Brewing Coffee: Best Practices

The best coffee beans can produce a lackluster cup if your brewing method is sloppy. From the farmer to the processor to the importer to the roaster…many people have a hand in coffee's long journey from farm to mug, yet an inattentive brewer can instantly sabotage all their work. Brewing good coffee isn't difficult, but you must mind the details.



Cleanliness: Keep your grinding and brewing equipment scrupulously clean. Ground coffee goes stale within hours, so clean a home coffee grinder after every use to avoid imparting a stale taste to the next day's brew.

Freshness: Air is the enemy of coffee, so grind beans just before you brew. Protect beans and ground coffee from exposure to light, heat, moisture and other strong aromas (like that stinky cheese in the fridge). Don't hold brewed coffee on a warmer; if you must hold it, pour it into a preheated carafe.

Proportion: Many people do not use enough ground coffee to produce a rich, strong beverage. Use at least 2 level tablespoons for each 5- to 6-ounce cup. (Most coffee mugs are larger than that, so adjust accordingly.) If you intend to add milk, brew your coffee even stronger.

Grind: Use the right grind for your equipment. Rule of thumb: The shorter the contact between ground coffee and water, the finer the grind. A coffee press calls for a medium to coarse grind because of the relatively long steeping time. Electric and manual drip models require a fine grind, with an even finer grind for espresso.

Water: Coffee is 98 percent water, so water quality is critical. Start with cold, freshly drawn filtered or spring water, not chlorinated water straight from the tap. Ideal brewing temperature is around 200°F, not right off the boil. Bring water to a boil, then let it rest for a minute or two. Never re-boil water for coffee.

Recipe links:
Mocha Meringues with Almonds