☕ /coffee/
📌 Written by Dan / FMHY.net
📅 Last updated: 10.2.25
💬 danxyz7 on Discord
Table of Contents:
- Popular Coffee Makers and Brewing Methods
- Varieties
- What is a Cappuccino, what is Espresso?
- Summary of Drinks
- Dialing In
- Buying Great Coffee
- Coffee Tools
- Coffee Books
- Coffee Glossary
☕ What is the Best Way to Brew Coffee at Home?
Some common questions are:
❓ What is the best way to brew coffee?
❓ How much should I spend on X or Y?
❓ How can I make my coffee taste better?
The answers aren't always simple, as brewing coffee is a personal choice.
🔎 There is no single "best" way to brew coffee.
The best way to discover what you like is to try out different tools and methods.
Explore various brewers, gadgets, and techniques, and over time, you’ll figure out what suits you best.
Everyone tends to customize their coffee setup based on their personal taste and the types of coffee they enjoy brewing.
☕ Popular Coffee Makers and Brewing Methods
📌 This section includes links to help you understand how each brewer works.
🎥 Many videos are from James Hoffmann, a former world champion barista and popular YouTuber.
There are also recommendations from him about what he would buy at certain price points.
⭐ AeroPress (Best for Beginners)
Uses manual pressure to extract coffee quickly (1–2 minutes).
Almost impossible to mess up and consistently produces great coffee.
📺 Watch Video
☕ How to Use:
1️⃣ Add coffee and water to the chamber.
2️⃣ Use the plunger to press the coffee into your cup.
✅ Pros:
✔️ Portable and durable.
✔️ Quick brewing process.
✔️ Minimal waste with small paper filters.
❌ Cons:
✖️ Limited capacity (200–250ml).
✖️ Initial technique can feel awkward.
✖️ Coffee may be slightly cloudy.
Chemex
The Chemex is a pour-over coffee maker recognized for its design and ability to brew coffee with a clean, bright flavour.
It uses thicker, specially designed paper filters, producing rich and smooth coffee.
📺 Watch Video
☕ How to Use:
1️⃣ Place a Chemex filter in the top of the brewer and add ground coffee.
2️⃣ Slowly pour hot water over the coffee grounds, allowing it to bloom, then continue pouring in small amounts in a circular motion.
3️⃣ Let the water filter through and serve.
For best results, use a Goose-Neck Kettle.
✅ Pros:
✔️ Produces smooth, clean, and flavourful coffee.
✔️ Ideal for brewing larger quantities (up to 1.5L).
✔️ Aesthetically pleasing design.
✔️ Doubles as a carafe.
❌ Cons:
✖️ Requires practice to master the pouring technique.
✖️ More expensive than other pour-over methods.
✖️ Paper filters add waste (but improve clarity of taste).
✖️ Fragile, prone to breaking.
🇹🇷 Cezve/Ibrik (Turkish Coffee)
Common in Turkey and the Balkans, this method brews small, strong coffee servings.
Finely ground coffee and water are heated together in a Cezve, often just to the point of boiling.
☕ How to Use:
1️⃣ Add finely ground coffee and water (often with sugar) to the Cezve.
2️⃣ Slowly heat until the coffee foams, removing from heat before it boils.
3️⃣ Repeat this process 2–3 times for a rich, thick texture.
4️⃣ Allow grounds to settle before serving.
✅ Pros:
✔️ Simple and traditional method.
✔️ Beautiful copper and brass designs.
✔️ No filters required.
✔️ Precise control over heating and extraction.
❌ Cons:
✖️ Easy to over-extract if heated too long.
✖️ Requires a very fine grind.
✖️ Takes practice to perfect foam and texture.
Clever Dripper
Combines immersion brewing (like French Press) with percolation (like Pour-Over).
Coffee is steeped in hot water and then released into a mug or carafe via a valve.
📺 Watch Video
☕ How to Use:
1️⃣ Add a paper filter and rinse it with hot water.
2️⃣ Add coffee grounds and pour in hot water.
3️⃣ Let the coffee steep for 2–4 minutes.
4️⃣ Place the dripper on a mug or carafe to release the brewed coffee.
✅ Pros:
✔️ Easier to replicate than Pour-Over.
✔️ No need for specialized goose neck kettles.
✔️ Offers flexibility with grind size and steep time.
❌ Cons:
✖️ Cleaning can be more challenging due to the valve mechanism.
✖️ Less visually appealing than other brewers.
☕ Espresso Machines
Espresso machines produce highly concentrated coffee by forcing water through finely ground coffee under high pressure.
