A vacuum-sealed, opaque bag keeps coffee fresher than other packaging. [2] X Research source
While extra-dark roasts have become “sophisticated,” many coffee lovers prefer a medium or medium dark roast that doesn’t scorch away the unique flavors of the bean. If you’re serious about finding your perfect cup, learn to roast your own beans. Once you’ve had some practice, you can make the freshest coffee possible with perfect control over the roast strength.
In your quest for perfect beans, choose 100% arabica beans, or a blend with a small proportion of robusta if you enjoy more caffeine. Not all arabica beans are top notch, especially if sold as a dark roast, but the best examples are much tastier and less bitter than robusta.
Temperature changes cause flavorful liquids to condense and evaporate. Keep beans at room temperature, or in the fridge if your kitchen is hot. Freeze only if you have too many beans to use in the next few weeks.
For a French press or cold brew coffee, make a coarse grind, with chunky particles similar to potting soil. For drip coffee, make a medium grind, the texture of coarse sand. For espresso, make a fine grind, the texture of sugar or salt. If your coffee tastes too bitter, try a coarser grind. If your coffee tastes flat, try a finer grind.
Remove the lid and plunger. Add the coffee. Use two tablespoons (30 mL) for a one-serving press, or fill to the mark on the side of the press. Pour hot water to the halfway mark, wetting all the grounds. After one minute, stir the floating grounds gently. Add the remaining water and put on the lid, with the plunger pulled fully up. After three additional minutes, press slowly down until the plunger hits bottom. Keep the plunger flat. Pour into a cup. There will be a little sediment in the bottom, which you can swirl in, save for a strong finish, or leave in the cup.
Pour coffee grounds into the filter. Shake gently to make it level. Measure according to preference, or about 2 tbsp (30 mL) per serving. Using a kettle with a narrow spout, add just enough hot water to wet the grounds. Start at the center and work outward, without hitting the filter sides. Wait 30–45 seconds for the coffee to let off gas, “blooming. " Pour the rest of the water from just above the filter cone, evenly across the grounds. Pour at a steady rate and aim to run out of water in about 2 minutes 30 seconds. Wait for the rest of the water to drip through, about 20–60 seconds.
Do not use distilled or softened water. These lack minerals which aid the coffee extraction process. [15] X Research source Scrub any container used to store water thoroughly and often.
Coffee grounds: 0. 38 ounces (10. 6 grams), or 2 tablespoons (30 mL) Water: 6 fluid ounces (¾ cup / 180 mL). Brewing methods that evaporate a lot of water may require more. It’s best to brew on the strong side, and add more hot water to your cup if it’s too strong.
At 4,000 feet (1200 meters) above sea level or higher, use the water as soon as it boils.
You can reduce the brewing time if using a finer grind, increase it if using a coarser one, or change it to match personal preference. [21] X Research source Just keep track of what you’re doing, so you know how to repeat your success.
