/coffee/

written by Dan / FMHY.net last update 21.1.25

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Table of Contents:

• Popular Coffee Makers and Brewing Methods
• Varieties
• What is a Cappuccino, what is Espresso?
• Summary of Drinks
• Dialing In
• Buying Great Coffee
• Coffee Tools
• Coffee Books
• Coffee Glossary

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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 absolute best or most perfect way when brewing 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.

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Popular Coffee Makers and Brewing Methods

AeroPress (Best for Beginners)⭐

Uses manual pressure to extract coffee quickly (1–2 minutes).
Almost impossible to mess up and consistently produces great coffee.
Watch Video

How to Use:

1. Add coffee and water to the chamber.
2. Use the plunger to press the coffee into your cup.

Pros:

• Portable and durable.
• Quick brewing process.
• Minimal waste with small paper filters.

Cons:

• Limited capacity (200–250ml).
• Initial technique can feel awkward.
• Coffee may be slightly cloudy.

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Chemex

The Chemex is a pour-over coffee maker recognized for its design and ability to brew coffee with a clean, bright flavour.
It uses thicker, specially designed paper filters, producing rich and smooth coffee.
Watch Video

How to Use:

1. Place a Chemex filter in the top of the brewer and add ground coffee.
2. Slowly pour hot water over the coffee grounds, allowing it to bloom and then continue pouring in small amounts in a circular motion.
3. Let the water filter through and serve.

Pros:

• Produces smooth, clean, and flavourful coffee.
• Ideal for brewing larger quantities (up to 1.5L).
• Aesthetically pleasing design.
• Doubles as a carafe.

Cons:

• Requires a bit of practice to master the pouring technique.
• More expensive than other pour-over methods.
• Paper filters add waste. (At the cost of clarity and purity of taste)
• Fragile, prone to breaking.

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Cezve/Ibrik

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.

Pros:

• Simple and traditional.
• Beautiful copper designs.
• No filters required.
• Heating method can be precisely controlled.

Cons:

• Easy to over-extract.
• Requires very fine grind size.

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Clever Dripper

Combines immersion brewing (like French Press) with percolation (like Pour-Over).
Coffee is steeped in hot water and then released into a mug or carafe via a valve.
Watch Video

Pros:

• Easier to replicate than Pour-Over.
• No need for specialized kettles.
• Offers flexibility with grind size.

Cons:

• Cleaning is more challenging.
• Lacks aesthetic appeal.

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Espresso Machines

Produces concentrated coffee under high pressure.

Each machine has different features that will enhance the production of coffee drinks, and they really depend on how much you are willing to spend. What you buy for your home, may differ from a professional coffeehouse.

James recommends:

• Under £100 (spoiler: don't waste your money)
• Under £500
• Under £1,500

Options:

• Manual: For purists who enjoy control over every variable.
• Semi-Automatic: A balanced choice, giving you control over grind, tamp, and extraction time.
• Automatic: Simplify the process with one-touch brewing, often paired with built-in grinders.
• Super-Automatic: These handle grinding, tamping, and brewing, often at the expense of precision.

Pros:

• Brews quickly once set up.
• Excellent base for milk-based drinks.

Cons:

• Expensive and requires maintenance.
• Steep learning curve.

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French Press (The Most Popular)⭐

The French Press is simple, affordable, and one of the most widely used coffee makers globally.
It consists of just two parts: a jar and a plunger with a mesh filter.
Watch Video

How to Use:

1. Add ground coffee and hot water to the jar.
2. Let it steep for a few minutes.
3. Press the plunger down and serve.

Pros:

• Easy to use and explain.
• 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.

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Moka Pot

Uses steam pressure from a stove to brew coffee.
Water heats in the bottom chamber, forcing steam through coffee grounds and into the top chamber.
Watch Video

Pros:

• Durable and great for camping.
• Produces strong, espresso-like coffee.

Cons:

• Harder to clean.
• Brewing process lacks precision.

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V60

The V60 is a popular pour over coffee maker known for its conical design and spiral ribs that promote an even extraction
making it ideal for a clean and flavourful brew.
Watch Video

How to Use:

1. Place a V60 paper filter into the brewer and add ground coffee.
2. Slowly pour hot water over the coffee grounds, starting in the center and working outward in a circular motion.
3. Allow the water to filter through and serve.

