How To Make Coffee Inspired By The Year 2020
Quick answer
- Focus on accessible brewing methods you can do at home.
- Embrace convenience without sacrificing quality.
- Experiment with pre-ground coffee if needed, but aim for fresh.
- Simple pour-over or French press are solid choices.
- Don’t overthink it; good coffee is still good coffee.
- Use filtered water for the cleanest taste.
Who this is for
- Home brewers looking for straightforward, reliable methods.
- People who want good coffee without a huge setup.
- Anyone who appreciates a solid cup made with common tools.
What to check first
Brewer type and filter type
This is your foundation. Are you using a drip machine, a French press, an AeroPress, or maybe a basic pour-over cone? Each needs a specific filter, or none at all (French press). Paper filters can affect taste, adding a cleaner profile. Metal filters let more oils through, giving a fuller body. Make sure your filter fits your brewer.
Water quality and temperature
Your coffee is mostly water, so good water matters. Tap water can have funky tastes. Filtered water is usually the way to go. For temperature, aim for hot, but not boiling. Around 195-205°F (90-96°C) is the sweet spot. Too hot, and you’ll scorch the grounds. Too cool, and you won’t extract enough flavor.
Grind size and coffee freshness
This is huge. If your coffee is old, it’s lost its zing. Look for a roast date, not a “best by” date. For grind, it depends on your brewer. Coarse for French press, medium for drip, fine for espresso (though we’re not going there much today). Pre-ground is okay if it’s fresh, but whole beans ground right before brewing are king.
Coffee-to-water ratio
This is how you balance strength. A good starting point is about 1:15 or 1:17. That means for every gram of coffee, use 15-17 grams of water. For a standard 12oz mug (about 350ml or 350g of water), that’s roughly 20-23 grams of coffee. Adjust to your taste. Too weak? Add more coffee. Too strong? Add more water.
Cleanliness/descale status
A dirty brewer tastes bad. Full stop. Coffee oils build up. Mineral deposits from water clog things. Regularly clean your brewer according to its manual. For drip machines, descaling is key. It’s a simple process, usually involving vinegar or a descaling solution. Do it, and your coffee will thank you.
Step-by-step (brew workflow)
Let’s walk through a simple pour-over, a classic for a reason.
A simple pour-over setup is a fantastic way to achieve a clean, flavorful cup at home. Consider a reliable pour over coffee maker to get started.
- Pour Over Coffee: Manual Pour Over Coffee Maker allows you to brew an excellent cup of Coffee in minutes
- Stainless steel: Includes a new and improved permanent, stainless steel mesh filter that helps extract your coffee's aromatic oils and subtle flavors instead of being absorbed by a paper filter
- Coffee Carafe: Made of durable, heat-resistant borosilicate glass with Cork Band detailing that is both functional and elegant; single wall
- Quick and Easy: Simply add coarse ground Coffee to filter, pour a small amount of water in a circular motion over ground Coffee until soaked then add the remaining water and let drip
- Servings: Pour Over Coffee Maker makes 8 cups of Coffee, 4 oz each; dishwasher safe
1. Heat your water. Fill your kettle with filtered water and heat it.
- Good looks like: Water just off the boil, around 195-205°F (90-96°C).
- Mistake: Boiling water. This can scorch your coffee. Let it sit for 30-60 seconds after it boils.
2. Prepare your filter. Place the paper filter in your pour-over cone.
- Good looks like: Filter seated snugly in the cone.
- Mistake: Not rinsing the filter. This removes paper taste.
3. Rinse the filter. Pour some hot water through the paper filter into your mug or carafe. Discard the rinse water.
- Good looks like: Clean water flowing through, no paper smell.
- Mistake: Skipping this. Paper taste can ruin a good cup.
4. Add your coffee. Grind your beans (medium-fine for pour-over) and add them to the filter.
- Good looks like: Even bed of grounds, no major clumps.
- Mistake: Uneven distribution. This leads to uneven extraction.
5. Bloom the coffee. Pour just enough hot water to saturate all the grounds. Wait 30 seconds.
- Good looks like: The grounds puff up and release CO2 (the bloom).
- Mistake: Not blooming. This releases gases that can make coffee taste sour.
6. Start the main pour. Begin pouring water slowly in concentric circles, starting from the center and working outward.
- Good looks like: Steady stream, keeping the water level consistent.
- Mistake: Pouring too fast or all at once. This can cause channeling.
7. Continue pouring. Keep a steady pour, avoiding pouring directly onto the filter paper.
- Good looks like: A controlled flow, filling the cone gradually.
- Mistake: Flooding the brewer. This can lead to over-extraction and bitterness.
8. Finish the pour. Stop pouring when you’ve added your desired amount of water.
- Good looks like: All grounds are saturated, and the water has dripped through.
- Mistake: Over-pouring. This can dilute the coffee too much.
9. Let it drip. Allow all the water to drain through the coffee bed.
- Good looks like: A clean drip, no standing water in the grounds.
