There are many factors that affect how a cup of coffee will taste: the variety, altitude, weather conditions, the point the fruit was harvested, processing method, grading, storing, roasting, age, water quality, grind size, and brew method. Most of these factors have already been determined when you open a bag of coffee at home. However, we are able to control the quality of water, size of the grinds, and brewing process.
The quality of water used has a huge impact on the final flavor of coffee. You could have the worlds best coffee, but if bad water is used to brew it, your drink won't taste good. We recommend using filtered water at anywhere between 195 - 205°F depending on the brew method.
A simplified but helpful summary of the relevant compounds in coffee and some of the flavors that they can present is as follows:
- Caffeine (bitter)
- Acids (can create sour or sweet flavours)
- Lipids (viscosity, texture)
- Sugars (sweetness, viscosity)
- Carbohydrates (viscosity, bitterness)
There are countless ways to make coffee, each yielding different results in the areas of mouthfeel, consistency, aroma and flavor. Because each of these brew (or extraction) methods changes the way the water interacts with the coffee, it's important to pay close attention to variables like the ratio of coffee to water, the temperature, the extraction time and the grind size in order to yield the best results for each method.
Below are some standard extraction methods and some brewing suggestions based off of our own experience.
With all methods, freshly ground coffee should "bloom" when it first comes in contact with water. This is a result of stored CO2 expanding and being released upon contact with the hot water. If the method allows, wait 30 seconds for this CO2 to be released after initial contact with the hot water before continuing the brew in order to achieve a consistent extraction.
Grind size: The ideal grind size determines how quickly water passes through the grounds and filter, and how long water should be in contact to achieve the correct level of extraction. Finer grinds offer an increased surface area and are more quickly permeated by hot water.
Drip Coffee Maker
1.5-2 Tablespoons per 6 oz coffee (.38 oz or 10.5 g)
A traditional drip coffee brew should take between 3 1/2 - 4 minutes. If your extraction is too far out of this window, expect under or over extracted flavor characteristics.
(2 tbs is 10.6 g)
Once filter has been folded and inserted into v60, be sure to flush the filter and discard the used water before continuing.
Use 1.5-2 tbs ( ~10.5g) of ground coffee per 6 oz water
Water temp: 200-205 degrees
Pour water in a swirl/spiral motion keeping grounds evenly wet. This will allow for a more quality extraction.
(6 oz water) 1.5-2 scoops coffee Immersion Method
1.5-2 tbsp of coffee1/2 cup water at 200 degrees
Stir for 10 sec.
Add filter and brew 50 seconds with cap replaced on top
Turn over and extract: Press with elbow high and bent at a 90 degree angle to ensure an even extraction.
16 oz water (2.6 X 1.5 =4-5 tablespoons of coffee or 2.6-5.2 scoops)
3.5 minFold a square filter and flush with 200 degree water
Add coffee and make a divot in the center of the grounds
Pour the water in a swirling motion outside of the divot, then gradually move inwards towards the divot as the water runs out
Aerate (swirl) and enjoy!
3.5- 4 min 200 degree
A French press relies on the Immersion Method of extraction. This method leaves more lipids in the coffee and generally results in a more full-bodied and sweeter brew.Start by wetting the coffee and letting it bloom.
Fill up the press using the water to "stir", but without too much turbulence.
Replace the top and allow to brew for 3 minutes before gently pressing down the plunger to filter out the grounds.
Note: Over extractions with this method can be especially detrimental to flavor, so ensure that you keep a close watch on the timer.