Pros:

• Produces clean, balanced, and flavourful coffee.
• Offers precise control over brewing variables like water flow and grind size.
• Ideal for those who enjoy experimenting with brewing techniques.

Cons:

• Requires attention to detail for optimal results.
• Can be more time-consuming than other brewing methods.
• Paper filters add waste. (At the cost of clarity and purity of taste).

Varieties

Wine is made from different varieties of grapes. Coffee is made from different varieties of beans.

Coffee comes in two main varieties: Arabica and Robusta.

Here's a comparison:

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What is a Cappuccino, what is Espresso?

There are a few different types of coffee that we can make.
Each of these coffee types provides a unique combination of espresso, milk, water, and other ingredients to suit different tastes and preferences.

Espresso is the main component.

We'll break down Espresso drinks into two main categories:

Black Coffee

• Single Espresso: A small, strong shot of coffee.
• Double Espresso: Two shots of espresso in one.
• Americano: Espresso with added hot water, making it milder.
• Lungo: A longer, milder espresso with more water.

Milk Coffee

• Macchiato: Espresso with a small amount of milk.
• Cortado: Espresso with an equal amount of warm milk, usually in a small cup.
• Flat White: Double espresso with velvety steamed milk, less foam than a cappuccino.
• Cappuccino: Espresso with foamed milk, served in a small cup.
• Latte: Espresso with steamed milk and a little foam, served in a larger cup.
• Mocha: A latte with added chocolate syrup or powder.

Summary of Drinks

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Dialing-In Guide (WIP)

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.

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.

Buying Great Coffee

Freshness
Freshness is a key factor in coffee buying, with roast dates indicating the best period for enjoyment. Unlike specialty coffee, supermarket coffee often shows best before dates, leading to potential confusion about freshness. Coffee is typically best consumed within a couple of weeks after roasting.

Importance of Traceability
Opting for traceable coffee, which originates from a specific farm or region, often guarantees better quality. Traceable coffees usually command a premium price as they reflect good sourcing practices and superior taste.

Seasonality in Coffee Purchases
Buying seasonally ensures that you're getting fresh coffee. Different countries harvest at varying times, so purchasing from roasters that rotate their offerings regularly signifies better quality.

Where to Buy Coffee
There are three main venues for purchasing coffee:

• Supermarkets (convenient but potentially less fresh)
• Coffee shops (fresh offerings with expert guidance)
• Online (often offering the freshest options directly from roasters).

Each has its pros and cons that affect quality and experience.

Decoding Coffee Labels
Understanding coffee labels is important. Terms like roast degree, descriptors of flavours, and indications of whether coffee is for espresso or filter all inform the buyer's expectations of taste and quality. Descriptive words can indicate acidity levels, body, and flavour profiles.

Taste Preferences
To avoid unpleasant experiences, buyers should recognize their taste preferences, particularly regarding acidity and body. Distinguishing descriptors related to freshness-relevant flavours helps in selecting enjoyable coffees.

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Cleaning and Maintenance

Importance of Maintenance

Proper maintenance is key to ensuring good taste and longevity of coffee equipment. Dirty machines can lead to harsh flavours in coffee, so it's important to clean equipment regularly. Understanding the risks of neglecting maintenance can save money and improve the coffee experience.

Espresso Machine Maintenance

Espresso machines require frequent cleaning, particularly of the portafilter and group head. Key tasks include maintaining cleanliness of the portafilter, shower screen, and solenoid valve to avoid flavour contamination. Regular back flushing is necessary to keep internal components clean and to prevent buildup.

If you're unsure about how to clean your machine, refer to the instruction manual.
They usually go in-depth about how to clean your machine properly.

Descaling Procedures

Descaling is important for preventing scale buildup from hard water which can damage machines. Different methods are recommended based on water quality and usage frequency. A proper descaling solution, often made from citric acid, can extend the lifespan of espresso machines significantly.

Grinder Upkeep

Grinders need regular maintenance, particularly cleaning the exit chute to ensure proper coffee flow. Keep the burr chamber clean. You can use special cleaning beans to maintain performance without damaging the grinder.

