☕ /coffee/
📌 Written by Dan / FMHY.net
📅 Last updated: August 9th, 2025
📜 Table of Contents
- Quick Start: Your First Decent Cup
- Introduction
- Popular Coffee Makers and Brewing Methods
- A Deep Dive on Filters
- Decoding Your Coffee Bag: A Guide to Flavour
- Espresso Drinks Explained
- Steaming & Frothing Milk
- Beyond Dairy: A Quick Look at Alternative Milks
- Dialing In Guide (Espresso)
- Troubleshooting Common Coffee Issues (Non-Espresso)
- Buying Great Coffee
- Storing Your Coffee for Freshness
- Water for Coffee: The Basics
- Cleaning and Maintenance
- A Note on Budgeting for Coffee Gear
- Coffee Tools
- DIY & Budget-Friendly Coffee Hacks
- Coffee Apps
- Curated Upgrade Paths: Leveling Up
- Water Chemistry: A Deeper Dive
- Basic Coffee Tasting & Sensory Guide
- Coffee Books
- Coffee Glossary
- Appendix
Quick Start: Your First Decent Cup
Feeling overwhelmed? If you read nothing else, start here to jumpstart your journey from "just coffee" to a truly enjoyable cup.
Let me introduce
THE HOLY TRINITY OF COFFEE
If you do nothing else, these things will account for 90% of the improvement in your coffee.
- 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.
Once you get these three things, you can choose what brewer you want to use from the list below. Although, if you're a beginner, I would recommend:
* AeroPress: Versatile, quick, very hard to mess up, and great for portability.
* French Press: Simple, makes full-bodied coffee, good for larger batches.
You're now on the path to making significantly better coffee at home!
Introduction
This guide is considered complete. I have trawled through YouTube videos, forums and other guides to present a comprehensive guide on coffee. The knowledge within this might take you from a true beginner to a professional if you're willing to apply yourself and use correct technique. I have tried my best to maintain its accuracy and I'm thankful for all the messages I have received within the last 7 months of making this guide. Thank you so much, and enjoy.
For a long time, tea was my hot drink of choice. In my mid-teens, I started to drink instant coffee and starting my 20's, I started going out to coffee shops and drinking it socially. I realized that the quality between coffee at home and coffee made professionally was wildly different. I didn't want to become a barista
, but I wanted to see if I could replicate what was done professionally at home. I was quite enthusiastic.
My girlfriend was a barista
for a local coffee shop, and I would watch what she would do at home. Watching someone at an espresso machine felt like seeing a musician with a fine-tuned instrument, carefully weaving notes together to make a perfect composition.
The skill that goes into it is impressive and it's something not a lot of people see on a day-to-day basis. You need to work on your attention to detail, your sensory acuity, your timing, and your consistency if you want to produce coffee drinks to a good standard. I valued attention to detail and consistency, and I enjoyed drinking coffee so I thought this would be a good hobby to get into.
I realize a lot of people don't want to bother with becoming a coffee enthusiast. They get overwhelmed by the amount of choice, the amount of different brew methods, what grinders there are, what beans there are, and that's perfectly normal. I've looked at coffee from all different sides of the internet and distilled the information from other knowledgeable people into this guide. I've also tried to make this information accessible, and easy to understand for beginners. I've also added a glossary so, if you find a word that looks like this coffee
you can look at the Glossary for an explanation. CTRL+F for "cg" to jump to it quickly.
There's no single best way to do things, as I'll later mention. This is because everyone has different tastes and different methods they enjoy using. There's no universal best method to make coffee with, only the best for you. You'll know what is best for you by trying different coffees, and different techniques.
I will warn that it becomes a very expensive hobby, where you could end up spending thousands. Some people don't want to weigh their beans, grind fresh, pull a shot, empty the portafilter
and would rather get their caffeine fix faster. There's nothing wrong with this, but if you value speed and efficiency, you could always try an AeroPress! If you look past instant coffee, broaden your horizons and put some focus and attention on specialty coffee
, there's an entire different world.
☕ 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
Before diving into specific brewers, it's helpful to understand two fundamental approaches to brewing: immersion brewing
and percolation
.
Immersion Brewing
: In this method, coffee grounds are fully steeped in water for a period (e.g., French Press, AeroPress, Clever Dripper, Cold Brew). The coffee and water interact directly for the entire brew duration before being separated.Percolation
: Here, water passes through a bed of coffee grounds (e.g., Pour-Over methods like V60 and Chemex, Drip Machines, Espresso). The extraction happens as the water flows through.
Some brewers, like the Clever Dripper, combine elements of both.
💡 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 the simplest 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) ✈️
An incredibly versatile and forgiving brewer that uses manual pressure to make a clean, full-bodied cup in 1–2 minutes. It's almost impossible to mess up and consistently produces great coffee.
At a Glance | |
---|---|
Taste Profile | Clean, bright, and versatile (from espresso-like to filter). |
Brew Time | 1–3 minutes |
Skill Level | Beginner |
Ideal Grind | Medium-Fine to Fine |
How to Use:
- Add finely ground coffee and hot water to the chamber.
- Stir, then insert the plunger.
- After a short steep (e.g., 1-2 minutes), press the plunger down firmly to push the coffee through a paper filter into your cup.
✅ Pros:
- Portable, durable, and perfect for travel.
- Extremely quick brewing process.
- Very forgiving and easy to get good results.
- Incredibly easy to clean.
- Uses paper, cloth, or reusable metal filters.
❌ Cons:
- Limited capacity (makes one cup at a time).
- The standard method can feel a bit awkward at first.
Common Mistakes to Avoid (AeroPress)
Problem | Solution |
---|---|
Coffee tastes weak or sour. | Your grind is likely too coarse or your steep time is too short. Try grinding a little finer or letting the coffee steep for an extra 30-60 seconds before plunging. |
It's very hard to press the plunger. | Your grind is too fine, creating too much resistance. Go a bit coarser. Also, ensure you aren't using too much coffee for the amount of water. |
My coffee is gritty or has sediment. | You might be plunging too hard and fast. A slower, more gentle press (aim for ~30 seconds) can result in a cleaner cup. Also, stop pressing when you hear a hissing sound. |
✈️ AeroPress Masterclass: Advanced Techniques
Once you've perfected the basics, you can manipulate the AeroPress to achieve specific results.
- Bypass Brewing for Clarity:
- What it is: Brew a strong concentrate (e.g., 15g coffee to 100g water), press it, and then dilute the final brew with hot water to your desired strength.
- Why do it: This technique can increase the clarity and brightness of a coffee, reducing perceived
body
and muddiness. It's excellent for bringing out delicate floral or acidic notes in light roasts that might get lost in a full-immersion brew.
- Low-Temperature Steeping:
- What it is: Instead of using water just off the boil (93-96°C), experiment with much lower temperatures, like 80-85°C (176-185°F).
- Why do it: Cooler water extracts compounds differently. It reduces the extraction of bitter compounds and can highlight delicate sweetness and florals, especially in high-quality washed Ethiopian or Panamanian coffees. Be prepared to increase steep time to compensate.
- Tailoring Concentrates:
- The AeroPress is a fantastic concentrate brewer. You can tailor the recipe for a specific final drink.
- For an Iced Latte: Use a very fine grind and a tight ratio (e.g., 1:4) to create a potent, espresso-like shot that won't get overly diluted by ice and milk.
- For a "Pseudo-Americano": Use a slightly coarser grind and a wider ratio (e.g., 1:7), then bypass with hot water. This creates a cleaner, filter-style cup compared to a full-immersion brew diluted with the same amount of water.
🇹🇷 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.
At a Glance | |
---|---|
Taste Profile | Very strong, thick, rich, unfiltered. |
Brew Time | 2–4 minutes |
Skill Level | Advanced |
Ideal Grind | Extra-Fine (like flour) |
How to Use:
- Add extra-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 an extra-fine
grind
. - Takes practice to perfect foam and texture.
Common Mistakes to Avoid (Cezve/Ibrik - Turkish Coffee)
Problem | Solution |
---|---|
The coffee boils over and makes a mess. | Watch it constantly. Use a low heat and remove the cezve from the heat the moment the foam begins to rise. Never turn your back on it, even for a second. |
My cup is full of unpleasant grit. | After pouring, let the cup sit undisturbed for a minute or two. This allows the grounds to settle at the bottom. Sip slowly and afine grind the "mud" at the very end. |
It tastes bitter and burnt. | You've let it get too hot. A rolling boil is the enemy of good Turkish coffee. Your goal is to create foam by bringing it just to the edge of a boil, not to cook it. |
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.
At a Glance | |
---|---|
Taste Profile | Exceptionally clean, bright, tea-like, highlights delicate notes. |
Brew Time | 4–6 minutes |
Skill Level | Intermediate |
Ideal Grind | Medium-Coarse |
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.
- Compatible with paper or reusable metal cone filters.
❌ 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.
Common Mistakes to Avoid (Chemex)
Problem | Solution |
---|---|
My brew stalls and takes forever. | Your grind is too fine. The famously thick Chemex filters are unforgiving and will clog easily. Use a medium-coarse grind. Also, ensure your pouring technique is gentle to afine grind stirring up fines . |
The coffee tastes papery and dull. | You MUST thoroughly rinse the thick paper filter with plenty of hot water before brewing. This washes away the paper taste and preheats the brewer. Don't be shy - use more water than you think you need. |
It tastes weak, sour, and disappointing. | Your grind is too coarse. The water is running through without enough time to properly extract flavour. Try grinding a step or two finer and ensure your water is just off the boil (93-96°C / 200-205°F). |
🧠 Clever Dripper
A brilliant hybrid brewer that combines the full-bodied ease of a French Press with the clean, sediment-free cup of a paper-filtered pour-over. It's nearly foolproof.
