#coffeeprep

So much is written about coffee in every aspect, from swashbuckling searches for that one special bean, to measurement of grinds down to the micrometer (guilty as charged), sometimes you have to just call a time out.

I found myself going back to the drawing board recently – kind of a coffee maven’s intellectual cleanse – and wanted to share these five keys to understanding and making great coffee.

1.  Beans. There is no such thing as “Espresso beans.”  Every coffee bean can be transformed into liquid coffee using any method, from drip to Chemex to French press and, yes, espresso. “Espresso coffee” on a can or bag refers to coffee with a very fine grind.  Start with the high-quality, well-roasted beans and the (coffee) world is your oyster.  And once opened, keep them fresh in an airtight container at room temperature, and then in the refrigerator (never the freezer) after a few days.

2.  Water.  Never, ever use boiling water, which over-extracts coffee and releases excess bitter components, dramatically altering taste. The acceptable range goes from 40 degrees F for cold brewing up to 205 degrees F for French press and Chemex (wait about a minute after water reaches a boil).  Research the optimal temperature for your method of choice and use a thermometer for best calibration.

3.  Roasting.  Be afraid of the dark. While roasting quite wonderfully coaxes beans to their full flavor potential, roast too long and watch (taste) certain great flavors in high-quality beans get destroyed.  Dark roast is fine, but look out for beans that are shiny and oily: sure signs of over-roasting.  When in doubt, opt for a medium roast.  And never, ever, scoop out beans from a gourmet store’s barrel or other open container.  That alluring aroma you smell all around it: that’s the smell of important flavors escaping from beans.

4.  Method. You have got to know espresso. OK, so I’m biased, but here’s why.  Espresso stands apart from other methods in its use of pressure, which brings out a range of flavors not possible from heat alone. Of course keep using your favorite method; think of espresso as your pure reference point for coffee, and take it straight, with milk, flavorings…however you like.  For authentic Italian espresso, use just 7.5 grams of finely ground coffee (illy of course!) to make a one-ounce espresso.