46 votes
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How can I figure out how much caffeine is in my cup?

I read everyone's answer and did some of my own research to find an estimation method that satisfies me and might be helpful to others too. I think it should be roughly ±20% accurate. For any amount ...
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  • 1,783
25 votes
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Why isn't coffee commonly sold in sachets, like tea bags?

As a matter of fact, coffee is "commonly" sold in some kind of sachets. In Japan, there is what is called "one-drip bag coffee". It consists of a flat sachet that you can unfold to deploy a small ...
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  • 2,275
24 votes
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Does the hardness of water matter when making coffee?

Yes. That is to say it will definitely affect flavor, but how it affects the flavor is ultimately dependent upon the specific mineral compounds found in your hard water vs. other hard waters and soft ...
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19 votes

How can I figure out how much caffeine is in my cup?

Estimation is all well and good, but if you really want to know exactly how much caffeine is in your cup, you're going to have to measure it! Basic Mode You can get caffeine testing strips that you ...
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  • 6,995
18 votes
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Coffee Bean Vs Espresso Bean

First of all, there is no difference in the beans themselves. They all come from either Robusta or Arabica plants. The roast doesn't vary either. You can use any kind of roast for your espresso, it's ...
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  • 6,995
17 votes

Why isn't coffee commonly sold in sachets, like tea bags?

Because coffee is an agricultural/baked item and like bread, goes stale. Between roasting, grinding packaging and shipping the bags, you'd ensure the coffee was never fresh and will never taste good. ...
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16 votes
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What is the science (if any) behind bulletproof coffee?

Another view on this: Bulletproof coffee is often used with a low-carb diet, often referred to as the "keto diet", which has some similarities with Paleo, but is quite different. The diet requires ...
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  • 276
16 votes
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Brewing with the same coffee grounds twice?

In general, I argue that you shouldn't be able to re-use the grounds. That is, for any brewing session, your goal is to extract exactly what you want from the beans. If you do this optimally for your ...
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  • 8,497
15 votes
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Advantages and disadvantages of French press

It depends on the press. I personally use a double-walled (which means air-insulated) press with very very fine screens in the plunger. This means my coffee stays hot for quite some time, and I don't ...
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  • 2,716
15 votes
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Do I need to use a tamp if using a Moka pot stove top espresso maker?

You should not tamp the coffee in a Moka. These pots don't like excessive pressure, which tamping would produce due to increased density. This is also why the water should not cover the steam valve. ...
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14 votes

How can I figure out how much caffeine is in my cup?

Well I am not sure how thay did it but here is the website about the amount of caffeine there is in certain cups of coffee (types will vary): Caffeine In Coffee There will be caffeine intake of other ...
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  • 1,852
14 votes
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Is it possible to burn coffee while brewing?

Burn? I've heard that some large chains "burn" their beans while roasting :-) But not while brewing. A major coffee chain, seen on almost every other corner in some places, is known for their very ...
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  • 1,289
14 votes

What do I need to start cold-brewing?

There are two ways to start with: plunging and dripping. Plunging is to mix water with ground coffee, and let the mix sleep slowly. Dripping is the same as classical hot-water dripping, except the ...
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  • 2,275
14 votes

What is the background of brewing coffee with eggs?

So I did a bit of research, and found a number of regional claims to 'egg coffee', including Swedish, Norwegian, Vietnamese and the American Mid-West. Of course I also found an article on Putting ...
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  • 6,995
13 votes
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How does the temperature of the water affect the taste of the coffee

Temperature affects extraction rate, but also varies between compounds in the coffee beans. Coffee grounds contain a hodgepodge of volatile and non-volatile components, such as various oils, acids, ...
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13 votes
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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 ...
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  • 8,497
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 ...
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  • 373
12 votes

How can I figure out how much caffeine is in my cup?

Determine what kind of coffee you are working with. Different kinds of coffee have different amounts of caffeine. USDA-accredited values are: Normal - 40 mg Decaffeinated - 1 mg Espresso - 212 mg ...
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  • 1,222
12 votes
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End result of Americano vs Long Black?

The crema definitely affects the initial taste of the coffee, that's where the concentrated notes of whatever bean you're using is going to be found. I make a long black by: Pour 3/4 cup of hot ...
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  • 2,716
12 votes
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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 ...
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  • 7,593
11 votes
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Most moka pots don't work on my induction stove. How can I still use them?

Yes, you just need to get a pot that's made of the right stuff. Induction hobs only work with magnetic metals. If you can stick a magnet to your coffee pot, it will work. Traditional moka pots are ...
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  • 6,995
11 votes
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What is coffee bloom

The gases themselves are largely composed of CO2 and moisture trapped in the grinds. My understanding is that releasing the gases ahead of time prevent the gasses from interfering with an even ...
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  • 1,589
11 votes
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Procedure for making a Caffe Americano

Yes. Adding water to Espresso is considered an Americano. Doing it the other way around is called a Long Black. According to that article and below sources, the Long Black preserves the crema, ...
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11 votes
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US equivalent of SCAE?

There is a Specialty Coffee Association of America, and they have a professional development program with certificates. (Also various awards and recognition programs.) I'd be surprised if there was ...
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  • 1,039
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 ...
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  • 3,853
10 votes

What variables in brewing have the biggest effect on taste?

A few other factors to consider: Freshly ground beans. How you store your coffee beans. You basically want to keep them reasonably cool and away from oxygen, sunlight, moisture and variations in ...
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  • 464
10 votes

Why does water remain in the bottom chamber after brewing with a moka pot?

This is deliberate. In a moka pot, the downward spout of the funnel does not reach all the way to the bottom of the pot. Brewing will stop once the level of water in the pot falls below the bottom of ...
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  • 6,995
10 votes
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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 ...
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10 votes
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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 ...
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