How to Make Coffee
There are several key rules for making coffee, which are listed below. Most bad coffee has usually been made by over-measuring the grains, when makers hope that better or stronger coffee will result, when buying a darker coffee or one noted for its strength is the only route.
Golden Rules of Coffee
- Always use freshly ground coffee, correctly ground
- Only boil freshly drawn cold water
- Warm the pot. If the water cools too quickly the coffee brews poorly and fails to produce its full flavour profile.
- Never pour boiling water onto coffee grains and never boil the brewed coffee itself. If you add boiling water, the acidic flavours are brought to the for instead of dissolving the essential oils which give good coffee its flavours. Instead use just-off-the-boil water in a cafetière or jug.
- Measure the coffee out carefully. Too much coffee means a thick, heavy brew, while too little makes a thin, watery coffee.
- If you want a stronger coffee, buy a darker coffee roast or an origin renowned for its strength.
Quick Overview Of Coffee Brewing Methods
The table below gives a brief guide to coffee-making, for a more detailed review.
|Method||Coffee/ water ratio||Grind (Consistency)||Comments|
|French Press / Cafetière||75 g/ litre||Medium (caster/ superfine sugar)|
|Pour-over Filter||60 g/ litre||Medium (caster/ superfine sugar)|
|Electric Filter||60 g/ litre||Medium (caster/ superfine sugar)|
|Aeropress||Strong: 100 g/ litre; Regular: 75 g/ litre||Fine (pouring salt)|
|Stove-top Moka Pot||200 g/ litre||Fine (pouring salt)|
|Vacuum Pot||75 g/ litre||Medium (caster/ superfine sugar)|
|Espresso||1:2, i.e. 18 g for 36 g espresso||Fine (pouring salt)||90 - 94oC (194 - 201oF)|
- Hoffmann, J. (2014) The World Atlas of Coffee, Mitchell Beazley. ISBN 9781845337872.