Games Developed by Coffee Stain Studios

Quick answer

• Coffee Stain Studios is known for its quirky, physics-based simulation games.
• Their breakout hit was Goat Simulator, a game about being a goat.
• They also developed the popular factory-building game Satisfactory.
• Other notable titles include Satisfactory (early access), Deep Rock Galactic (published), and Valheim (published).
• They have a knack for creating unique and often hilarious gaming experiences.
• Keep an eye out for their future projects; they tend to be pretty wild.

Who this is for

• Gamers who enjoy physics-based sandbox experiences.
• Players looking for something a bit different from the usual AAA fare.
• Anyone who’s ever wondered what it would be like to cause utter chaos as a goat.

What to check first

Brewer Type and Filter Type

First off, what kind of coffee maker are you even using? Drip? Pour-over? French press? Espresso machine? Each one needs a different approach. And the filter? Paper, metal, cloth? That matters too. A fine paper filter will give you a cleaner cup than a metal one, for example.

Water Quality and Temperature

This is huge. Tap water can have funky tastes. Filtered water is usually the way to go. And the temp? Too hot, you scorch the grounds. Too cool, you get weak coffee. Most brewers aim for around 195-205°F. Check your manual if you’re unsure.

Grind Size and Coffee Freshness

Freshly roasted beans make a world of difference. Grind them right before you brew. The grind size needs to match your brewer. Coarse for French press, medium for drip, fine for espresso. Stale beans and the wrong grind are a recipe for bad coffee.

Coffee-to-Water Ratio

This is where you dial in the strength. A good starting point is often around 1:15 to 1:18. That means 1 gram of coffee for every 15 to 18 grams of water. Too much coffee, it’s strong and bitter. Too little, it’s watery. You can adjust from there.

Cleanliness/Descale Status

Nobody likes coffee that tastes like old coffee. Clean your brewer regularly. Descaling removes mineral buildup that can affect taste and performance. If it’s been a while, give it a good scrub and a descaling cycle. It’s a game-changer.

Step-by-step (brew workflow)

1. Gather your gear: Get your brewer, filter, fresh coffee beans, grinder, scale, and kettle ready.

• Good looks like: Everything is clean and within reach. No frantic searching for filters.
• Common mistake: Grinding beans too early. This lets volatile aromatics escape. Grind right before you brew.

2. Heat your water: Heat filtered water to your target temperature (around 195-205°F).

• Good looks like: Water is at the right temp, not boiling furiously. A gooseneck kettle offers control.
• Common mistake: Using boiling water. This can scorch the coffee grounds, leading to bitterness. Let it cool slightly after boiling.

3. Grind your beans: Weigh your beans and grind them to the correct size for your brew method.

• Good looks like: A consistent grind size, no fine dust or giant chunks.
• Common mistake: Using a blade grinder. These chop beans unevenly. A burr grinder is a worthy investment for better consistency.

4. Prepare the brewer: Rinse your paper filter with hot water (if using) to remove any papery taste and preheat the brewer. Discard the rinse water.

• Good looks like: The filter is settled, and the brewer is warm.
• Common mistake: Skipping the filter rinse. This can leave a papery aftertaste in your cup.

5. Add coffee grounds: Place the freshly ground coffee into your prepared brewer.

• Good looks like: The grounds are level, forming a nice bed.
• Common mistake: Tamping down the grounds too much. This can impede water flow. Just level them gently.

6. Bloom the coffee: Pour just enough hot water to saturate the grounds, then wait 30-45 seconds. This releases CO2.

• Good looks like: The grounds puff up and bubble, a sign of fresh coffee.
• Common mistake: Not blooming. This can lead to uneven extraction and a sour taste.

7. Begin the main pour: Slowly and steadily pour the remaining hot water over the grounds. Use a circular motion.

• Good looks like: A controlled pour that keeps the grounds evenly saturated without disturbing them too much.
• Common mistake: Pouring too fast or all at once. This can cause channeling, where water finds easy paths, leading to uneven extraction.

8. Complete the brew: Let the water drip through or steep for the appropriate time, depending on your method.

• Good looks like: The brew finishes within the expected time frame (e.g., 3-4 minutes for pour-over).
• Common mistake: Over-extraction (too long) or under-extraction (too short). This directly impacts the flavor profile.