At a Glance | |
---|---|
Taste Profile | Balanced, sweet, and clean with good body. |
Brew Time | 3–5 minutes |
Skill Level | Beginner |
Ideal Grind | Medium to Medium-Coarse |
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:
- Extremely easy and produces very consistent results.
- No special pouring technique or goose-neck kettle required.
- Offers a clean, full-flavoured cup with no sediment.
❌ Cons:
- Cleaning can be more challenging due to the valve mechanism.
- Less visually appealing than other brewers.
Common Mistakes to Avoid (Clever Dripper)
Problem | Solution |
---|---|
My coffee tastes weak or tea-like. | Your steep time is too short or your grind is too coarse. The Clever Dripper is very forgiving, so try extending your steep time by a minute, or use a slightly finer grind. |
It's muddy and bitter. | You steeped it for too long. Unlike a French Press, the paper filter removes most sediment. If it's bitter, reduce your steep time by 30-60 seconds. |
The dripper leaks before I put it on the cup. | Check that the valve mechanism is clean. A stray coffee ground can sometimes get stuck and prevent it from sealing properly. Rinse it well after each use. |
🧊 Cold Brew Coffee
Cold brew coffee is prepared by steeping coffee grounds in cold or room-temperature water for an extended period, typically 12-24 hours. This slow, low-temperature extraction process results in a coffee concentrate that is chemically different from hot-brewed coffee.
At a Glance | |
---|---|
Taste Profile | Very smooth, sweet, low acidity, often with notes of chocolate. |
Brew Time | 12–24 hours |
Skill Level | Beginner |
Ideal Grind | Coarse to Extra Coarse |
How to Make Cold Brew (Basic Method):
- Grind: Use a
coarse grind
, similar to that for a French Press. - Ratio: A common starting ratio is 1:4 to 1:8 coffee-to-water (e.g., 100g coffee to 400-800ml water). This creates a concentrate that can be diluted later.
- Steep: Combine coffee grounds and cold/room-temperature filtered water in a jar or container. Stir gently to ensure all grounds are saturated.
- Wait: Cover and let it steep at room temperature or in the refrigerator for 12-24 hours. Longer steep times generally result in a stronger concentrate.
- Filter: Strain the coffee concentrate through a fine-mesh sieve, cheesecloth, or a dedicated cold brew filter system. Filtering twice can result in a cleaner cup.
- Store & Serve: Store the concentrate in an airtight container in the refrigerator for up to 1-2 weeks. To serve, dilute with water, milk, or ice to your preference (e.g., 1:1 or 1:2 concentrate-to-diluent).
✅ Pros:
- Low Acidity: Significantly less acidic than hot-brewed coffee, making it easier on the stomach for some.
- Smooth & Sweet: Often tastes naturally sweeter and smoother, with muted bitterness.
- Make Ahead: Can be made in large batches and stored.
- Versatile Concentrate: Can be used for iced coffee, hot coffee (by adding hot water), or as an ingredient in recipes.
❌ Cons:
- Long Brew Time: Requires patience and planning.
- Muted
Aromatics
: Some of the volatilearomatics
that make hot coffee fragrant are less pronounced. - Different Flavour Profile: May not highlight the bright, nuanced notes of some light roasts as effectively as hot brewing.
⭐ Recommendations: Toddy Cold Brew System (Home: £45, Commercial: £120)
Common Mistakes to Avoid (Cold Brew)
Problem | Solution |
---|---|
My cold brew is weak and watery. | Your ratio is off, your grind is too fine, or you didn't steep it long enough. Use a very coarse grind and a concentrated ratio (like 1:4 to 1:8). Steep for at least 12-18 hours. |
It tastes muddy and silty, even after filtering. | Your filtering method needs to be more robust. Filter the concentrate through multiple layers of cheesecloth, a dedicated cold brew filter bag, or even a paper coffee filter (though this is slow). |
It tastes sour or "off." | Your beans might be stale, or you used a very light roast that doesn't lend itself well to cold brew's flavour profile. Also, ensure your steeping container is perfectly clean. |
☕ 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.
At a Glance | |
---|---|
Taste Profile | Intense, syrupy, concentrated, with a layer of crema . |
Brew Time | 25–35 seconds per shot |
Skill Level | Advanced |
Ideal Grind | Fine |
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 are usually plumbed into a water line and drain, and have more power and stamina from more powerful heating systems along with temperature controllers allowing them to maintain consistent temperature and steam pressure even when making several drinks back-to-back.
📺 James Hoffmann’s Recommendations:
Want more recommendations? Click here to go to the recommendations.
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:
- Produces the most concentrated form of coffee.
- The only way to make true lattes, cappuccinos, flat whites, etc.
- The process is a deep and rewarding hobby in itself.
- Brews quickly once set up.
❌ Cons:
- Very expensive upfront cost for machine and a capable grinder.
- Has the steepest learning curve of any brewing method.
- Requires meticulous cleaning and maintenance.
Common Mistakes to Avoid (Espresso Machines)
Problem | Solution |
---|---|
Shots gush out in 10 seconds and taste sour (under-extracted). | This is the #1 beginner problem. Grind your coffee finer. This creates more resistance, slows the water down, and allows for proper extraction . Your grinder is your most important tool here. |
No coffee comes out, or it drips slowly and tastes very bitter (over-extracted). | You've gone too far! Grind your coffee coarser. Your grind is too fine and is choking the machine, forcing water to pass through too slowly. |
My milk isn't getting frothy, it's just hot and bubbly. | Your steam wand technique needs adjustment. Keep the tip just below the surface to introduce air at the start (a "hissing" sound). Once the volume increases, submerge the wand deeper to create a vortex and smooth microfoam . |
☕ Espresso Masterclass: Advanced Shot Profiles
For high-end machines that allow pressure and flow control, you can move beyond the standard "9-bar flat" profile to unlock new dimensions in your coffee.
- Blooming Espresso / Low-Pressure Pre-infusion:
- What it is: The shot starts with a very low pressure/flow (e.g., 2-4 bar) for an extended period (10-30 seconds) before ramping up to full pressure.
- Why do it: This gently saturates the puck, reducing the risk of
channeling
and allowing for a much finer grind than would otherwise be possible. It's particularly effective for very light roast, dense coffees, helping to increaseextraction
and sweetness while taming aggressiveacidity
.
- The "Slayer" Shot Profile:
- What it is: A specific style of pre-infusion where the low-pressure phase is held until the first drops appear at the bottom of the basket, at which point the machine ramps up to full pressure.
- Why do it: This technique aims to fully saturate the puck and begin extraction at low pressure, changing the texture and flavour profile. It can result in a thicker, more syrupy shot with a unique sweetness and complexity. It's a hallmark of Slayer-brand espresso machines but can be mimicked on many flow-control machines.
- The Allongé (Long & Gentle Shot):
- What it is: A profile that uses a lower pressure (e.g., 6 bar) for the entire duration of a very long ratio shot (e.g., 1:4 to 1:7).
- Why do it: This is not a traditional espresso. It aims to create a filter-coffee-like beverage directly from the espresso machine. The lower pressure and long ratio extract flavours differently, resulting in a cup with high clarity, low bitterness, and a tea-like body, often showcasing a coffee's origin characteristics beautifully.
⭐ French Press / Cafetière (Most Popular) 💪
The French Press (also known as a Cafetière) 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.
At a Glance | |
---|---|
Taste Profile | Full-bodied, rich, textured, with some sediment. |
Brew Time | 4–6 minutes |
Skill Level | Beginner |
Ideal Grind | Coarse |
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.
Common Mistakes to Avoid (French Press / Cafetière)
Problem | Solution |
---|---|
My coffee is muddy and bitter. | You're likely grinding too fine and plunging too aggressively. Use a consistent coarse grind. After steeping, gently break the top crust and let the grounds settle for a minute before slowly plunging. |
The last sip is full of sludge. | This is normal for a French Press! To minimize it, pour the coffee into your mug immediately after plunging. Don't let it sit on the grounds, and try to leave the last centimeter of coffee in the press. |
Coffee tastes weak and watery. | You're probably using too coarse of a grind or not enough coffee. Try a slightly finer grind setting or increase your coffee-to-water ratio (e.g., from 1:17 to 1:15). |
🔥 Moka Pot
A stove-top classic that uses steam pressure to brew a strong, rich, and concentrated coffee that's very similar to espresso. It's a simple device with a bit of a learning curve to perfect.
At a Glance | |
---|---|
Taste Profile | Strong, intense, rich, espresso-like. |
Brew Time | 3–5 minutes |
Skill Level | Beginner to Intermediate |
Ideal Grind | Medium-Fine |
✅ 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)
Common Mistakes to Avoid (Moka Pot)
Problem | Solution |
---|---|
Coffee tastes metallic and burnt. | You're using too high a heat. Use a medium-low flame/setting. Remove the pot from the heat the moment it starts to sputter and gurgle. Running the base under cold water immediately halts extraction . |
It's bitter and harsh. | Do not tamp the coffee. Simply level the grounds off gently. Tamping creates too much density. Also, try pre-heating your water in a kettle before adding it to the base to reduce the total heating time. |
It's weak. | Ensure you are filling the filter basket completely with coffee grounds. An under-filled basket won't provide enough resistance for a proper brew. |
🔬 Siphon / Vacuum Pot
A visually stunning brewer that uses vacuum pressure and vapour to create a clean, full-bodied, and intensely aromatic cup of coffee. It combines full immersion brewing
with a clean cloth or metal filter finish.