They rely on components like the group head and portafilter for consistency.
💰 How Much Should You Spend?
Espresso machines vary widely in price and quality.
A professional coffeehouse machine can cost £10,000+, built for heavy-duty use and high precision.
However, for home use, you can achieve similar quality at a fraction of the cost.
📺 James Hoffmann’s Recommendations:
- Under £100 (Spoiler: Don't waste your money)
- Under £500
- Under £1,500
🏷️ Types of Espresso Machines:
☑️ Manual – For purists who want full control over every step.
☑️ Semi-Automatic – A balance between manual control and convenience.
☑️ Automatic – One-touch brewing, often with built-in grinders.
☑️ Super-Automatic – Fully automated but sacrifices precision.
✅ Pros:
✔️ Brews quickly once set up.
✔️ Perfect base for milk-based drinks (lattes, cappuccinos).
❌ Cons:
✖️ Expensive upfront and requires maintenance.
✖️ Steep learning curve for beginners.
⭐ French Press (Most Popular)
The French Press is one of the most widely used coffee makers globally.
It’s affordable, simple to use, and consists of just two parts:
a jar and a plunger with a mesh filter.
☕ How to Use:
1️⃣ Add ground coffee and hot water to the jar.
2️⃣ Let it steep for a few minutes.
3️⃣ Press the plunger down and serve.
✅ Pros:
✔️ Simple and beginner-friendly.
✔️ No extra filters or equipment needed.
✔️ Affordable and available in larger sizes (up to 1L).
❌ Cons:
✖️ Can be difficult to clean.
✖️ Leaves sediment in your cup.
✖️ Produces cloudy coffee with less flavour clarity.
🔥 Moka Pot
The Moka Pot uses steam pressure from a stove to brew strong coffee.
Water in the bottom chamber heats up, forcing steam through the coffee grounds and into the top chamber.
✅ Pros:
✔️ Durable, great for camping.
✔️ Brews strong, espresso-like coffee
❌ Cons:
✖️ Harder to clean compared to other methods.
✖️ Brewing lacks precision, small changes in grind size or heat can alter results.
☕ V60
The V60 is a popular pour over coffee maker known for its conical design and spiral ribs that promote an even extraction
making it ideal for a clean and flavourful brew.
📺 Watch Video
☕ How to Use:
1️⃣ Place a V60 paper filter into the brewer and add ground coffee.
2️⃣ Slowly pour hot water over the coffee grounds, starting in the center and working outward in a circular motion.
3️⃣ Allow the water to filter through and serve.
For best results, use a Goose-Neck Kettle.
✅ Pros:
✔️ Produces clean, balanced, and flavourful coffee.
✔️ Offers precise control over brewing variables like water flow and grind size.
✔️ Ideal for those who enjoy experimenting with brewing techniques.
❌ Cons:
✖️ Requires attention to detail for optimal results.
✖️ Can be more time-consuming than other brewing methods.
✖️ Paper filters add waste. (At the cost of clarity and purity of taste).
☕ Varieties
Wine is made from different varieties of grapes. Coffee is made from different varieties of beans.
Coffee comes in two main varieties: Arabica and Robusta.
Here's a comparison:
Category | Arabica 🌿 | Robusta 🔥 |
---|---|---|
Flavour Profile | Citrus, cleaner, floral | Earthy, round |
Body | Lighter | Richer |
Crema | Lighter | Darker, heavier |
Green Bean | Green colour, oval shape | Brown colour, round shape |
Caffeine | Lower | Twice the caffeine |
Altitude | Higher 🌄 | Lower 🌿 |
Common Varieties | Typica, Bourbon, Caturra | Conilon (Brazil) |
Arabica is often preferred for its complexity and acidity, while Robusta is valued for its strength and crema.
☕ What is a Cappuccino, what is Espresso?
There are a few different types of coffee that we can make.
There are various types of coffee drinks, each offering a unique combination of espresso, milk, water, and sometimes additional ingredients to suit different tastes.
Espresso is the main component.
We'll break down Espresso drinks into two main categories:
🖤 Black Coffee
- Single Espresso: A small, strong shot of coffee.
- Double Espresso: Two shots of espresso in one.
- Americano: Espresso with added hot water, making it milder.
- Lungo: A longer, milder espresso with more water.
🥛 Milk Coffee
- Macchiato: Espresso with a small amount of milk.
- Cortado: Espresso with an equal amount of warm milk, usually in a small cup.
