A great cup of coffee rides on a few important details.
Freshness, grind, weight, temperature, and time all have a part to play in the flavours extracted during the brewing process. With our brewing guide and few rules of thumb you can get the most of your beans at home.
Start with freshly roasted whole beans - that is within a month of the roast date. If there is no roast date and the package only indicates a best before date, that’s a good indicator that the coffee is not fresh and will not taste as sweet and smooth as fresh beans.
Grind the beans immediately before brewing, according to the brewing method (see chart below). Two types of grinders are on the market: burr and blade. Burr grinders crush the beans and the result is a more consistent grind size. This is your best option and it’s worth the investment.
Measure your coffee with a scale. The coffee to water ratio is key (see chart below). One rounded tablespoon is roughly 10-11g, but a scale is the most precise.
Use filtered water if possible, particularly in rural areas. A simple filter for tap water will eliminate the effects of minerals, salt, and chemicals on the taste. The water should be just off the boil: 190° for darker roasts, and 205° for lighter roasts.
Time your brew. Coffee that has brewed too long tastes bitter and harsh. On the other end, if not brewed long enough, it will taste weak and watery.
The chart below is a quick how-to for any brewing equipment you may have at home. Ever wondered how to use Chemex (we can’t help you with your Instagram, but we can definitely help you get the most out of your beans!)?