At a Glance | |
---|---|
Taste Profile | Incredibly clean, aromatic, full-bodied yet crisp. |
Brew Time | 3–5 minutes (active brewing) |
Skill Level | Advanced |
Ideal Grind | Medium |
How to Use:
- Fill the bottom glass globe with hot water.
- Place the filter in the top chamber and attach it to the bottom globe.
- Apply heat (butane burner or halogen lamp) to the bottom globe. As the water heats, vapour pressure will force it up into the top chamber.
- Once most of the water has risen, reduce the heat to maintain temperature and add your coffee grounds to the top chamber. Stir gently to ensure all grounds are saturated.
- Let the coffee steep for your desired time (typically 45-90 seconds).
- Remove the heat source completely. As the bottom globe cools, a vacuum is created, pulling the brewed coffee back down through the filter and leaving the grounds behind.
- Once the drawdown is complete, gently rock the top chamber to remove it, and serve the coffee from the bottom globe.
✅ Pros:
- Exceptional Flavour: Produces an incredibly clean, crisp, and aromatic cup with a full body, often highlighting a coffee's unique characteristics.
- Theatrical Experience: It is one of the most visually engaging and impressive ways to brew coffee.
- Total Control: Allows for precise control over brew temperature, saturation, and steep time for a consistent
extraction
.
❌ Cons:
- Complexity & Effort: Widely considered the most fussy and high-maintenance manual brewing method.
- Difficult to Clean: Has multiple parts that require immediate and thorough cleaning after each use.
- Fragile & Expensive: Typically made of thin borosilicate glass, making them very susceptible to breaking. The brewers and dedicated heat sources can be costly.
Common Mistakes to Avoid (Siphon)
Problem | Solution |
---|---|
The water won't rise to the top chamber. | You don't have a good seal. Ensure the filter is seated correctly and the top globe is firmly but gently pushed into the gasket on the bottom globe. A poor seal lets vapour escape instead of pushing water up. |
My coffee tastes burnt or stewed. | You left the heat on too high for too long. Once the water is in the top chamber, reduce the heat to the absolute minimum required to keep it there. Also, don't steep for too long—45 to 90 seconds is plenty. |
The drawdown takes forever to finish. | Your grind is too fine, or your cloth filter is clogged with old coffee oils. Grind a bit coarser (medium is good) and make sure you are thoroughly cleaning your filter after every single use. |
☕ 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.
At a Glance | |
---|---|
Taste Profile | Clean, bright, complex, highlights acidity and floral notes. |
Brew Time | 2–4 minutes |
Skill Level | Intermediate |
Ideal Grind | Medium to Medium-Fine |
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.
- Can use paper or reusable metal filters.
❌ Cons:
- Requires attention to detail for optimal results.
- Can be more time-consuming than other brewing methods.
- Paper filters add waste and a recurring cost.
⭐ Recommendations: Hario V60 (plastic: £6-£30, ceramic: £30-£50)
💡 Info: The best filter paper relies heavily on your grinder and how it performs.
- If your grinder is low quality (inconsistent, makes fine and coarse particles), a slower paper produces a better tasting cup.
- For high-quality grinders with a very uniform grind, a faster paper is superior. It produces a better extraction, and tastes better.
🌀 Filter Recommendations:
- Low Quality Grinder: Kinto Slow Coffee Style: £16 for 4 (slow flow rate helps mitigate the problems of an inconsistent grind)
- High Quality Grinder: Sibarist FAST: £17.50 for 25 (superior extraction when using a uniform fine grind)
- Best All-Rounder: Hario V60: £7 for 100 (performs reliably, affordable)
Common Mistakes to Avoid (V60)
Problem | Solution |
---|---|
My brew is taking too long (stalling). | Your grind is too fine, which is clogging the filter. Go one or two clicks coarser on your grinder. An excess of fines from a lower-quality grinder can also cause this. |
My brew is too fast and tastes sour. | Your grind is too coarse. The water is passing through without enough time to extract flavour properly. Go finer. Also, ensure your pouring technique is not too aggressive, which can create channels. |
The coffee bed looks uneven (high and dry) at the end. | Your pouring technique needs work. Focus on pouring in gentle, consistent circles, ensuring you are saturating all of the grounds evenly. Afine grind pouring only in the center or only on the walls. |
☕ V60 Masterclass: Advanced Pouring Techniques
The V60 is all about how you pour. Different techniques manipulate agitation and contact time to highlight different aspects of a coffee.
- The Tetsu Kasuya 4:6 Method:
- What it is: A method from the 2016 World Brewers Cup champion. The total water is split into two phases: 40% and 60%. The first 40% is split into two smaller pours to adjust sweetness and
acidity
. The remaining 60% is split into multiple equal pours to adjust strength. - Why do it: It's a highly methodical and repeatable way to brew, giving you clear variables to tweak. It's designed to create a very clean and sweet cup by managing extraction in distinct phases. Excellent for those who love precision and control.
- What it is: A method from the 2016 World Brewers Cup champion. The total water is split into two phases: 40% and 60%. The first 40% is split into two smaller pours to adjust sweetness and
- The Scott Rao / High Agitation Method:
- What it is: This technique involves a more aggressive pouring style to create deep agitation in the coffee bed, followed by a gentle final pour to flatten the bed. The key is to keep the water level high for most of the brew. It often includes a final stir or "Rao Spin" to settle the grounds.
- Why do it: High agitation promotes a very high and even extraction, which can lead to incredibly vibrant and complex cups. It requires a high-quality grinder that produces few
fines
, as it can easily lead to stalling or bitterness otherwise. This method is for those chasing the highest possible extraction yield.
- Pulse Pouring:
- What it is: The most common approach. After the initial
bloom
, the remaining water is added in several smaller, controlled "pulses" (e.g., 5-6 pours of 50g each). - Why do it: This is a versatile, middle-ground technique. It maintains a stable temperature in the slurry and provides gentle agitation with each pour. By adjusting the number and size of the pulses, you can subtly influence the brew time and final taste, making it a great, adaptable method for daily brewing.
- What it is: The most common approach. After the initial
🇻🇳 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.
At a Glance | |
---|---|
Taste Profile | Bold, rich, syrupy, intense. |
Brew Time | 4–6 minutes |
Skill Level | Beginner to Intermediate |
Ideal Grind | Medium-Fine |
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.
Common Mistakes to Avoid (Vietnamese Phin)
Problem | Solution |
---|---|
The water flows through way too fast. | Your grind is too coarse. Use a medium-fine grind. After adding the coffee, gently place the metal screen press on top and give it a slight twist to level the grounds, but do not tamp it down hard. |
The filter is completely choked and won't drip. | Your grind is too fine. An espresso-like grind will clog the small holes in the Phin. Go a bit coarser. |
The coffee tastes very bitter. | You might be using a very dark, Robusta-heavy roast, which is traditional but can be intense. Also, ensure your water isn't at a rolling boil, as this can scorch the grounds. Aim for around 93-96°C (200-205°F). |
A Deep Dive on Filters
The filter you use is a silent partner in your brewing process, with a surprisingly large impact on the final cup. It's not just about holding the coffee grounds back; it dictates which compounds (oils, fine particles) make it into your mug, shaping the coffee's body
and flavour clarity.
Filter Types Compared
Filter Type | Material & Key Features | Impact on Taste & Body | Best For... |
---|---|---|---|
Paper (Bleached/White) | Made from paper pulp, bleached with oxygen or chlorine dioxide (food-safe). Very porous. | Highest Clarity, Lighter Body: Traps nearly all oils and fine particles (fines ), resulting in a very clean, bright, and transparent cup. Allows delicate, acidic, and floral notes to shine. |
Pour-over methods like V60, Chemex, and drip machines where flavour clarity is the primary goal. |
Paper (Unbleached/Natural) | Brown paper, not bleached. Often perceived as more "natural." | Less Clarity, Can Have Papery Taste: Also produces a clean cup, but many users report a distinct papery or woody taste if not rinsed very thoroughly. Thicker than white paper. | Users who want to afine grind the bleaching process, but requires extensive pre-rinsing to afine grind flavour contamination. |
Metal (Mesh or Perforated) | Reusable filters made from stainless steel, often a fine mesh. Found in French Presses, some pour-over drippers, and the AeroPress. | Fullest Body, Less Clarity: Allows coffee oils and some fines to pass into the cup. This creates a rich, heavy-bodied, and less "clean" brew. Can mute some delicate notes but enhances texture. |
French Press lovers, those who prioritize a full-bodied and textured cup over clarity, and eco-conscious brewers. |
Cloth | Reusable filters made from materials like cotton or linen. Used in Siphons and some pour-over methods (e.g., "sock" brewers). | The "In-Between": A unique balance. It traps most fines like paper but allows more oils through than paper does. Results in a cup with good sweetness and body but more clarity than metal. |
Siphon brewing, traditional brewing methods, and users seeking a balance between the richness of metal and the cleanliness of paper. Requires meticulous cleaning. |
Key Takeaway:
- Want a super clean, bright, tea-like cup that highlights fruity and floral notes? Use paper.