- Flat White: Double espresso with velvety steamed milk, less foam than a cappuccino.
- Cappuccino: Espresso with foamed milk, served in a small cup.
- Latte: Espresso with steamed milk and a little foam, served in a larger cup.
- Mocha: A latte with added chocolate syrup or powder.
Summary of Drinks
Drink | Coffee to Milk Ratio | Serving Size | Notes |
---|---|---|---|
Espresso | N/A | Small cup | A small, strong shot of coffee. |
Double Espresso | N/A | Large cup | Two shots of espresso in one. |
Americano | N/A | Bigger cup | Espresso with added hot water, making it milder. |
Lungo | N/A | Variable | A longer, milder espresso with more water. |
Filter Coffee | N/A | Large cup | Brewed, not espresso-based. |
Macchiato | 1:1–1:2 | Small cup | Espresso with a small amount of milk. |
Cortado | 1:4 | Glass cup | Espresso with an equal amount of warm milk. |
Flat White | 1:4 | Regular cup | Double espresso with velvety steamed milk, less foam than a cappuccino. |
Cappuccino | 1:1:1 | Small cup | Espresso with foamed milk, served in a small cup. |
Café Latte | 1:3–1:5 | Regular cup | Espresso with steamed milk and a little foam, served in a larger cup. |
Mocha | 1:2:2 | Regular cup | A latte with added chocolate syrup or powder. |
Dialing-In Guide
This guide is designed for those new to espresso who want tips on how to start brewing, or are facing common issues with their coffee not meeting expectations. It can be used with a variety of manual and semi-automatic espresso machines. If you have a super-automatic or bean-to-cup machine, the ideas will still be useful, but you’ll have fewer options to adjust things manually.
Before you continue with this guide, it's a good idea to read your machine's user manual.
The manual will explain what your machine can and can't do, which is particularly important for machines with programmable settings, like buttons that dispense a set amount of water. Most programmable machines should offer a manual brew option and/or a way to change the button settings. Make sure you're familiar with how to use these features before you go on.
This guide will assume that you have at least these four things:
- A manual or electronic pump-driven espresso machine
- A tamper that fits your portafilter basket
- A burr grinder that can grind coffee for espresso
- (Fairly fresh) whole coffee beans.
Additional gear that will make your life easier (you can look at Coffee Tools for explanations):
- A timer or stopwatch
- One (or two) scales that measure accurately to 0.1 grams.
(If you have just one scale, make sure it’s small enough to fit on the drip tray of your machine.)
A scale is the best tool you can have. Dialing In involves changing one thing at a time while keeping everything else the same. A scale helps you stay consistent and achieve reliable results.
1. Dose
Dose means the amount of dry coffee you use in your portafilter basket, which is typically based on the size of the basket. Most modern machines have a basket that can hold about 18g of ground coffee, designed for a double shot of espresso. Some older Italian machines might have a smaller 14g basket for a double shot (or 7g for a single). To find out your basket size, you can look in your owner's manual or search for it online.
If you have a "precision" basket, like a VST or IMS, the recommended coffee dose should be marked on the basket, with a slight allowance of about +/- 1 gram.
Using less coffee than the basket can hold (under-dosing) may create a messy, wet puck, which can be trickier to clean, but it won’t greatly impact the flavour. On the other hand, using too much coffee (over-dosing) can stop the grounds from expanding properly when water flows through. This can make the puck push against the shower screen, which might crack and cause uneven extraction, leading to a disappointing shot.
While the basket's recommended dose is a helpful guideline, it’s not a strict rule. The size of the basket determines the maximum amount of coffee you can use. When you tamp the coffee, you should aim for about a 2 mm space between the puck and the shower screen. To check this, use a coin with a known thickness (like a U.S. quarter, which is 1.75 mm). Lock the portafilter into the group head, then take it out. If there’s no mark left on the coin, you’re good to go.
Pay attention to the shape of your basket; if the walls are slanted (meaning the bottom is narrower than the top), you might not be using enough coffee, which can cause your tamper to hit the sides and not compress the ground coffee properly.
When using a new bag of coffee, think about both how much it weighs and how much space it takes up. The density of coffee can change based on its roast level, where it comes from, and how it's processed. Dark roasts tend to be less dense because they lose moisture during roasting, whereas beans grown at higher altitudes are usually denser than those from lower areas.
This means that 18 grams of dark roast might take up more space in the basket than 18 grams of light roast. You might even be able to fit 18 grams of light roast into a basket meant for 14 grams, but you could have a hard time putting 20 grams of dark roast into an 18-gram basket. If you find you need more coffee, consider using a larger basket.
