What are the components of a great cup of coffee? A clean coffee pot is essential and can make a substantial difference in the taste of your coffee. Coffee beans and the type of water you are using can also affect your cup of coffee.
The coffee bean is a fruit? It is actually the seeds of a cherry-like fruit. Coffee trees produce berries, called coffee cherries. These fruits are first green before turning red, and each fruit usually contains two beans. The coffee cherries turn bright red when they are ripe and ready to pick.
Now, lets talk about the three main components of a great cup of coffee:
1. A clean coffee pot is essential and can make a substantial difference in the taste of your coffee. The type of coffee pot that you use is also very important (buy the best one that you can afford). I am always being asked what type of drip coffee pot is the best to use to make perfect coffee.
2. Coffee Beans matter - Purchase coffee beans as soon after they have been roasted as possible. Fresh roasted coffee beans are essential to a superb cup of coffee. Also purchase your coffee beans in small amounts, only as much as you can use in a given period of time. Remember that coffee is a perishable produce that is less than spectacular when it has staled. Ideally you should purchase your coffee fresh every 1 to 2 weeks. I suggest you contact your local coffee roaster and select from their fresh-roasted coffee beans.
3. Water - The quality of your coffee is heavily dependent upon the quality of the water that you use. Use only fresh cold filtered water. If you are using tap water let it run a few seconds before filling your coffee pot.
Now onto the perfect cup of coffee. Just follow these simple steps to get you the perfect cup of coffee, without leaving your kitchen:
Boil some water in a kettle. Measure out 34.5 grams of beans on a kitchen scale, and grind them finely in a conical burr grinder. Put a No. 4 filter (I use Melitta) in a dripper sitting over a server. When the water comes to a boil, pour a little into the dripper to wet the filter, then discard the water that collects in the server. (Keep the kettle boiling.) Replace the dripper, and add the ground beans to the filter. Pour less than ½ cup of just-off-the-boil water over the coffee. Don't pour so fast that the grounds start rising up the sides of the filter. (The idea is to let the water "wet" the grounds, unlocking flavors, in preparation for the bigger hot-water hit to come.) About 30 seconds later, pour in enough water to let the grounds rise three-quarters of the way up the filter, while breaking up any visible clumps of coffee on the surface by shaking the kettle a little. About 45 seconds later, repeat, letting the grounds rise up no higher than they did on the first pour.When the coffee hits the 12-ounce mark on the server, remove the dripper, drink your coffee, and get on with your day.
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