A Good Cup of Coffee

[Ruthie72]

Hi,

As simple as this may be, when I make coffee it never is that great. Any tips on how to make a great pot of coffee. I have a 10cup coffee maker. Any help out there would be much appreciated. Thanks!!!!

[Kitchen Witch]

Six Coffee Brewing Techniques

There are primarily six popular ways of brewing coffee (excluding espresso), each a permutation of the brewing variables - brewing temperature, introduction of the water to coffee, and separating the brewed liquor from the coffee grounds. These methods are Turkish brewing, concentrate brewing, percolating, vacuum brewing, drip brewing, and French Press brewing.


Middle Eastern, "Turkish" or "Greek"

Middle Eastern, "Turkish" or "Greek" brewing involves boiling in water coffee that was ground into a very fine dust. Traditionally the coffee is often brewed (boiled) with large amounts of sugar, but it may be brewed without the sugar. Middle Easterners seem to like to add spice to their coffee, and their spice of choice is often cardamom. The coffee is not filtered from the liquor and one is left with a pungent, thick, and muddy brew. In the western world this method is more of an occasional indulgence as opposed to an everyday brew.


Concentrate Brewing

The next method, concentrate brewing, is very popular in Latin America and some other parts of the world, and is starting to make a commercial appearance in the US. In concentrate brewing, large amounts of coffee are brewed with little water to brew a concentrate, when one desires a cup of coffee, some of the concentrate is mixed with some hot water. The concentrate can either be brewed hot or cold. When brewing cold one must let the coffee sit for at least a day. This method results in a mild, light-bodied cup with little aroma, and often little acidity and a muted flavor.


Percolating

Percolating, the procedure that involves continuous brewing of coffee grounds using boiling water which then turns to boiling coffee liquor brewing overextracted grounds. This method, while practical, is a disparaging disgrace to the coffee bean. Even brewing with boiling water is bad enough (coffee should be extracted at 195 - 205 degrees F), then actually boiling the liquor is asking for a thin, bitter, tarry cup. To add insult to a sufficient mangling, the grounds are continuously being overextracted. However, to show the variance of personal preference, I know of people that prefer this method. I can only imagine the preference can only stem from either positive memories associated with it, an acclimation to it over years of knowing no other, or the same phenomena that makes people stop to stare at a car wreck.


Vacuum Brewing

Vacuum brewing uses an elegant looking device that consists of two glass globes that fit together with an air-tight seal. Either in one of the globes, or between the globes, is a filter to separate the grounds from the liquor. Ground coffee is placed in the upper globe, often on top of the filter, and enough water to brew the grounds is placed in the lower globe. The globes are then fitted together and the lower globe with the water is heated. The water in the lower globe begins to heat to a boil and as this causes the pressure in the lower globe to increase it forces the water up a tube connecting the globes and into the upper globe containing the grounds. Once all the water has made this air pressure induced trip, the apparatus is taken off the heat source. This allows the lower globe to cool down back to room temperature, decreasing the pressure in the lower globe and thus sucking the brewed coffee back down (through the filter) into the lower globe. The coffee is then poured out of the lower container and enjoyed. Well, perhaps not always enjoyed. Because while the vacuum brewer is a great visual, scientific, and romantic experience, it does not always produce the best cup. A great cup of coffee can be achieved with the vacuum brewer, but it has its downfalls. Firstly, the coffee is being extracted by water around 212F, while it should be extracted between 195F-205F. Secondly, their is very limited control over the extraction time (the time grounds are in contact with water). Some swear by this method and it is growing in popularity.



Autodrip

Autodrip! This is the most popular way to brew in the US. Drip brewing is simply pouring hot water over grounds in a filter and letting the brew drip out the bottom. Drip brewing is a very good way to brew and can give an excellent cup if the correct equipment is used. A primary issue with autodrip machines is that they don't brew at the right temperature! I have read that Bunn is one of the few companies who's machines are calibrated to extract at the right temperature. If one has a good autodrip machine or one decides to heat and pour the water themselves, the next issue to surmount is the filter. Paper filters can impart a taste on the coffee and also do not allow many of the coffee oils and organic compounds through. A good gold-plated reusable filter (we do carry some) is a great option for drip brewing. Provided you clean and rinse it well after each use, it will not impart a taste on the coffee, and they don't trap as much of the coffee's essence as a paper filter. Another slight drawback is that drip brewing, in general, does not give the operator much control over extraction time.



