Brewing coffee is an art, one that produces such impressive results it intrigues you to learn more about it and understand how simply altering variables and choosing a different coffee can give you such a great drinking experience. Today’s guide will go through all the major coffee brewing basics so that you can begin to brew great coffee more consistently and confidently at home.
Whether you’re a newbie to the speciality coffee scene or you’re just trying to improve your home brewing skills, understanding the fundamentals of coffee brewing is the initial step to creating better cups of coffee full of flavour, acidity, sweetness and more and by the end of it you’ll have a deeper understanding and appreciation of the story of each cup.
So, What is Speciality Coffee?
Before we get into the basics of brewing great coffee, we will quickly explain what speciality coffee is.
The term speciality coffee is the highest grade of coffee available, and this is for the entirety of the coffee supply chain, using single origin coffee or sometimes commonly known as single estate coffee. The term was first used in the 1974 issue of the tea and coffee trade journal by Erna Knutsen.
Speciality coffee is the highest form of coffee available, from farmer to cup and it does get deeper than that. Through meticulous effort the farmers go through to grow coffee crops that we have such easy access too, speciality coffee is score graded out of 100 points, if a coffee is graded below 80, this will be pushed into the commodity grade coffee market (supermarkets or chain coffee which is lower scored and purchased in large volumes for as cheaply as possible.) Speciality coffee is any coffee graded above 80 points. The higher the score, the higher the quality the coffee will be and the more expensive the coffee will be, and overall speciality coffee has more desirable flavour characteristics which makes it a better choice for coffee lovers. Although the big aim for speciality coffee is transparency, allowing consumers to have access to the information of the coffee and giving appreciation to the amazing farmers that grow beautifully tasting coffee all around the world.
The Brewing Fundamentals
Brewing coffee may seem complicated when you are first starting out, but all it requires is the understanding of where you need to put your energy and control into to craft a tasty, well-balanced cup and these are called brewing variables or fundamentals, and we will go through the following today to help you elevate your brewing journey:
-Ratios
-Grind Size
-Water Temperature and Quality
-Time
-Brew Method
Ratio
The key to any good cup of coffee is the ratio of coffee to water we use to get a balance of flavour. If you use too much coffee your may taste harshness or bitterness; too little coffee, you may taste sourness or emptiness.
A good starter ratio for manual brew methods such as the V60 or Kalita is between 1:15 an 1:18, if you like strength go for the lower ratio, if you like brightness go for the higher ratio.
For example:
20g dose – 1:15 ratio – 300g of water or
20g dose – 1:18 ratio – 360g of water
To brew your coffee accurately, we recommend using a scale to weigh your coffee and the amount of water so you can consistently make delicious coffee.
Grind Size
Grind size is particularly important when brewing coffee but is often overlooked when you are first starting out. Re has a huge play on how your coffee tastes and how your coffee extracts.
A coarse grind will extract coffee quicker and is best suits for cold brew or cafetière.
A Medium grind is perfect for manual brews such as pour over, batch brew machines or drip filter coffee.
Finely ground coffee will extract slower, which is great for espresso and stove top coffee makers.
A wrong grind size can drastically affect the way your coffee tastes. Through over extraction, this will cause bitter, dry, or astringent tasting cups and under extraction which will result in sour, watery and salty tasting cups. So, investing in a grinder where you can control the grind size will help your coffees become more consistent and flavourful.
Water Temperature and Quality
The water you use to make your coffee makes a huge impact on the way your coffee will taste. Think about it, coffee is 98% water, so if your water tastes bad, so will your coffee. Use filtered water with a PH level between 6.5 and 7.5, just check the label on the bottle you buy in the store. Avoid using hard tap water as this can ruin your coffee due to containing a high concentration of minerals and it can damage your equipment.
Brew temperature should be between 90–96°C, if you brew too hot you will burn out the coffee and if you brew too cool, although it may reduce bitterness, you won’t be able to extract enough flavour from your coffee. We recommend using a temperature controlled kettle to regulate the temperate of your water, or using a temperature probe to scream they track your brewing water’s temperature.
Time
Each brew method has ideal brew times to hit optimal extraction and make the coffee we’re brewing taste great:
-Cafetière: 5-10 Minutes
-Pour Over: 2-4 Minutes
-AeroPress: 2-3 Minutes
-Espresso: 25-35 Seconds
-Cold Brew: 7-24 Hours
The mentioned brew times are here for you to use as a guideline; every coffee and brew method will produce different cups. So, experiment and have fun brewing, but know if you under-extract your coffee it will become weak and sour, and if you over-extract your coffee, it will be harsh and bitter. Part of the speciality coffee journey is understanding how to produce great coffee with different brewing methods, so learning how to dial in a coffee that produces great flavour is the key to making a tasty cup of coffee.
Brew Methods
There are so many different brewing methods and products in today’s market, but all of them have the same goal: hot water extracting soluble compounds from ground coffee. The method you choose will depend on your tasting preferences and the lifestyle you live, but experiment with them all, see which you prefer and you’ll be well on your way to making great coffee at home.
Here are some great options you could consider:
-Manual Filter Coffee (Pour over): Pour over gives you clarity, balance, and vibrancy, but controlling the brewing process is key to creating a good cup of coffee. This method also allows you to highlight a coffee’s tasting profile you will find on the label.
-Cafetière: Cafetiere gives a rich and full-bodied cup, a perfect brew method for those starting out in the simplest way possible. Although Cafetiere does not have as much clarity as pour over due to the metal filter allowing coffee fines into the cup, it is still an excellent choice for a nice, strong coffee as your morning brew.
-AeroPress: The AeroPress is a compact and adaptable brewer. Using pressure, immersion and everything in between, it produces a consistent, rich and full bodied cup that when brewed right can make a cup full of clarity and brightness. A perfect brewer if you are always on the go.
-Espresso: The most concentrated form of coffee. The base of many coffee shop menus like flat whites and cortados. Espresso requires accuracy in grind size, water content, tamp pressure and extraction time to create a balanced and pleasing cup of coffee but when mastered can be a game changer for your morning coffee routine.
-Drip Coffee or Batch Brew: Batch brew or drip coffee is the most convenient way to make coffee in large quantities, which is perfect for the office or multiple household members and when done right can taste amazing.
Coffee Resting and Freshness
Coffee resting and freshness is especially important if you want to wake up to a tasty cup of coffee. Once roasted coffee is full of gas, and over a 10-14 day period that gas is gone, this is the point where coffee beans are at their optimal brewing point and all the aromatic compounds are at their best, so giving freshly roasted coffee time to rest will make your coffee drinking experience that much better.
Coffee, just like food products have use by dates, and speciality coffee is best used within 3 months of its roast date, from that time onwards it becomes stale, and all the coffees aromatic compounds and flavour has gone so ensuring that you rest and use within 3 months is important so you have a better drinking experience.
To Finish
Brewing good coffee isn’t about being perfect, you are going to make mistakes and brew bad cups. But it’s a journey of experimentation, exploration and joy. As you learn more, you’ll be able to find out your preferred methods, what types of coffees you like and don’t like, and you’ll also be able to appreciate the story of each bean that ends up in your morning coffee. So keep learning, exploring and enjoying the process of making great coffee at home.
