The initial aim in producing any cup of coffee is to release the coffee oils and soluble organic compunds from the coffee grounds into solution in the final cup.
Not all the soluble compounds are desirable particularly tannin so it is important to brew the coffee is just the right manner to produce the perfect cup.
Although it is possible to extract as much as a third of the mass of coffee from the grounds the optimum amount is about 20%
There are six important factors to consider when making fresh coffee.
1/ The coffee grind - By this we mean the particle size of the coffee grounds. This varies typically from largest to smallest thus: coarse, medium, fine and espresso (or very fine)
Over-extraction can occur if the grind size is too small for the method and equipment used resulting in a coffee being bitter and too strong. If the size is too large then under-extraction will occur resulting in a weak wishy-washy coffee.
Typically one would use a coarse grind for a coffee pot, medium grind for a cafetiere (French Press), medium to fine for a typical filter drip machine and espresso grind for an espresso machine.
2/ Freshness and quantity of coffee - Coffee beans should be stored in a cool dry place out of direct sunlight and ideally kept in an airtight container. The coffee should be ground to order as ground coffee will lose some of its subtle flavours and aromas if is left exposed to the atmosphere for very long.
It is very important to use the suggested amount of coffee to match the brewing equipment. Increasing the brewing time, but using less coffee will not work very well but produce an over-extracted beverage. Using more coffee than recommended but a quicker infusion time will result in an under-extracted coffee.
3/ Temperature and water quality of the water - Always use fresh cold water to start off the brewing process. Ideally the water should be filtered to remove unwanted taints and odours and be very slightly hard.
Ideally water that is between 94 and 98 degrees Celcius should be used - not boiling water. If the water is too hot the coffee grounds can be scolded imparing the flavour.
Not all the soluble compounds are desirable particularly tannin so it is important to brew the coffee is just the right manner to produce the perfect cup.
Although it is possible to extract as much as a third of the mass of coffee from the grounds the optimum amount is about 20%
There are six important factors to consider when making fresh coffee.
1/ The coffee grind - By this we mean the particle size of the coffee grounds. This varies typically from largest to smallest thus: coarse, medium, fine and espresso (or very fine)
Over-extraction can occur if the grind size is too small for the method and equipment used resulting in a coffee being bitter and too strong. If the size is too large then under-extraction will occur resulting in a weak wishy-washy coffee.
Typically one would use a coarse grind for a coffee pot, medium grind for a cafetiere (French Press), medium to fine for a typical filter drip machine and espresso grind for an espresso machine.
2/ Freshness and quantity of coffee - Coffee beans should be stored in a cool dry place out of direct sunlight and ideally kept in an airtight container. The coffee should be ground to order as ground coffee will lose some of its subtle flavours and aromas if is left exposed to the atmosphere for very long.
It is very important to use the suggested amount of coffee to match the brewing equipment. Increasing the brewing time, but using less coffee will not work very well but produce an over-extracted beverage. Using more coffee than recommended but a quicker infusion time will result in an under-extracted coffee.
3/ Temperature and water quality of the water - Always use fresh cold water to start off the brewing process. Ideally the water should be filtered to remove unwanted taints and odours and be very slightly hard.
Ideally water that is between 94 and 98 degrees Celcius should be used - not boiling water. If the water is too hot the coffee grounds can be scolded imparing the flavour.
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