Correct Your Coffee
How to get a better brew at home
by Jeff Cole
Every coffee lover has experienced a bad cup. You know... the kind that tastes a little bit like coffee, but with a shot of mud stirred into it.
This was the case for me recently. I made the mistake of purchasing some lousy coffee because I was trying to save a buck. Actually, the brand used to be roasted right here in Oklahoma. I remembered enjoying this wonderful common roast and was salivating for that first sip, but I winced as I was overwhelmed by bitterness and blandness at once. YUCK!
I tried several sips, but eventually I had to do what black coffee drinkers do when the coffee’s REALLY BAD: I added creamer and sugar. Yep. Kills the bad taste and still delivers the caffeine I crave.
Looking over the package I discovered that the company is no longer in Oklahoma, but has since been moved out of state and undoubtedly has cut some corners. Anyway, if you love coffee, or you’d like to avoid my mistake and find out what truly great coffee is, this article is for you.
There’s coffee, and then there’s gourmet coffee
When brewing gourmet coffee, it is essential to combine several factors that will make your cup of coffee a dreamy blend of flavor. Gourmet coffee is in and of itself delicious, but it’s even better when made the right way.
Without going into the history and botanical science of the bean, to the general consumer the most noticeable difference between coffee and gourmet coffee is price. You can get a 3 pound canister of ground coffee for $4 to $10 depending on your preference (Keep in mind, you really do get what you pay for). Gourmet coffee, whether you buy whole bean or ground, will generally be priced at about $9 per 3/4 pound bag at Java Dave’s.
Just because it is gourmet coffee does not mean you will like it. Remember that there are many different kinds of beans grown in many different soils and climates. Couple this with varying roasts and flavor additives and it’s easy to imagine hundreds of unique tastes, all collectively called coffee. After reading this article, you’ll be better prepared to make the best of whatever coffees you decide are your favorites.
Start with good, clean equipment
No matter what type of brewing equipment you use, the cleaner it is - the better. If you brew often, you’ll need to clean your coffee pot at least once a month. You can wash the basket and caraffe with soapy water in your sink. Clean the inner works of the device by cycling white vinegar through it instead of water (no ground coffee in the basket). This will remove oils and minerals that deposit on surfaces inside the coffee maker. Afterwards, run your coffee maker one or two more cycles with clear water (no coffee yet) to get rid of all traces of vinegar. Again, do this often.
Some people keep their coffee in a thermal caraffe or a vacuum bottle (thermos) for some period of time to avoid cooking the coffee or just to take it with them. In either case, the inner surfaces of these containers need to be cleaned regularly. Use a bottle brush with plastic bristles and soapy water to scrub off all visible and invisible deposits.
Brew with good water
Using the right water can make a big difference in your coffee. If your tap water has a strong smell, is hard water or is chemically softened, it would probably be a good idea to try a different water source. Hot beverages cause the palette to be more sensitive to subtle flavors and aromas, so you’ll be even more likely to detect those unpleasant impurities in your water. A high-quality water filtration system on your tap, or commercially available water bottled from high-quality natural sources (not distilled water, but perhaps Mountain Valley Spring Water or another reputable brand) can do great things for the taste of your coffee.
Now that you’re using good water. Be sure to measure the right amount of coffee into your brew basket (water/coffee ratio). For gourmet coffees, measure 1 to 2 tablespoons of ground coffee for each cup of water. This makes for a strong beverage, so adjust to your own taste after trying it this way. You can always add water after brewing if it is too strong for you. Once you’ve got your measurements right, brew it.
Don’t cook the coffee!
Heating your coffee beyond the finished brew will change its character. You’re okay if you’re going to serve it up to a house full of guests right away, but if it will take a while to drink, it’s a good idea to remove your coffee from the heating surface right away.
This is why the gourmet coffee bars keep their brews in those big thermal dispensing caraffes (pump pots). They’re worth purchasing if you love your coffee. I got mine for under $30 at a local store.
Use fresh coffee beans
If you’re using a big brand of ground coffee, all you have to do is buy in small quantities to keep it fresh to the end. The 12 to 16 ounce canisters will serve you well.
If you use it up slowly and have heard that keeping it in the freezer will help it stay fresh longer, the answer is conditional. If you are always careful to return the container of coffee to the freezer quickly, this will indeed help keep your coffee fresher. However, if you tend to leave it out for several minutes before returning it to the freezer, forget it. The big temperature swings you’ll be causing will age your coffee faster than storing it at room temperature.
For those of us who brew at least one pot of coffee each day, a larger canister stored at room temperature will stay fresh enough. If you buy whole bean coffee, grind the beans right before you brew, not in the store. This makes for the absolute best coffee. Again, make it strong to get the most out of it.
Beware of impatient spoilers!
A typical automatic drip coffee maker takes 15 minutes to completely finish a brew cycle. As the brew begins, hot water flows past the ground coffee in your filter basket, thus BEGINNING the release of the flavors. At this point the liquid dripping into the pot is very light in color and has a very mild flavor. Do not cheat yourself by taking this portion from the pot and drinking it alone. Leave the coffee maker alone to finish working it’s magic.
For the next several minutes the hot water flow will be doing the largest part of it’s job. Once the ground coffee is well saturated and thoroughly heated by the hot water flowing past, it releases the majority of it’s bolder flavors. The liquid is much darker as it flows into the pot and the richness of the beans and the roast will flow at this point. Again, do not ruin the brew by taking away a cup of this portion. Wait just a few minutes more.
During the final stage of the brew, the ground coffee has been in hot water for several minutes and has released much of its flavors. However, there is still some important flavor coming through the filter basket. This liquid is also light in color and is very mild to taste it alone, but do not. This portion of the flow is delivering the character of the beans to your brew. Don’t take a cup from the pot until this portion of the brew has finished flowing. In fact, wait just a bit longer.
As soon as the drip slows to less than one drop every few seconds, the brew is complete. The ground coffee no longer has hot water flowing past it, but is just soaking and cooling. The prevailing flavor coming from the slow dripping filter basket at this point is bitterness. It is best to remove the pot and pour the brew into a thermal caraffe before too much of this bitterness gets into the brew. Pouring the complete brew into another vessel before pouring a cup also ensures a thorough blending of the flavors and makes for great tasting coffee in every cup.
There are many ways to enjoy coffee: Black, adding milk (cold, hot or foamed), creme (heavy, half & half or whipped), sugar, vanilla, cinammon, nutmeg, chocolate and more. Try different varieties of coffee, different roasts, and different flavors. Gourmet coffee bars are great for trying new varieties, and they usually sell whole bean coffee for you to grind and brew at home.
Just remember to enjoy each new variety as an opportunity for adventure.
Happy Hunting!
