BGS Espresso grind, tamp a simple shot of grounds into the filter, extract for 18-25 seconds, resulting in a thick and oily texture.
A popular option for coffee drinkers and good entry point for someone who isn’t a fan of the bitterness of coffee.
A latte consists of espresso (one shot or several) with steamed milk poured over it, the milk is steamed to the point where it becomes quite foamy and frothy.
How to make Latte: Grind coffee beans or use BGS Espresso grind, tampa double shot of grounds into the filter, extract for 22 – 28 seconds for a perfect extraction, top the espresso with latte milk which is creamy and topped with 1 cm of froth.
Kind of like a latte, but without all the milk and much, much smaller. A piccolo latte is simply a shot of espresso with a small amount of foamed milk gentyly poured on top.
It’s a good option if you’re feeling a bit full, or for those who want more coffee than milk but can’t stand the bitterness of straight espresso.
How to make Piccolo Latte: grind coffee beans, tamp a single shot of grounds into the filter, extract for 18-25 seconds for a perfect extraction, top the espresso with latte milk
Chai latte is like a Latte. Made of Espresso + Steamed Milk, but with added spiced concentrate substituted for the espresso. In addition, it has a lighter, foamy texture resulting from the steaming of the milk.
At BGS, we serve Turmeric and Charcoal Chai Latte. Naturally caffeine free, but you can also add a shot of espresso to pump it up!
Cappuccino is a strong contender for most popular coffee order in the world. A cappucino is a three-layered beverage, it’s like a cake.
The first layer is espresso, followed by a shot of steamed milk, and then finished up with a layer of frothed, foamy milk.
The differences between Latte and Cappuccino is Cappuccino uses more frothy milk than a latte.
How to make a Cappuccino: Grind coffee beans or use BGS Espresso Grind, tamp a double shot of grounds into the filter, extract for 22-28 seconds for a perfect extraction, top the espresso with cappuccino milk which is creamy and topped with 1.25 cm of froth. You can add choco powder on top of that.
The flat white is made using the milk from the bottom of the jug, which tends to be less frothy and more silky. As we’ve mentioned, lattes are frothy and foamy, whereas flat whites are silky and flowing. While they use the same espresso-milk ration, the way the milk is treated in each beverage is vastly different.
How to make Flat White: grind coffee beans, tamp a double shot of grounds into the filter, extract for 22-28 seconds for a perfect extraction, top the espresso with thinish milk which is creamy but not too much froth only 0.5cm.
Hot water is poured into a cup, and is then followed by two shots of espresso, resulting in one of the stronger coffess. Long Black.
How to make Long Black: tamp a double shot of grounds into the filter, extract for 20-28 seconds for a perfect extraction. Fill cup with 3/4 how water, pour espresso on top of water.
The inverse of long black, an Americano is made using one shot of espresso rather than two, and with more hot water than a long black would typically use. This results in a waterier coffee, but a lot of people must be into it because it’s rather popular in, you guess it, America.
How to make Americano: grind coffee beans, tamp a single shot of espresso into the filter, extract for 22-28 seconds for a perfect extraction. Pour espresso in Latte cup fill with hot water.
For Latte, Cappuccino, and some variants of coffee need milk, steamed milk. You can use regular milk – any milk. At BGS, we have these four kinds of milk.
- BGS Almond Milk
- Milk Lab Soy Milk
- Minor Figures’ Oat Milk
- Greenfields Fresh Milk
You can buy our own homemade Almond Milk fresh at BGS Uluwatu. A little tips for homebrew fans, don’t blend cold almond or soy milk directly to hot coffee. Make sure you steam first. It is because almond milk and soy milk can curdle in coffee.