In the hunt for the perfect coffee experience, you can turn on some relatively simple parameters that make your coffee brewing better. Here we have collected 5 simple tips to lift your coffee brewing and thereby your coffee experience.
1) Use fresh beans!
The first tip does not have much to do with your coffee brewing itself. Nevertheless, it has a huge impact on the result and the taste of the cup. For God’s sake, always remember to use fresh coffee beans when brewing coffee.
As soon as the green coffee beans have been roasted, the aroma of coffee spreads every time you open the bag. The coffee is full of aromas and gases from the roasting , which gives the coffee in the cup the characteristics that are special to that coffee.
However, both the aroma and the taste slowly diminish, and after a few months, all the aroma has faded out of the coffee, and you are left with a dull and bitter coffee that could be any coffee.
Therefore, be sure to check the toasting date on the bag. We recommend that you buy beans that have been roasted within 3 weeks. Then you can buy a little smaller portions and buy a little more often to keep the coffee fresh.
However, we can not always say “the fresher, the better”. When the coffee has just come out of the roaster, it may well have a deafening taste of “roasting”, which is most of all an intense fullness that is a bit reminiscent of hay. It can be very different (and subjective) when a particular coffee tastes best. As a rule of thumb, we think a filter coffee is best 7-14 days after roasting and an espresso 14-21 days after roasting,
Tip: if there is no toasting date on the bag, then we would steer clear of that coffee. We would also recommend you to use organic coffee as organic is better for yourself and the environment.
(PS. At ØNSK, we roast coffee every week, so we always ensure that the coffee we send out is as fresh as possible)
2) Grind the coffee just before brewing
To get the most out of your coffee, it is essential that the coffee is completely freshly ground. We recommend that it does not take longer than 15 minutes from grinding to brewing. This is because as soon as the coffee is ground, the coffee beans are broken up into a lot of small pieces that increase the surface of the bean. These surfaces are now in direct contact with the oxygen around the coffee.
In fact, a coffee bean turns into about 490,000 pieces when ground for espresso brewing. It also means that a whole lot of aroma is released, which would otherwise have been inside the prayer – This is also why it smells so much and so nice when we grind coffee.
The biggest villain in this scenario is oxygen, which also causes your bike to rust and your fruit to become soft and brown. You can compare the coffee to an apple – if the apple is cut into pieces, it turns brown and bad faster than if you leave the whole apple. The consequence of oxidation in coffee is that it loses its sweet and full-bodied nuances and aromas, which are replaced by one of flat and earthy taste. Therefore, it is important that you keep the coffee as beans, right up until you need to brew the coffee, to get the most flavor out of the coffee.
(Tip: if you want to get even smarter on the coffee grinder, read this complete guide to coffee grinding, where we also explain about grinding degrees)
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3) Remove the flavors that degrade your cup
When you brew your coffee, you want to minimize outside flavors that can settle in the coffee. And here you need to pay special attention to two things in your coffee brewing:
- WATER – your coffee consists of 90% water, so it is important to ensure that we first and foremost use fresh and clean cold water.
Therefore, it can be a good investment to buy a filter jug that can filter heavy metals and lime from the water as they negatively affect the taste of the coffee and ruin your coffee equipment. In particular, if you live in areas with hard water that is very calcareous, it is important to have a jug.
(Tip: you can find a BWT jug in our shop that filters the water and adds magnesium which is not only healthy but also highlights the nuances of the coffee).
- PAPER FILTERS – If you brew with a paper filter in your moccamaster or pour over a jug, you can advantageously rinse the filter with a little warm water. The paper can transfer a taste of paper to your coffee, which gives a flat, earthy taste to the coffee.
4) Get control of your coffee / water ratio
The next tip is relatively simple, although for many it often causes problems in coffee brewing.
Very many cups of coffee are destroyed because the mixing ratio between coffee and water is not correct. It’s like when we bake a loaf of bread. Here we need to weigh or measure the amount of flour and water we mix the sasm to ensure that we hit the spot on the ratio and consistency. The same goes for coffee.
Specifically, the tip is like this: use a weight – and weigh both the coffee and the water.
Of course, this only applies if you brew on a Chemex or Hario, where you yourself are in control of how much water you pour over the coffee. However, if you are brewing with a filter machine or an espresso machine, you must also measure how much coffee you get in the filter in relation to the amount of water that runs through the coffee.
And then you probably think: How much water should I use then?
It’s a matter of taste and you have to try and experiment with your coffee brewing. But a good starting point and rule of thumb is that you need 7 g of coffee for 125 ml of water (1 cup of coffee). It is a relationship that fits very well with most brewing methods and coffee makers.
5) Let the coffee blossom
Okay, we’ve saved the best for last. This trick raises the quality of your coffee significantly with very little effort – You have to make a so-called “bloom pour”.
When you brew your coffee on the Moccamaster, your Chemex , plunger jug or similar, you can, instead of just pouring all the water over the coffee right away, allow the coffee to stand and develop a lot of flavor and aroma with just a little bit water.
You do this by pouring just enough water over the coffee until the coffee is covered. Then stir with a spoon or spin the funnel so that all the coffee is mixed with the water. Then let the coffee stand for 20-30 seconds and “bloom”. Here you will experience that the coffee almost grows or blooms, and small bubbles swarm from the coffee.
In this way, a lot of carbon dioxide is released from the coffee, which can otherwise give a sour taste and “disrupt” our coffee brewing.
These were our 5 quick tips to brew a better cup of coffee. If you want to nerd even more, you can dive into each of these points and experiment with, for example, different water types, degrees of grinding and coffee / water ratios, which can give the coffee different expressions and shades.