How to experience your best coffee at home

Kitchen
Written By Daya Dezyn

A lot of us are in love with coffee. I don’t drink it for the caffeine, I drink it mostly for the taste. Gone are the days when a typical coffee was a one-shot espresso plus your style of milk, now I have to ask for a “weak” coffee when buying one. Don’t get me wrong there’s nothing terrible about a two-shot, it’s just that I’m mindful of the dependency effect with regular caffeine intake. You might be shocked to hear my preference is an excellent decaf. With the rising cost of this popular beverage, for some of us it makes better sense to BIY (brew your own) or make your own in the comfort and convenience of your space. I don’t want to overcomplicate things, but simply having these three elements done right can drastically improve your @home coffee experience. All you need is the right bean, the right grinder and the right water. And if you’re no barista (which many of us aren’t) just keep practising on your frothing and foaming technique if you own a coffee machine with a steam wand. It took me about ten tries before getting the hang of it. With time and effort, I believe anyone can master the art of making great coffees!

the right Beans

Source Matters

Did you know that coffee grows in over 70 equatorial countries within the Coffee Belt, thriving in rich soils at higher elevations with cooler temperatures 1. Due to differences in growing conditions, a diverse range of tastes and flavour profile exists. Low-altitude coffee (1250m asl) is typically earthy in taste, with heavier body and refined acidity. Medium-altitude coffee (1250–1500m asl) has more acidity and sweetness with a luscious mouthfeel. High-altitude coffee (1500–2200m asl) is aromatic, complex in flavour with pronounced acidity with sweet fruit or wine grape undertones 1. With so many varieties, you just have to find your preferred style. Eventually.

  • Floral / Fruit / Wine notes: African origin.
    Ie. Ethiopia, Rwanda and Kenya. These are bright, flavourful and distinctly sharp in acidity 1.

  • Fruit notes: Central America origin.
    Ie. Costa Rica, Guatemala and Nicaragua. These are clean, well-balanced with moderate-to-high acidity 1.

  • Chocolate / Nut notes: South American origin.
    Ie. Brazil, Peru and Colombia. These are often medium body and acidity, complemented by hints of plum and brown sugar 1.

  • Floral / Chocolate / Nut notes: South Asia origin.
    Ie. Nepal. Grown in the foothills of the Himalayan ranges, Nepali beans belong to the specialty class because they are grown in small batches. Its availability is certainly limited. These are mild-to-moderate in acidity 5.

Freshly-Roasted & Whole Bean Only

Never buy a bag of old roasted coffee beans. And it must be beans not espresso/filter grounds because the moment it is grounded, it starts to oxidise and loses its freshness and flavour with time, turning bitter 2. Use your nose and smell the difference. It might be okay sitting in its vacuum-sealed bag, but the moment it’s opened, the rate of oxidation is more rapid than whole beans. Always check the label and never settle for the bag that’s displayed, chances are they want to get rid of it first while new batches are sitting out the back. Look for a batch that’s been roasted within the last two weeks, though I try to get mine that’s no more than a week old. Lastly, don’t buy a 1kg bag if it takes you a while to get through it. It might be a better deal for bulk buy, but in the end quality comes at a price. Then your next step is to invest in a good grinder, and grind your beans just before you make your coffee beverage for the ultimate taste and aroma.

The right Grinder

Burr or Blade

In order to optimally extract the bean flavour, first you must achieve the right grind size for your brewing method. Therefore a quality grinder is crucial for your best coffee. A Burr grinder crushes the bean, while a Blade grinder cuts the bean. Burr grinders are widely considered superior to blade grinders due to their ability to produce consistent grind sizes 1. Conical burr grinders crush coffee beans between two rings of burrs, resulting in a more uniform grind compared to blade grinders that chop beans unevenly 3. While blade grinders are cheaper, they can produce inconsistent results that lead to either over-extracted (bitter) and under-extracted (sour) flavours 1. But personally if you can master the use of a blade grinder, it is a very convenient piece of equipment for its compact size and portability and does a reasonably good job for its affordability.

Investing in a quality burr grinder can significantly impact the final cup of coffee. The Baratza Encore is a popular choices for home brewers, offering excellent value and consistent grind quality 2. For those who prefer manual grinding or frequently travel, the 1Zpresso hand grinder is a premium option that provides high-quality results, albeit with some physical effort required 2.

What Grind Size Do I Need?

Here’s a breakdown of the brewing techniques and its grind size:

  1. Pour-over: Medium-coarse grind (medium-fine for cone-shaped pour-overs) 4

  2. French press: Coarse grind

  3. Espresso: Fine grind

  4. Siphon: Medium grind (between filter and espresso, closer to filter size) 4

  5. Stovetop espresso: Fine grind 4

  6. Turkish coffee: Extra fine grind 4

The general rule is that the less time water is in contact with the coffee, the finer the grind should be 4. This principle helps ensure proper extraction and balanced flavor.

The right water

Filtered Water Benefits

Coffee is composed of 98.75% water and the type of water used significantly impacts the final flavour 1. Filtering water removes impurities such as chlorine and other chemicals that can negatively affect the taste and aroma 1. Therefore, a good filtration system ensures the water used in the brewing process is pure and clean, providing a better coffee experience 1.

For those with hard water, which contains high levels of minerals like calcium and magnesium, filtering becomes even more important. Hard water can lead to mineral buildup in your machine over time, affecting the taste of each cup 2. Regular descaling of equipment is recommended to maintain optimal performance 2.

Ideal Brewing Temperatures

In the coffee extraction process, the ideal temperature for brewing falls between 90°C to 96°C (195°F and 205°F) 1 3. If the water is too hot, it can over-extract, causing bitterness. Conversely, if the water is too cold, it can under-extract, leading to a weak and underwhelming taste 1 4. Furthermore, different roasts may benefit from slight temperature adjustments. Lighter roasts, being denser may require slightly hotter water to speed up extraction. Darker roasts, on the other hand are less dense and may benefit from slightly lower temperatures to avoid over-extraction and minimize bitter flavours 4. If this last bit sounds a bit too confusing, don’t worry.

Conclusion

There’s so much more versatility when you grind your own beans. You can experiment with different brewing techniques, you can make your own blend that no one else understands, you can alter the caffeine dose and flavours, giving you the freedom to craft your best homemade coffee. I believe this process of learning and experimenting fosters a deeper appreciation for this amazing fruit cultivated by hardworking farmers and innovative technology around the world. Something we are to be grateful for.

Final tips

  • Use freshly roasted whole beans.

  • Use the correct grind size for your brew.

  • Use filtered water.

  • Don’t brew your coffee for too long or not long enough.
    Optimal brew time is essential to avoid a salty or sour taste.

  • An expert’s secret: add a small amount of water to your beans before grinding to reduce the static charge. This prevents the coffee exiting the grinder from being charged, enhancing the overall flavour. This according to Christopher Hendon a.k.a Dr. Coffee.

Grinders

Portable Coffee Makers

Daya Dezyn
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