☕ /coffee/
📌 Written by Dan / FMHY.net
📅 Last updated: June 15, 2025
📜 Table of Contents
- Quick Start: Your First Decent Cup
- Popular Coffee Makers and Brewing Methods
- Varieties
- Processing Methods
- Understanding Roast Levels
- What is a Cappuccino, what is Espresso?
- Summary of Drinks
- Steaming & Frothing Milk
- Dialing In Guide (Espresso)
- Troubleshooting Common Coffee Issues (Non-Espresso)
- Buying Great Coffee
- Storing Your Coffee for Freshness
- Cleaning and Maintenance
- Coffee Tools
- A Note on Budgeting for Coffee Gear
- DIY & Budget-Friendly Coffee Hacks
- Visual Grind Size Guide
- Curated Upgrade Paths: Leveling Up
- Water for Coffee: The Basics
- Water Chemistry: A Deeper Dive
- Basic Coffee Tasting & Sensory Guide
- Coffee Books
- Coffee Glossary
- Appendix
Quick Start: Your First Decent Cup
Feeling overwhelmed by the table of contents? If you read nothing else, start here to jumpstart your journey from "just coffee" to a truly enjoyable cup:
- Choose a Forgiving Brewer:
- Aeropress: Versatile, quick, and very hard to mess up.
- French Press: Simple, makes full-bodied coffee, good for larger batches.
- Buy Whole Beans: Get freshly roasted whole beans from a local coffee shop or a reputable online roaster. Ask them for a recommendation if you're unsure! Avoid supermarket beans with "best before" dates if possible; look for a "roasted on" date.
- Get an Entry-Level Burr Grinder: This is the biggest upgrade. Grinding fresh makes a huge difference.
- Manual: Timemore C2/C3 or Kingrinder K-series
- Electric: Baratza Encore ESP
- Use a Scale: A simple kitchen scale (measuring in grams from 0.1g) will help you be consistent. Measure your beans and your water.
- Watch a "How-To" Video: Watch a video from James Hoffmann, Morgan Eckroth or Lance Hedrick on how to use your brewer.
- Basic Ratio: Start with a coffee-to-water ratio of around 1:15 to 1:17 (e.g., for 15 grams of coffee, use 225-255 grams of water).
You're now on the path to making significantly better coffee at home! Explore the rest of this guide as you get more curious.
☕ 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
💡 Info: This section includes links to help you understand how each brewer works. Click 📺 Watch Video for a demonstration.
🎥 Many videos come from James Hoffmann, World Barista Champion, 2007 and popular YouTuber.
If you've searched for anything coffee related on YouTube, you've likely seen his face. James is the go-to voice for Baristas around the world.
There are also videos from Morgan Eckroth, Runner Up in the World Barista Championships, 2022 and popular YouTuber.
There are also recommendations from James about what he would buy at certain price points.
Wait! Stop!
Just starting out? I highly recommend an AeroPress or a French Press, they are most simple to use, and they're very forgiving. The AeroPress is loved by beginners because even if your grind size or water temperature isn't perfect, you can still make a delicious cup. Plus, cleanup is incredibly fast. The French Press is a go-to for many beginners because it's simple to use with just two main parts, requires a coarser grind (which is easier for basic grinders), and doesn't need any special pouring techniques.
⭐ AeroPress (Best for Beginners) ✈️
Uses manual pressure to extract coffee quickly (1–2 minutes).
Almost impossible to mess up and consistently produces great coffee.
💡 Info: There are a few AeroPresses you can choose from. Click Here if you would like a detailed comparison in the Appendix.
How to Use:
- Add coffee and water to the chamber.
- 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.
How to Use:
- Place a Chemex filter in the top of the brewer and add ground coffee.
- Slowly pour hot water over the coffee grounds, allowing it to
bloom
, then continue pouring in small amounts in a circular motion. - Let the water filter through and serve.
💡 Info: 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:
- Add finely ground coffee and water (often with sugar) to the Cezve.
- Slowly heat until the coffee foams, removing from heat before it boils.
- Repeat this process 2–3 times for a rich, thick texture.
- 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.
How to Use:
- Add a paper filter and rinse it with hot water.
- Add coffee grounds and pour in hot water.
- Let the coffee steep for 2–4 minutes.
- 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.
📝 Note: The main difference between a home machine and a commercial machine is that commercial ones are designed to run for much longer periods. They are built to handle continuous use for thousands of hours and can prepare countless drinks in a row. Commercial machines usually have more power and stamina, allowing them to maintain consistent temperature and steam pressure even when making several drinks back-to-back.
📺 James Hoffmann’s Recommendations:
- Under £100 (Spoiler: Don't waste your money)
- Under £500
- Under £1,500
Types of Espresso Machines:
- Manual – These machines use a lever instead of a pump to push water through coffee. Levers are popular because they are a simple and effective way to create a lot of force. Many machines also pair a lever with a carefully designed spring, which makes the process even simpler.
- Semi-Automatic – Semi-automatic machines are likely the most popular choice for coffee lovers at home because they use a pump to push water through the coffee. However, you still have to grind the beans and set up the portafilter yourself, which is why it's called "semi" automatic.
- Super-Automatic – Also called bean-to-cup machines, these machines take in coffee beans and produce coffee, taking care of every step in the process.
✅ 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:
- Add ground coffee and hot water to the jar.
- Let it steep for a few minutes.
- 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.
⭐ Recommendations: Bialetti Venus (£30), Bialetti Moka Pot (£45)
☕ 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.
How to Use:
- Place a V60 paper filter into the brewer and add ground coffee.
- Slowly pour hot water over the coffee grounds, starting in the center and working outward in a circular motion.
- Allow the water to filter through and serve.
💡 Info: 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).
⭐ Recommendations: Hario V60 (plastic: £6-£30, ceramic: £30-£50)
🇻🇳 Vietnamese Phin
A gravity-based metal filter that slowly drips coffee, creating a bold, espresso-like brew in 4–5 minutes.
It is a staple of Vietnamese coffee culture, often used for both hot and iced drinks.
How to Use:
- Add medium-fine ground coffee to the Phin filter.
- Pour a small amount of hot water to bloom, then fill to the top.
- Let the coffee slowly drip into your cup (about 4–5 minutes).
✅ Pros:
- Strong, rich coffee with a unique, bold taste.
- Eco-friendly with no paper filters needed
- Affordable & portable
❌ Cons:
- Takes time, brewing is slow
- Requires patience to perfect the grind and technique.
- Can be messy if not handled carefully.
☕ 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
.
As a beginner, you'll likely enjoy Arabica for its smoother, more complex flavours. Don't worry too much about Robusta unless you're seeking extra caffeine or a very bold, traditional espresso.
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.
☕ Processing Methods
After coffee cherries are harvested, the beans inside must be separated from the fruit. This process, known as processing
, significantly impacts the final flavour of the coffee. Different methods highlight different characteristics of the bean.
Here are some common processing methods:
- Washed (Wet) Process:
- The cherry fruit is removed from the bean using water and mechanical pulpers almost immediately after harvest. The beans are then typically fermented to remove any remaining pulp before being dried.
- Flavour Profile: Tends to produce cleaner, brighter coffees with higher acidity. Origin flavours are often more pronounced.
- Natural (Dry) Process:
- Whole coffee cherries are dried with the fruit still attached to the bean. This is a traditional method, especially in regions with dry climates.
- Flavour Profile: Often results in coffees with intense fruitiness, heavier body, and noticeable sweetness. Can sometimes have slightly fermented or "wild" notes.