Filter Coffee Brewer Care

Filter coffee brewers also require maintenance, including cleaning filters and carafes with appropriate detergents to prevent residue buildup. Regular descaling improves the quality of brewed coffee and protects the brewer.

General Equipment Maintenance

Other coffee equipment like kettles and Moka Pots require occasional cleaning and part replacements, such as gaskets. Regular upkeep is important to maintain the overall hygiene and performance of the coffee-making tools you have.

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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.

Coffee Grinder

Used to grind coffee beans into the desired consistency.

James recommends:

• Beginner Recommendations
• Under £250
• Under £500

These come in two types: Blade and Burr.

A Blade Grinder is more affordable but less consistent. It uses a spinning blade to chop up your beans. It is essentially a blender.

Blade Grinders can give you an uneven extraction and can be less precise to match different grind sizes for different brewing methods.

• Entry: Krups F203 (£30) (and I can't really recommend anything else)

A Burr Grinder is more expensive but generally preferred in coffee circles because it provides better consistency and control.

Burr Grinders can give you a more even extraction with better flavour because of the more consistent grind sizes they offer.

• Entry: Timemore Chestnut C3 (£100)
• Enthusiast: Fellow ODE Gen 2, Eureka Mignon Specialita (£350)
• Professional: The EG-1 (£3,500)

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Coffee Scales

A set of scales lets you measure both your coffee grounds and the water you use to brew, so you can replicate your perfect cup every time. It's especially important for methods like pour-over and espresso, where precise measurements matter.

Scales help improve your consistency, they simplify your brewing technique and some come with timers that track your brew time.

• Entry: Timemore Black Mirror (£60), Timemore Black Mirror Nano (£80)
• Enthusiast: Varia AKU (£100)
• Professional: Acaia Pearl (£200), Acaia Lunar (£300)

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Coffee Tamper

A tamper ensures that the coffee grounds are evenly compressed into the portafilter, leading to an even extraction.

• Entry: Normcore Spring Loaded (£50)
• Professional: The Force Tamper (£180)

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Water Filter

Ideally, you want water that’s free of impurities and has a balanced mineral content. If your tap water is hard or has a strange taste, consider using filtered water. You can use something like a Brita filter, where your tap water filters through the jug and eliminates the impurities, or you can just fill your water tank with bottled water from your local supermarket.

• Brita: Jug (£20), Tank (£40)
• Bottled: Tesco Ashbeck, 5 litres (£1.50)

I'm looking to add supermarket waters in different countries, above is a well-regarded UK water. If you have a supermarket water that tastes good for you, let me know via Discord and I'll add it.

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WDT

WDT stands for Weiss Distribution Technique. Watch Video

It involves using thin needles or a similar tool to stir the grounds, reducing clumping and improving extraction consistency.

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Pour-Over Kettle

A kettle with a gooseneck spout allows you to control the flow and direction of water when brewing coffee.

James recommends:
The Best Electric Temperature Controlled Gooseneck Kettles

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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.

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Coffee Glossary

Aromatics

The volatile compounds in coffee that contribute to its aroma and flavour. These compounds are released during brewing and are essential for the sensory experience of coffee, influencing taste and smell.

Barista

A skilled professional who prepares and serves coffee beverages, often specializing in crafting espresso-based drinks. Baristas are also knowledgeable about coffee origins, brewing methods, and equipment maintenance.

Bloom

The initial phase of coffee brewing where hot water is poured over freshly ground coffee to release trapped gases, primarily carbon dioxide. This step allows the coffee to expand and prepare for even extraction, enhancing flavour and aroma.

Cezve

A small, long-handled pot used for brewing Turkish coffee. The coffee is brewed with water and sugar over low heat in a cezve, and is often served in small cups.

Coarse Grind

A coffee grind size that is larger and resembles sea salt. It is typically used for brewing methods like French press or cold brew, where the coffee grounds have more contact time with water.

Crema

The golden, creamy layer that forms on top of a freshly brewed espresso shot. It is a result of emulsified coffee oils and gases, providing a rich texture and flavour to the espresso.

Dialing In

The process of fine-tuning the variables in coffee preparation, such as grind size, coffee dose, water temperature, and brew time, to achieve the optimal flavour and balance for a particular coffee.

