1.TEMPERATURE

The most optimal water temperature for brewing coffee is 91 – 94 degrees Celsius. Warmer than this may over-extract the coffee, and cooler than this may under-extract the coffee. Using a water boiler with thermometer is an easy way to control water temperature. You can also boil the water, wait a couple of minutes and then start to brew.

2.RATIO/PROPORTIONS

The most common brew ratio out there is using 60 grams of coffee per 1 litre of water. A more accurate way to meassure is to use a scale for both coffee and water. The ratio will differ between brew methods and preference, but I like to start using the ratio 15 grams water / 1 gram ground coffee for most coffees and brewing methods.

3.GRINDING

Fresh grinding is essential for brewing a good (or great) cup of coffee. Roasted coffee age when in contact with oxygen, heat and sunlight. A ground bean has many times more area that meet the air around it and hence it ages, or looses aromatics, much faster. Always grind right before you brew and your coffee will taste better.

4.TURBULENCE

The movement of the water will speed up the extraction. If you stir the coffee while brewing you will agitate the coffee and increase the extraction. The important thing is to be consistent so you can repeat a perfect brew again and again and again.

5.FILTERING

To brew coffee you can use many different filtration methods. Paper is by far the most common filtration method; metal and cloth are less so. The texture of your coffee is affected by what you filter it with. Metal will let oils in coffee slip through and give the coffee more body, while paper will keep the oils and give a lighter, but more transparent cup. If you use paper, make sure to rinse it with hot water before brewing to wash out the papery flavour and to prevent the paper to soak up the first drops of your brew.

6.TIME

The time it takes for water to pour through the coffee, or the time the coffee is immersed in water will affect how much coffee is extracted. More time means higher extraction, less time means lower extraction. If you do a pour over and the extraction is to long – set your grinder a bit coarser (and vice versa).

ENJOY!

Now you have your crafted cup of coffee. Remember, coffee is not just your craft; its also the craft of the producer, the miller, the roaster, and a couple of people in between. Make sure you drink it in a lovely environment with people you like. If you have a favourite mug, make sure to use it often. If I happen to be the roaster of the coffee you like, let me know by tagging #kafferostarepernordby or #kafferäven  on your social media. Thank you!