13 votes
Accepted

What water temperature and pour speed are best for pour-over method?

You're highlighting two differences between the two methods: temperature of the water, and rate of pouring the water (equivalently, how "full of water" is the cone). Short story: Use water just off ...
hoc_age's user avatar
  • 8,475
13 votes

Milk in place of water

Attempt 1 For the first attempt, I brewed it exactly like I brew my normal (water-based) coffee. I used a French Press with a light/medium roast, heating the milk in Pyrex in a microwave. The milk ...
Rogue's user avatar
  • 373
12 votes
Accepted

Triple heating of the Turkish coffee

Disclaimer: This will be a long answer. I expect that it wont be as good as I want at first. I may make corrections/additions afterwards. I am a native Turkish, drinking kgs of coffee each week and ...
MTSan's user avatar
  • 7,678
11 votes

Why is a cup of coffee not 6 oz.?

Do not blame the coffee makers for what has always been an ambiguous measure - or rather, not a unit for measuring at all. Only in some areas of the world a "cup" has evolved into a fixed ...
Stephie's user avatar
  • 4,023
10 votes
Accepted

Should I grind my coffee beans at home, or en masse in the coffee shop?

That's pretty straightforward: if you're not too lazy and have the equipment at hand, always grind only the amound needed just before brewing. Check out this answer for impressive data. Now if your ...
Ivan Kapitonov's user avatar
10 votes
Accepted

Should I press the coffee into my espresso machine?

The process of compressing the coffee powder in a portafilter of an espresso machine before pulling the shot is called tamping. There is a lot of information available on the web explaining how it is ...
DCTLib's user avatar
  • 763
10 votes

how to make French Press coffee the right way?

Is it possible that you read a few posts on the Internet the wrong way? The grounds will not disappear, if anything they will appear "more", volume-wise because they swell in the hot water. There are ...
Stephie's user avatar
  • 4,023
9 votes
Accepted

Why is a cup of coffee not 6 oz.?

The exact liquid measurement of a "cup" as noted on the side of a coffee maker is subjective since there is no industry wide standard unit of measure. Lee Denny explains this in his article: ...
Wookiee84's user avatar
  • 391
8 votes
Accepted

Easiest way to brew an espresso in the office?

Probably closest to an espresso is an AeroPress, which is similar to a French press, but uses manual pressure to extract more aromatic componds while being lower on bitter and sour notes than most ...
Stephie's user avatar
  • 4,023
8 votes

how to make French Press coffee the right way?

How's the mastering coming? Thought I would weigh in to provide a little extra help. I'm a barista and head of customer education at Handground. We are working on a French Press brew guide right now ...
Ben Putano's user avatar
8 votes

Is dark roast stronger than light roast?

Strength is an interesting wording, but some people use it. Mostly, caramelized or burnt flavors get visible during the roasting process. Understanding Coffee Bean names as they relate to roast As ...
MTSan's user avatar
  • 7,678
8 votes

Non-plastic version of an AeroPress?

This may be off topic because it is opinion-based and hypothetical in nature. There may be some merit however because it is presented with a "fair and impartial tone" and invites experiences over ...
Michael Hartmann's user avatar
7 votes
Accepted

Brewing 900 Cups of Coffee (In 24 Hours)?

Your problem depends more on the shape of the data than the raw quantities. 900 cups in 24 hours is one cup every 40 seconds or so, which isn't so bad, however I doubt that's the distribution of ...
fredley's user avatar
  • 6,977
7 votes

Why do some grounds float and others sink when brewing by pour over

Bean density varies dramatically with roast level. The more roasted a bean is, the less dense it becomes. My guess would be that less dense beans would have more of a tendency to float and more ...
Suspended User's user avatar
7 votes

Warm Brew Coffee?

Well I'm a chemist, but I can't say I'm an expert at scientific coffee extraction; take what I've got to say with a grain of salt. Whenever you are extracting something into water, the temperature ...
Eli Riekeberg's user avatar
7 votes
Accepted

Coffee ground too finely - how to deal with it?

