The Perfect Cup of Coffee ☕
Great coffee isn't about expensive equipment—it's about understanding the fundamentals.
The Golden Ratio
Start with the basics:
- Coffee: 1 gram per 15-17 grams of water
- For a standard cup (240ml): ~15g of coffee
- Adjust to taste
Water Matters
Your coffee is 98% water. Use:
- Filtered water when possible
- Temperature: 195-205°F (90-96°C)
- Avoid distilled water (tastes flat)
Grind Size Guide
| Method |
Grind Size |
Description |
| Espresso |
Extra Fine |
Like flour |
| AeroPress |
Fine |
Like table salt |
| Pour Over |
Medium |
Like sand |
| French Press |
Coarse |
Like sea salt |
| Cold Brew |
Extra Coarse |
Like peppercorns |
Brewing Methods
French Press
Simple and forgiving:
- Add coarse coffee to press
- Pour hot water (just off boil)
- Stir gently
- Place lid, wait 4 minutes
- Plunge slowly and serve
Pros: Full body, simple, no filters needed
Cons: Some sediment, less clean
Pour Over
For clarity and control:
- Place filter in dripper
- Rinse filter with hot water
- Add medium-ground coffee
- Bloom: Pour 2x coffee weight in water, wait 30s
- Pour in slow circles, total time 3-4 minutes
Pros: Clean, bright, controlled
Cons: Requires technique, slower
AeroPress
The versatile champion:
- Insert filter, rinse
- Add fine coffee
- Pour water (175-185°F for regular, 200°F for inverted)
- Stir 10 seconds
- Wait 1-2 minutes
- Press slowly (30 seconds)
Pros: Versatile, quick, low acidity
Cons: Small batches only
Coffee Selection
Roast Levels
- Light: Bright, acidic, fruity notes
- Medium: Balanced, sweeter
- Dark: Bold, bitter, chocolatey
Fresh is Everything
Coffee degrades quickly:
- Best: Within 2 weeks of roasting
- Good: Within 1 month
- Stale: After 2 months
Store in an airtight container away from light and heat.
Common Mistakes
❌ Using Boiling Water
Water that's too hot extracts bitter compounds. Let it cool for 30 seconds after boiling.
❌ Wrong Grind Size
Too fine = bitter and over-extracted
Too coarse = weak and sour
❌ Dirty Equipment
Coffee oils go rancid. Clean your equipment weekly.
❌ Pre-Ground Coffee
Coffee starts losing flavor within 15 minutes of grinding. Invest in a burr grinder.
Advanced Tips
Water Chemistry
For the nerds:
- Total Dissolved Solids: 75-250 ppm
- Calcium hardness: 1-5 grains
- Alkalinity: 40 ppm or less
Bloom Phase
The first pour releases CO2:
- Pour 2x the coffee weight in water
- Wait 30-45 seconds
- Coffee should "bloom" and bubble
- Continue with main pour
Temperature Surfing
Different temperatures extract different flavors:
- 185-195°F: Sweeter, less acidic
- 195-205°F: Balanced
- 205°F+: More body, more bitter
My Daily Recipe
Equipment: AeroPress (inverted method)
Coffee: 17g medium-fine grind
Water: 250g at 185°F
Time: 2:30 total
- Invert AeroPress, add coffee
- Pour all water, stir 10 times
- Cap with rinsed filter
- Wait 2 minutes
- Flip and press for 30 seconds
- Enjoy!
The Bottom Line
Great coffee comes from:
- Fresh beans (2-3 weeks from roast)
- Proper grind (right size, burr grinder)
- Good water (filtered, right temperature)
- Correct ratio (1:15 to 1:17)
- Clean equipment (no old oils)
Start simple, experiment, and find what you love. There's no "perfect" cup—only the one perfect for you.
Resources
Happy brewing! ☕✨