Now that you have lasted great coffee, you will naturally wonder how to make this stuff at home. While your local coffee bar will probably make a better cup (all that training and expensive equipment isn’t just for show), you can be making really good coffee at home in no time by following these tips:
Always buy fresh-roasted coffee. It’s more flavorful when it’s fresh, so buy only what you can use within two weeks.
Never buy coffee that doesn’t have a roast date printed on the bag. Without one, how do you know that the coffee isn’t three years old? You don’t.
Store your coffee somewhere dry. Not the fridge. Contrary to what many think, the fridge doesn’t extend coffee’s shelf life.
Origin can hint at flavor. African coffees are usually sweeter and have more citrus notes. Central American coffees tend to be more balanced and round. South American coffees tend to be chocolaty, and Indonesian coffees tend to be dark and spicy.
Grind just before you brew. When you grind coffee you release flavor chemicals that on~ stick around for about 15 minutes. Grinding immediately before you brew will make a huge difference in taste.
Use the right amount of coffee. We use the industry-standard 55 grams of ground coffee for every one liter of water. Measuring the amounts ensures consistency.
Grind size matters, and the right grind size depends on how you’re brewing. Most home brewing methods need a medium, or “drip,” grind. French presses should be ground coarse and espresso extra fine. Also, if your coffee is overly bitter, try a coarser grind, or a finer grind if it’s too weak.
Just off the boil. While you probably won’t be able to perfectly control the temperature of your brewing water, coffee tastes the best when brewed with water between 195° and 205°.
Got questions? We’re happy to help. Just send us a note at firstname.lastname@example.org with any questions or concerns. Enjoy!