a simple lifestyle blog
Ya’ll know by now that I have been barista-ing for a few months now and it has been awesome.
Coffee all the time and even if I can’t drink it all (the lethal dose is 100 cups in four hours, which I feel I have been close to reaching), I get to smell it ALL THE TIME.
Its da best.
So, being that tomorrow is National Coffee Day– that’s right!– I want to equip you with the tools to make yourself the perfect cuppa’ joe.
Beginning with some class A coffee snob factoids:
When water hits the coffee, the best flavors are released first followed by the bitter, more acidic flavors at a rate congruent with the grind. Think: fine grind, quick to bitter; coarse grind, slower to bitter.
For the perfect french press coffee, the grounds should look like Kosher salt.
For the perfect drip, the grounds should look like coarse sand (flat-bottomed filters) or table salt (cone-shaped filters).
The strength of your coffee has nothing to do with the grind. The more water you add, the weaker the coffee.
Surprisingly, darker roast coffee has LESS caffeine than lighter roasts.
Light roast is going to be light bodied with higher acidity and caffeine.
Medium roast is going to be medium in body, acidity and caffeine.
Dark roast is going to be full bodied with low acidity and caffeine.
According to the Mayo Clinic:
Coffee has 95-200 mg of caffeine per 8 oz serving.
Espresso has 47-75 mg of caffeine per shot.
Black tea has 14-70 mg of caffeine per 8 oz serving.
Green tea has 24-45 mg of caffeine per 8 oz serving.
You still with me?
Now for the good stuff!
Here’s what you’ll need:
a stove top kettle
a large glass measuring/mixing bowl with a lip
whole bean coffee (I like medium roast)
a coffee grinder
a mesh strainer
Here’s what you’ll do:
1. Get your cold water heating in your stove top kettle.
*Pro tip: you don’t want the water to be boiling when it hits your grounds, the magic number is 195-205 degrees Fahrenheit. This is approximately just as the kettle is about to shriek, you’ll hear a low, faint whistle and that’s when you want to pull it from the heat.
2. You want 2 Tbsp of coffee grounds per 8 oz of water. You want freshly ground coffee, so instead of grinding up all your beans and scooping out the appropriate amount of grounds, use a whole bean to ground bean ratio of 1.25 to 1 to account for the extra space between beans when measuring out your perfect grind.
If you are making 16 oz of coffee, you would want 4 Tbsp of grounds, which translates to 5 Tbsp of whole beans.
3. After grinding your coffee, pour it into your mixing/measuring bowl. When the water is ready, pour it evenly over the grounds.
4. Give the coffee a stir and let it steep for 4 minutes.
5. Place your mesh strainer over your mug and after the coffee has steeped, pour it through the strainer and into your mug.
*Pro tip: the coffee will continue to steep if left in the bowl with the grounds which could result in a bitter, acidic second cup. Strain the leftover coffee into thermos to save till you’re ready for it and keep in mind that brewed coffee has a shelf life of about an hour, so drink up!
Until next time, cheers!