All in the Timing (and Weight)

 

Coffee brewing is all about the coffee to water ratio. Too much water and the coffee will be weak and flavorless, too little and you get bitterness. You can play around with the ratio until you get the result you want, particularly if you’re using filter or steeping methods of brewing, but if you want to replicate a coffee, you’ll want to be measuring your ratios. 

Just how finicky you are when it comes to your coffee will inform just how careful you should be with your measurements. “Two tablespoons of coffee, with the water poured up to around here” may be all the measurement you need, but if you want more control, weighing your coffee and your water is the best option. Scales are an important tool for specialty coffee baristas, and to ensure accuracy, they tend to measure out both the coffee and water in weight instead of volume. You can get a trendy, programmable, coffee specific digital scale if you want, but your run-of-the-mill kitchen scale should be enough to ensure you get a consistent brew. 

Similarly, whether or not you feel the need to time your coffee brewing down to the second is totally up to you. There are some great smartphone apps, a lot of them free, which can help you with timing and with planning your ratios for various brewing methods. Embrace technology! 

There’s Something in the Water . .

If you don’t like the taste of your tap water, it’s worth investing in a water filter. This is also important if you live in a hard water area, which is high in alkalinity and can neutralize the acids that give coffee its bright and subtle flavors. Also, don’t forget that water can be too hot and scorch the coffee. Most brewing methods are most successful when the water is about 194 to 200°F (90 to 92°C). If you’re fastidious, use a thermometer, but if you can’t be bothered just wait a minute or two after the kettle boils before you start pourin