5 Ways to Improve Your Home Brewed Coffee
Every brewing method has its own set of procedures, but the quality of your cup has a lot to do with more general considerations. The variables that affect how coffee is extracted are so numerous that there isn't one sure answer for how to brew it. The best way to make great coffee is to experiment with some of the variables yourself. In the process, you will explore both your own palate and the potential of your chosen coffee.
1. Coffee Dose. Play with different amounts of ground coffee, both above and below average recommendations. The dose affects the perceptibility of the flavors, or how well you can taste what has been extracted. If you are getting results that are weak, use more coffee. If the brew feels thick and syrupy, use less coffee.
2. Grind. The size of the coffee particles controls the amount of surface area that is exposed to water during brewing, which affects how quickly the flavors are extracted. To correct a sour, weak, and underdeveloped brew, try making the grind finer. To correct strong, bitter tastes, try making the grind coarser.
3. Temperature. Because the flavor compounds in coffee are more soluble at higher temperatures, raising the temperature of your water will extract more from the coffee. This is a good solution for acidic, sour, and excessively bright results. If you are getting burnt, bitter flavors, try lowering the temperature to extract less.
4. Steep Time. For infusion methods, such as a French Press or a Siphon, increase the steep time to develop the flavors more and give the cup more complexity. If the flavors are overbearing and characteristically bitter, decrease the steep time. Many drip methods, such as a Pourover, frequently suffer weak results which can be corrected by extending the steep time with a thicker filter.
5. Freshness. Because of the complex reactions that occur in the bean after roasting, the variables will change as the coffee gets older. If your brew tastes flat, stale, and generally lacks complexity, check the roast date marked on the bag. If you don't go through coffee quickly, make sure that it's as fresh as possible when you buy it.
2. Grind. The size of the coffee particles controls the amount of surface area that is exposed to water during brewing, which affects how quickly the flavors are extracted. To correct a sour, weak, and underdeveloped brew, try making the grind finer. To correct strong, bitter tastes, try making the grind coarser.
3. Temperature. Because the flavor compounds in coffee are more soluble at higher temperatures, raising the temperature of your water will extract more from the coffee. This is a good solution for acidic, sour, and excessively bright results. If you are getting burnt, bitter flavors, try lowering the temperature to extract less.
4. Steep Time. For infusion methods, such as a French Press or a Siphon, increase the steep time to develop the flavors more and give the cup more complexity. If the flavors are overbearing and characteristically bitter, decrease the steep time. Many drip methods, such as a Pourover, frequently suffer weak results which can be corrected by extending the steep time with a thicker filter.
5. Freshness. Because of the complex reactions that occur in the bean after roasting, the variables will change as the coffee gets older. If your brew tastes flat, stale, and generally lacks complexity, check the roast date marked on the bag. If you don't go through coffee quickly, make sure that it's as fresh as possible when you buy it.
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Josh Jan 30, 2009 – 6:10 AM
Nice article. Simple, yet very informational.
Bring a Gimme to Ditmas Park / Kensington part of Brooklyn please!
cristian Feb 2, 2009 – 11:56 AM
i have had drip and french press over the years, and am convinced FP is the only way to go. i pour boiling water over the grinds and allow to seep for no less than 10 minutes. well worth the wait when you take that first hot sip