9. Serve immediately: Once brewing is complete, remove the brewer and serve the coffee right away.

• Good looks like: A steaming mug of delicious coffee.
• Common mistake: Leaving the coffee sitting on a hot plate. This cooks the coffee and makes it taste bitter and stale.

Common mistakes (and what happens if you ignore them)

Mistake	What it causes	Fix
Using stale coffee beans	Flat, lifeless flavor, lack of aroma	Buy beans roasted within the last 2-3 weeks and store them in an airtight container.
Incorrect grind size	Bitter (too fine) or weak/sour (too coarse)	Match grind size to your brewer type. Burr grinders offer consistency.
Water too hot or too cold	Scorched taste (too hot) or weak/sour (too cold)	Aim for 195-205°F. Use a thermometer or let boiling water rest for 30-60 seconds.
Not rinsing paper filters	Papery taste in the coffee	Always rinse paper filters with hot water before adding grounds.
Skipping the coffee bloom	Uneven extraction, sourness	Pour a small amount of water to saturate grounds, wait 30-45 seconds.
Inconsistent pouring	Channeling, uneven extraction, poor flavor	Use a gooseneck kettle for controlled, steady pours in a circular motion.
Dirty brewer/excess buildup	Off-flavors, reduced performance	Clean your brewer after every use and descale regularly (check manual for frequency).
Incorrect coffee-to-water ratio	Too strong/bitter (too much coffee) or weak/watery (too little)	Start with a 1:15 to 1:18 ratio and adjust to your preference. Use a scale for accuracy.
Leaving coffee on hot plate	Bitter, burnt, stale taste	Serve immediately or transfer to a thermal carafe. Avoid hot plates for brewed coffee.
Using low-quality water	Off-flavors, mineral buildup	Use filtered or bottled water. Avoid distilled water as it lacks necessary minerals.

Decision rules (simple if/then)

• If your coffee tastes bitter, then try a coarser grind because too fine a grind over-extracts.
• If your coffee tastes sour, then try a finer grind because too coarse a grind under-extracts.
• If your coffee tastes weak, then increase your coffee-to-water ratio (use more coffee) because you’re not using enough grounds.
• If your coffee tastes too strong, then decrease your coffee-to-water ratio (use less coffee) because you’re using too many grounds.
• If you notice a papery taste, then ensure you are rinsing your paper filter thoroughly before brewing.
• If your brew time is significantly shorter than recommended, then check your grind size and pouring technique for channeling.
• If your brew time is significantly longer than recommended, then check your grind size (might be too fine) or if grounds are too compacted.
• If your coffee has an “off” or stale flavor, then it’s time to clean your brewer or descale it.
• If your water isn’t reaching the correct temperature, then check your kettle’s settings or consider a new one.
• If you’re getting inconsistent results, then invest in a good burr grinder and a digital scale for precision.

FAQ

What’s the best way to store coffee beans?

Store them in an airtight container away from light, heat, and moisture. Avoid the refrigerator or freezer, as condensation can damage the beans.

How often should I clean my coffee maker?

It’s best to rinse your brewer after each use. A deeper clean (like descaling) depends on your water hardness and brewer type, but monthly is a good general guideline.

Can I use pre-ground coffee?

You can, but it won’t taste as good. Pre-ground coffee loses its aroma and flavor much faster than whole beans. If you must, use it quickly after opening.

What’s the deal with blooming coffee?

Blooming is when you pour a little hot water over fresh coffee grounds, and they puff up. This releases trapped CO2, which can taste sour and hinder extraction if not let out.

Is a gooseneck kettle really necessary?

It’s not strictly necessary for all methods, but it gives you a lot more control over your pour, especially for pour-over. This leads to more even extraction.

How do I know if my water is good enough?

If your tap water tastes fine, it’s probably okay. If it has a chlorine smell or taste, use filtered water. Avoid distilled water; it lacks minerals that help extraction.

What does “extraction” mean in coffee brewing?

Extraction is the process of dissolving soluble compounds from the coffee grounds into the water. Getting it right means balancing these compounds for the best flavor.

How can I make my coffee less bitter?

Try a slightly coarser grind, slightly cooler water, or a shorter brew time. Also, ensure your brewer is clean.

What this page does NOT cover (and where to go next)

• Specific brewing techniques for advanced methods like siphon or AeroPress.
• Detailed comparisons of different coffee bean origins and roast profiles.
• Troubleshooting complex espresso machine issues.
• Reviews or recommendations of specific coffee maker brands or models.