How and Why I Make the Perfect Cup of Coffee

Mason Lee Tompkins

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5y ago 6:54

Good Coffee Beans. Single Origin, Dark Roast, with fruit notes tends to be my favorite variety.
A Chemex or Dripper to make it in a pour-over fashion. I prefer pour-over above a french press because a) no silt and b) smoother taste.
Paper Filters. Do not be swayed by the marketing on metal filters that you wash out, they are objectively not as good and allow some silt through.
A Grinder. Unless you’re already using pre-ground coffee, you need to grind it. For optimal taste, grind only what you need for the cup you’re making, right before you make it.
A Kettle. I use an electric kettle with a thermometer built into the top. Any kettle works, as long as you can get it to a very precise temperature and it holds heat through the pouring period.

Turn on the kettle.
Take one paper filter, and place it in the dripper or chemex.
When the water reaches 193 degrees, remove it from heat and wet the filter.
With the filter wet and all the water through, pour the water out. With a Chemex you pour out through the channel in the side, and when using a dripper remove your cup from underneath and ditch the water.
Add in the coffee grounds. At this step, too little is bad, and too much is usually fine. I use two scoops or two tbsp for a 6oz cup. Technically more than needed, but more grounds means a faster and easier pour.
Now you shake it side to side and level out the grounds.
Start the pour. start directly in the center, and very slowly spiral outward toward the edge. Keep going making sure there is a ring of grounds building up at the edges, and the center has grounds mixed in. If you see pockets of air coming up, and it foaming into a lighter color at the top, you’re at the right temperature with the right technique.
When you finish the pour, ditch the filter and clean up! Because you brewed at 193 degrees, you have the perfect temperature for a tasty cup, and can start drinking immediately!

17集单集

published 5y ago

Good Coffee Beans. Single Origin, Dark Roast, with fruit notes tends to be my favorite variety.
A Chemex or Dripper to make it in a pour-over fashion. I prefer pour-over above a french press because a) no silt and b) smoother taste.
Paper Filters. Do not be swayed by the marketing on metal filters that you wash out, they are objectively not as good and allow some silt through.
A Grinder. Unless you’re already using pre-ground coffee, you need to grind it. For optimal taste, grind only what you need for the cup you’re making, right before you make it.
A Kettle. I use an electric kettle with a thermometer built into the top. Any kettle works, as long as you can get it to a very precise temperature and it holds heat through the pouring period.

Turn on the kettle.
Take one paper filter, and place it in the dripper or chemex.
When the water reaches 193 degrees, remove it from heat and wet the filter.
With the filter wet and all the water through, pour the water out. With a Chemex you pour out through the channel in the side, and when using a dripper remove your cup from underneath and ditch the water.
Add in the coffee grounds. At this step, too little is bad, and too much is usually fine. I use two scoops or two tbsp for a 6oz cup. Technically more than needed, but more grounds means a faster and easier pour.
Now you shake it side to side and level out the grounds.
Start the pour. start directly in the center, and very slowly spiral outward toward the edge. Keep going making sure there is a ring of grounds building up at the edges, and the center has grounds mixed in. If you see pockets of air coming up, and it foaming into a lighter color at the top, you’re at the right temperature with the right technique.
When you finish the pour, ditch the filter and clean up! Because you brewed at 193 degrees, you have the perfect temperature for a tasty cup, and can start drinking immediately!

17集单集

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