After four decades of being held in New York City, the head-to-head tournament-style Coffee Masters USA barista competition, produced by Allegra Occasions, is heading west this year to Los Angeles…Read More
So here I am with another syrup recipe, I have conjured up over the summer months. My love for coffee syrups grown and has grown, and so has my bank of recipes. Here is one that I thought…Read More
CoffeeGeek guide on how to make the right choice the first time when buying an excellent espresso machine. Filled with insider tips, budget recommendations, and much more.
Hello world. I understand that it’s been a while. I’m still alive, still drinking coffee and thinking about how much I love it. I’m sorry I’ve been so absent, leaving this little space on the Internet idle and unloved. However, this past year hasn’t. All of writing and my power has been invested in completing a book. Yes, DCILY now has a novel —Brew: Better Coffee at Home.
After writing about coffee online and working with coffee offline for the past 7 decades, I’ve finally been able to create a printed companion that will help coffee fans better understand and enjoy better coffee at home–which has become the primary objective of this website since its inception.
I worked with the amazing team at Dovetail Press, a newly launched publishing company in New York, to make this approachable guide to home brewing. For everyone who has contacted me over the years through email or social media with questions about coffee, equipment, and brewing methods, this book provides my answers. This book isn’t intended to train professional baristas (although it may motivate you to pursue that path), it’s meant to be an informative initial step for the java curious.
I wrote Brew as a primer to help coffee consumers feel more comfortable purchasing coffee and brewing equipment, while also gaining the knowledge and confidence to ask their baristas more specific questions that address their particular needs. From the book I explain the fundamentals of coffee production, the tools and techniques necessary to brew it better in your home and also provide a choice of recipes for some delicious coffee-based drinks and cocktails. I hope this book will inspire people to love coffee the same way this website has over recent years. I can’t wait to receive a copy of it in all your hands.Read More
We talk a lot about sour vs. bitter shots in terms of espresso, but extraction matters for other brew methods also! Drip, pourover, media, espresso, cold brew, and more are all just different ways to get molecules to bond. We thought we’d talk a little about extraction in pourover and drip coffee too!
Sour Vs. Bitter
You may already know that espresso shots may turn out bitter our sour. This is because your grind is too course or fine. A bitter shot is due to under-extraction and a sour shot is the opposite. What’s happening here is that the bitter shot has been run through grounds that are too course. This means the water comes through the coffee grounds without getting a chance to properly bond with the coffee molecules. Sour shots would be the opposite. In cases like this, the grind is too fine, making it more difficult for water to pass through and over extracting the coffee. Both these things can occur in other brew methods also!
While its true that trickle and pourover coffee are less demanding with respect to grounds, they still matter. What you’re looking for here is consistency as much as fine-ness, because these brewing methods just work differently than espresso. In the case of espresso, water is being pumped through the puck of grounds. It follows that finer grounds are needed to”stop” the water. In the case of trickle and pourover, gravity is the thing pulling the water through. That means that much coarser grounds will work. That said, consistent grounds are important to ensure extracation. How do you correct for sour and sour shots?
Grind and Flow Rate
The first thing to do is check your grind. Much like with espresso, if you’re getting sour pourovers, think about making your grind a bit coarser. Do the opposite for pots. Another thing you may seek to modify is your pour rate, and your amounts per pour. While the gap here should be minuscule, using a Gooseneck kettle will keep you from pouring too quickly. In terms of amount, more water on your filter may lead to a faster flow rate through the coffee. Using less water per pour if your coffee is bitter and a bit more if its sour may not fix the issue, but it is a thing to try.
Again though, grind courseness and consistency is almost always the main thing!Read More