Brewing 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 would like to share some 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, we recommend that you find a coffee blend you like – and then adding water after brewing to take it down a notch, similar to how an Americano is made.

Grind
When it comes to the grind of your coffee, it all depends on what kind of machine you’re using. 

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
The purer the water the better the coffee. We suggest that for the best results use water that is filtered, bottled or distilled. Typical tap water will have the local minerals dissolved in it.  These minerals are what leave a stain on your shower head or in your toilet bowl.  Redish brown stains are typically iron and whitish stains are typically calcium.  Both of the minerals are very reactive and will affect the taste of your coffee.  

While these minerals will not harm you they will affect the taste of your coffee. A simple water filter will remove most of these minerals from the water and will improve the taste of your coffee.