- Honey Process:
- A hybrid method where some or all of the fruit pulp (mucilage) is left on the bean during drying, but the skin is removed first (like the washed process). The amount of mucilage left varies (often categorized by colour: Yellow, Red, Black Honey, indicating more mucilage left for longer).
- Flavour Profile: A balance between washed and natural coffees. Typically offers good sweetness and body, sometimes with notes of honey or fruit, but generally cleaner than naturals.
- Wet-Hulled (Giling Basah):
- Common in Indonesia. The parchment layer is removed from the beans while they are still damp (around 30-40% moisture content), and they are then dried again.
- Flavour Profile: Known for heavier body, lower acidity, and earthy, chocolatey, or woody notes.
Understanding the processing method can give you clues about what flavours to expect from a coffee, influencing your buying choices and how you might brew it.
☕ Understanding Roast Levels
Roasting transforms green coffee beans, developing hundreds of aromatic compounds that create the familiar coffee flavour. The roast level
refers to how long and at what temperature the beans were roasted, which dramatically affects taste.
It's a spectrum, but generally categorized:
Roast Level | Appearance | Flavour Profile | Body | Acidity | Often Used For... | Notes |
---|---|---|---|---|---|---|
Light Roast | Light brown, dry surface (no oil) | Bright acidity, origin flavours prominent, floral, fruity | Lighter | High | Pour-over, Filter, Aeropress | Highlights the unique characteristics of the bean and origin. |
Medium Roast | Medium brown, surface may show slight oil | Balanced acidity & body, mix of origin & roast flavours | Medium | Medium | Versatile: Filter, Espresso, French Press | A good balance point for many palates. |
Medium-Dark | Darker brown, some oil on surface | Less acidity, more roast flavour, chocolate, nutty | Medium-Heavy | Lower | Espresso, French Press, Moka Pot | Start of more "classic" coffee flavours. |
Dark Roast | Very dark brown/black, oily surface | Bold, bitter, smoky, carbonized flavours | Heavy | Very Low | French Press, strong Espresso (traditional) | Origin flavours mostly replaced by roast flavours. |
💡 Info: Roast descriptors on a bag (like "Light & Fruity" or "Dark & Bold") are helpful indicators, but remember it's subjective and varies between roasters.
Darker roasts are generally easier to extract compounds from (as noted in the Dialing In (Espresso) section regarding temperature), while lighter roasts require more energy and careful technique to bring out their full potential without tasting sour.
☕ 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 | No Milk | Small cup | A small, strong shot of coffee. |
Double Espresso | No Milk | Large cup | Two shots of espresso in one. |
Americano | No Milk | Bigger cup | Espresso with added hot water, making it milder. |
Lungo | No Milk | Variable | A longer, milder espresso with more water. |
Filter Coffee | No Milk | 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. |
🥛 Steaming & Frothing Milk
For many popular espresso-based drinks (see Summary of Drinks), properly steamed and frothed milk is just as important as the espresso itself. The goal is to create microfoam
: milk with tiny, uniform bubbles, resulting in a smooth, velvety texture and increased sweetness.
💡 Info: While espresso machines with steam wands are ideal, you can achieve decent frothed milk with other tools like handheld milk frothers, French presses (see DIY & Budget-Friendly Coffee Hacks), or even shaking milk in a jar (though microfoam is difficult with these methods).
Using an Espresso Machine Steam Wand (Basic Technique):
- Use Cold Milk: Start with cold milk (straight from the fridge) in a stainless steel pitcher. This gives you more time to work the milk before it gets too hot.
- Fill Level: Don't overfill the pitcher – milk expands. A good rule of thumb is to fill it between the bottom of the spout and the halfway point.
- Purge the Wand: Before putting the wand in the milk, open the steam valve briefly to release any condensed water inside.
- Position the Wand: Submerge the tip of the wand just below the surface of the milk. Angle it slightly to create a swirling motion.
- "Stretching" (
Aeration (Milk)
): Open the steam valve fully. You should hear a gentle "hissing" or "slurping" sound as the tip pulls air into the milk, creating foam. Keep the tip just at the surface, lowering the pitcher slightly as the milk level rises. Do this for only a few seconds, depending on the pitcher size and desired foam volume (more for cappuccino, less for latte/flat white). - "Texturing" (
Texturing (Milk)
): Once you've added enough air, lower the wand tip deeper into the milk. Maintain the angle you created earlier to get the milk "rolling" or swirling rapidly. This breaks down larger bubbles and integrates the foam into the liquid milk, creating microfoam. Continue until the milk reaches the desired temperature. - Temperature: The milk is ready when the pitcher becomes too hot to comfortably hold (around 55-65°C / 130-150°F). Don't let it boil!
- Clean the Wand: Immediately wipe the steam wand with a damp cloth to remove milk residue. Then, purge the wand again briefly into the drip tray to clear any milk from the inside.
- Prepare the Milk: Swirl the pitcher vigorously to combine the microfoam and liquid milk into a glossy, integrated texture. Tap the pitcher on the counter to pop any large bubbles on the surface.
- Pour: Pour the milk into your espresso shot(s). Even a simple heart in latte art can be a fun goal!
📝 Tip: Achieving perfect microfoam takes practice! Listen to the sounds, feel the temperature, and observe the milk's texture. Different milks (dairy, oat, almond, etc.) behave differently.
⚙️ Dialing-In Guide (Espresso)
Wait! Stop!
This section is purely for espresso, and is quite complicated. If you're not making espresso, skip this section and check out the Troubleshooting Common Coffee Issues (Non-Espresso) section instead.
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.
💡 Info: 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.
💡 Info: 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.
📝 Note: 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.
💡 Info: 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.
📝 Note: 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).
📝 Note: 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.
📝 Note: 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.
💡 Info: 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.
💡 Info: 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.
📝 Note: 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 group head has a big impact on how well your coffee is extracted. Hotter water extracts more flavours, while cooler water extracts less.
💡 Info: Be sure to preheat your group head 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. Beyond temperature, the quality and mineral content of your water also significantly impacts extraction and flavour. See Water for Coffee: The Basics and Water Chemistry: A Deeper Dive.
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.
🤔 Troubleshooting Common Coffee Issues (Non-Espresso)
If your filter coffee (pour-over, AeroPress, French Press, drip machine, etc.) isn't tasting quite right, here are some common problems and solutions. Remember to only change one variable at a time!
If your coffee tastes... | Potential Cause(s) | Possible Solution(s) |
---|---|---|
Sour, Weak, Thin, Grassy | Under-extraction | • Grind finer • Use hotter water (within 90-96°C / 195-205°F range) • Increase coffee-to-water ratio (use more coffee or less water) • Increase brew time/contact time • Ensure even water distribution over grounds |
Bitter, Harsh, Burnt, Astringent | Over-extraction | • Grind coarser • Use cooler water (within 90-96°C / 195-205°F range) • Decrease coffee-to-water ratio (use less coffee or more water) • Decrease brew time/contact time • Ensure you're not over-agitating grounds |
Muddy, Gritty (esp. French Press) | Too many fine particles in the brew | • Grind coarser • Plunge French Press gently & slowly • Pour carefully from French Press, leaving the last bit of coffee (and sediment) in the carafe • Sift grounds after grinding (more advanced) |
Dull, Lifeless, Flat | Stale beans, poor water quality, incorrect extraction | • Use freshly roasted beans (grind right before brewing) • Check your water quality • Revisit grind size and brew time (could be slightly under or over) |
Pour-over is Choking/Stalling | Grind too fine, filter issue, uneven pouring | • Grind coarser • Ensure filter is properly seated and rinsed • Use a more controlled, gentle pour; avoid dumping all water at once • Check for excessive fines clogging filter |
Metallic or Chemical Taste | Water quality, dirty equipment | • Use filtered water • Thoroughly clean your brewer, grinder, and carafe |
📝 Note: Taste is subjective! These are general guidelines. If you like your coffee a certain way, that's what matters most.
