Download PDF Make Perfect Coffee: The How-To Guide

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Most drip coffee makers call for a medium to medium-fine grind. Blade grinders also work, but will produce inconsistent particle size, which can lead to over-extraction. Making better coffee is all about eliminating variables, and one way to do that is to use the same amount of coffee per unit of water each time you brew. Using a digital scale to measure takes just a second and allows you to better compare how much coffee and water is used each time. Ideally, a ratio of that's one part coffee to 20 parts water, or about 7.

How to make coffee

That said, some people go as high as or as low as It's up to you to decide what tastes best, which is much easier to do and replicate once you remove all the guesswork. Most automatic coffee makers don't properly prepare the coffee grounds for full extraction. Manual pour over cones which are not unlike automatic drip machines call for a preinfusion or the so-called "bloom. Skipping this step will allow the carbon dioxide to repel water during part of the brewing process, effectively making the brew weaker.

To preinfuse your coffee, insert a filter into the hopper and add your coffee grounds. Then use a kettle to preheat roughly 50 milliliters or quarter-cup of water to degrees Fahrenheit. Slowly pour the heated water over the grounds, making sure to thoroughly wet all of them. Let this sit for approximately 45 seconds before starting the coffee maker. Another step many automatic coffee makers skip is reaching optimal temperature. The desired brew temperature for drip coffee is between and degrees Fahrenheit.

Newer, high-end models sometimes have a manual temperature adjustment, but older, cheaper makers do not. To make sure your coffee maker gets hot enough, run it without any coffee in the hopper and use a thermometer to measure the temperature.


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If you can, try to measure the temperature during the brewing process, as the water temperature will drop as it passes through the hopper and into the carafe beneath. Log In.

How to Brew Coffee Guides | Union Hand-Roasted Coffee – Union Coffee

Chemex Brew Guide. Before You Brew For best results, we strongly recommend starting with whole bean coffee and grinding with a burr grinder immediately before brewing. If you grind your coffee too soon, it will quickly lose many of the compounds that give it such delightful aromas and flavors.

How to Make Pour-Over Coffee - Perfect Coffee

While it may seem complicated, we think using a scale actually makes brewing easier by taking any guesswork out of the equation. Step by Step Step 1 Heat your water to degrees by bringing it to a boil and letting it sit for 30 seconds. Step 2 Unfold the Chemex filter and insert in the top of the brewer, making sure the 3-layered side of the filter is lined up with the pouring spout. Step 3 Pour hot water around the inside of the filter for about 5 seconds.

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Step 4 If using pre-ground coffee skip to Step 5. Step 5 Pour your ground coffee into the filter and gently shake the brewer back and forth to settle the grounds.


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Step 6 Time: Start your timer and slowly pour just enough water over the grounds to wet them evenly about 70 grams. Step 7 Time: Begin pouring continuously in a spiraling pattern. Please get in touch!

How to Make Coffee at Home Like a Pro (but Cheaper!)

You can call us on , Mon - Fri 8. We source high quality coffee beans from around the world and all orders are freshly roasted at our York-based roastery.

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York Emporium is committed in working with our partners to create better prices, decent working conditions, a fairer deal for farmers and sustainable farming. Looking for a wholesale coffee and tea supplier? Click here. Coffee Tea Equipment Subscriptions. Pour over water just off the boil onto the grounds.


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Pour slowly, and be sure to wet all the grounds to ensure all the flavour infuses evenly. Leave to stand for minutes.

The Equipment

Stir with a wooden spoon for 10 seconds. Plunge down slowly. If you come up against resistance, gently lift plunger slightly then continue to push down.

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