When trying a new bag of beans, don’t feel bound to a recipe based only on weight if it doesn’t suit your basket’s volume.
To sum it up, for every new bag of beans, match the basket’s size with the recommended amount to figure out how much coffee to use. Weigh the coffee for consistent results. When you need to make adjustments, keep them small—between 0.5 and 1 gram—because even little changes can make a big difference in your brew. Usually, the amount of coffee is the last thing you change; after you’ve decided on it, concentrate on adjusting other brewing factors.
2. Brew Ratio
Brew ratio is the amount of ground coffee compared to the amount of liquid espresso produced. A typical ratio is 1:2, which means for every 18 grams of coffee used, you'll get 36 grams of espresso, or for 21 grams of coffee, you'll get 42 grams of espresso, and so on.
A scale makes this process much simpler! It helps you get consistent measurements, which can be tough when you’re brewing by volume because of the differences in crema. Crema is affected by how fresh your beans are and their roast level. Fresher beans hold more trapped carbon dioxide (CO2), which creates more crema. Darker roasts also produce more crema, but only up to a certain point, as they are more delicate and easier to extract.
Since crema is a bubbly mix of oil, water, and CO2, it’s lighter than water. This means that the weight of a shot doesn’t directly match its liquid volume. For example, a 60 mL shot won’t always weigh 60 g. As beans get older and release gas, shots made later (like on day 30 after roasting) will have less crema and may weigh more than the same shot made on day 7, even if everything else stays the same. This will affect the flavour, making the two shots taste quite different.
For making espresso, we usually measure in grams instead of ounces since the amounts are quite small and it helps avoid mixing up liquid ounces with weight.
Just like with the amount of coffee used, the brew ratio is something you can start with and then tweak to your own taste. Traditionally, Italian names describe different ratios: ristretto (1:1 to 1:1.5), normale (1:2 to 1:2.5), and lungo (1:3 to 1:4). Ristretto shots are stronger and more intense, lungos are lighter but provide better flavour clarity, and normale finds a middle ground between richness and clarity. Typically, darker roasts work better with shorter ratios, while lighter beans do well at longer ratios. This is because darker beans dissolve more easily and are simpler to extract. If you use too much water with dark roasts, it can lead to over-extraction, resulting in bitter tastes and a lighter body. On the other hand, light roasts are tougher to extract, so they perform better at higher ratios since too little extraction can taste sour.
The general guidelines for espresso brew ratios based on roast level are:
Roast Level | Brew Ratio | Liquid Weight Out (18 g in) |
---|---|---|
Dark | 1:1 - 1:1.5 | 18 - 27 g |
Medium | 1:2 - 1:2.5 | 36 - 45 g |
Light | 1:3 - 1:4 | 54 - 72 g |
Beginners are encouraged to start with a 1:2 ratio, which is also popular in many modern coffee shops. If you go to a nice coffee shop, feel free to ask about their brewing method and what type of roast they use (light, medium, or dark).
Once you find a brew ratio you like, be aware that small changes in brew yield (e.g., 3-4 g) can have a big impact on flavour and body, making it important to weigh your shots! For instance, starting with 18 g in, 36 g out: if your shot tastes sour, increase the yield slightly by 3-4 g (e.g., 40 g out); if it’s too bitter, tighten the ratio to 32 g out.
3. Grind Size
Grind size affects how quickly water moves through coffee grounds. With coarser grinds, the larger particles create more space, allowing water to flow through quickly. Finer grinds have smaller particles that slow down the water. A finer grind also has more surface area, which helps with flavour extraction and influences the taste and richness of the coffee.
If your grind is too coarse, the water will flow too quickly, leading to under-extraction, which makes the espresso taste thin, weak, and sour. If the grind is too fine, the water will have a hard time passing through, resulting in over-extraction and a bitter, strong cup. Additionally, a fine grind can lead to channeling, where the water finds easier paths and flows unevenly through the coffee. This can create a mix of over-extraction in some areas and under-extraction in others, resulting in both bitter and sour flavours in the same shot, known as uneven extraction.
If you're using a spouted portafilter, you can tell if channeling is happening by looking for uneven flow from each spout or a sudden increase in how quickly the coffee is coming out. A bottomless portafilter makes it easier to spot channeling because you’ll see little jets of liquid spraying out. However, don’t just go by what you see—always taste the shot first. If it doesn’t taste good, try fixing channeling by grinding the coffee a bit coarser or improving how you prepare the coffee puck.