🛍️ Buying Great Coffee
💡 Info: Hoffmann does a great job of explaining how to buy great coffee, along with the different variables.
Below is 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 & Ethical Sourcing
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. Consider looking for certifications like Fair Trade
, or roasters who practice "Direct Trade." These indicate better compensation for farmers and often more sustainable practices, which not only support communities but can lead to higher quality beans.
🌸 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. (See also: Basic Coffee Tasting & Sensory Guide)
📦 Storing Your Coffee for Freshness
Coffee stales over time, losing its vibrant aromas and flavours. How you store your beans is crucial to preserving their quality after you buy them.
Freshness is primarily lost due to exposure to:
- Air (Oxygen): Causes oxidation, breaking down aromatic compounds.
- Light: UV rays degrade coffee.
- Heat: Accelerates the staling process.
- Moisture/Humidity: Can lead to off-flavours and mold.
Best Practices for Storage:
- Keep it Airtight: Store beans in an opaque, airtight container. Many specialty coffee bags have a one-way valve (allowing CO2 out but not air in) and can be rolled down and sealed for short-term storage, but a dedicated container is often better.
- Keep it Dark: Store containers in a cool, dark cupboard or pantry, away from direct sunlight or oven heat.
- Keep it Whole: Grind your coffee beans just before brewing. Grinding exposes a massive surface area to oxygen, dramatically speeding up staling.
- Buy What You Need: Try to buy coffee quantities that you can use within 2-4 weeks of the roast date for optimal flavour.
Quick Don'ts for Coffee Storage:
- DON'T store in the refrigerator for daily use (condensation is an enemy).
- DON'T store beans near strong-smelling foods (coffee absorbs odours).
- DON'T leave your coffee bag/container open to the air.
- DON'T store coffee in direct sunlight or near heat sources (like an oven).
- DON'T pre-grind large amounts of coffee if you can avoid it; grind fresh for each brew.
📝 Note: The freezer can be used for longer-term storage (several months) IF the beans are vacuum-sealed or stored in a truly airtight container, and you minimize thaw/refreeze cycles (thaw completely before opening, and do not refreeze). For typical home use, a good airtight container at room temperature is best.
Proper storage helps ensure that the delicious flavour notes the roaster worked hard to develop make it into your cup!
🧼 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 (or uncooked rice for some grinders - check manufacturer advice) 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.
💰 A Note on Budgeting for Coffee Gear
Before diving into tools, remember: coffee can be an expensive hobby if you let it! Set a realistic budget for yourself. You don't need the most expensive gear to make great coffee. Often, a good grinder and fresh beans will make more difference than a high-end brewer. The "Curated Upgrade Paths" section can help you prioritize. Start with the basics and upgrade thoughtfully as your interest and budget allow.
🔧 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.
Wait! Stop!
Please set a budget for this! Coffee is a hobby that can easily take money out of your wallet without you noticing.
Using Espresso as an example, an Espresso Machine, burr grinder, tamper, coffee scales, WDT tool and a water filter can cost you about £800 at the low end, but about £3,000 at the high end.
☕⚙️ Coffee Grinder
Used to grind coffee beans into the desired consistency. The size of your grind affects it's extraction process, or the flow of water through the coffee bed.
📺 James Hoffmann’s Recommendations:
These come in two types: Blade and Burr.
Blade Grinder
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 chop coffee beans with fast-moving blades, similar to a blender or food processor. They are common and inexpensive. However, these grinders create uneven particle sizes, breaking some beans into fine powder while leaving others in large chunks. This inconsistency makes it challenging to get uniform results. You can try some techniques to improve the outcome, like shaking the grinder while it's in use or sifting the ground coffee afterward, but these methods can be tedious and only offer slight improvements. Because of this, blade grinders are typically recommended only as a last option.
🟡 Note: Blade Grinders are not recommended for making regular coffee because they usually produce uneven grinds. If you use a Blade Grinder, don’t expect to brew great coffee with methods like pour-over or espresso.
🔴 Important: While Blade Grinders can be affordable and useful for making things like alcohol extracts or for some brewing methods like French press or cold brew, it's a better choice to invest in a Burr Grinder if you’re open to manual grinding.
🟡 Note: The Hario Skerton Burr Grinder offers a much better grinding experience.
Burr Grinder
A Burr Grinder is more expensive but generally preferred in coffee circles because it provides better consistency and control.
- Flat burrs are two circular plates with teeth that face each other and are positioned very close together. They use centrifugal force to push coffee beans outward, where the beans are ground and then exit through a small gap. Because they need to spin at high speeds to effectively move the beans, flat burrs are typically found only in electric grinders. When designed well, flat burrs are known for producing consistently uniform grinds, which helps bring out clear and distinct flavours in coffee.
- Conical burrs are cone-shaped pieces located inside a toothed collar. This design allows the burrs to "pull" the coffee beans into the grinder using gravity while steadily breaking them down into a consistent size as they pass through the gap at the bottom. You can find conical burrs in many different types of grinders, including hand grinders, because they don't need high speeds to work effectively. When designed well, conical burrs are known for producing even grinds with a few smaller particles mixed in, which can enhance the body and richness of the coffee.
💡 Info: Except for Blade Grinders, no single grinding technology is the best for every situation. The quality of the materials and design plays a huge role in how well a grinder works in real life. The burrs are just one part of a grinder, so it's not a good idea to choose a grinder based only on the type of burrs the manufacturer uses. Along with the rest of this guide, we aim to help you understand the grinder market and find a product that fits your needs and taste.
Explanation for grinder categories:
🟢 Entry: This range is where you start to find some good grinders. Some of the more affordable metal-burr hand grinders are in this category and can give you surprisingly good results. You might even be able to make decent espresso, depending on your taste. It's best to skip any ceramic burr hand grinders in this range since even the least expensive metal-burr grinders offer better quality and are easier to use.
🟡 Enthusiast: In this price range, electric grinders are a great choice. There are plenty of options for espresso grinders, so you can find many high-quality models. You can also find powerful motors and better designs here, which means you’ll see more flat burrs available, giving you additional choices. Although the quality of the grind gets better, the differences between them become less noticeable. Factors like how well the grinder is built, how easy it is to use, and its overall efficiency become more important in helping you make your decision.
🔴 Professional: This category includes premium and ultra-premium electric grinders. The quality of the grind is outstanding and often comes down to personal taste rather than one being clearly superior to another. Most of the higher price is attributed to build quality, user-friendly features, and enhancements to the overall experience.
Consumers in this price range aren't just spending thousands more for a slight improvement in coffee flavour. They are searching for specific features that meet their needs, focusing on the finer details, or looking for exceptional craftsmanship. It's about choosing something that's not a necessity but offers extra value that can only be achieved through greater effort in its production.
