Here are our tips to brew a classic cup of coffee.
Make sure that your tools — from bean grinders and filters to coffee makers— are thoroughly cleaned after each use.
Rinse with clear, hot water (or wipe down thoroughly), and dry with an absorbent towel. It’s important to check that no grounds have been left to collect and that there’s no build-up of coffee oil (caffeol), which can make future cups of coffee taste bitter and rancid.
Great coffee starts with great beans. The quality and flavor of your coffee is not only determined by your favorite brewing process, but also by the type of coffee you select.
Purchase coffee as soon as possible after it’s roasted. Fresh-roasted coffee is essential to a quality cup, so buy your coffee in small amounts (ideally every one to two weeks).
And please, never reuse your coffee grounds to make coffee. Once brewed, the desirable coffee flavors have been extracted and only the bitter ones are left
If you buy whole bean coffee, always grind your beans as close to the brew time as possible for maximum freshness. A burr or mill grinder is best because the coffee is ground to a consistent size.
A blade grinder is less preferable because some coffee will be ground more finely than the rest. If you normally grind your coffee at home with a blade grinder, try having it ground at the store with a burr grinder – you’ll be surprised at the difference! (Whichever option you use, always follow manufacturers’ recommendations when using your grinder, and be mindful of any necessary safety considerations.)
The size of the grind is hugely important to the taste of your coffee. If your coffee tastes bitter, it may be over-extracted, or ground too fine. On the other hand, if your coffee tastes flat, it may be under-extracted, meaning your grind is too coarse.
The water you use is very important to the quality of your coffee. Use filtered or bottled water if your tap water is not good or has a strong odor or taste, such as chlorine.
If you’re using tap water, let it run a few seconds before filling your coffee pot, and be sure to use cold water. Avoid distilled or softened water.
A general guideline is called the “Golden Ratio” – one to two tablespoons of ground coffee for every six ounces of water. This can be adjusted to suit individual taste preferences.
Safety first! Of course, any time you are working with heat and hot beverages, take all necessary precautions for everyone from those preparing coffee, to those being served, and drinking coffee.
If you are brewing the coffee manually, let the water come to a full boil, but do not over boil. Turn off the heat source and allow the water to rest a minute before pouring it over the grounds.