When you brew coffee, hot water acts as a solvent, washing the soluble solids out of the coffee grinds and into the brew. If you dissolve table salt in water, you have a soluble solid. Soluble solids are bonded with the water molecules, and will not separate over time. Brew methods that use paper filters have only the soluble solids in the cup. Some brew methods allow insoluble solids to enter the brew, like French Press, espresso or Turkish coffee. Insoluble solids will settle out of the brew over time if you don't disturb the liquid. Hence your mug of French Press coffee might taste gritty nearing the end, and there will be muddy residue in the bottom of the cup. Suspended solids add a sense of body to the cup, but can also add bitter tastes..
The 5 main factors that affect your brew:
Other factors that have a major impact are:
- The quality of the water. Bad tasting water makes for bad tasting coffee. Also, do not use distilled water. You need some mineral content to properly extract the good stuff from your coffee. The absence of some minerals can lead to very sharp and bitter tastes.
- The quality of the coffee you are using, obviously, and also the roast level. Speaking in broad terms, some roast levels perform better in different brew methods. Lighter roasts can taste aggressively bright in immersion brewers and some pour over methods don't really showcase the caramelized sweetness in darker roasts. Of course, brew ratios can address some of these issues.
-The cleanliness of the brewing equipment. Old sediments easily make for rancid flavors in the cup. A good rule of thumb is: if you smell an odor from your equipment, clean it. If you can’t remember the last time you cleaned your brewer, clean it.
|Amount of water by weight||Amount of Coffee||Infusion Time|
|Drip Brewing||#1 drip filtercone||5 oz (150ml)||8 grams||2:30|
|#2 drip filtercone||10 oz (300ml)||16 gr||2:30|
|Clever Coffee Dripper||12 oz (360mL)||22 gr||4:00|
|#4 filter||20 oz (590 ml)||32 gr||2:30|
|Chemex 6 cup||30 oz (890 ml)||50 gr||2:30|
|Chemex 8 cup||40 oz (1180 ml)||65 gr||2:30|
|Chemex 13 cup||50 oz (1480 ml)||81 gr||2:30|
|*Tip: For drip cone methods, wet the grounds and let them "bloom" for 30 seconds, then pour slowly for 2 minutes|
|French Press :|
|4T||16 oz (470 ml)||28 gr||4 to 6 min|
|8T||32 oz (950 ml)||56 gr||4 to 6 min|
|12T||48 oz (1420 ml)||84 gr||4 to 6 min|
|*Tip: Plunge after infusion time, then pour slowly. After plunging I actually like to wait 2 minutes more, for fines to further settle. Try it!|
|5 c Yama||20 oz (590 ml)||32 gr||45 seconds|
|Cona C||25 oz (740 ml)||40.3 gr||45 seconds|
|8c Yama/Cona D||32 oz (950 ml)||51.7 gr||45 seconds|
|*Tip: Infusion time measured once water is up in the coffee.There is a range of techniques - from adding hot water to the bottom bowl to letting the water rise to the top and then adding the coffee. So you may want to check out a variety of techniques and find the one that works for you.|
|8 cup||34 oz (1000 mL)||57 gr||6 min|
|10 cup||42 oz (1240 mL)||68 gr||6 min|
|*Tip: We close the drip stop switch on the brew basket (KBT-741 & KBTS models), wait for the brew basket to fill, stir and then let it flow.|
|Water temperature for all brewing is 195 to 205 degrees. Typically this means water just off the boil.|
|On weighing ground coffee: It is much more accurate to measure roasted coffee by weight, since dark roasted coffee takes up more room than light roast. A "standard coffee scoop" (which in reality can vary widely) ought to be equal to two level Tbsps, which is be 8 to 9 grams of dark roast, or 10 to 11 grams of light roast coffee.|