Brewing:
(A coarse grind for drip coffee, pour-over, French Press, AeroPress and cold brew)
- 🟢 Entry: Hario Skerton Plus (£50), Timemore Chestnut C2/C3 (£60-£80), Baratza Encore ESP (£150)
The Skerton is a classic starting point, though for a bit more, hand grinders like the Timemore C2/C3 offer a noticeable step up in grind consistency.
The Chestnut C2/C3 is an excellent choice. Great value and grind quality for the price for manual brewing.
The Baratza is a fantastic entry-level electric grinder, especially now with the ESP burrs making it somewhat espresso-capable. - 🟡 Enthusiast: Wilfa Uniform (£250), Fellow ODE Gen 2 (£350)
The Wilfa includes a scale in it's lid. The Ode Gen 2 is known for low retention and anti-static features.
- 🔴 Professional: Niche Zero (£550), Eureka Atom 75 (£900)
These grinders offer professional-grade build and consistency, and while often chosen for espresso, they perform very well for brewing too, especially for single dosing workflows (Niche Zero) or if you value speed and robust build (Atom 75)
Espresso:
(Very fine and uniform grind for high-pressure extraction)
- 🟢 Entry: Kingrinder K4/K6 (£90-£120), Baratza Encore ESP (£150), Fellow Opus (£200)
Solid choices as entry points into electric espresso grinding. The Kingrinders are excellent manual options.
- 🟡 Enthusiast: Baratza Sette 270 (£300), Eureka Mignon Specialita (£350)
Absolutely perfect. These are benchmarks in this category. Sette (fast, fluffy, a bit louder, conical), Specialita (quiet, consistent, timed dosing, flat).
- 🔴 Professional: Turin/Option-O Lagom Mini/P64/DF64/DF83 (various prices £300-£1500+), Niche Zero/Duo (£550-£700), Eureka Atom 75 (£900)
The DF series and Lagom grinders offer options for those who like to tinker and potentially upgrade burrs; Niche Zero/Duo for its workflow and distinct conical/flat burr profiles; Atom 75 for quiet operation, speed, and robust flat burr performance.
Note: If grinders appear in both categories, they are well suited for both brewing and espresso.
These are not "the best", but rather a selection of grinders that are frequently recommended by others.
⭐ Visual Grind Size Guide
Understanding the right grind size for your brewing method is important for a great-tasting cup of coffee. Here’s a simple guide:
- Extra Coarse:
- Appearance: Very large particles, like chunky salt or small broken peppercorns.
- Ideal for: Cold Brew (long steep times).
- Coarse:
- Appearance: Chunky, distinct particles like coarse sea salt or rustic breadcrumbs.
- Ideal for: French Press, percolators, cupping.
- Medium-Coarse:
- Appearance: Slightly finer than coarse, like rough beach sand or kosher salt.
- Ideal for: Chemex, Clever Dripper, some flat-bottom drip brewers.
- Medium:
- Appearance: Gritty, like fine beach sand or table sugar.
- Ideal for: Most Drip Brewers (e.g., V60, Kalita Wave, automatic coffee makers), AeroPress (for brew times over 2-3 minutes).
- Medium-Fine:
- Appearance: Smoother than medium, starting to clump a bit, like table salt.
- Ideal for: AeroPress (for shorter brew times, 1-2 minutes), some Cone Brewers (like V60 if you prefer a faster drawdown or are brewing smaller amounts), Moka Pots.
- Fine
- Appearance: Very fine, almost powdery but still with some grit. Slightly coarser than flour or very fine table salt.
- Ideal for: Espresso, some Moka Pot preferences.
- Extra-Fine:
- Appearance: Powdery, clumps easily. Like powdered sugar or flour.
- Ideal for: Turkish Coffee.
⚖️☕ 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.
💡 Info: 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.
📝 Note: 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: Basic Digital Kitchen Scale (0.1g accuracy, ~£10-£20), Timemore Black Mirror Basic (£50-£60), Timemore Black Mirror Nano (£80)
Basic kitchen scales work! The Timemore scales are excellent purpose-built coffee scales. The Nano is particularly good for espresso drip trays due to its size.
- 🟡 Enthusiast: Timemore Black Mirror Plus (£90), Varia AKU (£100), Felicita Arc (£150)
This tier offers enhanced features like potentially faster response times, dedicated espresso modes, or improved water resistance.
- 🔴 Professional: Acaia Pearl/Pearl S (£150-£250), Acaia Lunar (£250-£300)
Acaias are renowned for their exceptional responsiveness, accuracy, build quality, app connectivity (for logging/recipes), and features like real-time flow rate display, making them mainstays in professional settings and for meticulous home users.
💧 Water for Coffee: The Basics
Your coffee is over 98% water! So, the water you use has a HUGE impact on taste.
For beginners, the simplest takeaway is this: If your tap water tastes bad, or is very hard, your coffee will likely suffer. An easy first step is to try a basic water filter (like a Brita jug) or use a recommended bottled spring water. (See Tesco Ashbeck example below, or search for low-TDS spring water in your area).
This section covers the basics. For a deeper understanding, see Water Chemistry: A Deeper Dive.
Ideally, you want water that’s free of impurities and has a balanced mineral content. Water isn't just for machine longevity; it significantly impacts the flavour.
- Why Water Quality Matters for Taste:
- Minerals: Minerals like Calcium and Magnesium are essential for dissolving (
extraction
) flavour compounds from the coffee grounds. Water with too few minerals can lead to flat, under-extracted coffee. Water with too many can also hinder extraction and introduce mineral tastes. - Off-Flavours: Chlorine, sulfur, or other impurities in tap water will transfer directly into your coffee, masking or distorting the delicate flavours of the beans.
- pH: The acidity or alkalinity of your water can affect how the acidity in the coffee tastes.
- Minerals: Minerals like Calcium and Magnesium are essential for dissolving (
If your tap water is hard or has a strange taste, consider using filtered water or specific bottled water. Using consistent, good-quality water is one of the simplest ways to improve your coffee's taste.
- Options:
- Brita Filter Jug/Tank: A common and affordable way to remove chlorine and some impurities. May slightly reduce hardness but doesn't typically optimize mineral content for coffee brewing.
- Bottled Water: Some bottled waters (like Tesco Ashbeck or Waitrose Essential in the UK, or similar low-
TDS
spring waters elsewhere) have mineral profiles more suitable for coffee brewing than typical tap water. Look for waters with a low Total Dissolved Solids (TDS
) reading (often listed on the bottle or found online), typically between 50-150 ppm is recommended for coffee extraction and machine health. - Specialty Coffee Water: Products exist that allow you to mix minerals into distilled or reverse-osmosis water to create water specifically optimized for coffee flavour (e.g., Third Wave Water, Perfect Coffee Water packets).
- 💧 Brita: Jug (£20), Tank (£40)
- 💧 Bottled: Tesco Ashbeck, 5 litres or Waitrose Essential, 5 litres (UK example)
- (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 and you know its rough TDS or type (like spring/purified), let me know via Discord and I'll add it.)
☕🤏 Coffee Tamper
A tamper ensures that the coffee grounds are evenly compressed into the portafilter
, leading to an even extraction.
Very Important: Make sure you buy the right size for your specific portafilter basket. (Common sizes: 51mm, 53/53.3mm, 58/58.5mm)
- 🟢 Entry: Basic Tamper (correct size, ~£10-£20), Normcore V4 Spring-Loaded Tamper (£40-£50):
A basic, solid tamper that fits your basket is fine to start. The Normcore V4 (calibrated or self-leveling versions) is an excellent upgrade for consistency.
