As roasters we are incredibly invested in every part of the coffee bean’s journey. From the small holder producers that we support, to the method of drying and processing, to our unique roasting approach – this all plays into how the coffee ultimately tastes. And that’s why ensuring that you get the brewing right is vitally important as well, starting with the basics.

Regardless of your brewing method, there are certain basics of brewing coffee that hold true for them all.

BREW GUIDES: The Basics of Brewing Coffee

The Extraction Process

When you brew coffee, the goal is to extract all the delicious flavours and nutrients from out of the bean. These are all the things that make coffee taste good. But when you subject the beans to an extraction process you don’t just get the good things.

Many studies have been done to determine how much of the coffee we actually want to extract in order to maximise the good flavours, and minimise the bad. If you don’t extract enough coffee it suffers from under extraction. This leads not only to a weak cup of coffee, but also a sour and astringent tasting one. But if you over extract the coffee, or take too much out of the beans, you end up with a brew that isn’t just strong (which can be delicious!) but is also harsh, bitter and ashy.

The Goldilocks zone of coffee extraction (the one that’s ‘just right’) depends a little bit on science, and a lot on your personal preference. When it comes to the ‘science’, at Coffee DRs we rely on weight measurements for all espresso coffees which is 1:2 or 1:2.5. So, 21 grams ground coffee to between 42 and 52.5 grams of espresso. We think that gives just the right level of extraction for our roasted beans. But the exact numbers aren’t that important. What is important is that you end up brewing the kind of coffee that you like.

Strength matters.

When it comes to coffee, ‘strength’ is often misused. Strength ratings on a bag of coffee are really conveying how dark the roast is and how bitter the resulting cup of coffee will be. But what we mean by strength is how much coffee per litre of water. So the strength is actually measured by what percentage of dissolved ground coffee is actually in the cup when all is said and done.

Again, strength is all a matter of preference. For filter and pour over coffee, we generally recommend 60 grams of ground coffee to 1 litre of clean hot water (so, 30 grams of ground coffee to 500 ml water, and 15 grams ground coffee to 250 ml water). For espresso; use the ratio of 1:2 or 1:2.5. At Coffee DRs we sometimes add a bit more coffee when brewing French press or other types (check out those Brew Guides for more details!). So while this is a great starting point, but you should feel free to change it in any way that suits you.

You can change up the strength by lowering your coffee to water ratio (so, trying 50 grams per 1 litre for example). Or you can change it by adjusting your level of extraction. You can simply try steeping the coffee for a shorter time which will give you a different result (and perhaps one you like better) than simply adding less coffee.

Weigh, don’t scoop.

At Coffee DRs we also recommend that you grab an inexpensive scale to weigh your coffee rather than using a measuring spoon. A spoonful of coffee will vary in volume depending on the coffee you’re using, meaning you won’t always get an accurate reading (or the result that you want). And small changes in how your coffee is brewed can have a huge impact on the taste.

Water for coffee.

Water matters. The quality of water that you use will have a definite effect on how your coffee ultimately tastes. Water that is high in minerals won’t bond well with the coffee particulates and will leave you with a weak cup. On the other hand, distilled water (that is free from all minerals) is just as bad, making a bitter, over-extracted brew. And both of those don’t taste very good.

The best water for coffee is one that has some mineral content, but is not mineral heavy. For most of us using plain filtered water will get you there, but there is so much more to get into. If you’re interested we highly recommend the excellent book, Water for Coffee.

Black is best.

As roasters we’re perfectly capable of admitting that we’re a bit biased, but we truly believe that a carefully brewed cup of coffee (that comes from beautifully roasted beans) is excellent on its own, with a sweetness and flavour notes that milk, sugar or (please no!) cream will obscure. That being said, we’d never (ever) dream of telling you how you should take your coffee. After all, its sole purpose is to be enjoyed. And however you like to do that is absolutely fine by us.

But we’d still suggest tasting your coffee black before adding milk or sugar. At least when you’re buying it from a master roaster (like us) who sources only the best quality beans. It’s certainly worth exploring those flavours before deciding whether you’d like to add anything else to it. You might find that you like it just as well (or even better) without any additives at all.

Breakdown of the Basics of Brewing Coffee

The Extraction Process. You’ll want to find the Goldilocks Zone of extraction via testing.
Strength Matters. Ratios are personal, but start with 60 grams coffee to 1 litre clean water.
Weigh Don’t Scoop. Exact measurements will give you excellence and consistency.
Consider Your Water. Water matters.
Black is Best. At least at the start.

Our Brew Guides

If you liked the Basics of Brewing Coffee, check out our other Brew Guides. You can find out the specifics about other brewing methods, including all our tips and tricks.

Want to practice the basics of brewing coffee? Grab some excellent beans from our shop today.