The basic guideline is to grind your coffee as finely as you can without making it flow unevenly or losing flavour. A typical problem for beginners is when the shots brew too quickly, resulting in a watery espresso with minimal crema. If you've measured your coffee dose correctly, try grinding it a bit finer, this often helps.
If you think your grinder can’t go finer, check the manual for recalibration options. If that’s not possible, try increasing your dose.
If your basket becomes overfull and shots still run fast, your grinder may be the problem. It might not grind fine or consistently enough for espresso. Budget grinders, especially those without burrs designed for espresso, often produce inconsistent grind sizes, increasing the risk of channeling and uneven extraction.
When changing the grind size, you might need to "purge" the grinder by running some extra beans through it to clean out any leftover grounds from the previous setting. This step is important because old coffee left behind, known as retention, can impact the quality of your next shot. The amount of retention can differ from one grinder to another. Older or commercial grinders may need more beans to clear out, sometimes up to 15-20 grams, while newer grinders might only hold on to less than 5 grams.
Keep your other factors, like dose and yield, the same when you change the grind size. If you change too many things at once, it will be difficult to figure out which one affected the shot.
4. Time
Time indicates how long it takes to make your shot of espresso. It’s more about how well the coffee is being extracted rather than something you directly control. The extraction time is influenced by factors like how much coffee you use, the amount of water, and how finely the coffee is ground—these determine how long the water interacts with the coffee. Using larger amounts of coffee and finer grinds often means the extraction time will be longer.
Time is frequently included in brewing recipes, like “18 g in, 36 g out in 25-30 seconds.” As a general guideline, if your shots flow faster than 20-25 seconds, it might mean the coffee is under-extracted, which can result in a weak or sour flavour. On the other hand, if it takes longer than 35-40 seconds to achieve your target yield, the coffee may be over-extracted, leading to a bitter or astringent taste. This recipe serves as a helpful starting point, but it’s not a strict rule, as it varies based on the type of beans you use and the flavour and feel you want from your espresso.
Even if you follow the 30-second rule, your shot might still taste sour or weak, indicating under-extraction. In that case, grinding finer can slow the flow and extend the brew time. It’s okay if your shot takes 40 seconds if it tastes good! Similarly, some modern espresso techniques, especially for ultra-light roasts, use lower doses and shorter brew times, even under 20 seconds (you can find a layman's summary of the research on this here.
5. Temperature
The temperature of your water, as well as the equipment that touches your coffee, like the portafilter and grouphead has a big impact on how well your coffee is extracted. Hotter water extracts more flavors, while cooler water extracts less.
Be sure to preheat your grouphead and portafilter before brewing. If they're at room temperature, they can absorb heat from the brewing water, which can cool it down and result in under-extracted coffee that tastes sour or acidic.
If your machine lets you adjust the temperature, make those changes only after you've set your dose, ratio, and grind size. Darker roasts are easier to extract because they dissolve better, while lighter roasts take more effort. Most espresso machines are set to a default temperature of 93°C (200°F). If your dark roast tastes overly bitter, try lowering the temperature to about 90°C (195°F). Conversely, if your light roast tastes too sour, increase the temperature to around 96°C (205°F).
🔍 There's no single perfect way to brew coffee since each type is different. Change just one thing at a time while keeping everything else consistent. Be sure to write down important details like the type of beans, roast date, brewing methods, and your tasting notes to track your progress.
🛍 Buying Great Coffee
Links
Hoffmann does a great job of explaining how to buy great coffee, along with the different variables.
Below is a an overview of the video if you would like to read instead of watching.
🌱 Freshness
Freshness is a key factor in coffee buying, with roast dates indicating the best period for enjoyment. Unlike specialty coffee, supermarket coffee often shows best before dates, leading to potential confusion about freshness. Coffee is typically best consumed within a couple of weeks after roasting.
🌍 Importance of Traceability
Opting for traceable coffee, which originates from a specific farm or region, often guarantees better quality. Traceable coffees usually command a premium price as they reflect good sourcing practices and superior taste.
🌸 Seasonality in Coffee Purchases
Buying seasonally ensures that you're getting fresh coffee. Different countries harvest at varying times, so purchasing from roasters that rotate their offerings regularly signifies better quality.
🛒 Where to Buy Coffee
There are three main venues for purchasing coffee:
- Supermarkets (convenient but potentially less fresh)
- Coffee shops (fresh offerings with expert guidance)
- Online (often offering the freshest options directly from roasters).
Each has its pros and cons that affect quality and experience.