- 🟡 Enthusiast: Decent Tamper V6 (£80), Pullman Barista Tamper (£100-£150):
Known for precision, adjustable depth (Decent), or specific base shapes and ergonomics (Pullman).
- 🔴 Professional: The Force Tamper (£180), Kafatek LevTamp (£150+):
The Force Tamper automates tamping pressure. High-end tampers focus on perfect ergonomics, material quality, and consistent, level tamping.
🔄☕ WDT (Weiss Distribution Technique) Tool
WDT stands for Weiss Distribution Technique
.
📺 Watch Video
It involves using thin needles (typically 0.3-0.4mm thick) or a similar tool to stir the coffee grounds in the portafilter before tamping. This breaks up clumps and distributes the grounds more evenly, reducing channeling and improving extraction consistency, especially for espresso.
- DIY: Cork and acupuncture needles (see DIY & Budget-Friendly Coffee Hacks).
- 🟢 Entry: 3D Printed WDT Tools, Basic Needle Tools (£10-£25 on Amazon/Etsy).
- 🟡 Enthusiast: Normcore WDT Tool, various well-made tools with stands (£25-£50).
- 🔴 Professional: Premium materials, ergonomic designs, specific needle arrangements (e.g., Duomo The Eight, LeverCraft WDT, ~£50-£150+).
♨️🚰 Goose-Neck Kettle
A goose-neck kettle has a long, thin spout that allows for precise control over the flow rate and placement of water. This is especially useful and almost essential for pour-over
brewing methods (V60, Chemex, Kalita Wave), where the speed and direction of water flow significantly affect extraction and the final flavour profile.
Why it’s important for Pour-Over:
- Precision: Ensures even saturation of the coffee bed and controlled extraction.
- Impact on flavour: Helps avoid over-pouring (leading to channeling) or under-pouring (leading to uneven extraction).
- Temperature control (Electric versions): Many electric gooseneck kettles allow you to set and hold a specific water temperature, which is crucial for consistency. 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
- 🟢 Entry (Stovetop): Basic Stainless Steel Gooseneck Kettle (£15-£30).
- 🟡 Enthusiast (Electric with Temp Control): Hario Buono Electric, Bonavita Variable Temp, Fellow Stagg EKG (£80-£150).
- 🔴 Professional (Advanced Features/Design): Fellow Stagg EKG Pro, Brewista Artisan (£150-£250+).
✨ DIY & Budget-Friendly Coffee Hacks
Great coffee doesn't always require expensive gear. Here are a few tips:
- DIY WDT Tool: Stick a few acupuncture needles (0.3-0.4mm, available online cheaply) into a wine cork or 3D print a handle. Instant WDT tool!
- French Press Milk Frother: After brewing coffee, clean your French Press. Add warm milk (not too full) and rapidly pump the plunger up and down until the milk thickens and doubles in volume. It won't be true microfoam, but it's great for a homemade latte/cappuccino.
- Ross Droplet Technique (RDT) on a Budget: No need for a fancy spray bottle. Just dip the handle of a spoon in water, let a single drop fall onto your beans before grinding, and stir. This helps reduce static.
- Blade Grinder "Pulse & Shake": If you're stuck with a blade grinder, try pulsing in short bursts and shaking the grinder in between. This can slightly improve grind consistency, but a burr grinder is still a far better investment.
- Preheat Your Mug/Brewer: Pouring hot water into your mug and brewer before you start warms them up, helping maintain a stable brew temperature. Discard this water before brewing.
🚀 Curated Upgrade Paths: Leveling Up
So, you've got the basics down, you're brewing coffee you enjoy, but you're wondering what's next? This section offers some common "upgrade paths" based on where you might be in your coffee journey. Remember, these are just suggestions – your path is your own, dictated by your budget, interests, and the coffee you love to drink.
💡 Key Principle: Often, the most impactful first major upgrade after a brewer is a good burr grinder. It unlocks so much potential in your beans. See the Coffee Grinder section for detailed recommendations.
💰 Budget Reminder: Good coffee gear can range from affordable to very expensive. Set a budget that's comfortable for you at each stage. See A Note on Budgeting for Coffee Gear.
🌱 Path 0: From Instant or Pods to Real Coffee
- You Are Here: You primarily drink instant coffee or use pod machines and want to experience what "real" coffee tastes like without a huge investment.
- Your Next Steps:
- A Simple Brewer & Pre-Ground Specialty Coffee:
- French Press or AeroPress: Easy to use and forgiving.
- Pre-Ground Coffee from a Local Roaster: Ask them to grind it for your chosen brewer. This is a huge step up from supermarket pre-ground.
- Basic Kitchen Scale: To start getting a feel for ratios.
- A Simple Brewer & Pre-Ground Specialty Coffee:
- Further Down the Line: Buying whole beans and an entry-level burr grinder (Path 1).
🌱 Path 1: From "Just Coffee" to Intentional Brewing
- You Are Here: Using pre-ground coffee, perhaps with a very basic drip machine, or just "cowboy coffee." You want to experience better tasting coffee.
- Your Next Steps:
- Whole Beans & Entry-Level Burr Grinder: This is the single biggest leap in quality. Freshly ground beans are a game-changer.
- Refer to: Buying Great Coffee, Coffee Grinder (Entry Tier)
- Coffee Scales: Start measuring your beans and water for consistency.
- Refer to: Coffee Scales (Entry Tier)
- A Forgiving Brewer (if you don't have one):
- AeroPress: Versatile, easy to learn, great results.
- Refer to: AeroPress (Best for Beginners)
- French Press: Full-bodied, simple, good for larger batches.
- Refer to: French Press (Most Popular)
- AeroPress: Versatile, easy to learn, great results.
- Whole Beans & Entry-Level Burr Grinder: This is the single biggest leap in quality. Freshly ground beans are a game-changer.
- Further Down the Line: Exploring different roast levels, understanding processing methods, maybe a temperature-controlled kettle if you get into pour-over.
☕ Path 2: Mastering Your Manual Brewer (AeroPress, French Press, Clever Dripper)
- You Are Here: You have an AeroPress, French Press, or Clever Dripper. You're using whole beans and likely have a decent entry-level burr grinder and scales.
- Your Next Steps to Refine & Explore:
- Better Grinder: If your current grinder is holding you back (inconsistent, limited range), upgrading here will yield significant improvements in clarity and consistency.
- Refer to: Coffee Grinder (Enthusiast Tier for brewing)
- Explore Pour-Over: If you crave more clarity, control, and a different brewing ritual:
- V60 / Chemex / Kalita Wave: Requires more technique but offers highly rewarding cups.
- Goose-Neck Kettle: Essential for controlled pouring in these methods.
- Refer to: V60, Chemex, Goose-Neck Kettle
- Water Optimisation: Start paying attention to your water.
- Refer to: Water for Coffee: The Basics and potentially Water Chemistry: A Deeper Dive.
- Better Grinder: If your current grinder is holding you back (inconsistent, limited range), upgrading here will yield significant improvements in clarity and consistency.
- Further Down the Line: Experimenting with advanced recipes for your current brewer, different filter papers, or delving into espresso.
🔥 Path 3: Moka Pot Enthusiast Seeking More
- You Are Here: You love the strong, concentrated brew from your Moka Pot. You likely have a grinder.
- Your Next Steps to Refine & Explore:
- Grind Optimisation: A grinder capable of a consistent medium-fine to fine grind is crucial. If your current one struggles, an upgrade can reduce bitterness and improve consistency.