French Press or Press Pot

French-press brewing gives the operator complete control. While it may be more labor-intensive then autodrip, the brewing variables can be easily and directly controlled. Coarsely ground coffee is placed in the glass carafe, then water at the desired temperature is poured over the grounds and the top is placed on. When brewing is complete, the plunger (a mesh filter on a stick) is pressed down, pressing the grounds to the bottom and leaving the coffee liquor on top to be poured off. The filter is not as tight as a paper filter and because of the larger pores, a coarser grind is required so the grounds are filtered out, and the plunger does not become almost impossible to press down. The mesh of the filter allows the coffee oils and all those delicious dissolved and undissolved solids through without a problem. Also, because a coarser grind is required, a longer steep time is required (because of the decreased surface area to volume ratio). A brew time between 3 to 6 minutes is common for French-pressing. This prolonged, direct contact of the grounds with the water allows for a more complete, more controllable, and even extraction. Unfortunately, even with the highest quality burr coffee grinder or mill, a coarse grind will still result in some very small coffee grounds. These grounds are not filtered by the French-press filter and thus end up in the cup. A cup of French-pressed coffee with be noticeably fuller, with much more body, and often with more flavor, it will often also have the tell-tale sediment at the bottom of the cup


I always use cold water, measure the amount of coffee and brew away - turns out great every time. You'll need to measure out the amount of ground coffee you are using and adjust to your taste.

[McDuck]

I don't think I can top the previous post. Touche' Kitchen Witch. I just have a decent coffee maker that I put 3-4 scoops of grounds in for 10-12 cups. I like my coffee strong and it normally get the job done. I found the best manufacturers are Mr. Coffee and Krups. They are very user friendly, quick and make a decent cup o' joe. I also LOVE Turkish coffee. If you have never tried it before, it is worth it next time you get a chance.

[Kitchen Witch]

I still like to perc with my mom's stove top perculator that she had since before I was born! It makes the BEST cup of coffee.

I also have a 30 cup coffee urn with the pour spout and I've got 2 electric perculators.

I use my 4-cup Mr. Coffee for making tea - LOL!

[fulfamjim]

Is there any post in RecipeSecrets.com that tell HOW ie a RECIPE for making a good cup of coffee. None of the above address the issue.

[Kitchen Witch]

Okay - you want to know how to make coffee and you say the above information doesn’t address the issue -

To begin with - you need a CLEAN pot.

Clean your coffee maker frequently to remove any hard water deposits (scale), leftover coffee oils that have turned rancid and any other impurities accumulated - which all effect the flavor of your coffee.

There are commercial coffee maker cleaners - follow the directions. Some prefer to use vinegar and water, or water and baking soda, or water and denture tablets.

Rinse well - very well.

Now it is ready to use.


Using coffee beans or ground coffee? Grinding your own coffee beans? You can hand-crank (I love my oldie but goodie) or you can use a fancy grinder - either way - remember that fresher is better; the longer coffee beans sit around, the more the flavor deteriorates. Grinding your own is best. And if you don’t drink a lot of coffee - buy small batches. Also - if grinding your own - be aware of the size of the grind - coffee grounds are not supposed to look like baby powder. Small grinds usually clog the filter and your grounds will overflow in the pot - not a good thing. Only grind as much as you are going to use for that pot. A coarse grind is good for a French press, a medium grind for a vacuum pot and a finer grind for a manual drip method.


Always store your premium coffee in an airtight opaque container such as Tupperware, away from heat, moisture and light. If you don’t have an airtight container the next best thing is to seal it in an airtight zip lock bag in the freezer.



Now - water. You need good, pure water, filtered from the tap. Nice and COLD. When the water hit’s the coffee grounds it should be 190 to 200* F. there are many automatic drip coffee makers that cannot heat the water to that temperature when it starts out cold. You’ll know when your coffee turns out weak and has a bitter taste. Next time try adding room temperature water or hot water. ALWAYS READ THE MANUFACTURERS’ DIRECTIONS THAT COME WITH THE COFFEE MAKER AND FOLLOW THOSE.

If your coffee comes out burnt tasting it’s because the water you added was too hot. In that case wet the coffee grounds with ¼ cup cold water first. Then you’re not exposing the grounds to hot water.

Some say it is best to use filtered, bottled, distilled, or deionized water (contains no minerals at all) - it’s all personal choice/preference.

Never let brewed coffee sit too long; it gets bitter the longer it sits. If you want it to sit around till you drink it - it will taste better and be fresher if transferred to a glass carafe. Even an insulated carafe on a warming plate will work.


How much ground coffee to what amount of water?

Once again - personal taste. How strong do you want it, are you drinking it black or adding sweeteners, milks, etc?

