Coffee Brewing 101 – Bunista Roastery
Coffee Brewing 101

Coffee Brewing 101

 

Enjoying a cup of delicious coffee need a sensitivity of flavor. Then you'll understand the characther of the coffee origin. Same principle with brewing coffee, its better when we understand how the concepts of coffee extraction worked. Maybe looked complicated, but let me simplified. The most important thing in coffee brewing is only 2 actually. Water, and coffee. When you brew the same coffee but you've tasted differently, the reason left behind the coffee and water is also different from the previous one. Is the water too warm, or the ground coffee too fine.

Finding the best brewing, other than using fresh coffee, also need a good water condition. If you find any weird taste from the water, its better to not use that water. A good water for coffee brewing is water with pH neutral between 7-7,5 and mineral content between 100-150 ppm. We recommend to use hot water with temperature between 88-96 celcius. Use thermometer to help you control the brewing extraction. If you couldnt find thermometer in your home, there's a trick. Leave for 30-60 second after boiling point before you start extraction. This will lower your water temperature for your coffee. Too high water temperature could lead into over extraction and bitter flavor.

After water, next is the fresh ground coffee. To keep the freshness of coffee, store coffee on air tight canister or coffee bag with one-way valved. And only grind the amount you need for your brew. Because if you store coffee in the ground form, aromatic compound in the coffee will quickly evaporated, and less to nothing left when you brew the coffee. That's why, its important to have manual grinder at home to make sure the coffee that you use is still fresh. If you haven't have grinder, when you buy coffee at roastery, buy on small quantity that you can finish in the short term.

Grind Size and Extraction

When the water and ground coffee meet, it will start the extraction. The first one will come from the extraction is acidity character. And then, sweetnes wich need longer time to extracted into the cup. Lastly, the bitterness. If there's an unwanted flavor in the cup, could be influenced by the brew method, water and coffee ratio,  and extraction time.

Extraction time could be affected by grind settings. The finer you ground the coffee, then it takes more time for water to flow and extract coffee, vice versa. The flavor potential also affected by roasted coffee. Every roastery have roast character that will reflect on their brand. And their already try their coffee with different roast profile that suit to their character, so you dont need to be worried about the quality from the roastery, it's about character. And lastly, you need to brew coffee often to understand how the ratio worked. The coffee to water ratio is determine the brew strength. To use it, you need a kitchen scale. Coffee scale will help you brew better because its also equiped with a timer Some people like to use 1:12 ratio, or 1:16 ratio. 1:12 here's mean for every 1 gram of coffee, you'll need 12 grams of water. The ratio above is just example, play around with it!

 

The most important to learn how to brew coffee is to start.