- Refer to: Coffee Grinder (Entry/Enthusiast that handles finer grinds well)
- Technique Refinement: Ensure you're following best practices for the Moka Pot to avoid scorching or over-extraction (e.g., pre-heating water, removing from heat at the right time).
- Exploring Espresso-Like Alternatives (without full machine):
- High-end manual espresso makers (e.g., Flair, Cafelat Robot - these are a category of their own and a bigger investment).
- Grind Optimisation: A grinder capable of a consistent medium-fine to fine grind is crucial. If your current one struggles, an upgrade can reduce bitterness and improve consistency.
- Further Down the Line: If the espresso bug truly bites, then moving towards an entry-level espresso machine and dedicated espresso grinder. This is a significant jump in cost and learning curve.
☕ Path 4: Venturing into Home Espresso (or Improving an Entry Setup)
- You Are Here: You have an entry-level espresso machine (perhaps with a pressurised portafilter) and are ready to get more serious, or you're aiming for your first proper setup.
- Your Next Steps (often in this order of impact for better espresso):
- Espresso-Capable Burr Grinder: This is non-negotiable and THE most important upgrade/first purchase for good espresso. Your machine can only do so much with inconsistent or incorrectly sized grinds.
- Refer to: Coffee Grinder (Espresso Tiers)
- Fresh, Quality Beans: Specifically roasted for espresso or omni-roast.
- Refer to: Buying Great Coffee
- Coffee Scales (0.1g accuracy): Essential for weighing dose and yield.
- Refer to: Coffee Scales
- Good Tamper: To fit your (likely non-pressurised) basket properly.
- Refer to: Coffee Tamper
- WDT Tool: To break up clumps and improve distribution.
- Refer to: WDT (Weiss Distribution Technique) Tool
- (If using pressurised basket) Non-Pressurised Basket: Allows for true dialing-in.
- Bottomless Portafilter: For diagnosing puck prep and extraction issues.
- Espresso-Capable Burr Grinder: This is non-negotiable and THE most important upgrade/first purchase for good espresso. Your machine can only do so much with inconsistent or incorrectly sized grinds.
- Further Down the Line:
- Upgrading the espresso machine itself (for better temperature stability, pressure control, steam power).
- Even better espresso grinder.
- Water treatment systems (see Water Chemistry: A Deeper Dive).
- Learning latte art.
🤖 Path 5: The "Convenience with Quality" Seeker (Automatic Drip Machines)
- You Are Here: You value convenience but still want a good cup of coffee without too much manual fuss. You might be using an older, basic drip machine.
- Your Next Steps:
- Good Quality Whole Beans & Burr Grinder: Same as Path 1 – this is foundational.
- SCA-Certified Automatic Drip Coffee Maker: These machines are certified by the Specialty Coffee Association to meet standards for brew temperature, time, and evenness of extraction. Examples: Technivorm Moccamaster, Ratio Six/Eight, Bonavita Connoisseur, Wilfa Svart Precision.
- These are more expensive than basic drip machines but deliver a much better brew.
- Coffee Scales: To measure beans and water accurately, even for an auto-drip.
- Water Quality: Don't forget good water! (Water for Coffee: The Basics)
- Further Down the Line: Exploring different beans, perhaps a better grinder if you started entry-level.
📝 Remember: The "best" gear is the gear that helps you make coffee you love, fits your budget, and matches your commitment to the process. Enjoy the journey!
Water Chemistry: A Deeper Dive
You've heard it before: coffee is over 98% water. So, it stands to reason that the quality and composition of your water will have a massive impact on the final taste in your cup. Going beyond simply "filtered water" (covered in Water for Coffee: The Basics), this section explores the key chemical components in water that interact with coffee to create (or destroy) deliciousness.
💡 Don't Panic! This might seem complex, but understanding the basics can unlock a new level of control over your coffee. You don't need to be a chemist, but knowing what matters helps you make better choices. Even if you just stick to good bottled water or a filter, knowing why it works is empowering.
📊 The Big Picture: Total Dissolved Solids (TDS)
- What it is: TDS is a measure of all the inorganic and organic substances (minerals, salts, metals) dissolved in water, usually expressed in parts per million (ppm).
- Why it matters (generally):
- Too Low (e.g., distilled/RO water, <30 ppm): Water lacks the necessary minerals to properly extract flavour compounds from coffee. Brews can taste flat, empty, sour, or even metallic. Can also be corrosive to espresso machine boilers over time.
- Too High (e.g., very hard water, >250-300 ppm): Water can be "full" of minerals, hindering proper extraction, or introducing its own strong mineral taste. Leads to scale buildup in equipment. Brews can taste dull, chalky, or muddled.
- The Guideline: The Specialty Coffee Association (SCA) suggests an ideal TDS range of 75-250 ppm, with a target of 150 ppm. However, TDS alone doesn't tell the whole story – the type of minerals matters more.
✨ The Key Players: Minerals That Make Coffee Shine
These are the primary "good guys" we want in our water (in the right amounts) to help extract coffee's goodness.
- Magnesium (Mg²⁺): The Flavour Magnet
- Role: Magnesium ions are particularly effective at bonding with and extracting desirable flavour compounds from coffee grounds, especially those contributing to sweetness, body, and fruity notes.
- Impact: Water with adequate magnesium tends to produce sweeter, more complex, and fuller-bodied coffee. It can really make the origin characteristics pop.
- Calcium (Ca²⁺): The Texture & Acidity Enhancer
- Role: Calcium ions also aid in extraction, often influencing the perceived texture (mouthfeel) and the quality of acidity. It can contribute to a creamier body and help highlight brighter, more vibrant acidic notes.
- Impact: Sufficient calcium can lead to a richer mouthfeel and a more structured, lively cup.
Balance is Key: You need both magnesium and calcium. Water dominated by only one might not yield the most balanced extraction. The ideal ratio is still a topic of much discussion, but generally, having a good presence of both is better than an excess of one and a deficiency of the other. This "General Hardness" (GH) from both calcium and magnesium is crucial.
🛡️ The Balancing Act: Alkalinity (Carbonate Hardness/KH)
- What it is: Alkalinity, often referred to as "carbonate hardness" or KH, primarily measures the concentration of bicarbonate (HCO₃⁻) and carbonate (CO₃²⁻) ions. Think of it as the water's buffering capacity – its ability to resist changes in pH.
- Why it matters: Coffee is acidic.
- Too Low Alkalinity (<30-40 ppm as CaCO₃): The water has little buffering capacity. The coffee's natural acids can dominate, leading to a brew that tastes overly sharp, sour, or aggressive, even if extraction is otherwise good.
- Too High Alkalinity (>70-80 ppm as CaCO₃): The water over-buffers the coffee's delicate origin acids. This can flatten the cup, mute the vibrant fruit and floral notes, and make the coffee taste dull, chalky, or uninteresting.
- Just Right (SCA Target: ~40-65 ppm as CaCO₃): Provides enough buffering to balance the coffee's acidity without neutralizing all the desirable flavour notes, allowing the coffee's inherent character to shine through. It's like a volume knob for perceived acidity.
🧪 A Quick Note on pH
- What it is: A measure of how acidic or basic the water is. 7 is neutral, below 7 is acidic, above 7 is alkaline (basic).
- SCA Target: 6.5 - 7.5 pH.
- Impact: While important, the water's pH is often less directly impactful on coffee flavour than its alkalinity and mineral content. Alkalinity (buffering capacity) plays a more significant role in how the coffee's own acidity is perceived. Most drinkable waters fall within an acceptable pH range anyway.