- Want a thick, rich, full-bodied cup and don't mind a little sediment? Use metal.
- Want a balance of both and are willing to put in the cleaning effort? Try cloth.
🛍️ Decoding Your Coffee Bag: A Guide to Flavour
Ever looked at a coffee bag and felt lost? Words like "Washed," "Ethiopian," "Typica," and "Light Roast" are all clues to the flavor inside. Here's how to put them together.
☕ Coffee Varieties: Arabica vs. Robusta
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
.
🌍 Coffee Origins & Terroir
Just as different grape varietals grown in various wine regions produce distinct wines, coffee beans from different parts of the world offer a diverse spectrum of flavours. The concept of terroir
– encompassing a region's unique soil, climate, altitude, and farming practices – plays an important role in shaping the final taste in your cup. While generalizations can be broad, understanding typical flavour profiles from major growing regions can guide your coffee exploration.
Here are some very general characteristics often associated with coffee from prominent regions (remember, processing method, varietal, and roast level
will also heavily influence the taste!):
- Ethiopia: Often considered the birthplace of Arabica coffee.
- Yirgacheffe/Sidamo (Washed): Known for bright, floral (jasmine, bergamot), citrusy (lemon), and tea-like qualities.
- Harrar/Djimmah (Natural): Can be intensely fruity (blueberry, strawberry), winey, with chocolatey or earthy undertones.
- Kenya:
- Typically bold, complex, and very bright with prominent
acidity
. Look for notes of blackcurrant, grapefruit, tomato-like juiciness, and a winey character. Often wet-processed (a method explained in the Processing Methods section).
- Typically bold, complex, and very bright with prominent
- Colombia:
- Known for well-balanced, medium-bodied coffees with nutty, chocolatey notes, and a pleasant citrus or caramel sweetness. Highly versatile.
- Brazil:
- The world's largest coffee producer. Often characterized by low
acidity
, heavybody
, and notes of chocolate, nuts (peanut, almond), and caramel. Frequently used in espresso blends for itscrema
andbody
. Natural and pulped natural processing are common.
- The world's largest coffee producer. Often characterized by low
- Costa Rica:
- Often clean and bright, with a range of flavours depending on the specific region and processing. Can exhibit notes of brown sugar, citrus, and stone fruit. Known for innovation in honey processing.
- Guatemala:
- Can range from rich and chocolatey with toffee notes (e.g., Antigua) to brighter, fruitier, and more complex profiles from higher altitude regions like Huehuetenango.
- Indonesia (e.g., Sumatra, Java, Sulawesi):
- Often known for bold, earthy, and spicy flavours with low
acidity
and a heavybody
, particularly those processed using theWet-Hulled Process
method. Notes of cedar, tobacco, dark chocolate, and sometimes a hint of fruit.
- Often known for bold, earthy, and spicy flavours with low
- Central America (e.g., Honduras, Nicaragua, El Salvador):
- A diverse range, but often offering balanced cups with notes of chocolate, nuts, and varying levels of fruitiness and
acidity
depending on altitude and processing.
- A diverse range, but often offering balanced cups with notes of chocolate, nuts, and varying levels of fruitiness and
💡 Info: These are just starting points! The beauty of
specialty coffee
lies in discovering the unique nuances of beans from specific farms, micro-lots, and cooperatives within these broader regions. Always check the roaster's tasting notes for more specific information.
☕ 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 Process
:- 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
, loweracidity
, 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 | 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.
☕ Espresso Drinks Explained
There are various types of coffee drinks, each offering a unique combination of espresso, milk, and water to suit different tastes. Espresso is the main component. The following table breaks down the most common espresso-based drinks, showing their typical ratios and serving sizes.
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 | 1:1–1:2 | Glass cup | Espresso with an equal amount of warm milk. Typically results in a stronger coffee presence than a flat white or latte. |
Flat White | 1:3–1:4 (Typical) | Regular cup | Double espresso with velvety steamed milk, less foam than a cappuccino. Ratio refers to total volume (e.g. double shot in ~6-8oz cup). |
Cappuccino | 1:1:1 (Esp:Milk:Foam) | 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, 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, creatingmicrofoam
. 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.
🥛 Beyond Dairy: A Quick Look at Alternative Milks
While traditional dairy milk is a classic pairing, many plant-based alternatives are popular for coffee drinks. Their performance in steaming/frothing and their flavour interactions can vary significantly.
Here's a brief overview of common options:
- Oat Milk:
- Steaming/Frothing: Generally one of the best performers. "Barista" versions are specifically formulated to create excellent
microfoam
, similar to dairy milk. It's often creamy and stable. - Flavour: Relatively neutral, often described as having a subtle sweetness and oat-like flavour that complements coffee well without overpowering it.
- Steaming/Frothing: Generally one of the best performers. "Barista" versions are specifically formulated to create excellent
- Soy Milk:
- Steaming/Frothing: Can produce good foam, though sometimes it can be less stable or have larger bubbles than oat or dairy. "Barista" versions improve performance. Can curdle in highly acidic coffee if not heated carefully or if the coffee is too hot.
- Flavour: Distinctive "beany" flavour that some enjoy and others find intrusive. Sweetened versions are common.
- Almond Milk:
- Steaming/Frothing: Generally more challenging to froth well compared to oat or soy. Tends to be thinner and can produce a more airy, less creamy foam. "Barista" blends are better but may still lack the richness of others.
- Flavour: Subtle nutty flavour. Unsweetened versions can taste quite watery. Flavours can vary significantly between brands.
- Coconut Milk:
- Steaming/Frothing: Can be frothed, especially "barista" or full-fat canned versions, but the foam structure might differ.
- Flavour: Pronounced coconut flavour that will significantly influence the coffee's taste. Works well in mochas or if you enjoy that specific flavour profile.
- Other Milks (Cashew, Rice, Hemp, etc.):
- Performance and flavour vary widely. Rice milk is generally thin and watery. Cashew can be creamy but subtle. Hemp has an earthy flavour. It's often a matter of personal preference and experimentation.
💡 Tips for Using Alternative Milks:
- Look for "Barista Edition" or "Barista Blend": These are specifically formulated with added fats or stabilizers to improve steaming and frothing performance.
- Temperature Control: Some plant milks are more prone to curdling if overheated or added to very hot, acidic coffee. Gentle heating can help.
- Shake Well: Many plant milks separate, so shake the carton vigorously before use.
- Taste Test: The best way to find your favourite is to try different types and brands with your preferred coffee.
⚙️ 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 theirroast level
. Fresher beans hold more trapped carbon dioxide (CO2), which creates morecrema
. Darker roasts also produce morecrema
, 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 lesscrema
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 afine grind
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 level
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 ifchanneling
is happening by looking for uneven flow from each spout or a sudden increase in how quickly the coffee is coming out. Abottomless portafilter
makes it easier to spotchanneling
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 fixingchanneling
by grinding the coffee a bit coarser or improving how you prepare the coffeepuck
.
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 yourdose
.
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
, have 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
andportafilter
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 impactsextraction
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.
Actionable Checklist for Dialing In Espresso
- [ ] Pick a Starting Recipe: Start with a standard
dose
for your basket (e.g., 18g) and a 1:2 brew ratio (e.g., aiming for a 36g liquid espresso yield). - [ ] Grind for Time (Your First Shot): Pull your first shot and time it.
- If it runs too fast (<20-25 seconds), your grind is too coarse. Adjust it finer.
- If it runs too slow (>35-40 seconds), your grind is too fine. Adjust it coarser.
- [ ] Adjust Yield for Taste (Your Second Shot): Once you're in the 25-35 second ballpark, taste the shot. Ignore the time for now.
- If it's sour, increase the yield (e.g., aim for 40g out from your 18g in). This extracts more.
- If it's bitter, decrease the yield (e.g., aim for 32g out). This extracts less.
- [ ] Change Only One Thing at a Time: Only adjust one variable (grind size OR yield) between shots to understand its effect.
- [ ] Repeat and Refine: Keep tasting and making small adjustments until it's delicious!
🤔 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 isn't tasting right, use this diagnostic tool. Only change one thing at a time!
Your Coffee Tastes... | Diagnosis: This is UNDER-EXTRACTION |
---|---|
Sour, Weak, Thin, Grassy | The water didn't pull enough flavor out of the grounds. |
Your Fixes (Try one at a time): | 1. Grind Finer: This is the most common solution. It increases surface area and slows the water down. 2. Brew Longer: Increase your steep time (French Press/AeroPress) or slow your pour (V60). 3. Use Hotter Water: Ensure your water is between 93-96°C / 200-205°F. |
Your Coffee Tastes... | Diagnosis: This is OVER-EXTRACTION |
---|---|
Bitter, Harsh, Burnt, Astringent | The water pulled too many unpleasant compounds from the grounds. |
Your Fixes (Try one at a time): | 1. Grind Coarser: This is the most common solution. It reduces surface area and speeds the water up. 2. Brew for Less Time: Decrease your steep time or pour faster. 3. Use Cooler Water: Drop your temperature a few degrees (e.g., to 90-93°C / 195-200°F). |
Your Coffee Tastes... | Diagnosis: Other Issues |
---|---|
Dull, Lifeless, Flat | Could be stale beans, poor water quality, or a muddled extraction. Fixes: Use fresher beans, check your water quality, then re-visit grind size. |
Metallic or Chemical Taste | Almost certainly dirty equipment or poor water. Fixes: Thoroughly clean your brewer and grinder. Use filtered water. |
📝 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 level
, 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 afine grind
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 important 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 a
fine grind
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 no>tes the roaster worked hard to develop make it into your cup!
