coffee brewing practices

Drip Coffee Maker

  • Grind beans just before brewing, about 12-20 seconds (medium to fine).
  • With electric makers, a gold filter yields the most flavorful and fullest-bodied coffee.
  • If using paper filters, lightly rinse them first with hot water to minimize paper flavors.
  • Measure two level tablespoons of ground coffee for every six ounces of freshly drawn, cold water.
  • If coffee tastes strong, add hot water from the kettle after brewing.

French Press

  • Grind beans about 10 seconds (medium to coarse).
  • Measure two level tablespoons of ground coffee for every six ounces of freshly, drawn, cold water. Do not use water that has been previously boiled.
  • Heat water between 195 and 205 degrees to assure optimum flavor extraction.
  • Pour slowly into the French Press. Stir coffee and water to saturate the grounds.
  • Allow to steep for two to three minutes, then slowly press grounds to the bottom and serve.
  • If coffee tastes strong, add hot water from the kettle after brewing.

Espresso Machine

  • Grind coffee with a special espresso grinder or burr grinder.
  • An espresso should take 20-25 seconds to brew in most machines with good pumps. As the brewed espresso flows into the cup, there should be a caramel-like foam, or crema, on top. After the good-tasting soluble liquids are extracted, the liquid flowing from the filter will become a whitish-brown. Stop immediately.
  • A fully extracted, properly prepared espresso yields 1 to 1.5 fluid ounces (30-45cc) which is about the size of a shot glass or about a half a small demitasse cup. Forcing more water through the grounds will result in a bitter brew.

Properly made espresso is strong and flavorful, but not bitter. If you prefer it weaker, add hot water or freshly steamed milk.