How to Make the Perfect Cup of Coffee

How to Make the Perfect Cup of Coffee
Whichever blend of coffee you prefer or whatever type of
equipment you are using to prepare the coffee the objective
is the same. To release the coffee oils and soluble coffee
compounds into solution in the final beverage.

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 vital to use the recommended dosage of coffee
depending on the equipment being used. Using less coffee
but increasing the brewing time will not result in a
standard brew but create an over-extracted drink. 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.

Water should be used that has just come off the boil and be
approximately 95-98 degrees Celsius for optimum extraction
of coffee. Too hot can scald the coffee and too cool will
result in under-extraction.

4/ The infusion time - The length of time that the hot
water is in direct contact with the coffee grounds is
crucial in producing the perfect cup. In reality this is
determined by the equipment being used to brew it, so
always follow the manufacturers guidelines.

As a rough guide however consider the following.

10-30 seconds for espresso grind 3-6 minutes for fine grind
6-8 minutes for medium grind 8-10 minutes for coarse grind

5/ Brewing method employed - Basically there are three
different methods employed to make coffee. These are steep
& strain, filter infusion and pressure infusion.

Steep and strain simply involves putting hot water in
contact with coffee grounds in a pot or container until
under extraction has occurred. The resulting brew is
strained to isolate the coffee liquor.

Filter infusion is common in many applications and uses a
filter basket filled with coffee grounds that has hot water
added from above. The infusion time is relatively short as
the water infuses briefly with the coffee until the liquor
passes thought the basket into a flask or container below.

Pressure infusion - Hot water is forced under high pressure
though a small tablet of compacted grounds to produce an
individual serving of coffee. This is the standard method
of producing espresso.

Again it is imperative to use the right method with the
correct type and grind of coffee.

6/ Cleanliness - Coffee contains oils that will leave a
tarry residue on equipment that can contaminate and spoil
the taste of subsequent brews. Daily washing and cleaning
of equipment is an absolutely vital part in producing the
perfect cup.

Have fun - producing a great tasting cup of your favourite
coffee should be an easy and enjoyable task.

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For more information about coffee and coffee making
equipment visit http://www.cafebar.co.uk