The Beans

There are two types of beans: Robusta and Arabica. Arabica is more difficult to grow and has a smaller yield per acre than Robusta. That makes Arabica beans more expensive, but the sensitive nature of the plant makes for a smoother flavor.

The Robusta species is just that, a robust plant resistant to pests that grows nearly anywhere and has high yields. Robusta beans have higher caffeine levels than Arabica, but their flavor is stronger and considerably more bitter than Arabica.

If you’re into coffee for the flavor alone, 100% Arabica coffee is the way to go. But if you like a flavorful, smooth coffee with a caffeine kick, you’ll want a combination of Robusta and Arabica. Of course, if you just want a coffee that will knock your socks off and you aren’t concerned with how smoothly it goes down, 100% Robusta is the coffee for you. It's up to you.

Grinders

How coffee is ground makes a huge difference in the flavor of the final product. An even grind will maximize the flavor of the bean and produce a better quality brew. The size of the grind is also important. A large grind for a French Press, a medium grind for drip coffee, fine for espresso and the very finest of grinds is necessary for Turkish coffee.

There are two types of grinders to choose from:

Blade grinders are fairly inexpensive but they grind the bean unevenly and can be messy.

Burr grinders are more expensive but they tend to grind evenly and with less mess. If you’re particular about your coffee, you’ll want to make the investment in a burr grinder.

Brewing Basics

Although many Americans approach coffee brewing with the enthusiasm of someone about to wash the dishes, proper coffee brewing involves a great deal of science and can be considered art if done well. The methods of brewing coffee vary with each culture but we are going to discuss a few of the most popular ones here.

Generally speaking, no matter which form of brewing you use, there are some basic rules to guide you in your coffee preparation. Brewing should take between four and five minutes at a temperature between 195-205°F. Brewing at a lower temperature will not bring out the full flavor in the beans and brewing at any higher a temperature will effectively “burn” the bean, eliminating the delicate flavors and making for a bitter brew. Some coffee companies recommend a ratio of two tablespoons of coffee to every six ounces of water. Of course, personal tastes may dictate otherwise. Water should be either filtered or spring water. I wouldn’t recommend using tap or distilled waters because tap water will add its own flavors and distilled water will not have enough minerals.

Brewing Methods

French Press

The French Press is a fairly inexpensive glass pot fitted with a metal plunger mechanism. The French Press is an excellent manner of brewing coffee because you have complete control over brewing time and temperature. Because the French Press uses a fine metal screen rather than a paper filter, all of the oils from the coffee are left in the brew, making for a more distinct flavor.

To brew a pot of coffee in a French press: Boil your water while grinding beans coarsely. Remove the plunger and place the grounds in the press. Add your hot water and swirl the water and coffee gently to brew. After allowing this mixture to steep for four to five minutes, simply press the plunger down to separate grounds from coffee. There may be some sediment in the bottom of your cup after drinking French Pressed coffee. Generally one doesn’t drink it, but if you’re one of those people who likes to chew on coffee beans for a little pick-me-up then you’ll probably enjoy it.

Automatic Drip

This is the most common form of brewing coffee. First place a filter in the basket of your coffee maker. Paper filters are common, but reusable metal filters like Gold Filters will allow the coffee oils to remain in your brew and will be easier on landfills if you are a regular coffee drinker. If you use a paper filter, wetting it before filling it will help to avoid some of the paper flavor in your coffee. You’ll want a medium grind of coffee for this brewing method. Push the brew button and the coffee maker will take care of the rest. Once your coffee is brewed, you should remove it from heat to prevent it from burning. The best way to keep your brewed coffee warm is by keeping it in an insulated carafe.

Turkish Style

This isn’t as common a method and is more time-consuming than most others, but it is my personal favorite for whenever I have the time for a really amazing cup of coffee. It is also an excellent way to make a great cup of coffee over a camp fire. The pot of choice is a small, open, copper pot with a spout for pouring. Turkish coffee requires extra finely ground coffee that is the consistency of baby powder when dry.

To brew Turkish coffee, use one cup of water for each cup you are brewing and then add an additional half cup of water for the pot to allow for evaporation. While the water is still cold, add one teaspoon of the finely ground coffee to the pot for each cup of water you added. If you want a sweetened coffee, add your sugar now as well. Stir all ingredients while the pot is still cold. (This brewing method will eventually leave a thick layer of coffee grounds at the bottom of your drinking cup. One generally leaves that, but if you are the aforementioned bean eater, knock yourself out but prepare for a caffeine kick like you’ve never known before.) Heat the pot slowly – the slower the better. You’ll need to attend it carefully as it may overflow when it begins to boil. As the water begins to boil, gently pour a small amount of brew into each cup but do not empty the pot. Allow the remaining ¾ to 2/3 of the pot to boil again before filling the cups with the last of the brew. This boiling technique should create a cup of coffee with a foam on top. This foam contains much of the flavor and should never be skimmed. Allow your freshly brewed cup of coffee to rest for a minute or two while the coffee grounds settle to the bottom of your cup. Then enjoy!

Espresso

Espresso is significantly more difficult than most other coffee brewing methods but extremely popular. Believe it or not, there is a way to have a great coffee house style espresso or cappuccino at home!

Espresso is made by forcing approximately two ounces of water heated to two-hundred degrees through about one-half ounce of finely ground and packed coffee within thirty seconds. Making a good espresso requires patience and practice. There are many good brands of home espresso makers on the market today. If you choose to purchase one, read the instructions carefully and allow yourself time to practice. Very rarely does one make a perfect espresso the first time, but if you’re the kind of person who enjoys espresso or cappuccino, you’ll take the time to perfect your technique.

To make cappuccino, you’ll simply need to add steamed, frothed milk to your espresso. Learning to froth one’s milk to make a proper cappuccino will take far more practice than making the espresso. As with the espresso, the time you take to perfect your technique is well worth it.

When making espresso, keep several things in mind:

1. Your machine should always be clean before preparing a fresh cup.

2. Always use fresh spring water or filtered water. This will make a huge difference in flavor.

3. Always use the best coffee you can find. That canned stuff mixed with chicory that your parents brew should not even be allowed to breathe the same air as your espresso beans.

If you enjoy your morning cup (or pot) of coffee like I do, you’ll find this information very handy and worthwhile reading as it just may affect the quality and taste of you next cup of Joe. Sometimes the right cup of coffee in the morning can make the difference between a good day and a great day. Make your next one a great one!