In this case, my usual pre-coffee tiredness solved the problem: I had planned to mix the espresso grind with my usual grind to minimize the total amount of grounds in the cup. The idea was 1/2 too-...
Stephie's user avatar
  • 4,023
6 votes
Accepted

How to create green coffee?

What I have seen online suggests that it is what one would think of as severely under roasted (by coffee standards) coffee. The flavor profile is very different than traditionally roasted coffee and ...
Suspended User's user avatar
6 votes
Accepted

How best to reduce tannins in black coffee?

Salt can reduce the perception of bitterness. Sugar-alternatives can help too (stevia, et al.). But assuming you don't want to add anything to your straight black coffee, I would change what you have ...
Jason Abalos's user avatar
6 votes
Accepted

Milk in place of water

Milk doesn't work well for brewing, primarily because of the calcium and sugar (lactose). Calcium is one of the minerals in "hard water" that will build up and clog pipes. You're going to be left ...
ATL's user avatar
  • 176
6 votes
Accepted

Why do I need to warm a french press before using it?

To keep the brewing temperature as stable as possible. When using glassware during brewing as in French-press, V60 or Chemex, it is important to warm up the gadgets prior to brewing. Normally, the ...
MTSan's user avatar
  • 7,678
5 votes

Most moka pots don't work on my induction stove. How can I still use them?

Shop for stainless pots with a magnet! If it sticks, they will work provided the base is big enough. I found a larger unbranded one (at Goodwill!) with a flared base that works perfectly with my ...
John's user avatar
  • 51
5 votes

Does the hardness of water matter when making coffee?

Just to provide more information to reaffirm @joshua's answer, there is an entire book that talks about this topic: Water For Coffee - Maxwell Colonna-Dashwood & Christopher H. Hendon with ...
Omar Miranda's user avatar
5 votes
Accepted

Does anyone have experience with this brewing method?

The biggest drawback is that you might add the grounds to too hot water. Especially avoid adding the coffee to water that is still boiling. Wikipedia has some references about the temperature and it ...
milez's user avatar
  • 228
5 votes

How do I heat this very old vacuum pot?

Great find! How fun. You do indeed have a vacuum coffee maker -- a.k.a. vac-pot, syphon, or siphon. This style of vac-pot is intended to be used on a stove-top (specifically: having a flat bottom, ...
hoc_age's user avatar
  • 8,475
5 votes

Should I grind my coffee beans at home, or en masse in the coffee shop?

You should always grind your beans just before brewing. Also keep the beans in an airtight bag. When you grind the beans you increase the surface of your coffee beans which means the area in contact ...
Krumme's user avatar
  • 106
5 votes
Accepted

What makes a coffee turn out sour?

When the water has too short of a time to extract the flavor from the bean. Try grinding the beans a bit smaller.
Patrick's user avatar
  • 94
5 votes
Accepted

What is the difference between the terms percolation and brewing in English?

Brewing is a part of every coffee preparation method: it's the time when the water (or steam) is in contact with the grounds. It is a generic term. Percolation however, would only be used when making ...
fredley's user avatar
  • 6,977
5 votes

Adding Cinnamon to Coffee?

I've tried it and liked it, but that's just because I like the taste of cinnamon in general. It doesn't enhance the taste of the coffee itself, per se, but adds its own additional flavor, which does ...
luna's user avatar
  • 51
5 votes

Milk in place of water

I think it would be harder to extract everything that you would like from the coffee with milk for a few reasons. heat effects the extraction process. For most methods you are aiming for a ...
Better Coffee's user avatar
5 votes

Is dark roast stronger than light roast?

Dark roast is stronger taste than light roast, given the same beans. Bitterness tends to dominate the flavors: Original flavors you can feel on light roast usually disappear with darker roasts. Dark ...
Eric Platon's user avatar
  • 2,283

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