If you are a coffee aficionado and black gold accompanies you from morning to night, you probably think you know all its preparation secrets. However, between grind, weight, and extraction time, you may miss a step or two and your coffee will turn into sock juice.
To discover the actions to adopt and those to ban when preparing your coffee, we met Guillaume, the founder of Loutsa torrefaction, and his roaster Tom.
The grind, at the heart of a good cup of coffee
The grind, or ground coffee, is the basis of a successful espresso for Tom. “To make espresso, you pass water through coffee. The first mistake is using a grind that is not suitable. » If the grind is too thick, the coffee will flow too quickly, not releasing flavors and resulting in bland coffee. Conversely, if the grind is too fine, the coffee will flow too slowly, risking clogging your coffee maker and giving you very bitter coffee.
“To adjust the size of the grind, there is a small wheel to adjust in the bean container, which allows you to have a fine or coarse grind” explains the founder of Loutsa.
Depending on the coffee and the size of the grind, the coffee will release different aromas. “When we extract coffee, we first extract the sugar, then the bitterness. Adjusting your grind is therefore important to have the optimal spot,” explains Tom.
Measure your coffee correctly
Another important parameter for making a successful coffee: the dosage. Depending on the number of cups desired and the length of the coffee, you will not need to use the same dose.
“You have to measure your coffee according to your filter holder,” analyzes Tom, carefully weighing his coffee. This setting, often on the screen of your coffee maker, will allow you to choose the strength of the coffee and therefore its quantity per cup.
“To have good coffee, it’s really the combination of the two: the size of the grind and the quantity of coffee which allows for adequate extraction,” adds Guillaume.