How to Make Coffee

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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

  1. Always use freshly ground coffee, correctly ground
  2. Only boil freshly drawn cold water
  3. Warm the pot. If the water cools too quickly the coffee brews poorly and fails to produce its full flavour profile.
  4. 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.
  5. Measure the coffee out carefully. Too much coffee means a thick, heavy brew, while too little makes a thin, watery coffee.
  6. 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)

Further Reading