Note: You can see a demonstration video of the techniques outlined in this blog entry here.
And I'm here to pass my wealth of coffee information on to you, but before we get started, we need to lay some ground rules, so here goes.
- Always starts with fresh, whole-bean coffee. If your coffee is pre-ground, from one of those tin cans, it's stale before you open it. Don't bother.
- Use only cold, clean, filtered water (doesn't have to be bottled, brita or pur filtered is fine).
- Use high-quality filters (#4 filters, or a gold-mesh filter).
- Do not pre-grind your coffee. Grind just before brewing.
- Have a spray bottle handy, filled with water.
- Always use the following ratio of coffee : water (and never deviate from it). Use 2 level tablespoons of coffee per 6 ounces of water.
- Store your coffee beans in air-tight canasters (not in the fridge, though the freezer is acceptable for long-term storage if you use freezer bags and store away from strong-smelling foods).
- And finally, don't measure water using your coffee carafe. Use a real liquid measuring cup.
Now that we've gotten the rules out of the way, here's a step-by-step guide on how to make that perfect pot of coffee.
- Measure the coffee: For each cup of coffee you want to make, measure one coffee scoop of beans and add them to your grinder. Some people recommend a heaping scoop when you're measuring beans as opposed to grounds. You can do this if you want, but I tend not to worry too much about it.
NOTE: A coffee scoop is (officially) two tablespoons. I actually recommend buying a coffee scoop (one of the stainless steel ones with a really long handle), but as long as you get two tablespoons, that's the key. - Grind the beans: Grinding time will vary depending on how much coffee you're grinding. Generally speaking, you want the coffee as fine as you can grind it without it actually going through your filter (if you're using a gold mesh filter, or #4 paper filters, you can grind it pretty fine without a problem).
- Add the freshly ground coffee to the pot (this part is easy).
- Measure the water: Remember, use 6oz of filtered water per 2 tablespoons (1 coffee scoop) of coffee. Always measure with a liquid measuring cup. Don't bother trying to use the markings on the coffee pot or the coffee carafe.
NOTE: Some of you might be thinking that this ratio is going to create coffee that's like mud, and you might be tempted to try less coffee b/c you "don't like strong coffee." Believe me, it isn't strong coffee that you don't like. It's bitter coffee. And bitter coffee comes from two things: 1) Stale coffee, and 2) Using too LITTLE COFFEE!
If you don't use enough coffee, you'll actually over-extract the coffee grinds, and this leads to bitter tasting coffee. Please, use 2 tablespoons per 6oz of water (it's what all your major coffee shops are using -- some use even more!). - Add the water (this part is easy).
- Spritz the coffee grinds with water using your spray bottle. This is a tip I learned from Alton Brown, and it totally makes a difference. By making sure that the coffee grounds are pre-soaked, it helps ensure that the water stream doesn't go right through the grounds, but rather soaks into them evenly.
- Turn on the coffee pot (this part is easy).
- When the coffee is done brewing, I recommend turning off the coffee pot immediately or within 10 minutes or so. You don't want the coffee to continue cooking. It will burn and you will taste it (ever had Starbucks?). I recommend a thermal carafe. That way you can turn the pot off immediately and let the carafe keep the coffee warm without cooking it.
- Add cream if you want (I recommend only real half-n-half and the color of your coffee should be about one shade lighter than a brown paper bag). I discourage sugar, but hey... it's your coffee.
- Say a prayer (yes, even for coffee). Drink and enjoy.
