To improve your morning coffee routine, it takes a bit of knowledge and some trial and error, but it’s worth it. Once you’ve marked everything, you can grab your perfect cup the way you want, in the comfort of your own home, without the need for a barista. We handed out everything you needed to know how to make a great coffee: beans, utensils and, of course, some recipes as well.
There are plenty of fun coffee tools out there, but it doesn’t matter if you don’t start with great beans. These are great beans. They come from Astrid Medina’s coffee farm, Buena Vista, in Planadas de Gaitania, a municipality in Tolima-Colombia. Medina is an award-winning third-generation coffee farmer and a leader in the very male industry. (Read more about his farm, sustainability goals and team this essay about his life and work.) We connected with Medina through friends from the Common Room Roasters, who are now roasting Medina beans for us. The coffee is a delicious half-body arabica. When you drink, you can pick up delicate flavors (peaches, honey) in coffee. It is deep, complex and balanced. We are hooked.
If you buy the best beans, you won’t regret investing in a proper coffee grinder. Before grinding beans, it has a greater impact than the products you can make in your home. Look for a Burr grinder, like this one from Fellow. Preventing professional-grade flat beans while grinding coffee beans is not too hot, which can release oils (i.e. all the flavor). And it ensures the most consistent grinding possible. It’s also very quiet, you can make the glass at 6:00 without anyone waking up.
If you want to get more technical: weight is a much more reliable measure than volume, so switching from a coffee ball to a scale will have real consistency. Most baristas use a proportion to figure out how much water and coffee sand to use: fifteen for a strong cup and seventeen for a lighter cup. We did some math to prepare an eight-ounce (226-gram) cup of coffee because no one would do calculations without caffeine.
For a strong cup: 226 grams of water and 15 grams of ground coffee. For a lighter cup: 226 grams of water and 13 grams of ground coffee.
Play until your nails are nailed, and you’ll never have to do math coffee again.
An elegant double-walled latte glass, with a hidden parabolic shape, to accentuate the cream the most? That’s hot. How to be more: warm up your cup. Fill with hot water for about a minute before serving, then pour in hot water and pour the coffee. It will be warmer for more time.
AMONG LOW TECHNIQUE
Pour-over coffee produces a high-flavored coffee and is a good method for developing entry-level. All you need is a drop and a fridge. This Sanyo Sangyo drop bowl has a unique flower petal design that allows the coffee grounds to fully expand when they are saturated with hot water, giving them maximum flavor. To prepare, place the filter in a dropper and place on top of the heated bowl. If you use a paper filter, soak it a little, you just need a splash to help it get rid of the woody taste (you can combine soaking the filter with the step of your heating cup). After pouring excess water, add the soil to the filter and add enough hot water to saturate it in slow steady spirals, and let it filter. Repeat this process two more times (you will probably develop an eye, but if you do it on a scale you will know when you got that 226 gram mark).
A French press easily gets joe a full body cup. The simple design of the press pot and a tightened trunk has not changed much since it was invented almost a hundred years ago. Simply add the remnants of coffee heated in the press bowl (yes, we also heat that part), saturate it with hot water filled with half the water (you can use your balance to help measure the amounts), and let it bloom for about a minute. Then give it a smooth stir, fill the rest of the pot and let it simmer for another three minutes, before squeezing and serving the gun. It lasts a long time which is why you need a thick fabric. The more time it takes and the smaller the bean surface allows the deep flavor to come out more slowly. The fellow comes, once again, with a very chic-looking stainless steel press pot. It will keep your coffee nice and hot, and it’s not even sticky, it’s very easy to clean.
We’ve been drinking coffee for a long time, but the second ingredient, water? Using good quality filtered water can improve the taste of your coffee. (And if you’re looking for guidance, see our article how to choose a water filter.) Temperature also matters: bring the water to a boil and let it cook for five minutes. The sweet spot is around 200 degrees Fahrenheit; it does not have to be accurate; you just want it to be scorching. A refrigerator with a long goat neck and narrow spill will give you the most control when the spill and the French press “bloom” the ground, which is when you first fill the ground to help release the bean oils. The Stagg Stovetop Kettle makes this work incredibly accurate and a little stylish.
For a luxurious breath
We loved the Ratio Eight. And we’re in love with the latest edition of Ratio Coffee, Ratio Six. It looks like a drip coffee machine, and you charge it like a drip coffee machine, but the machine simulates the process of pouring coffee — with all that initial “flowering” spills. That way, you’ll get all the delicate nuances, but it’s completely manual. And it’s an easier way to spill on more than one person (otherwise it can be slow).
NEXT LEVEL COFFEE RECIPE
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