🏷️ Decoding Coffee Labels
Understanding coffee labels is important. Terms like roast degree, descriptors of flavours, and indications of whether coffee is for espresso or filter all inform the buyer's expectations of taste and quality. Descriptive words can indicate acidity levels, body, and flavour profiles.
🤔 Taste Preferences
To avoid unpleasant experiences, buyers should recognize their taste preferences, particularly regarding acidity and body. Distinguishing descriptors related to freshness-relevant flavours helps in selecting enjoyable coffees.
🧼 Cleaning and Maintenance
🛠️ Importance of Maintenance
Proper maintenance is key to ensuring good taste and longevity of coffee equipment. Dirty machines can lead to harsh flavours in coffee, so it's important to clean equipment regularly. Understanding the risks of neglecting maintenance can save money and improve the coffee experience.
☕ Espresso Machine Maintenance
Espresso machines require frequent cleaning, particularly of the portafilter and group head. Key tasks include maintaining cleanliness of the portafilter, shower screen, and solenoid valve to avoid flavour contamination. Regular back flushing is necessary to keep internal components clean and to prevent buildup.
If you're unsure about how to clean your machine, refer to the instruction manual.
They usually go in-depth about how to clean your machine properly.
💧 Descaling Procedures
Descaling is important for preventing scale buildup from hard water which can damage machines. Different methods are recommended based on water quality and usage frequency. A proper descaling solution, often made from citric acid, can extend the lifespan of espresso machines significantly.
Grinder Upkeep
Grinders need regular maintenance, particularly cleaning the exit chute to ensure proper coffee flow. Keep the burr chamber clean. You can use special cleaning beans to maintain performance without damaging the grinder.
🧴 Filter Coffee Brewer Care
Filter coffee brewers also require maintenance, including cleaning filters and carafes with appropriate detergents to prevent residue buildup. Regular descaling improves the quality of brewed coffee and protects the brewer.
⚙️ General Equipment Maintenance
Other coffee equipment like kettles and Moka Pots require occasional cleaning and part replacements, such as gaskets. Regular upkeep is important to maintain the overall hygiene and performance of the coffee-making tools you have.
🔧 Coffee Tools
Having the right tools for making coffee goes a long way. Imagine running a race without the proper shoes. It's still possible, but it might not produce the best results.
I don't recommend any tools in the Professional tiers unless you are a professional working in the coffee industry, coffee is your primary hobby, or you're chasing marginal gains in extraction from their extreme precision and consistency.
☕⚙️ Coffee Grinder
Used to grind coffee beans into the desired consistency.
📺 James Hoffmann’s Recommendations:
These come in two types: Blade and Burr.
A Blade Grinder is more affordable but less consistent. It uses a spinning blade to chop up your beans. It is essentially a blender.
Blade Grinders can give you an uneven extraction and can be less precise to match different grind sizes for different brewing methods.
- Entry:
Krups F203 (£30) (and I can't really recommend anything else)
The Krups is expensive (£109 on Amazon) now, just buy a Timemore Chestnut C3 instead. It's a hand grinder, but your coffee will taste better.
A Burr Grinder is more expensive but generally preferred in coffee circles because it provides better consistency and control.
Burr Grinders can give you a more even extraction with better flavour because of the more consistent grind sizes they offer.
- Entry: Timemore Chestnut C3 (£100), Baratza Encore ESP (£150)
- Enthusiast: Fellow ODE Gen 2, Eureka Mignon Specialita (£350)
- Professional: Mahlkönig EK43 (£2,500), The EG-1 (£3,500)
The EG-1 is James Hoffmann's favourite grinder, but I think the diminishing returns on it are high.
He can afford the grinder, because coffee is his job, essentially.
⚖️☕ Coffee Scales
A set of scales lets you measure both your coffee grounds and the water you use to brew, so you can replicate your perfect cup every time. It's especially important for methods like pour-over and espresso, where precise measurements matter.
Scales help improve your consistency, they simplify your brewing technique and some come with timers that track your brew time.
A set of scales will give you the most return on your investment compared to other tools.
If you don't have any tools, and you're not sure what to buy first, I would highly recommend a set of scales.
A Timemore Black Mirror will do you just fine in most cases, but how much you spend is up to you.
The Lunar has Bluetooth connectivity and integrates with the Acaia app, so you can track your espresso shots more precisely.