Extraction

The process of dissolving the flavours and compounds from coffee grounds using water. Proper extraction is important for making a balanced and flavourful cup of coffee.

Fine Grind

A coffee grind size that is smaller and powdery, typically used for espresso. A fine grind ensures the water can extract flavour quickly under high pressure.

First Wave Coffee

The era of mass coffee production and commercialization, beginning in the 19th century. It introduced coffee as a commodity and made it widely available, focusing on convenience rather than quality.

Fourth Wave Coffee

A movement that builds on the principles of the third wave but emphasizes innovation, sustainability, and technology. It explores advanced methods of farming, brewing, and equipment to elevate coffee's quality and accessibility.

Group Head

The part of an espresso machine where the portafilter is inserted. It is responsible for distributing water evenly through the coffee grounds during extraction.

Hopper

The container on a coffee grinder or espresso machine that holds whole coffee beans before they are ground. A hopper can vary in size and often features a lid to keep beans fresh.

Knock Box

A container used to dispose of the coffee puck after brewing espresso. The portafilter is "knocked" against the bar to remove the used grounds, making clean-up easier and preventing clumping.

Maillard Reaction

A chemical reaction that occurs during coffee roasting, where amino acids and sugars combine under heat. This process develops complex flavours and contributes to the coffee's aroma and brown color.

Micro Lot

A small, distinct batch of coffee typically harvested from a specific area of a farm or a select group of plants. Micro lots are often high-quality and showcase unique flavour profiles due to their careful cultivation and processing.

Mouthfeel

The tactile sensation experienced in the mouth when drinking coffee. Mouthfeel describes characteristics like body, texture, and creaminess, which can range from silky and smooth to heavy and syrupy.

Oxidization

The chemical reaction that occurs when coffee beans or grounds are exposed to oxygen. This process can cause coffee to lose its freshness, flavour, and aroma over time, making proper storage important.

Percolating

The process of brewing coffee by continuously cycling boiling water through the coffee grounds. In traditional percolators, water is forced up through a tube and over the grounds, then the brewed coffee drips back down. This method is known for producing a stronger, often bitter brew.

Portafilter

A handle used to hold the coffee grounds in espresso machines. It locks into the group head and allows water to flow through the grounds during extraction.

Pour Over

A manual brewing method where hot water is poured over coffee grounds in a filter. The water then passes through the grounds and filter, dripping into a carafe or mug. Common pour-over devices include the Chemex and V60. It is known for producing a clean, flavourful cup of coffee.

Puck

The compacted disc of coffee grounds left in the portafilter after brewing espresso. A well-formed puck should be even and dry, indicating proper extraction.

Ross Droplet Technique (RDT)

A method used to reduce static when grinding coffee beans. A small amount of water is added to the beans before grinding, minimizing static electricity and preventing grounds from clinging to the grinder or creating a mess.

Second Wave Coffee

The period when coffee culture began to emphasize flavour, espresso-based beverages, and coffeehouse experiences. This wave popularized coffee as a social activity, driven by brands like Starbucks.

Specialty

A term used to describe coffee of exceptional quality, typically scoring 80 points or higher on a 100-point scale as evaluated by certified tasters. Specialty coffee highlights unique flavour profiles, sustainable practices, and traceability.

Steam Wand

A tool attached to an espresso machine used to steam and froth milk. The wand emits steam, creating microfoam for lattes and cappuccinos or simply heating milk for other beverages.

Third Wave Coffee

A movement focused on elevating coffee to an artisanal product, emphasizing high-quality beans, sustainable farming practices, and transparent sourcing. It values coffee as a craft rather than a commodity.

WDT (Weiss Distribution Technique)

A method used in espresso preparation to evenly distribute coffee grounds in the portafilter. It involves using a thin needle or similar tool to stir the grounds, reducing clumping and improving extraction consistency.

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To-Do
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Credits
the following helped inadvertently to make this guide

• James Hoffmann (@jameshoffmann)
• Morgan Eckroth (@morgandrinkscoffee)
• /ctg/ Coffee Time General
• /r/espresso, /r/barista, /r/coffee

If there are errors (or you just want to give general feedback), please feel free to reach out.
Discord: danxyz7