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 Turkish coffee, you want ultra-fine, freshly ground beans finer than espresso, ideally a blend of Arabica and Robusta. Arabica offers delicate floral notes, while Robusta adds boldness and caffeine kick. Freshness is key—grind just before brewing to preserve oils and aroma. Roast levels impact flavor; a balanced light-to-dark roast blend delivers complexity…
For the best moka pot coffee, use a grind finer than drip but coarser than espresso to guarantee balanced extraction without clogging. Choose dark or medium roast beans to match your flavor preference—dark for bold, smoky intensity or medium for balanced sweetness and acidity. Opt for fresh, well-stored beans in airtight containers to lock in…
Your coffee turns muddy mainly because your grind is too fine, letting sediment slip through filters, or because you’re using stale beans that release more residue. Improper filtration and brewing methods also add to the sludge in your cup. To fix this, use freshly ground beans with a coarser grind suited to your brewing method,…