- Entry: Timemore Black Mirror (£60), Timemore Black Mirror Nano (£80)
- Enthusiast: Varia AKU (£100), BooKoo Themis Mini (£130)
- Professional: Acaia Pearl (£200), Acaia Lunar (£300)
☕🤏 Coffee Tamper
A tamper ensures that the coffee grounds are evenly compressed into the portafilter, leading to an even extraction.
- Entry: Normcore V4 (£50)
- Enthusiast: Decent Tamper V6 (£80)
- Professional: The Force Tamper (£180)
💧🛑 Water Filter
Ideally, you want water that’s free of impurities and has a balanced mineral content. If your tap water is hard or has a strange taste, consider using filtered water. You can use something like a Brita filter, where your tap water filters through the jug and eliminates the impurities, or you can just fill your water tank with bottled water from your local supermarket.
- Brita: Jug (£20), Tank (£40)
- Bottled: Tesco Ashbeck, 5 litres (£1.50)
I'm looking to add supermarket waters in different countries, above is a well-regarded UK water. If you have a supermarket water that tastes good for you, let me know via Discord and I'll add it.
🔄☕ WDT
WDT stands for Weiss Distribution Technique.
📺 Watch Video
It involves using thin needles or a similar tool to stir the grounds, reducing clumping and improving extraction consistency.
♨️🚰 Goose-Neck Kettle
A goose-neck kettle has a spout that allows for precise control over the flow of water. This is especially useful for pour-over brewing methods, where the speed and direction of water flow can affect the flavour profile.
Why it’s important:
- Precision: Ensures even extraction by controlling the water flow.
- Impact on flavour: Over-pouring or under-pouring can affect the contact time of water with the coffee grounds, influencing the final taste.
- Temperature control: Water that’s too hot can burn the coffee, while water that’s too cool won't extract enough flavour.
📺 James Hoffmann’s Recommendations:
The Best Electric Temperature Controlled Gooseneck Kettles
📕 Coffee Books
Beginner
Brew Better Coffee at Home by Brian W. Jones
Brew isn't a book for coffee professionals, but rather an indispensable and accessible guide for any specialty-coffee lover who wants to make better coffee at home.
The World Atlas of Coffee by James Hoffmann
It covers where coffee is grown, the people who grow it and the cultures in which it is a way of life.
It also covers the world of consumption -- processing, grades, the consumer and the modern culture of coffee.
Advanced
Everything but Espresso by Scott Rao
Scott Rao takes on all other forms of coffee brewing and gives them their day in the sun.
Broken up into three main parts, and supported by a thorough reference bibliography for folks that want to read more
The Professional Barista's Handbook by Scott Rao
"One solid, practical guide on how to craft exceptional coffee in a café setting."
Nerd
Water for Coffee by Maxwell Colonna-Dashwood & Christopher Hendon
This book explores the chemistry of water and the effect it has on coffee.
Maxwell Colonna-Dashwood and chemist, Christopher H. Hendon equip you with the tools to allow you to predict - with a given water - how a coffee will taste.
Modulating the Flavour Profile of Coffee by Rob Hoos
Practical guide for coffee enthusiasts, professional roasters, and those eager to deepen their understanding of how roasting influences the flavour of coffee.
Coffee Glossary
Aromatics
The volatile compounds in coffee that contribute to its aroma and flavour. These compounds are released during brewing and are essential for the sensory experience of coffee, influencing taste and smell.
Barista
A skilled professional who prepares and serves coffee beverages, often specializing in crafting espresso-based drinks. Baristas are also knowledgeable about coffee origins, brewing methods, and equipment maintenance.
Bloom
The initial phase of coffee brewing where hot water is poured over freshly ground coffee to release trapped gases, primarily carbon dioxide. This step allows the coffee to expand and prepare for even extraction, enhancing flavour and aroma.
Cezve
A small, long-handled pot used for brewing Turkish coffee. The coffee is brewed with water and sugar over low heat in a cezve, and is often served in small cups.
Coarse Grind
A coffee grind size that is larger and resembles sea salt. It is typically used for brewing methods like French press or cold brew, where the coffee grounds have more contact time with water.
Crema
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The golden, creamy layer that forms on top of a freshly brewed espresso shot. It is a result of emulsified coffee oils and gases, providing a rich texture and flavour to the espresso.
Dialing In
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The process of fine-tuning the variables in coffee preparation, such as grind size, coffee dose, water temperature, and brew time, to achieve the optimal flavour and balance for a particular coffee.
Extraction
The process of dissolving the flavours and compounds from coffee grounds using water. Proper extraction is important for making a balanced and flavourful cup of coffee. Over-extraction will give you something that tastes bitter and harsh and under-extraction will be sour, acidic, and weak.
