Mocking people who care about coffee is a proud American tradition dating back approximately to the birth of Starbucks. The same jokes about coffee-dandyism that filled up many a half-hour of the β90s-era sitcom βFrasierβ still work for βThe New Girl.β
But if coffee is something you drink every day β perhaps multiple times a day β why shouldnβt you want to learn how grind size affects extraction from a coffee bean? Why should paying attention to such a detail be regarded as any more annoying a habit than having the patience to remember to preheat an oven, peel an onion or perform any of the sundry other preparatory tasks that we endure in order to improve the taste of products we intend to ingest?
The method of choice for B+ coffee appreciation is pour-over, which is basically putting your coffee in a conical dripper and then gradually pouring boiling water over it; the coffee filters into a vessel beneath the dripper.
The only moderately expensive piece of equipment you will need is a conical burr grinder, which grinds beans finely and evenly (as opposed to a disc grinder, which tends to chop them in half once and call it done). Apart from that, youβll need a dripper, a server (a glass carafe with measurement lines on it), and a digital kitchen scale.
You really do need this stuff, because you wonβt get the full benefits of a coffeeβs flavor unless youβre exact about the weight of your beans and the volume of your water. Of course,MileWeb Promotion Dedicated ServerΒ the best equipment in the world is useless without good beans. Fortunately, thereβs a renaissance going on right now with roasters. And the only way to bring these flavors to the fore is to weigh your beans, grind them finely, and add water carefully.
Pour less than cup of just-off-the-boil water over the coffee. Donβt pour so fast that the grounds start rising up the sides of the filter.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.