👎 The Enemies: What We DON'T Want
- Chlorine/Chloramine:
- Added by municipalities to disinfect water.
- Even in small amounts, it creates very noticeable chemical, medicinal, or "swimming pool" off-flavours in coffee.
- Solution: Carbon filters (like Brita, or more advanced systems) are effective at removing chlorine. Chloramine is harder to remove and may require specialized carbon filters or longer contact time.
- Excessive Scale-Forming Minerals (Beyond Optimal Calcium/Magnesium):
- While some calcium and magnesium are good, excessively hard water leads to scale buildup (calcium carbonate deposits) in kettles and espresso machines, reducing efficiency and eventually causing damage.
- Solution: Water softening (ion exchange, but be careful not to strip all minerals) or using water with an appropriate mineral balance from the start.
- Other Contaminants: Iron, manganese, sulfates, etc., can all introduce undesirable metallic, bitter, or astringent tastes. Good quality source water or comprehensive filtration is key.
🎯 Finding the "Sweet Spot": SCA Water Standards Summary
The Specialty Coffee Association provides target guidelines for optimal coffee brewing water:
Parameter | Target | Acceptable Range | Notes |
---|---|---|---|
Odour | Clean/Fresh, Odour Free | - | No chlorine or other off-aromas |
Color | Clear | - | No visible sediment or color |
Total Chlorine | 0 mg/L | - | Critical for taste |
TDS | 150 ppm | 75 - 250 ppm | Overall mineral content |
Calcium Hardness | 68 ppm (as CaCO₃) | 17 - 85 ppm | Often expressed as 4 grains |
Total Alkalinity | 40 ppm (as CaCO₃) | 40 - 75 ppm | Key for balancing acidity |
pH | 7.0 | 6.5 - 7.5 | Neutral to slightly alkaline/acidic |
Sodium | < 30 ppm (SCA recommends <10ppm) | < 30 ppm | Can make coffee taste salty or flat |
(Note: Calcium Hardness here is part of General Hardness. The SCA targets can be a bit nuanced in their full specification, but these are the key takeaways.)
💧 Practical Solutions: How to Get Good Coffee Water
- Test Your Tap Water:
- Get a report from your local water utility (often online).
- Use home water testing kits (e.g., API Aquarium Test Kits for GH & KH, TDS meter). This is the most direct way to know what you're starting with.
- Good Quality Bottled Water:
- As mentioned in Water for Coffee: The Basics, some spring waters like Tesco Ashbeck or Waitrose Essential (UK) or Crystal Geyser Alpine Spring Water (certain US sources) happen to fall within or close to ideal ranges. Research specific brands available to you.
- Filtration:
- Basic Carbon Filters (e.g., Brita Pitcher): Good for removing chlorine and some sediment. Minimal impact on mineral content/hardness.
- Specialized Coffee Water Filters (e.g., Peak Water, BWT): Designed to both filter and adjust mineral content specifically for coffee.
- Reverse Osmosis (RO) + Remineralization: RO strips almost everything. You must add minerals back (see DIY below or use remineralization cartridges).
- DIY Coffee Water Recipes (The "Rabbit Hole" Option):
- For ultimate control, some enthusiasts create their own water by adding specific mineral concentrates (e.g., Epsom salt for magnesium sulfate, baking soda for sodium bicarbonate, calcium chloride) to distilled or RO water.
- Popular recipes include:
- Barista Hustle's Recipes
- Rao/Perger Water Recipes
- You can buy pre-made mineral packets (e.g., Third Wave Water, Perfect Coffee Water) to simplify this.
- ⚠️ Caution: Requires precision, good scales (0.01g for concentrates), and careful handling of chemicals. Start simple if you go this route.
Is This Overkill?
For many, simply using a Brita filter or good bottled water is a huge step up and perfectly sufficient. However, if you're investing in great beans and high-end equipment, optimizing your water is one of the most impactful (and relatively cost-effective, once understood) ways to unlock their full potential. It’s the foundation of your brew!
Start by understanding your local tap water, try some recommended bottled waters, and then decide if you want to venture further into filtration or DIY solutions. Your taste buds will guide you!
Basic Coffee Tasting & Sensory Guide
Ever wonder what people mean when they say coffee tastes "fruity," "chocolatey," or "bright"? Developing your palate takes time, but here's a simple start:
- Aroma: Smell the coffee before you taste it – both the dry grounds and the brewed coffee. What do you notice? Sweetness? Roasty notes? Spices? Fruit?
- Flavour: As you sip, think about what it reminds you of.
- Fruity: Can range from citrus (lemon, orange, grapefruit – often in lighter roasts) to berry (strawberry, blueberry – common in natural processed coffees) to stone fruit (peach, plum).
- Chocolatey/Nutty: Think dark chocolate, milk chocolate, cocoa powder, almonds, hazelnuts. More common in medium to dark roasts.
- Caramel/Sweet: Brown sugar, honey, toffee notes.
- Spicy: Cinnamon, clove, black pepper.
- Floral: Jasmine, rose, lavender – often found in high-quality light roasts.
- Earthy/Roasty: Can be pleasant (like fresh soil, cedar) or, if overdone, taste like ash or carbon (especially in very dark roasts).
- Acidity: This isn't sourness (which is usually a sign of under-extraction). Good acidity is a "brightness" or "liveliness" on your tongue, like the tartness of a green apple or a juicy orange. Light roasts typically have more noticeable acidity.
- Body (Mouthfeel): How does the coffee feel in your mouth?
- Light Body: Watery, tea-like.
- Medium Body: Smooth, slightly creamy.
- Heavy Body: Thick, rich, syrupy.
- Aftertaste (Finish): What flavours linger after you swallow? Is it pleasant and long, or does it disappear quickly?
How to Practice:
- Taste Mindfully: Pay attention when you drink coffee.
- Compare Coffees: Try two different coffees side-by-side. What's different? What's similar?
- Use a Flavour Wheel: Search online for "SCA Coffee Taster's Flavour Wheel" for a visual guide to coffee descriptors.
- Don't Worry About Being "Right": Taste is personal! The goal is to identify what you enjoy.
Understanding these basic elements will help you better describe what you like (or don't like) in a coffee and make more informed choices when buying beans.
📕 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
Aeration (Milk)
The initial process of incorporating air into milk when steaming with a steam wand. This creates the larger bubbles that are then refined into microfoam during texturing.
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.
Blend
A mix of coffee beans from different regions or farms, combined to create a balanced, consistent flavour profile. Blends can enhance complexity, smooth out acidity, or achieve a desired taste experience.
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.
Body
The perceived weight and texture of coffee in the mouth, often described as light, medium, or heavy. See Mouthfeel
.
Burr Grinder
A coffee grinder that uses two abrasive surfaces (burrs) to crush beans into a uniform size, offering more consistency and control than blade grinders. See Coffee Grinder.
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.
Channeling
In espresso brewing, when water finds paths of least resistance through the coffee puck, leading to uneven extraction (some parts over-extracted, some under-extracted). Often visible as spurts from a bottomless portafilter.
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
📺 Watch Video
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
📺 Watch Video
The process of fine-tuning the variables in coffee preparation (especially espresso), such as grind size, coffee dose, water temperature, and brew time, to achieve the optimal flavour and balance for a particular coffee.
Direct Trade
A sourcing practice where coffee roasters buy beans directly from farmers or cooperatives, often ensuring higher prices for farmers, better quality control, and more transparency than traditional supply chains.
