Brewing Coffee 101

Brewing coffee involves several key factors that contribute to the flavour and overall quality of the final cup. Let’s dive into the impact of grind coarseness, time and brew ratios.

Brew ratios refer to the ratio of coffee grounds to water used when brewing coffee. It is a way to measure and control the strength and flavour of the final cup. Brew ratios are usually expressed as a numerical ratio, such as 1:15 or 1:2. The first number represents the weight or volume of coffee grounds, while the second number represents the weight or volume of water. 

Grind Coarseness

A graphic of finely ground coffee

Fine Grind: Fine ground coffee is commonly used for brewing methods that involve shorter contact times, such as espresso. The smaller surface area and faster extraction lead to an intense and concentrated flavour.

A graphic of medium ground coffee

Medium Grind: This versatile grind size is suitable for pour over and drip brewing. It allows for a good balance between extraction and clarity, resulting in a well-rounded flavour.



 

A graphic of coarsely ground coffee

Coarse Grind: Coarser grounds are typically used for longer contact time methods like French press and cold brew. A coarser grind contributes to a slower extraction process, producing a smoother, less acidic, and full-bodied cup.

Time

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Short Brew Time: A shorter contact time, as seen in espresso brewing, extracts flavours quickly. This often results in a more intense, concentrated, and bolder cup with a higher level of acidity.

A graphic of a timer showing a mid time span

Medium Brew Time: Methods like pour over and drip brewing generally have medium brew times. This allows for a balanced extraction, capturing a range of flavours from the coffee grounds while maintaining clarity and acidity.

 

A graphic of a timer showing a longer time span

Long Brew Time: Brewing methods like French press or cold brew involve longer steeping times. This extended contact between water and coffee grounds extracts more of the coffee’s oils and compounds, resulting in a smoother, mellow, and less acidic flavour profile.

Ratio

a graphic of a scale

Small Brew Ratios: Small brew ratios, like 1:2, create a strong and concentrated cup with intense flavours. Commonly used in espresso brewing, these ratios allow the coffee’s complexity to shine.

a graphic of a scale showing a mid brew ratio

Mid Brew Ratios: Mid brew ratios, such as 1:15 or 1:17, strike a balance between strength and clarity. They result in a well-rounded and flavorful cup, often used in pour-over methods like V60 or Chemex.



Large Brew Ratios: Large brew ratios, like 1:20 or 1:25, produce a lighter and milder cup. These ratios offer a clean and refreshing taste, commonly used in cold brew for a smooth and less acidic coffee concentrate.

 It’s worth noting that while grind coarseness, brew time and ratio significantly impact coffee flavour, other factors such as water temperature, and pouring technique also come into play. Experimenting with different combinations of these variables will allow you to discover your preferred taste preferences.

Remember, coffee brewing is both an art and a science. Understanding how grind coarseness and brew time affect the flavour can help you fine-tune your brewing technique and create a truly enjoyable cup of coffee!