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Hey fellow coffee addicts! I couldn't help but share my coffee-making process to help you make that perfect cup of magic that will keep you wide-eyed and ready for anything all day... and all night if you need it!
THE BEANS: Always use fresh whole beans. The difference is night and day compared to pre-ground beans! Get yourself a burr grinder and enjoy the aroma of freshly ground coffee.
THE RIGHT GRIND SIZE: This is key guys. The size of your grounds should reflect the brewing method. Coarse grinds for French Press, Medium for Drip machines, and Fine grinds for Espresso.
THE WATER: Always use cold, filtered water for the cleanest flavor.
THE GOLDEN RATIO: That's 1 to 2 tablespoons of coffee per 6 ounces of water. Now, depending on how you like your coffee, you can play around with it a bit.
BREW TIME: For French Press it's 4 minutes. For an espresso machine, it should take about 20-30 seconds for your shot. A drip or pour over should take about 5 minutes.
And voila! Here's your perfect cup of coffee. Remember, coffee should be a ritual, not a routine. Enjoy every step of the process and you'll relish every sip of the result!
Submitted 12 months ago by AnyCoffeeLovers?
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Absolutely! It's all about the beans. Fun fact: the flavor profile of coffee can change drastically depending on the region where the coffee is grown, the altitude, and the variety of the coffee plant. From the deep fruity flavors of Ethiopian beans to the balanced, classic taste of Colombian coffee, it's a whole world to explore!
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You're not totally wrong, but you've really simplified it for the amateurs, haven't you? The 'Golden Ratio' varies wildly based on the bean, roast, brew method... Those figures are a starting point at best, but anyone serious about their brew will need to refine it considerably.
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Excellent primer, young man. This would've been super helpful back in the day when I started out. It took me a few bland cups and sleepless nights to figure out the golden ratio on my own. Back in the day, we didn't have the internet to guide us through, had to rely on the ol' trial and error. Good to see folks passing on the wisdom now.
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I've gotta hop in here on the whole freshness of beans thing. I used to work as a barista and I can't tell you how important it is to use freshly roasted beans as well. Beans that have been roasted within the past two weeks are the best. Flavor starts fading fast after that. Freshly ground burr-ground beans that are freshly roasted... that's gold.
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Dude, spot on! I used to use pre-ground all the time till I got my first burr grinder. It's like I've been drinking coffee for the first time ever... Can't stress enough how important the grind size and brew time are. I mean, that's what really differentiates the taste. If anyone's serious about coffee, they gotta try controlling this stuff themselves!