Dose
The amount of ground coffee used for a single brew. In espresso, typically measured in grams.
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.
Fair Trade
A certification system designed to ensure that coffee farmers (and producers of other goods) receive a fair price for their products, and to encourage sustainable farming practices and ethical labor conditions.
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.
Giling Basah
See Wet-Hulled Process
.
Group Head
The part of an espresso machine where the portafilter is inserted. It is responsible for distributing hot water evenly through the coffee grounds during extraction.
Honey Process
A processing method where the coffee cherry's skin is removed, but a portion of the sticky mucilage ("honey") is left on the bean during drying. Results in a balance of fruitiness, sweetness, and body.
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 a bar on the box to remove the used grounds, making clean-up easier.
Light Roast
Coffee beans roasted for a shorter time at a lower temperature, resulting in a light brown colour and often highlighting bright acidity and original bean flavours.
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
.
Medium Roast
Coffee beans roasted to a medium brown colour, offering a balance between the original bean flavours and the flavours developed during roasting.
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.
Microfoam
Steamed milk with very small, uniform bubbles and a glossy, velvety texture, ideal for pouring latte art and enhancing the mouthfeel of milk-based espresso drinks. See Steaming & Frothing Milk.
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.
Natural (Dry) Process
A processing method where whole coffee cherries are dried with the fruit intact around the bean. This often imparts intense fruitiness and sweetness to the coffee.
Organic Coffee
Coffee grown without synthetic pesticides, herbicides, or chemical fertilizers, adhering to organic farming standards. Certified organic coffee ensures sustainable agricultural practices and environmental responsibility.
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 with a filter basket 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, Hario V60, and Kalita Wave. It is known for producing a clean, flavourful cup of coffee.
Processing
The steps taken after coffee cherries are harvested to separate the beans from the fruit. Common methods include Washed, Natural, Honey, and Wet-Hulled, each significantly impacting flavour.
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.
Roast Level
Refers to how long and at what temperature coffee beans are roasted, ranging from light to dark. This significantly influences the final flavour profile of the coffee.
Ross Droplet Technique (RDT)
📺 Watch Video
A method used to reduce static when grinding coffee beans. A small amount of water (a drop or two, or a fine mist) 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, popularized by brands like Starbucks.
Shade Grown
Coffee cultivated under a canopy of trees, mimicking natural forest conditions. This method supports biodiversity, reduces the need for chemical fertilizers, and enhances bean quality by slowing maturation for richer flavours.
Single Origin
Coffee sourced from a specific geographic region, farm, or even a single lot, known for its unique flavour profile influenced by the terroir, climate, and processing methods of that location.
Specialty Coffee
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 (Q Graders). Specialty coffee highlights unique flavour profiles, sustainable practices, and traceability from bean to cup.
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.
Texturing (Milk)
The process after aeration when steaming milk, involving creating a vortex or rolling motion to break down larger bubbles and integrate foam into the milk, creating microfoam. See Steaming & Frothing Milk.
Third Wave Coffee
A movement focused on elevating coffee to an artisanal product, emphasizing high-quality beans, sustainable farming practices, transparent sourcing, and precise brewing methods. It values coffee as a craft rather than a commodity.
Total Dissolved Solids (TDS)
A measurement of the combined content of all inorganic and organic substances dissolved in a liquid. In coffee water, TDS refers to the mineral content, which is crucial for proper extraction and flavour. In brewed coffee, TDS measures the strength of the brew.
Traceability
The ability to track coffee back to its origin, often to a specific farm, cooperative, or region. This promotes transparency and quality.
Washed (Wet) Process
A processing method where the fruit is removed from the coffee bean using water and mechanical pulping before drying. Results in clean, bright coffees with higher acidity.
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. See WDT (Weiss Distribution Technique) Tool.
Wet-Hulled Process
A processing method common in Indonesia where the parchment layer is removed from beans while they are still damp (high moisture content). Results in heavier body and often earthy, woody, or spicy flavours. Also known as Giling Basah
.
Appendix
AeroPress Model Comparison Table
Ignore this section unless you are interested in an AeroPress
Feature | AeroPress Classic/Standard (Tritan/Clear) | AeroPress XL | AeroPress Premium |
---|---|---|---|
Price (approx.) | ~ $35 - $45 / £30 - £40 | ~ $60 - $70 / £60 - £70 | ~ $180 / £170 (originally $150/£180) |
Main Materials | Durable plastic (Tritan or Polypropylene for older models), Silicone (seal) | Durable plastic (Tritan), Silicone (seal) | Dual-wall borosilicate glass (brew chamber), Stainless Steel (filter cap), Aluminum (plunger body), Silicone (seal) |
Build & Feel | Lightweight, utilitarian, robust, "bulletproof." | Lightweight (relative to size), utilitarian, robust, "scaled-up Classic." | Heavy, solid, "premium," weighty, aesthetically pleasing for some. |
Capacity | ~8 oz / 237 ml brew capacity (standard) | Up to 20 oz / 591 ml brew capacity ("double batch") | Similar to Classic (~8 oz / 237 ml brew) |
Portability | Highly portable, excellent for travel. | Less portable than Classic due to size, but lighter/more durable than Premium. | Less portable due to weight and fragility of glass. |
Durability | Very durable, can withstand drops and rough handling. | Very durable, similar to Classic. | Glass is inherently fragile; risk of breakage. |
Thermal Properties | Loses less heat initially. Cools down faster over a longer brew. | Similar to Classic; plastic insulates well initially. | Loses more heat initially due to metal/glass. Holds temperature longer over time due to larger thermal mass & dual-wall glass. |
Brewing Chamber Diameter (Internal) | 57.5mm (standard) | Significantly wider than Classic | 53.5mm (narrower) |
Puck Shape | Standard width and depth. | Wider than Classic, similar depth profile. | Narrower and deeper. |
Extraction Yield (Hoffmann's Test) | 21.94% (average over 10 brews, pre-heated) | N/A (Not tested) | 22.25% (average over 10 brews, pre-heated) |
Taste Difference | The gold standard for AeroPress taste. | Essentially the same potential as Classic, just allows for larger volume. | Hoffmann couldn't reliably distinguish vs Classic. Slight potential for higher extraction (adjustable). |
User Experience (UX) | Remains relatively cool. No unpleasant sounds. Very satisfying and neat puck ejection. | Similar to Classic, but larger scale. Neat puck ejection. | Hot to touch after brewing (cap & glass). Metal-on-glass sound when attaching cap. - Puck ejection not as neat. |
Cleaning | Very easy and quick. | Very easy and quick, same as Classic. | Similar to classic, but more care needed with glass. |
Microplastics | Uses food-safe, BPA-free plastics, but some users remain concerned about microplastics generally. | Uses food-safe, BPA-free Tritan plastic; same considerations as Classic. | Addresses concerns for those wishing to avoid plastic in contact with hot water. |
Ideal User (as per Hoffmann) | Value-conscious, traveler, values practicality, durability, and proven performance. | Wants the AeroPress brew style but needs larger volumes (e.g., multiple servings, filling a large mug). | 1. Wants a premium, weighty, non-plastic AeroPress for home use and values aesthetics. 2. Specifically wants to avoid plastics due to microplastic concerns. |
To-Do
- Add supermarket waters in different countries.
- Consider adding small icons/images for each brewer type.
- Add image placeholders for espresso puck diagnostics, milk texturing.
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