- Mistake: Letting it sit too long. This can lead to over-extraction.
10. Remove the brewer. Lift the pour-over cone off your mug or carafe.
- Good looks like: A clean brewer, ready for disposal of the grounds.
- Mistake: Leaving it on. Coffee can continue to drip and become bitter.
11. Serve and enjoy. Swirl your coffee gently and pour it into your favorite mug.
- Good looks like: Aromatic, balanced coffee.
- Mistake: Drinking it too fast. Savor the moment.
Common mistakes (and what happens if you ignore them)
| Mistake | What it causes | Fix |
|---|---|---|
| Using stale coffee beans | Flat, dull, or woody flavor; lack of aroma | Buy beans with a roast date and use them within 2-4 weeks. |
| Incorrect grind size | Under-extracted (sour) or over-extracted (bitter) | Match grind size to brewer type (coarse for French press, medium for drip). |
| Water too hot | Scorched, bitter coffee | Let boiling water sit for 30-60 seconds before brewing. |
| Water too cool | Weak, sour, underdeveloped flavor | Use a thermometer or kettle with temperature control. |
| Not rinsing paper filter | Papery, unpleasant taste | Always rinse paper filters with hot water before adding grounds. |
| Uneven coffee bed | Channeling, inconsistent extraction | Gently shake the brewer to level the grounds before brewing. |
| Skipping the bloom | Gassy, sour coffee | Let grounds degas for 30 seconds after initial wetting. |
| Pouring too fast/aggressively | Churning, uneven extraction, grounds in cup | Pour slowly and steadily in controlled circular motions. |
| Dirty brewer/equipment | Rancid, off-flavors; can clog machine | Clean your brewer thoroughly after every use. Descale regularly. |
| Incorrect coffee-to-water ratio | Too weak or too strong | Start with 1:15 to 1:17 ratio and adjust to your preference. |
Decision rules (simple if/then)
- If your coffee tastes sour, then you likely under-extracted it because the grind was too coarse or the water was too cool. Try a finer grind or hotter water.
- If your coffee tastes bitter, then you likely over-extracted it because the grind was too fine or the water was too hot. Try a coarser grind or slightly cooler water.
- If your coffee tastes weak, then you need more coffee relative to water, or a finer grind. Adjust your coffee-to-water ratio first.
- If your coffee tastes muddy, then your grind is likely too fine for your brewing method, or your filter is not effective. Check your grind size and filter integrity.
- If your drip machine is brewing slowly or making odd noises, then it needs descaling because mineral buildup is blocking water flow. Run a descaling cycle.
- If you’re using pre-ground coffee and it tastes flat, then it’s likely stale. Try to find coffee with a roast date and grind it fresh if possible.
- If you’re brewing French press and there’s a lot of sediment, then your grind might be too fine, or your plunger screen is damaged. Ensure a coarse grind and check the screen.
- If your pour-over is channeling (water digging holes), then your pour is too aggressive or your grind is too uneven. Pour more gently and ensure a level bed of grounds.
- If your coffee has a papery taste, then you forgot to rinse your paper filter. Always rinse paper filters before brewing.
- If your coffee tastes like old oil, then your brewer is dirty. Clean it thoroughly, paying attention to any nooks and crannies.
FAQ
What’s the best way to store coffee beans?
Keep them in an airtight container away from light, heat, and moisture. Avoid the fridge or freezer for daily use; it can introduce condensation.
How often should I clean my coffee maker?
Daily rinsing of parts that touch coffee is ideal. Descale your machine every 1-3 months, depending on your water hardness and usage.
Is it okay to use pre-ground coffee?
Yes, especially if you’re in a pinch or just starting out. The key is to buy it fresh and use it quickly. Whole beans ground just before brewing will always yield better results.
What does “bloom” mean in coffee brewing?
The bloom is when fresh coffee grounds release CO2 gas when hot water first hits them. It makes the grounds puff up. This step is crucial for even extraction and better flavor.
How much coffee should I use?
A good starting point is a ratio of 1:15 to 1:17 (coffee to water by weight). For a standard 12oz mug, this is about 20-23 grams of coffee. Adjust to your taste preference.
Can I use flavored coffee beans?
Sure, if you like them! Just be aware that artificial flavorings can sometimes mask the natural notes of the coffee bean itself.
What’s the deal with different coffee filters?
Paper filters remove most oils, giving a cleaner, brighter cup. Metal filters allow more oils through, resulting in a fuller body and richer mouthfeel. Choose based on your preference.
Why does my coffee taste different every time?
Many factors contribute: bean freshness, grind consistency, water temperature, brew time, and even the ambient humidity. Small changes can have a big impact.
What this page does NOT cover (and where to go next)
- Advanced espresso techniques and machine calibration.
- Specific single-origin coffee bean profiles and tasting notes.
- Complex latte art and milk steaming.
- Commercial-grade brewing equipment and methods.
- Deep dives into coffee processing methods (washed, natural, honey).