How do you make coffee at home?
We all have certain traditions when it comes to that most magical of daily rituals – the morning coffee! It is the unmistakable purring noise that rouses you from slumber, accompanied by the gentle clanking of crockery as the aroma of freshly ground beans winds its way up the staircase and into your bedroom, coaxing you into life. Coffee is both a science and a ritual. It is both a beverage and an elixir. It is at once both sociable and personal. We all have our own coffee customs. French press or Vesuvius. Stove made or pour over. Beans, ground, filters, bags. We have our preferred mug, the time of day, the perfect accompaniment.
On this International Coffee Day, we thought we’d take the opportunity to let you know how we enjoy our morning coffee and the steps involved.
1. WEIGHING THE BEANS
The exact weight of coffee beans depends on the amount of coffee you want to make and your personal taste. When it comes to coffee, there’s only so much flavor and caffeine that can be extracted from each bean. Over-extracting coffee (meaning you take too much of the soluble flavors from the beans) will make coffee taste bitter, dry, and flavorless. And under-extracting (meaning you haven’t dissolved enough of these compounds) will leave you with coffee that tastes sour and a bit salty.
A good general guideline is called the “Golden Ratio” of 1:16 parts coffee to water. We prefer to measure this ratio in weight, like 22 grams of coffee to 352 grams of water, but if you don’t have a scale, you can measure by volume.
2. BEANS GROUND DAILY
Our domestic burr-grinder is perhaps the most used piece of equipment at foodeezz HQ. The offspring figured out at a young age which buttons to press to get the perfect grind for parental tastes.
A finer grind, which means smaller particles with a larger surface area to slow the movement of water will extract more of a coffee’s flavour notes, while a coarse grind will produce a cup that packs a much stronger caffeine punch. Also, if you’re using an older roast, you’ll almost always want to aim for a finer grind to ensure you’re getting as much flavor as possible.
3. WATER JUST OFF THE BOIL
Possibly one of the most important aspects in getting a consistent taste from your daily coffee is the temperature of the water you use. We will always fill the kettle and allow it to boil. Some of this boiling water is used to heat the french press and warm the cups and the rest of the water is left to sit for up to a minute while we empty the french press of water and add the ground coffee.
In general, colder water will result in flat, under-extracted coffee, while water that is too hot will burn the ground coffee resulting in a bitterness in the taste of the coffee. ‘Very hot’ as opposed to ‘just off the boil’ usually achieves the perfect result.
4. FRENCH PRESS AND PORCELAIN CUPS
Our trusty stainless steel french press has travelled the world with us. From camping trips in the Irish countryside to the deserts of Oman and Saudi Arabia. It’s been brought in carry-on luggage for weekend city breaks as well in our freight cargo for longer stays abroad. It is double walled to keep our morning coffee at the optimal temperature for longer and holds a good eight cups to allow for morning entertaining. In more recent years we have begun purchasing porcelain cups and saucers on our travels and their use each morning reminds us of the various places we have visited.
Everyone has their preferences around strength and origins. At Foodeezz, Kenyan gets us going in the mornings and we love the delicate sweetness of Nicaraguan for elevenses.