💧 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.
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 important 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 hinderextraction
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
: Theacidity
or alkalinity of your water can affect how theacidity
in the coffee tastes.
- Minerals: Minerals like Calcium and Magnesium are important 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 Mineral Water 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 lowTotal Dissolved Solids (TDS)
reading (often listed on the bottle or found online), typically between 50-150 ppm is recommended for coffeeextraction
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 (UK Example): Tesco Ashbeck or Waitrose Essential Mineral Water
- (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.)
🧼 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 afine grind
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.
What is absolutely essential from this list if you're starting out is a good burr grinder, and a set of coffee scales.
- Burr grinder: Provides the consistency needed for balanced flavour. A blade grinder is not a substitute.
- Coffee scales: Consistency is key. A simple digital scale that measures to 0.1g is a non-negotiable tool for replicating good results. See the Scales for options.
☕⚙️ Coffee Grinder
Used to grind coffee beans into the desired consistency. The size of your grind affects its extraction
process, or the flow of water through the coffee bed.
📺 James Hoffmann’s Recommendations:
- Beginner Recommendations
👓 None are recommended explicitly, but he helps viewers understand what they get as they spend more money - Under £250
👓 Hoffmann recommends: DF54 for cup quality, Baratza Encore ESP for value - Under £500
👓 Hoffmann recommends: Timemore Sculptor 064s, DF64 Gen 2 is a strong alternative
These come in two types: Blade and Burr.
This is the single most important piece of coffee equipment you can buy. A good grinder is more important than a fancy brewer. Why? Because it gives you control over the most crucial variable: grind size.
A blade grinder acts like a blender, randomly chopping beans into a mix of boulders and dust. This unevenness leads to a messy, inconsistent extraction.
🟡 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. Even entry-level manual burr grinders offer a significantly better grinding experience than blade grinders.
A burr grinder
uses two revolving abrasive surfaces to crush the beans into a uniform size. This consistency is the secret to a balanced, delicious cup of 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.
What is Workflow?
Workflow refers to the process and steps involved in using the grinder, from adding beans to dispensing the grounds.
Hopper
Workflow:
The grinder has a container (hopper
) on top that holds a larger quantity of coffee beans. When you grind, the grinder doses out beans from the hopper. Dosing can be based on time (grinding for a set number of seconds) or, in more advanced models, by weight.
✅ Pros:
- Convenient for grinding multiple doses back-to-back without weighing beans each time
- Good for households that use the same beans frequently or for quickly making several coffees
❌ Cons:
- Beans left in the
hopper
can lose freshness over time (staling) - If you switch coffees frequently, you need to empty and purge the
hopper
. Retention
can be more of an issue, potentially mixing stale grounds with fresh ones unless purged.
Single-Dose
Workflow:
You weigh out the exact amount of beans needed for a single serving (e.g., 18 grams for a double espresso) and add only those beans to the grinder for each grinding session. These grinders are typically designed for very low retention
.
✅ Pros:
- Maximizes freshness as beans are stored in an airtight container until needed.
- Easy to switch between different coffee beans frequently.
- Minimizes waste as you only grind what you need.
- Often results in less stale coffee impacting your shot.
❌ Cons:
- Requires weighing beans for every shot, which can be slightly more time-consuming.
- Not as convenient if you're making many coffees in quick succession.
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.
⭐ - Good reputation within the coffee community.
👓 - James Hoffmann recommends this one.
SPENDING MORE MONEY DOESN'T EXACTLY MEAN IT'S BETTER, THESE ARE IN ORDER OF PRICE.
LOOK AT THE TIER AND WORKFLOW EXPLANATIONS ABOVE BEFORE BUYING ANYTHING.
Brewing Grinders:
(A coarse grind for drip coffee, pour-over, French Press, AeroPress, and cold brew)
🟢 Entry Level (£50–£200)
Grinder | Price | Burr | Workflow | Notes |
---|---|---|---|---|
Hario Skerton Plus | ~£50 | Conical | Manual | Basic and affordable, but often requires modification for best results. |
Timemore C2 / C3 | £60–£80 | Conical | Manual | Excellent entry-level choice; C3 offers improved build and grind consistency. |
OXO Brew Conical Burr Grinder | ~£100 | Conical | Hopper | A top pick for its ease of use, consistent grind for its price, and versatility for most brew methods except true espresso. |
1Zpresso Q2 S | ~£100 | Conical | Manual | Superb pour-over grind quality in a compact, travel-friendly design. |
Breville/Sage Smart Grinder Pro | ~£200 | Conical | Hopper | A very user-friendly "jack of all trades" with 60 settings and an LCD screen; a great all-in-one to start with. |
⭐👓 Baratza Encore ESP | ~£200 | Conical | Hopper | Primarily an entry-level espresso grinder, but its brew performance faces strong competition from others in this price range. |
Fellow Opus | ~£200 | Conical | Hopper | Strong all-arounder for brew and espresso, featuring useful anti-static technology and a sleek design. |
🟡 Enthusiast (£200–£400)
Grinder | Price | Burr | Workflow | Notes |
---|---|---|---|---|
Wilfa Uniform | ~£250 | Flat (58mm) | Hopper | Delivers very consistent grinds for brewing, housed in a sleek design. |
⭐ Fellow Ode Gen 2 | ~£350 | Flat (64mm) | Single-dose |
A top recommendation for pour-over , featuring cafe-sized burrs, low retention , and excellent anti-static technology. |
Varia VS3 (Gen 2) | ~£350 | Conical | Single-dose |
Popular for its aesthetics and performance, offering good value as a single-doser. |
👓 Timemore Sculptor 064s | ~£350–£400 | Flat (64mm) | Single-dose |
Modern design with multiple burr options, including brew-focused sets. |
🔴 Professional / High-End (£500+)
Grinder | Price | Burr | Workflow | Notes |
---|---|---|---|---|
Niche Zero | ~£550 | Conical (63mm) | Single-dose |
Renowned for its excellent workflow and producing full-bodied, versatile grinds. |
Eureka Atom 75 | ~£900 | Flat (75mm) | Hopper | A powerful, quiet, and consistent grinder, though typically overkill for single-cup brewing. |
⭐ Lagom P64 (brew burrs) | £1200+ | Flat (64mm) | Single-dose |
Elite-tier grind clarity and precision for pour-over , with SSP burr options. |
Zerno Z1 | ~£1500 | Flat (64mm) | Single-dose |
Premium build with options for burr swapping and high-end brew burrs available. |
Kafatek Monolith Flat (MAX) | £2000+ | Flat (98mm) | Single-dose |
Considered an "endgame" grinder for its exceptional brew clarity, consistency, and build quality. |
Espresso Grinders:
(A very fine and uniform grind for high-pressure extraction)
🟢 Entry Level (£90–£300)
Grinder | Price | Burr | Workflow | Notes |
---|---|---|---|---|
Kingrinder K4 / K6 | £90–£120 | Conical | Manual | K4 is espresso-focused, K6 is more versatile; both offer excellent precision for the price. |
1Zpresso X-Ultra | ~£170 | Conical | Manual | Excellent all-arounder for both espresso and brew; precise, compact, and a great value. |
⭐ 1Zpresso J-Max S / J-Ultra | ~£160-£200 | Conical | Manual | Top-tier manual option with fine, stepless adjustments ideal for dialing in espresso. |
⭐👓 Baratza Encore ESP | ~£200 | Conical | Hopper | The go-to electric entry-level espresso grinder. Offers a high-resolution espresso range (1-20) and is a big step up from non-espresso grinders. |
Fellow Opus | ~£200 | Conical | Hopper | A capable hybrid, but its stepped adjustment can be finicky for precise espresso dialing when switching from brew grinds. |
Breville/Sage Smart Grinder Pro | ~£200 | Conical | Hopper | Praised as a great espresso starter with 60 settings and portafilter cradles, offering excellent value and usability. |
⭐👓 DF54 | ~£230-£300 | Flat (54mm) | Single-dose |
A market disruptor offering single-dosing with flat burrs and anti-static tech at a highly competitive price. |
🟡 Enthusiast (£300–£500)
Grinder | Price | Burr | Workflow | Notes |
---|---|---|---|---|
ROK GrinderGC | ~£250 | Conical (48mm) | Manual | Unique, robust, and ergonomic manual grinder with excellent build quality, designed for a hands-on espresso experience. |
Baratza Encore ESP Pro | ~£300 | Conical | Hopper / Single-dose |
Upgrades the ESP with stepless micro-adjustment, a digital timer, a premium metal body, and anti-static tech for a much-improved espresso workflow. |
⭐ Baratza Sette 270 / Wi | ~£300-£450 | Conical | Hopper | Very fast with fluffy grinds and low retention . The 270Wi's grind-by-weight feature is a major workflow advantage. |
Eureka Mignon Specialita | ~£450 | Flat (55mm) | Hopper | A very popular choice praised for its quiet operation and consistent grind quality; a top contender against the Niche Zero. |
Option-O Lagom Mini | ~£400-£500 | Conical/Flat (48mm) | Single-dose |
Premium, quiet, and compact single-doser with very low retention . Check for burr type, as newer versions may feature flat burrs. |
🔴 Professional / High-End (£500+)
Grinder | Price | Burr | Workflow | Notes |
---|---|---|---|---|
⭐ Niche Zero / Duo | £550–£700 | Conical (63mm) / Flat (83mm, Duo) | Single-dose |
The Zero remains the "workflow king" for its simplicity and reliability; the Duo adds the versatility of flat burrs. |
👓 DF64 Gen 2 / DF83 v2 | £400–£700+ | Flat (64mm/83mm) | Single-dose |
Continues to offer exceptional value with its flexibility for burr upgrades and strong single-dosing performance. |
Eureka Mignon Oro Single Dose | ~£600 | Flat (65mm) | Single-dose |
Improved retention and workflow over standard Mignons for single dosing. |
Option-O Lagom P64 / P100 | £1200–£2000+ | Flat (64mm/98mm) | Single-dose |
Top-tier precision and workflow with variable RPM and premium SSP burr options. |
Zerno Z1 | ~£1500 | Flat (64mm) | Single-dose |
Ultra-refined with swappable pre-breakers and burrs for exceptional alignment and control. |
Kafatek Monolith Flat/Conical | £2000+ | Flat / Conical | Single-dose |
An "endgame" grinder known for impeccable build quality and performance. |
⭐ 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 Grind
:- 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.
