A freshly brewed cup of coffee, steam curling upwards, releasing the rich aroma of roasted beans. The first sip warms your soul and awakens your senses with a jolt of caffeine. Coffee is beloved worldwide for this very reason. Even as someone who only drinks coffee occasionally, I was fascinated by the process and eager to learn the techniques for brewing a better cup at home. I recently attended a coffee brewing class with Ricardo, a barista with over seven years of experience, the founder of Berola Cafe, and a judge in national coffee competitions in Mexico. Here are eight tips I learned to elevate your coffee game.
First, what does a good cup of coffee even taste like? Surprisingly, the class didn’t begin with coffee. Instead, we focused on the five basic tastes: sweet, sour, bitter, salty, and umami. We tasted various citrus fruits, noting the predominantly sour lime, the sweet orange, the bitter grapefruit, and the balanced mandarin. Ricardo explained that a good cup of coffee should harmonize acidity and sweetness, avoiding excessive dryness or bitterness.
Now that we understand the target flavor profile, let’s explore the brewing process. The second tip is to use a Chemex. The Chemex allows precise control over water pouring, and its filters facilitate a slower drip, resulting in a more developed flavor from the beans. Since we were using a Chemex, the next few tips are specific to it.
Third, wet your filter. This removes the papery taste that the filter can impart to your coffee. Simply pour hot water over the filter before adding the grounds and discard the excess water.
The fourth tip emphasizes precision using a scale. Throughout the brewing process, I was impressed by the meticulous measurements at every stage. Using a scale is crucial. We weighed the coffee beans and water, aiming for a ratio of 15 parts water to 1 part coffee grounds. For 30 grams of beans, we used 450 grams of water.
After the initial bloom, we added double the amount of water to the grounds (60 grams for 30 grams of grounds), let it filter, and repeated. This precision, reminiscent of baking, ensures consistent and superior results. Coffee brewing, it turns out, is no different.
The fifth tip is to bloom the coffee with minimal water. Blooming involves pouring just enough water over the grounds to saturate them and release air bubbles. Oversaturating inhibits flavor extraction.
Sixth, use a timer. We timed the initial bloom for 30 seconds and subsequent pours for 30-60 seconds. Like the scale, precise timing allows better control over the brewing variables.
Seventh, pre-heat your cup. Just as a warm plate in a restaurant prevents food from cooling too quickly, a pre-heated cup maintains the coffee’s temperature and preserves its flavor. Pour hot water into the cup, let it sit for 20-30 seconds, then discard the water before adding the brewed coffee.
Finally, the eighth tip: slurp your coffee. While seemingly impolite, slurping is essential in professional coffee tasting. Slurping aerates the coffee, distributing it across your tongue and palate for a full-bodied flavor experience. A small sip only hits the tip of your tongue, while slurping allows you to perceive the complete range of flavors.
These eight tips offer valuable insights into brewing exceptional coffee. The difference between a standard cup and a meticulously brewed Chemex coffee is remarkable. By incorporating these techniques, you can elevate your morning coffee routine and savor the rich nuances of a truly delicious brew.
