How to brew the perfect cup of coffee at home
It’s a big problem for many of us – you go to your favourite coffee shop and are graced with the most delicious cup of joe – but you just can’t seem to replicate the same professional-level blend at home, even if you buy the exact same beans and have a top-quality coffee machine.Turns out, there’s a science to brewing the perfect cup of coffee at home. In honour of National Coffee Day on Sept. 29, we talked to Kathleen Cook, a certified coffee master with 18 years of experience from Starbucks for her insider tips on how to make a truly delicious drink at home.
Proportion
Proportion, which is the ratio of coffee to water, allows for the proper extraction of the coffee’s flavours. Using too much or too little coffee can skew tastes, so stick to the recommended proportion of two tablespoons (10 g) of coffee for every 6 fl oz (180 mL) of water.
“Many people will make up their own formula based on what they like,” explains Cook. “If someone likes a more intense cup of coffee, they’ll add more coffee. But this can make it bitter by bringing out flavours you don’t like.”
If you want to reduce the strength of your coffee, Cook recommends finding a coffee blend you like – and then adding water after brewing to take it down a notch, similar to how an Americano is made.
Also see: Canada’s best ‘secret menu’ coffee items
Grind
When it comes to the grind of your coffee, it all depends on what kind of machine you’re using. “Every type of brewing method uses a different grind,” explains Cook. “This allows the water to move through the coffee at the right ratio in the right amount of time.”
If you’re using a French press, use coarse grinds, because fine grinds leave too much surface area for water to move through, resulting in a bitter-tasting coffee, Cook says. Use medium grinds for a flat-bottom drip, fine for a cone and extra fine for espresso.
And steer clear of pre-ground coffee if you can. Whole bean coffee stays fresher longer because there’s less surface area exposed to oxygen – so it’s better to grind your beans just before brewing.
Water
“Water is key. It’s amazing how many of the other steps to a perfect coffee people can hit, but they often forget the water aspect,” says Cook.
Since coffee is 98 per cent water, the H2O you use makes a huge difference. While Cook recommends using bottled or filtered water, she says that tap water is fine as long as it’s cold, fresh and pure.
Also see: What to do with your used coffee grounds
Freshness and storage
Although the best-before date on coffee doesn’t get as much attention as that on a carton of milk or eggs, the freshness is still important.
“Coffee is basically fresh produce,” Cook says. “So protect it from oxygen, light, extreme temperatures and moisture.”
While some people will keep a bag of coffee in the fridge or freezer thinking it will help maintain its freshness, Cook says that’s a major coffee no-no. Moisture will condense onto the coffee each time the container is opened, which affects flavour.
“In addition to that, coffee will absorb flavours around it, like other foods in the freezer,” adds Cook.
And if you’re someone who stocks up on pounds of coffee while it’s on sale – you might want to rethink your purchase.
“Coffee actually loses its freshness within a week,” Cook says. “So instead of buying a pound, or two pounds, just buy the amount that you’ll go through in a week – even if it’s only a small amount.”
Another tip from Cook is to just brew the amount you’ll drink. Coffee flavours are delicate, so never leave brewed coffee on a burner for more than 20 minutes.
And never reheat.
“Reheating your coffee in the microwave brings out a tinny taste,” Cook says.
Happy brewing!
What’s your foolproof method for the perfect cup of joe? Let us know by tweeting @YahooStyleCA.