- Appearance: Slightly finer than
- 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 Grind
- 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. Try to get scales that are accurate to 0.1g.
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.
Tier | Examples | Price (approx.) | Notes |
---|---|---|---|
🟢 Entry Level | Basic Digital Kitchen Scale, Timemore Black Mirror Basic/Nano | £10 - £80 | A simple kitchen scale with 0.1g accuracy works perfectly. The Timemore scales are the go-to entry point for coffee-specific scales, offering a built-in timer, good responsiveness, and a rechargeable battery at a great price. |
🟡 Enthusiast | Felicita Arc, Varia AKU | £100 - £150 | This tier offers faster response times, increased water resistance, and dedicated espresso modes (like auto-starting timers). They are built to be more durable and provide a more seamless workflow than entry-level options. |
🔴 Professional | Acaia Pearl / Pearl S, Acaia Lunar | £150 - £300 | Acaia is the industry standard, renowned for near-instantaneous response times, lab-grade accuracy, and Bluetooth app connectivity for logging brews and tracking flow rate in real-time. The Lunar is the compact, water-resistant choice for espresso drip trays. |
☕🤏 Coffee Tamper
A tool used to evenly compress the espresso grounds in the portafilter
to create a level, dense puck
. This ensures that water flows through the coffee evenly during extraction
.
Important: You must buy the correct diameter for your portafilter
basket (e.g., 51mm, 53.3mm, 58.5mm).
Tier | Examples | Price (approx.) | Notes |
---|---|---|---|
🟢 Entry Level | Included Tamper, Basic Calibrated Tamper, Normcore V4 | £10 - £50 | The Normcore V4 is a standout recommendation here. It is a self-leveling, calibrated spring-loaded tamper that removes the main variables of pressure and levelness, ensuring consistency for a very reasonable price. |
🟡 Enthusiast | Pullman Barista, Decent Tamper, Pesado | £80 - £150 | This tier focuses on superior ergonomics, premium materials (like exotic woods and high-grade stainless steel), and perfect manufacturing tolerances. Tampers like the Pullman are loved for their feel in the hand and precision fit. |
🔴 Professional | The Force Tamper, Kafatek LevTamp | £150 - £200+ | These are precision-engineered tools designed for ultimate consistency. The Force Tamper uses an impact mechanism to provide the exact same tamping force every time, completely independent of the user. This is for those seeking absolute repeatability. |
💧💨 Spray Bottle (for RDT)
A small spray bottle capable of producing a very fine mist is used for the Ross Droplet Technique (RDT)
.
📺 Watch Video
Relevance & How it Works:
Static electricity is a common issue when grinding coffee, especially with certain beans, grinders, or in dry environments. Static causes coffee grounds to cling to the grinder (chute, burrs, container), leading to:
- Increased
Retention
: More grounds stay in the grinder, meaning you don't get out what you put in, affectingdose
consistency. - Mess: Grounds fly out and stick to surfaces.
- Inconsistent Grinds: Clumping due to static can affect evenness of
extraction
.
The Ross Droplet Technique
involves adding a tiny amount of moisture (a single spritz or a couple of very fine droplets) to the whole beans before grinding. This minute amount of water dramatically reduces static by providing a path for the electrical charge to dissipate.
Using a Spray Bottle for RDT:
- Weigh your whole beans.
- Hold the spray bottle a few inches away and give the beans a single, very quick, very fine mist. The goal is to lightly dampen the surface of a few beans, not to make them wet.
- Stir or shake the beans briefly to distribute the minimal moisture.
- Grind as usual.
Benefits:
- Significantly reduces static cling and flyaway grounds.
- Can lead to lower grind
retention
in many grinders. - Often results in fluffier, less clumpy grinds.
- Contributes to a cleaner grinding experience.
💡 Info: The key is minimal moisture. Too much water can be detrimental to your beans and grinder burrs over time (promoting rust if burrs are not stainless steel and not dried). One light spritz from a fine mister is usually sufficient. See also the DIY & Budget-Friendly Coffee Hacks for an alternative
RDT
method if you don't have a spray bottle.
- 🟢 Entry/Functional: Any small, food-safe spray bottle that produces a very fine mist (e.g., travel-sized misters for cosmetics or plants, often found for £1-£5 / $1-$5).
The primary requirement is the fineness of the mist, not the cost or brand.
🔄☕ 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+).
🛡️☕ Puck Screens
A thin, reusable metal screen (often made of stainless steel mesh or solid, perforated metal) placed on top of the tamped coffee puck
before brewing. It helps disperse water more evenly, which can reduce channeling
and lead to a more consistent extraction
. It also has the added benefit of keeping the machine's group head
much cleaner.
Important: You must buy the correct diameter to match your portafilter
basket (e.g., 51mm, 53.3mm, 58.5mm).
Tier | Examples | Price (approx.) | Notes |
---|---|---|---|
🟢 Entry Level | Generic/Unbranded (Amazon/AliExpress) | £5 - £15 | These are highly effective and provide the core benefits of water dispersion and a cleaner group head . Typically made of a simple multi-layer stainless steel mesh. The main difference from higher tiers is often just branding and a less premium finish. |
🟡 Enthusiast | Normcore, BPLUS, Shades of Coffee | £15 - £30 | This tier offers better build quality, more precise sizing, and potentially more refined mesh filtration. Brands like BPLUS are known for popularizing the tool, while Normcore offers a reliable and well-regarded option that's easily accessible. |
🔴 Professional | IMS, Sworksdesign, Decent Espresso | £30 - £60+ | At this level, you are paying for precision engineering, unique materials, or advanced design. IMS screens are made with their renowned filtration technology. Sworksdesign offers options in titanium for different thermal properties, and Decent focuses on perfect integration with its system. |
♨️🚰 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 important for pour-over
brewing methods where controlled, even saturation of the coffee bed is key to a balanced extraction
. Electric versions offer the added benefit of precise temperature control.
Why it’s important for Pour-Over
:
- Precision: Ensures even saturation of the coffee bed and controlled
extraction
. - Impact on flavour: Helps a
fine grind
over-pouring (leading tochanneling
) or under-pouring (leading to unevenextraction
). - Temperature control (Electric versions): Many electric gooseneck kettles allow you to set and hold a specific water temperature, which is important 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
Tier | Type / Examples | Price (approx.) | Notes |
---|---|---|---|
🟢 Entry Level | Stovetop Kettles (Hario Air, Coffee Gator) | £15 - £40 | These provide the important flow control for pour-over without the cost of electronics. You'll need a separate thermometer or to guess the temperature. Great for starting out or for travel/camping. |
🟡 Enthusiast | Bonavita Variable Temp, Timemore Fish, Fellow Stagg EKG | £60 - £150 | This is the sweet spot for most home brewers. These electric kettles offer precise, variable temperature control, a "hold" function, and excellent ergonomics. The Fellow Stagg EKG is a design icon with an exceptional pouring experience. |
🔴 Professional | Brewista Artisan, Fellow Stagg EKG Pro | £150 - £250+ | This tier offers premium build quality, faster heating elements, and advanced features. The EKG Pro, for example, adds scheduling and guide modes. These are for enthusiasts who want the absolute best performance and user experience. |
✨ 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. InstantWDT
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.
📱 Coffee Apps
For those who love data, consistency, and a bit of guidance, coffee apps can be a fantastic tool. They range from simple timers to comprehensive journals that log every variable of your brew.
🧪 Aeromatic (Best for AeroPress)
Aeromatic is a free app made for AeroPress enthusiasts, featuring 50 different recipes from people such as James Hoffmann and Tim Wendleboe, the inventor of the AeroPress, Alan Adler as well as recipes from world champions from the World AeroPress Championships. The app has timers where you can track your brewing process, as well as videos and audio cues to help you even more.
✅ Pros:
- Good Recipe Library: Access over 50 recipes, including those from World AeroPress Champions and coffee personalities.
- Huge Database of Grinders: It shows the grind setting based on the grinder you use for a given recipe.
- Good for Beginners: It's very user friendly, with videos, timers as well as audio cues to make sure you get the perfect recipe.
❌ Cons:
- AeroPress Only: It is a single-purpose app and won't help with any other brewing methods like V60 or French Press.