Start with two level tablespoon of ground coffee for each 6-ounces of water. Don’t trust the measurements on your drip coffee makers - there is a dang good chance they are off!

NOTE: Some brands of coffee are weaker in taste than others.

REMEMBER: Coffee can be kept warm on a burner for only 20 minutes before the flavor turns bitter.

ALSO: The finer the grind, the more flavor is extracted.

AND: Reheated coffee will have a bitter taste.

ALWAYS FOLLOW THE MANUFACTURERS’ DIRECTIONS FOR THE COFFEE MAKER.

I hope this helps -

[Kitchen Witch]

Okay - you want to know how to make coffee and you say the above information doesn’t address the issue -

To begin with - you need a CLEAN pot.

Clean your coffee maker frequently to remove any hard water deposits (scale), leftover coffee oils that have turned rancid and any other impurities accumulated - which all effect the flavor of your coffee.

There are commercial coffee maker cleaners - follow the directions. Some prefer to use vinegar and water, or water and baking soda, or water and denture tablets.

Rinse well - very well.

Now it is ready to use.


Using coffee beans or ground coffee? Grinding your own coffee beans? You can hand-crank (I love my oldie but goodie) or you can use a fancy grinder - either way - remember that fresher is better; the longer coffee beans sit around, the more the flavor deteriorates. Grinding your own is best. And if you don’t drink a lot of coffee - buy small batches. Also - if grinding your own - be aware of the size of the grind - coffee grounds are not supposed to look like baby powder. Small grinds usually clog the filter and your grounds will overflow in the pot - not a good thing. Only grind as much as you are going to use for that pot. A coarse grind is good for a French press, a medium grind for a vacuum pot and a finer grind for a manual drip method.


Always store your premium coffee in an airtight opaque container such as Tupperware, away from heat, moisture and light. If you don’t have an airtight container the next best thing is to seal it in an airtight zip lock bag in the freezer.



Now - water. You need good, pure water, filtered from the tap. Nice and COLD. When the water hit’s the coffee grounds it should be 190 to 200* F. there are many automatic drip coffee makers that cannot heat the water to that temperature when it starts out cold. You’ll know when your coffee turns out weak and has a bitter taste. Next time try adding room temperature water or hot water. ALWAYS READ THE MANUFACTURERS’ DIRECTIONS THAT COME WITH THE COFFEE MAKER AND FOLLOW THOSE.

If your coffee comes out burnt tasting it’s because the water you added was too hot. In that case wet the coffee grounds with ¼ cup cold water first. Then you’re not exposing the grounds to hot water.

Some say it is best to use filtered, bottled, distilled, or deionized water (contains no minerals at all) - it’s all personal choice/preference.

Never let brewed coffee sit too long; it gets bitter the longer it sits. If you want it to sit around till you drink it - it will taste better and be fresher if transferred to a glass carafe. Even an insulated carafe on a warming plate will work.


How much ground coffee to what amount of water?

Once again - personal taste. How strong do you want it, are you drinking it black or adding sweeteners, milks, etc?

Start with two level tablespoon of ground coffee for each 6-ounces of water. Don’t trust the measurements on your drip coffee makers - there is a dang good chance they are off!

NOTE: Some brands of coffee are weaker in taste than others.

REMEMBER: Coffee can be kept warm on a burner for only 20 minutes before the flavor turns bitter.

ALSO: The finer the grind, the more flavor is extracted.

AND: Reheated coffee will have a bitter taste.

ALWAYS FOLLOW THE MANUFACTURERS’ DIRECTIONS FOR THE COFFEE MAKER.

I hope this helps -

[mayzer]

you know I have two electric coffee makers exactly the same one in my aptartment in Barranquilla and the other in my apt. in Cartagena (Colombia) and I use the exact same coffee, the exact same measuring spoon and yet neither me nor my maid here in Barranquilla can make the coffee taste as good as my maid can in Cartagena. It is not the water because I make coffee in both places and mine is the worst of the three of us!! How can this be? I don´t have a clue.

[Kitchen Witch]

are the pots clean? are you sure it's not the water? what about the temperature of the water you are using?? is yours hotter or colder than the others?? as time goes by the heating elemnets in coffee makers don't hold up so well either -

[miracle467]

HEy guys how do I post a new message? I'm new

[Kitchen Witch]

You just did!

On some forums you can only post as REPLY (Ingredients, Desserts, International, etc.) and on others you just click NEW POST.

That's it!

[rifsengig]

Hey everyone,

Im new to the forum and just wanted to introduce myself, i'm Thomas form UK. I look forward too makeing a contribution here.