The Art of the Brew
Your essential guide to making the perfect cup of coffee, every time.
The Golden Rules of Brewing
Perfect Temperature
Always use hot, not boiling, water. Aim for around 92°C. Boiling water burns the coffee, leading to a bitter taste.
Correct Grind Size
Every brewing method demands a specific coarseness. Using the right grind is crucial for balanced flavor extraction.
Choose Your Method
French Press
- Add 7g (one heaped tablespoon) of coffee to a pre-heated cafetière.
- Pour in 120-150ml of hot water. Mix gently.
- Place the sieve on top and let it brew for 4-5 minutes.
- Press the sieve down slowly and serve immediately.
Pro Tip: If it's weak, use more coffee next time, don't extend the brewing time.
Filter
- Warm the pot and wet the paper filter with hot water.
- Add 7g of coffee per 150ml of water.
- Pour slowly in a spiral, pausing for 30 seconds after the first pour (the "bloom").
- Continue pouring in stages until you reach your desired volume.
Pro Tip: The bloom releases trapped gasses and is key for a flavorful cup.
Moka Pot
- Fill the bottom chamber with cold water up to the safety valve.
- Fill the filter basket with coffee and tap gently. Do not tamp hard.
- Screw the top on securely and place on low heat.
- Once coffee stops flowing into the top chamber, remove from heat and serve.
Pro Tip: Using low heat prevents pressure build-up and a metallic taste.
AeroPress
- Place a paper filter in the cap and screw it onto the chamber.
- Add one scoop of fine-ground coffee.
- Place on a sturdy mug, add hot water (~120ml), and stir for 10 seconds.
- Insert the plunger and press down gently and steadily.
Pro Tip: Add hot water to the finished brew to make an Americano-style coffee.
Espresso
The Basics:
A concentrated coffee made by forcing hot, high-pressure water (9 bar) through finely ground coffee. The perfect shot is an art form.
- Under-extracted: Runs too fast. Tastes weak and sour. (Grind is too coarse).
- Over-extracted: Drips too slowly. Tastes bitter and harsh. (Grind is too fine).
Preparation:
- Fill the filter with coffee and tamp firmly and evenly.
- Lock into the machine and start brewing immediately.
- A perfect double espresso takes 25-30 seconds for 30-35ml.
- Stop the brew once ready to avoid unpleasant flavors.
Frequently Asked Questions
Why does my espresso taste bitter?
It could be many things: a roast that's too dark, stale coffee, an incorrect grind, water that's too hot, or a dirty machine.
What are "body" and "acidity"?
Body: The feeling of heaviness or richness in your mouth. Water has no body; oil has a heavy body.
Acidity: The bright, fruity, or tangy notes in coffee. Light roasts have higher acidity, while dark roasts have lower acidity.
What's the difference between under and over-extraction?
Under-extracted: Not enough flavor has been pulled from the coffee. It tastes weak, sour, and flat.
Over-extracted: Too much flavor has been pulled, including unpleasant ones. It tastes bitter, harsh, and overpowering.