- Freemium Model: While it offers many free recipes, custom recipes require a subscription.
- Not a Detailed Journal: Focuses on recipe discovery and execution rather than in-depth logging of your own brew data.
🧐 Bean Conqueror (Best for Data & Tinkering)
Bean Conqueror is a powerful, free, and open-source coffee journaling app designed for enthusiasts who want to track everything. It allows you to log over 30 different parameters for both espresso and filter coffee, from grind size and water temperature to bean details and tasting notes.
James Hoffmann's Favourite Android App
✅ Pros:
- Extremely Detailed: Lets you track everything you can think of, including beans, roasts, water recipes, and grinder settings.
- Free & Open Source: The app is completely free with no hidden features.
- Highly Customizable: You can tailor the app to show only the parameters you care about for different brewing methods.
- Excellent Connectivity: Integrates with a wide array of Bluetooth scales and pressure profiling devices.
❌ Cons:
- Can Be Overwhelming: The sheer number of options might be intimidating for beginners.
- Local Storage: Data is stored on your device for privacy, which means you need to make manual backups.
- Occasional Bugs: Being open-source and feature-rich, some users report occasional bugs, particularly with Bluetooth connectivity on certain platforms.
👌 Filtru (Best for Guided Brewing)
Filtru is a beautifully designed app that focuses on guiding you through the brewing process. It provides curated recipes, step-by-step instructions with timers, and helpful visuals for many popular brewers like AeroPress, V60, and Chemex.
James Hoffmann's Favourite iOS App
✅ Pros:
- User-Friendly Interface: Very intuitive and easy to use, making it perfect for beginners.
- Guided Recipes: Provides instructions from professionals and the community, helping you make a great cup every time.
- Helpful Features: Includes calculators for ratios, a coffee log, and unique augmented reality guides for equipment.
- Scale Integration: Connects with popular Bluetooth scales for real-time feedback on your pouring.
❌ Cons:
- iOS Only: Currently, the app is only available for iOS
- Freemium: While the basic app is very functional, many advanced features (like detailed espresso logging and an
extraction
calculator) require a subscription. - Less Detailed Tracking: Not as granular as Bean Conqueror for logging every possible variable, focusing more on the recipe and result.
☕ Cofi (Best for Recipe Discovery & Simplicity)
Cofi is a free, open-source, and privacy-focused brew timer with a clean, simple interface. It's designed to make brewing easier by providing step-by-step recipes without ads or user tracking. It comes pre-loaded with popular recipes from well-known coffee personalities, which can be easily adjusted.
✅ Pros:
- Simple & Clean: The interface is straightforward and easy to use, focusing entirely on the brewing process.
- Free & Open Source: The app is completely free with no hidden features.
- Great Starting Recipes: Comes with excellent, well-regarded recipes by default.
- Customizable: You can easily create and save your own custom recipes or tweak existing ones.
❌ Cons:
- Android Only: Currently, the app is only available for Android and WearOS.
- No Data Sync/Backup: Like other privacy-focused apps, it stores data locally, so there's no cloud backup for your recipes.
- Brew Timer, Not a Journal: It excels as a recipe timer but lacks the in-depth journaling and data-logging features of apps like Bean Conqueror.
🚀 Curated Upgrade Paths: Leveling Up
Wondering what's next? Use this flowchart-style guide to find your next step.
🌱 Path 0: From Instant or Pods to Real Coffee
You are here if you want to experience what "real" coffee tastes like without a huge investment.
Your First Step:
- Buy a French Press or AeroPress.
- Go to a local coffee roaster and buy a bag of their pre-ground coffee. Ask them to grind it for your brewer.
- Next -> Move to Path 1.
🌱 Path 1: From Pre-Ground to Intentional Brewing
You are here if you're ready for the single biggest leap in coffee quality.
Your Next Steps:
- Buy a bag of fresh, whole beans.
- Buy your first entry-level
burr grinder
and a coffee scale. - Grind your beans fresh for every cup and weigh everything.
- Next -> Explore different beans or consider mastering a new brewer (Path 2).
☕ Path 2: Mastering Manual Brewing
You are here if you have a brewer, grinder, and scales, and want to refine your skills.
Your Next Steps (Choose one):
- Option A: Go Deeper on Pour-Over. If you crave more clarity and control, get a V60 and a Goose-Neck Kettle. Focus on your pouring technique.
- Option B: Optimize Your Water. If your coffee is good but not great, your water might be the problem. Explore the basics of coffee water.
- Option C: Upgrade Your Grinder. If your entry-level grinder feels inconsistent, upgrading to an enthusiast-level brewing grinder will unlock incredible flavor clarity.
- Next -> Consider the deep rabbit hole of home espresso (Path 4) or water chemistry.
🔥 Path 4: Venturing into Home Espresso
You are here if you're ready for the most challenging and rewarding coffee hobby.
STOP! Do not proceed without a budget. This path is expensive.
Your Next Steps (in order of importance):
- Espresso-Capable
Burr Grinder
: This is non-negotiable. Your grinder is more important than your machine. Budget at least £200 / $250 for a starting point. See Espresso Grinder recommendations. - Espresso Machine: Start with a capable entry-level machine like a Sage/Breville Bambino Plus or Gaggia Classic Pro. See Machine recommendations.
- The Espresso Starter Pack Tools: Get a proper Tamper, WDT Tool, and Scales immediately.
- Next -> Learn the Dialing-In process and prepare for a long, delicious journey of refinement.
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.
- Role: Magnesium ions are particularly effective at bonding with and extracting desirable flavour compounds from coffee grounds, especially those contributing to sweetness,
- Calcium (Ca²⁺): The Texture &
Acidity
Enhancer- Role: Calcium ions also aid in
extraction
, often influencing the perceived texture (mouthfeel
) and the quality ofacidity
. It can contribute to a creamierbody
and help highlight brighter, more vibrant acidic notes. - Impact: Sufficient calcium can lead to a richer
mouthfeel
and a more structured, lively cup.
- Role: Calcium ions also aid in
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 important.
🛡️ 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 inpH
. - 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 ifextraction
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 perceivedacidity
.
- Too Low
🧪 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 itsalkalinity
and mineral content.Alkalinity
(buffering capacity) plays a more significant role in how the coffee's ownacidity
is perceived. Most drinkable waters fall within an acceptablepH
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!
Quick Recap: Actionable Water Steps (If the Deep Dive is a Lot!)
- Baseline Check: Does your tap water taste good on its own? If not, it won't make great coffee.
- Easy Improvement: Try a basic carbon filter pitcher (like Brita) to remove chlorine and some impurities.
- Next Level (Bottled): Experiment with recommended low-
TDS
, balanced mineral bottled spring waters (see Water for Coffee: The Basics for examples). This is often the simplest path to good coffee water. - Enthusiast Path: If you're keen, test your tap water (kits or utility reports) and then explore specialized coffee water filters or DIY mineral recipes for ultimate control.
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 process
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).
- Fruity: Can range from citrus (lemon, orange, grapefruit – often in lighter roasts) to berry (strawberry, blueberry – common in
Acidity
: This isn't sourness (which is usually a sign of under-extraction
). Goodacidity
is a "brightness" or "liveliness" on your tongue, like the tartness of a green apple or a juicy orange. Light roasts typically have more noticeableacidity
.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.
- Light
- 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
cg
Acidity
In coffee tasting, this refers to the pleasant tartness, brightness, or liveliness on the tongue, often described with fruit notes like citrus or green apple. It is a desirable quality in many coffees, especially light roasts
, and should not be confused with unpleasant sourness (which can indicate under-extraction
).
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
.
Alkalinity
Also known as carbonate hardness or KH, this measures the water's buffering capacity, or its ability to resist changes in pH
. It's important for balancing the natural acidity
of coffee.
Arabica
One of the two main species of coffee tree. Arabica
beans are typically grown at higher altitudes and are known for their complex, aromatic, and acidic flavour profiles, often featuring floral or fruity notes. They generally have less caffeine than Robusta
.
Aromatics
The volatile compounds in coffee that contribute to its aroma and flavour. These compounds are released during brewing and are important 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
.
Bottomless Portafilter
A portafilter
where the bottom and spouts have been removed, exposing the underside of the filter basket. It is a diagnostic tool used to observe the espresso extraction
, helping the barista
identify issues like channeling
or uneven flow.
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 complex emulsion of coffee oils, water, and CO2 released during high-pressure brewing, providing a rich texture and aroma
.
Dark Roast
Coffee beans roasted for a longer time at higher temperatures, resulting in a dark brown to black color with an oily surface. These roasts feature bold, smoky, and bitter flavours, with the original bean characteristics being mostly replaced by roast-derived notes.
Degassing
The process by which recently roasted coffee beans release carbon dioxide (CO2) and other volatile gases. This typically occurs over several days to a couple of weeks after roasting. Brewing coffee that hasn't degassed enough can lead to uneven extraction
and overly bright or gassy flavours, while overly degassed (stale) coffee will taste flat. The ideal degassing period varies by bean and roast level
.
Dialing In
📺 Watch Video
The process of systematically adjusting brewing variables (primarily grind size, dose
, and yield) to achieve the best possible flavour from a specific coffee on a specific set of equipment, especially for espresso. The goal is to find the optimal extraction
.
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.
Distribution Leveler
An espresso preparation tool with a flat or shaped base used to groom the top layer of coffee grounds in the portafilter
after WDT
but before tamping. It aims to create a level and evenly dense surface for consistent extraction
.
