Would you like to make great coffee at home
for friends and family?
We brought the automatic coffee maker into
the lab to see what it takes to make great
coffee with . Come join us as we take a closer
look at drip coffee makers and find out what’s
in the cup.
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For these experiments we used a coffee refractometer
to measure the total dissolved solids of the
brewed coffee.
This showed how much coffee was taken out
of the grounds by the hot water.
We then compared the extraction efficiency
of multiple brewing scenarios.
From these results, we were able to break
down proper brewing, into five easy steps.
As a bonus, we discovered a simple brewing
hack, that will elevate your coffee from good
to great.
So here are five steps.
Number one, water accounts for nearly ninety
nine percent of your coffee.
It should be slightly hard with a neutral
PH.
Don't use overlay softened or chlorinated
water.
The easiest way to ensure good water quality
is to buy it bottled.
We recommend using bottled spring water.
Regular filtered or distilled water is too
clean.
Spring water will bring out your coffees best
flavor
Number two, start with fresh roasted whole
bean coffee.
If the coffee won't be used for a few weeks,
it should be left sealed in a foil bag.
After the coffee has been opened, try to use
it up within two weeks.
There is no need to store it in the fridge
or freezer.
It can be kept in the bag on the counter
Number three, a good grinder will make the
biggest difference in the quality of your
coffee.
Oxygen is a silent killer.
Grinding coffee increases the surface area
and speeds up the process of staling.
Look for a either a flat burr or conical burr
grinder.
Stay away from blade grinders.
The coffee should be ground right before use
with a size similar to refined white sugar.
Remember you are better off buying a cheap
coffee maker and a quality burr grinder.
Number four, coffee to water ratio is where
your own personal tastes come into play.
A good place to start is a ratio of one to
seventeen.
If you have a small kitchen scale weigh, out
your water then divide by seventeen for the
coffee weight.
If you don’t have a scale start with 2 tablespoons
of ground coffee for every 6 ounces of water.
Remember when making coffee for a group it
is easier for a guest to dilute strong coffee
with water then make weak coffee stronger.
Number five, my dad always says "You make
your money in the details".
Here is where your coffee will really start
to shine.
First, level you coffee maker, this reduces
channeling and allows for even, thorough extraction.
Second, only make three quarters of a pot
at a time.
Most home coffee makers will have trouble
when everything is maxed out.
Lastly keep your water in a container at room
temperature.
Cold water takes longer to heat up and can
extend your brew cycle into overextraction.
Now for the bonus hack.
While experimenting, we found the permanent
mesh filter, gave a silty finish with too
heavy a body.
The paper filter gave excellent clarity but
would easily lose shape and stick to the side
of the basket once wet.
The paper flutes and the basket ridges were
unable to properly support the coffee bed.
So here is a simple hack to properly support
the paper filter and allow for even extraction
across the coffee bed.
Simply place the paper filter inside the permanent
filter, this gives it both support and allows
for extraction on all sides.
For a little twist on this hack.
If you want a little more body in your cup,
place some coffee into the permanent filter
then insert the paper filter add the rest.
There you have it.
Know your home coffee maker can rival the
hipster brew bar down the street.
Remember great coffee doesn't happen by accident.
We hope you enjoyed this video because that
what’s in the cup.
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