The coffee you have chosen might not be to your personal preferences, but if you are finding that your cup is either too bitter or too acidic, it is likely to be operator error! 😆
We have identified some common issues and hopefully this guide will help you to create cup after cup of delicious coffee.
Did you know that coffee and wine share many common features; both are agricultural products, both are influenced by terroir, climate and the grower's own harvesting/processing techniques.
But whereas the winemaker will complete the process so that the product of his hard work is bottled and ready for the consumer, coffee beans still have some way to go before they are enjoyed in someone's cup - and that is where problems can arise:
To mitigate some of the issues, here are some helpful hints:
We recommend 60g of ground coffee to 1 litre of filtered water, or 15g per 250ml of water (a typical cup of coffee)
Ensuring you have got the grind right is single handedly one of the of the most important steps in making sure you get a decent cup of coffee.
- Too fine and and your coffee will taste bitter and flat
- Too coarse and your coffee will taste thin and acidic
The length of time you take to brew the coffee can also affect the taste - so we recommend downloading an app called Brewtime. This will give you step by step information on each brewing method, the amount of water to coffee ratios and a built in timer.
Most supermarket coffees are dark-roasted to disguise a multitude of flaws, as a result most drinkers will reduce the weight of coffee used. When you move to specialty coffee and use too low a dose, it is likely to taste weak, which is why we recommend the 60g to 1litre of filtered water.
Filtered water is really important in maximising the properties of Speciality coffee, free from chemicals and unwanted minerals, there will be nothing to disrupt the true flavours and profile of the coffee.