For the best percolator coffee, choose freshly roasted beans, ideally medium roast to balance acidity and body without bitterness. Use a medium-coarse grind to guarantee consistent extraction during the brewing cycle. Weigh about 15-18 grams of coffee per 250 ml of water for precise strength. Avoid overly dark roasts since prolonged heating can cause harsh…
For the best pour-over, choose freshly roasted beans within 7 to 14 days, ideally medium to light roast single-origin or balanced blends, ensuring uniform size and density for even extraction. Grind immediately before brewing to a medium-coarse size to optimize water flow and flavor clarity. Control water temperature between 195°F and 205°F and extraction time…
The Golden Cup Standard helps you brew coffee that’s perfectly balanced in flavor, aroma, and strength by focusing on precise parameters like water temperature (195-205°F), coffee-to-water ratio (about 18-20g per 300ml), and grind size. By selecting quality beans and using clean water, you control extraction to avoid bitterness or weakness. Master your equipment and technique…
To measure coffee strength with a refractometer, first calibrate it using distilled water for accuracy. Brew your coffee and cool it to room temperature, then place a few drops on the refractometer’s prism. Close the cover, look through the lens, and note the TDS percentage. This number shows your coffee’s dissolved solids, indicating strength. Use…
If you want a manual coffee grinder that works well both at home and while traveling, look for one with consistent, adjustable burrs—ceramic or steel—for precise grind sizes. Choose a compact, durable model that’s easy to clean and comfortable to crank by hand. A grinder that balances portability with a decent bean capacity suits varied…
You’ll find two main coffee grinder types: burr and blade. Burr grinders crush beans between two abrasive surfaces, offering precise, uniform particle sizing that’s ideal for consistent extraction and flavor control. Blade grinders use spinning blades to chop beans unevenly, which works for coarser methods but compromises grind consistency. Burrs also reduce heat and static…
To adjust your grind size for a better brew, start by identifying your brewing method—espresso needs a fine grind, while French press calls for coarse. If your coffee tastes bitter or sour, try coarsening or fine-tuning the grind slightly. Watch your brew time; too fast or slow signals a grind tweak. Keep grind consistency and…
You’ll find acidity in coffee as a bright, tangy sensation that adds vibrancy and complexity, often linked to organic acids like citric and malic acid. Bitterness, on the other hand, comes from compounds like caffeine and chlorogenic acids, delivering depth and a lasting, sometimes sharper taste. While acidity enlivens and balances sweetness, bitterness grounds and…
To make a traditional macchiato, pull a rich espresso shot and gently top it with a dollop of velvety milk foam, keeping it simple and bold. For a modern twist, steam milk with added flavors like vanilla or caramel and pour it over espresso, often served in a larger cup with creative layers. Both styles…
You hold the key to great espresso with the art of tamping—applying consistent, firm pressure around 30 pounds compacts your coffee grounds evenly, ensuring balanced extraction and rich flavor. Using quality tools like a flat tamper and keeping them clean will enhance your technique. Adjust tamping pressure based on your grind and roast for the…