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Making coffee: Timing is important

Freshly boiled water acts as a solvent to the coffee molecules. The molecules that contribute to the acidity and sweetness tend to extract more quickly than those that contribute to bitterness.

An under-extracted cup that wasn't brewed long enough makes the coffee taste too sour. An over-extracted cup makes the coffee taste overly astringent. The correct timing depends on your device and coffee you're using. The size of your grounds also influences the timing. For beginners, the classic French press is recommended, using very course grounds and brewing for eight minutes. Medium to medium-fine grounds works best for pour-over devices.

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The more coffee you use, the stronger your cup will be. A ratio of between 1:15 (1 gramme of coffee to 15 grammes of water) and 1:17 is good to...

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Brewing Styles

Not all coffee is brewed in the same way. Different brewing styles can cause changes in the flavor and strength of the drink. Here are just a few brewing styles that you may incorporate in your shop:

  • Drip Brew: Ground coffee is added to a brew basket and placed in an a...

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