It is important to select the correct grind for your coffee. If the grind is too coarse, the water will not be in contact with the coffee long enough and you will have a weak flavour. Conversely, if the grind is too fine, it will stay in contact with the water too long and give you an over-extracted, bitter flavour. Make sure your coffee is correctly ground for your method of brewing.
Hasbeans and the Coffee Brewing Institute of America have established that the correct proportion of coffee to water is one tablespoon of ground coffee for every six ounces of water. Making great coffee is always a balancing act. The wrong proportions will have a negative effect on your coffee.
Grind your own with a blade grinder:
- Paper filter—approximately 18–23 seconds until coffee is the consistency of granulated sugar
- Reusable gold filter—approximately 13–18 seconds
- Cone filter—approximately 18–23 seconds
- Flat bottom—approximately 10–15 seconds
Water temperature determines which coffee flavors end up in your cup. The temperature should be between 195°F and 205°F (90.5°C-96°C). For manual methods, bring your water to the boil and let it cool for a moment before pouring over the grinds. If your water is too cool it will not bring out the full flavour of your coffee. Never boil or reheat your coffee or you will literally boil away the full flavour of the beans. We suggest that if you leave your coffee for longer than 15 minutes in the pot, try using a thermal carafe. You will find the flavour lasts much longer.
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