Top Tips For Making Specialty Coffee
- Don’t be scared of adjusting weights, water and time. Coffee is all down to personal taste so feel free to experiment and have fun.
- For us, African coffees seem to work better for pour over style coffee. African coffees tend to be more fruity, acidic and bright.
- South American Coffees tend to be more chocolatey and nutty.
- Always preheat your cup, you do want your hot coffee hitting cold porcelain and cooling too quickly.
- Try not to use boiling water as this burns the coffee, allow it to cool a little to like 94 degrees.
- Try not to drink as soon as your coffee is made, allow it to cool slightly so the flavours develop a little.
- Think about what you’re drinking, take mental notes in order to improve your next coffee.
- If your coffee tastes bitter, it means your water has had too much contact with the coffee and has over extracted. Coursen your grind - therefore reducing the amount of water contact time with coffee and reducing time.
- If your coffee lacks flavour, it means your water has not had enough contact time with the coffee and has not extracted enough of the flavours. Fine up your grind - therefore increasing the amount of water contact time and increasing time.