Coffee Brewing Tips
Measuring how much coffee and water you’re using will greatly improve the quality and consistency of your brewed coffee. For filter or full-immersion brew methods, we recommend using 1 part coffee to 15-18 parts water. Using a scale will allow you to precisely measure your recipe (the Jennings CJ4000 is a great option), but if you do not have a scale, you can still get great results from measuring by volume. 1 tablespoon of coffee equals approximately 7 grams and 1 milliliter of water equals 1 gram. We recommend using 2 tablespoons of coffee for every 8oz of water.
Brew time is the length of time that the water is in contact with the coffee grounds. If your brew time is too short, your coffee may lack sweetness and complexity. If your brew time is too long, your coffee may be astringent. Every coffee brews a little differently, but in general, for a single cup of coffee we recommend a brew time within 3:00-4:00 minutes.
Your grind has perhaps the most significant impact on how your coffee extracts. For filter brewing methods, the finer you grind your coffee, the slower the water will flow through the grounds, resulting in a longer brew time and increased extraction. Burr grinders produce a much more even grind size than blade grinders and can greatly improve the quality of your brewed coffee. We feel that the Baratza Encore is the single best investment you can make in your home coffee brewing setup.
For best results, we recommend using coffee within 2 weeks of opening the bag and within 1 month of the coffee being roasted. Note that coffee can sometimes be too fresh. Gasses build up during the roasting process and get trapped within the cell structure of the coffee. Each coffee is a little different, but in general it is best practice to let the coffee degas a minimum of 3-5 days after it has been roasted. Allow at least 5-7 days for coffee to degas if you’re making espresso at home. We find that many of our coffees, especially washed coffees from Ethiopia, peak in flavor 21+ days off roast.