Oct. 27--Q: What are the easiest ways to make a better cup of coffee at home?
-- Jessica Easto, Chicago
(Editor's note: Jessica Easto is marketing and publicity coordinator for Agate Publishing Inc. of Evanston, which handles some Tribune e-books.)
A: The easiest way to improve your coffee at home is to pay attention to the details, and that's where difficulties lie. Just how attentive do you need to be for coffee? How much quality do you demand? What are you willing to pay?
For the "most flavorful brew," you should buy the freshest coffee beans you can find, according to "The New Food Lover's Companion," and grind only what you need for a pot of coffee when you need it. Whole, roasted beans may be stored in an airtight container for up to two weeks, the Companion notes, while whole beans may be frozen, freezer-wrapped, for up to three months. Ground coffee goes stale quickly, so put it in an airtight container and refrigerate for up to two weeks, the Companion adds.
The National Coffee Association of U.S.A. Inc. suggests on its website that consumers buy small amounts of fresh coffee every one to two weeks. The association recommends a burr grinder over a blade model for better consistency in grinding. But burr grinders, in which the bean is ground between two grinding plates, are more expensive.
How long should you grind the beans? That was the topic of my Nov. 12, 2013, column, "Tips for grinding coffee." The answer depends on how you plan to brew the coffee and for how long. As Starbucks notes on the coffee preparation page of its website, "coffee ground for an espresso machine should be very fine, in part because the brew cycle is only 19 to 22 seconds long. But for a coffee press, the coffee should be coarse ground, because the water and coffee are in direct contact for about four minutes."
Ask your coffee merchant or check with the manufacturer of your coffee machine or pot for clues on what coffee grind is best for your situation.
If your coffee tastes bitter or overextracted, you may be grinding the coffee too finely, the National Coffee Association says on its website. Conversely, if your coffee tastes flat, you may be grinding too coarsely. Make adjustments as needed; the association recommends you rub the grounds between your fingers so you can "feel" the grind that works best for you.
How much coffee should you use? The association recommends 1 to 2 tablespoons of ground coffee for every 6 ounces of water. (Starbucks recommends 2 tablespoons of coffee per 6 ounces of water and recommends diluting with hot water if too strong.)
Speaking of water, the association recommends using filtered or bottled water if your tap water has a strong smell or taste, like chlorine. Use cold water; let the water run a few seconds from the tap before filling the coffee pot. Do not use distilled or softened water, the association says.
Drink up once the coffee's ready, the association urges.
"Pour it into a warmed mug or coffee cup so that it will maintain its temperature as long as possible," the association website says. "If it will be a few minutes before it will be served, the temperature should be maintained at 180-185 degrees Fahrenheit. It should never be left on an electric burner for longer than 15 minutes because it will begin to develop a burned taste. If the coffee is not to be served immediately after brewing, it should be poured into a warmed, insulated thermos and used within the next 45 minutes."
Once you've enjoyed your coffee, do clean up. Rinse your coffee equipment with "clear, hot water" and dry with an absorbent towel, the association notes, adding that coffee residue can impart a "bitter, rancid flavor to future cups of coffee."
Do you have a question about food or drink? Email Bill Daley at: wdaley@tribune.com. Snail mail inquiries should be sent to: Bill Daley, Chicago Tribune, 435 N. Michigan Ave., Chicago 60611. Twitter @billdaley.
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