I’ve written a few posts on finding good cafes (here, here and here). But sometimes it’s nice to have a coffee at home. Either that or it’s Sunday in Hobart and most of the shops are closed. So here’s some of my tips for having a nice cuppa at home.
- Get fresh coffee – if you’re not currently using fresh coffee, this will see the greatest improvement to your home enjoyment. None of the other tips here will help if you don’t use fresh coffee. To clarify, you want coffee that was roasted no more than about 30 days ago. You can’t find this at the supermarket. Fresh coffee can be bought from a local roaster, or some cafes. Alternatively, you could roast your own coffee (but you’re probably not that hardcore).
- Buy a grinder – if you don’t already own one, buy one. Ground coffee is stale about ten minutes after grinding. If you buy freshly roasted coffee but then get the shop to grind if for you you’re missing out. Oh, and don’t use a spice grinder or something with blades – I recommend this grinder if you don’t want to spend a fortune. It’s not a bad idea to spend more on a grinder than an espresso machine.
- Store your coffee in something air tight – doesn’t really matter whether it’s a fancy one-way valve bag, a tuperware container or just a zip-lock bag, just keep the air out. This will prolong the life of your coffee. Sometimes I forget to take my coffee out of the grinder hopper – it’s not air tight in there.
- Don’t use boiling water – this rule can be applied to most methods of making coffee. You want to use water roughly in the range of 85-95 degrees celsius. If you’re making plunger, let the kettle cool for a few minutes before using. If you’re making espresso, you probably need to flush your group head to cool the water (i.e. just run a bit of water out before brewing). Percolators just suck because they require the water to boil before it reaches the coffee.
- Timing – for espresso you’re aiming for about 50-60mL of coffee in about 25-35 seconds (this is for a double shot; for a single shot you want half the volume in the same amount of time). It doesn’t matter whether you’re making an espresso, cappuccino or flat white, you still only want this much coffee. I know, it doesn’t look like much, but just trust me on this one. If your coffee is coming out faster, try grinding the coffee finer or putting more coffee in. There’s much more room for error with plunger or syphon; try starting with a brew time of around 2-3 minutes and experiment from there to see what you like.
- Get fresh coffee – just to reinforce my earlier point. If you don’t know when it was roasted, it’s probably not worth the risk.












