Helpful Tips on Making Coffee
When using coffee equipment for the first
time, follow the manufacturer's instructions. A good idea is to take one
coffee scoop, and, having filled and weighed its capacity content, use
it all the time for ease of measuring.
If all the same equipment is to be used
regularly and for the same amounts of coffee, note the number and size
of the scoops of dry coffee required as well as the level of water in
the measuring jug (cup). If it should happen that the first coffee
brewed turns out to be weaker or stronger than preferred - all coffee is
a matter of personal taste - make a note to adjust either the coffee,
the water or perhaps the brewing time.
Many coffee makers have indicators for the
level of water required for a specific number of cups, but this rarely
seems to correspond to the actual number of cups poured, no matter what
size cup is being used. If in doubt about the ratio of coffee to water,
it is far better to use more coffee than may be required; if the brew is
too strong, it can be diluted after brewing. Coffee made too weak, that
is, with too little dry coffee, cannot be "undone".
Remember that coffee grounds absorb some
water, so the yield of liquid coffee will always be less than the amount
of water used in the brew; 600 g of coffee will absorb 1.2 liters of
water, which means that 1 g of dry coffee will absorb 2 ml of water.
As much as possible, never reheat coffee
and never use the same coffee grounds more than once.
Any time a small amount of coffee (one or
two cups) is being brewed, and the amount of coffee is not dictated by
the size of the machine (as it is with the espresso pot, for example),
use proportionally more dry coffee per cup. Approximately 50 g coffee
per liter of water is almost exactly 1 oz per pint; this makes a
slightly weakish "normal" brew and is a good starting point for
determining preferred strength.