Fine Grind
A coffee grind size that is smaller and powdery, typically used for espresso. A fine grind ensures the water can extract flavour quickly under high pressure.
First Wave Coffee
The era of mass coffee production and commercialization, beginning in the 19th century. It introduced coffee as a commodity and made it widely available, focusing on convenience rather than quality.
Fourth Wave Coffee
A movement that builds on the principles of the third wave but emphasizes innovation, sustainability, and technology. It explores advanced methods of farming, brewing, and equipment to elevate coffee's quality and accessibility.
Group Head
The part of an espresso machine where the portafilter is inserted. It is responsible for distributing water evenly through the coffee grounds during extraction.
Hopper
The container on a coffee grinder or espresso machine that holds whole coffee beans before they are ground. A hopper can vary in size and often features a lid to keep beans fresh.
Knock Box
A container used to dispose of the coffee puck after brewing espresso. The portafilter is "knocked" against the bar to remove the used grounds, making clean-up easier and preventing clumping.
Maillard Reaction
A chemical reaction that occurs during coffee roasting, where amino acids and sugars combine under heat. This process develops complex flavours and contributes to the coffee's aroma and brown colour.
Marginal Gains
Marginal gains is a way of thinking about making coffee that involves improving many small aspects of the brewing process. Instead of looking for one big change to make your coffee taste better, this approach focuses on fine-tuning each step, like getting a consistent grind size, measuring the right amount of coffee, tamping evenly, and using the right water temperature. When you combine these small tweaks, they can enhance the overall quality, consistency, and flavour of your coffee. See also Dialing In.
Micro Lot
A small, distinct batch of coffee typically harvested from a specific area of a farm or a select group of plants. Micro lots are often high-quality and showcase unique flavour profiles due to their careful cultivation and processing.
Mouthfeel
The tactile sensation experienced in the mouth when drinking coffee. Mouthfeel describes characteristics like body, texture, and creaminess, which can range from silky and smooth to heavy and syrupy.
Oxidization
The chemical reaction that occurs when coffee beans are exposed to oxygen. This process can cause coffee to lose its freshness, flavour, and aroma over time, making proper storage important.
Percolating
The process of brewing coffee by continuously cycling boiling water through the coffee grounds. In traditional percolators, water is forced up through a tube and over the grounds, then the brewed coffee drips back down. This method is known for producing a stronger, often bitter brew.
Portafilter
A handle used to hold the coffee grounds in espresso machines. It locks into the group head and allows water to flow through the grounds during extraction.
Pour Over
A manual brewing method where hot water is poured over coffee grounds in a filter. The water then passes through the grounds and filter, dripping into a carafe or mug. Common pour-over devices include the Chemex and V60. It is known for producing a clean, flavourful cup of coffee.
Puck
The compacted disc of coffee grounds left in the portafilter after brewing espresso. A well-formed puck should be even and dry, indicating proper extraction.
Ross Droplet Technique (RDT)
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A method used to reduce static when grinding coffee beans. A small amount of water is added to the beans before grinding, minimizing static electricity and preventing grounds from clinging to the grinder or creating a mess.
Second Wave Coffee
The period when coffee culture began to emphasize flavour, espresso-based beverages, and coffeehouse experiences. This wave popularized coffee as a social activity, driven by brands like Starbucks.
Specialty
A term used to describe coffee of exceptional quality, typically scoring 80 points or higher on a 100-point scale as evaluated by certified tasters. Specialty coffee highlights unique flavour profiles, sustainable practices, and traceability.
Steam Wand
A tool attached to an espresso machine used to steam and froth milk. The wand emits steam, creating microfoam for lattes and cappuccinos or simply heating milk for other beverages.
Third Wave Coffee
A movement focused on elevating coffee to an artisanal product, emphasizing high-quality beans, sustainable farming practices, and transparent sourcing. It values coffee as a craft rather than a commodity.
WDT (Weiss Distribution Technique)
📺 Watch Video
A method used in espresso preparation to evenly distribute coffee grounds in the portafilter. It involves using a thin needle or similar tool to stir the grounds, reducing clumping and improving extraction consistency.
To-Do
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Credits
thanks to the following, who have helped inadvertently to make this guide
- James Hoffmann (@jameshoffmann)
- Morgan Eckroth (@morgandrinkscoffee)
- /ctg/ Coffee Time General
- /r/espresso, /r/barista, /r/coffee
If you feel that there are errors (or you just want to give general feedback), please feel free to reach out. 💬Discord: danxyz7