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 taste bitter and harsh, while under-extraction will be sour 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.
Fines
Very small coffee particles produced during grinding, often smaller than the target grind size. An excess of fines
can lead to over-extraction
, bitterness, or a clogged brew (channeling
or stalling).
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.
Immersion Brewing
A brewing method where coffee grounds are fully steeped (submerged) in water for the entire brew duration before being separated, for example, via a filter. Common immersion brewers include the French Press, AeroPress, and Clever Dripper.
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
A philosophy of achieving significant improvement through a series of small, incremental enhancements to the coffee brewing process. This includes refining variables like grind consistency, water temperature, and puck
preparation. 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.
Oxidation
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.
Percolation
A brewing method where water passes through a bed of coffee grounds, extracting flavour as it flows. This is distinct from immersion
, where grounds are steeped. Pour-over
, drip machines, and espresso are all percolation
methods.
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.
PID (Proportional-Integral-Derivative Controller)
A digital temperature control device used in high-end espresso machines to maintain a precise and stable brewing temperature. Unlike traditional thermostats, a PID controller constantly adjusts the heating element output to minimise fluctuations, leading to more consistent extraction and flavour. It’s especially valuable for achieving repeatable results with different beans and roast levels. Machines with PID often display the brew temperature and allow fine adjustments.
pH
A measure of how acidic or basic a substance is on a scale from 0 to 14. In coffee, the pH
of the water is an important variable, as it affects the final taste and extraction
of the 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
.
Puck Screen
A thin, reusable metal screen (often mesh) placed on top of the tamped coffee puck
before brewing espresso. It helps to disperse water more evenly over the coffee, potentially reducing channeling
and keeping the group head
cleaner.
Retention
The amount of ground coffee that remains trapped inside the grinder after grinding, affecting dose
accuracy and freshness.
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.
Robusta
The second major coffee species. Robusta
beans are hardier, can be grown at lower altitudes, and have roughly twice the caffeine content of Arabica
. They are known for a strong, bold, earthy flavour profile and for producing a thick, stable crema
, making them a common component in traditional espresso blends.
Ross Droplet Technique (RDT)
📺 Watch Video
A method to reduce static during coffee grinding. A tiny amount of moisture (e.g., a single spritz from a fine mist spray bottle) is added to the whole beans before grinding, which helps prevent grounds from clinging to the grinder and creating a mess.
SCA-Certified
A certification from the Specialty Coffee Association (SCA) for automatic drip coffee makers that meet high standards for brew temperature (92°-96°C), brew time (4-8 minutes), and even water distribution, ensuring a quality brew that meets professional criteria.
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-Dose
A workflow for grinding coffee where the exact amount of beans needed for a single brew is weighed and added to the grinder, which is then run until empty. This method is praised for maximizing freshness and making it easy to switch between different beans. Grinders designed for this have very low retention
.
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.
Terroir
A term borrowed from wine, referring to the complete natural environment in which a particular coffee is produced, including factors such as the soil, topography, and climate. It is the basis for the unique flavour characteristics of single-origin
coffees.
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 important 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
An espresso preparation method that involves stirring the coffee grounds in the portafilter
with a tool made of very thin needles (e.g., acupuncture needles). The goal is to break up clumps and evenly distribute the grounds to prevent channeling
and ensure a more even extraction
. 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 afine grind 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 afine grind plastics due to microplastic concerns. |
Espresso Machine Recommendation Table
The heart of an espresso machine is its heating system. Understanding the different types is key to choosing the right machine for your needs and budget.
- Thermoblock/Thermocoil: Heats water on demand as it passes through a heated metal block or coil.
- Pros: Very fast heat-up time (often under a minute), energy-efficient.
- Cons: Can have less temperature stability than a full boiler, especially for back-to-back shots. Steam power can be limited.
- Single Boiler (SB): A single boiler is used to heat water for both brewing and steaming. You have to switch modes and wait for the temperature to rise for steam or cool down for brewing.
- Pros: More stable brew temperature than a basic thermoblock.
- Cons: There's a wait time between brewing and steaming, making the workflow for milk drinks slower.
- Heat Exchanger (HX): A single large boiler kept at steam temperature has a separate tube running through it to heat brew water on-demand.
- Pros: Brew espresso and steam milk at the same time. Excellent steam power.
- Cons: Requires a "cooling flush" before brewing to get the water to the correct temperature, which can take some practice to master for consistency.
- Dual Boiler (DB): Two separate boilers - one for brewing at a precise temperature, and one for steaming.
- Pros: The best of both worlds. Ultimate temperature stability for brewing and powerful, simultaneous steaming. No flushing required.
- Cons: Most expensive, larger footprint, and takes longer to heat up initially.
Explanation for espresso machine categories:
🟢 Entry: This is where the true home espresso journey begins, moving beyond pressurised baskets to real, unpressurised espresso. These machines are capable of fantastic results but often require more user skill to manage temperature and can have a slower workflow for milk drinks. They typically feature thermoblocks or small single boilers.
🟡 Enthusiast: This tier is for those who want better performance, consistency, and a faster workflow, especially for milk drinks. Machines here often feature Heat Exchangers (HX) or entry-level Dual Boilers (DB), offering the ability to brew and steam simultaneously. Build quality is more robust, and features like
PID
temperature control become more common.
🔴 Professional / High-End: Often called "prosumer" machines, this category is about bringing commercial-level performance and control into the home. Dual Boilers are standard, offering exceptional temperature stability. Features like pressure profiling, rotary pumps (for plumbing into a water line), and premium materials are hallmarks of this tier. This is the "endgame" for many home baristas.
⭐ - Good reputation in the espresso community.
👓 - James Hoffmann recommends this one.
🟢 Entry Level (£300–£600)
Machine | Price | Type | Boiler Type | Notes |
---|---|---|---|---|
De'Longhi Dedica Arte | ~£250 | Semi-Automatic | Thermoblock | Very popular budget choice. Comes with both pressurised and non-pressurised baskets, offering a path to learn real espresso on a small, affordable machine. |
⭐👓 Sage/Breville Bambino Plus | ~£400 | Semi-Automatic | Thermocoil | Unbeatable for speed and convenience. Ultra-fast heat-up and automatic milk steaming make it incredibly user-friendly and a top recommendation for beginners. |
Gaggia Classic Pro / Evo | ~£400-£450 | Semi-Automatic | Single Boiler | A legendary, mod-friendly starting point. A robust, simple machine that can produce exceptional espresso but requires more user skill to manage temperature ("temp surfing"). |
⭐ Flair 58 | ~£550 | Manual (Lever) | N/A (Electric pre-heat) | A purely manual experience for those who want ultimate control over pressure profiling. Requires a great grinder but offers limitless potential for experimentation. |
🟡 Enthusiast (£600–£1500)
Machine | Price | Type | Boiler Type | Notes |
---|---|---|---|---|
👓 Rancilio Silvia (with PID ) |
~£700-£800 | Semi-Automatic | Single Boiler | A classic workhorse. Adding a PID controller transforms it into a highly temperature-stable machine, making it a bridge between entry-level and enthusiast tiers. |
⭐ Lelit Mara X | ~£1100 | Semi-Automatic | Heat Exchanger (HX) | Widely considered the best HX machine due to its innovative temperature control modes that minimize the need for cooling flushes. Excellent value. |
👓 Profitec Pro 400 | ~£1200 | Semi-Automatic | Heat Exchanger (HX) | Excellent German build quality in a compact E61 group head machine. Features joystick controls and switchable pre-infusion for added control. |
Rocket Appartamento / TCA | ~£1300-£1500 | Semi-Automatic | Heat Exchanger (HX) | An iconic Italian design classic. Known for its powerful steaming and beautiful aesthetics with the legendary E61 group head. The TCA model adds temp control. |
Rancilio Silvia Pro X | ~£1400 | Semi-Automatic | Dual Boiler (DB) | A compact dual boiler powerhouse from a legendary brand. Features dual PIDs , a shot timer, and programmable soft pre-infusion for exceptional consistency. |
🔴 Professional / High-End (£1500+)
Machine | Price | Type | Boiler Type | Notes |
---|---|---|---|---|
⭐ Lelit Bianca V3 | ~£2000 | Semi-Automatic | Dual Boiler (DB) | Often called the "prosumer king" for its features and value. Offers a flow control paddle for manual pressure profiling, a rotary pump, and can be plumbed in. |
Profitec Pro 700 | ~£2200 | Semi-Automatic | Dual Boiler (DB) | A benchmark for German engineering. Exceptional build quality, PID control, rotary pump, and an optional flow control device make it a top competitor to the Bianca. |
⭐ La Marzocco Linea Micra | ~£3200 | Semi-Automatic | Dual Boiler (DB) | A compact version of a commercial legend, designed for the home. Offers unparalleled temperature stability, fast heat-up, and the robust build La Marzocco is famous for. |
Decent DE1PRO | ~£3500+ | Data-driven | N/A (Advanced thermal control) | Less a machine, more a coffee computer. Offers ultimate control over every variable (pressure, flow, temp) via software, allowing you to replicate any shot profile. |
La Marzocco Linea Mini | ~£4500 | Semi-Automatic | Dual Boiler (DB) | The iconic home machine for those wanting commercial power and reliability in a slightly larger form factor than the Micra, with a built-in water reservoir. |
To-Do
- Add supermarket waters in different countries.
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