Brewing the perfect cup of black coffee is an art.
Method 1: Make black coffee to pour
- Buy freshly roasted whole bean coffee. If you can’t buy it directly from the roaster within a week or two of roasting, go for a vacuum-sealed bag from a reputable national roaster.
- Buy your own coffee grinder or grind it in the store. If possible, choose a wheel grinder instead of a regular blade grinder. For best results, grind coffee just before brewing each day.
Experiment with different sizes of soil. Although finer grains are generally preferred, they can give a more bitter brew than coarse grains.
Many people recommend aiming for patterns the size of a coarse sugar.
- Use good water. If you like the taste of the water that comes out of your faucet, it is likely good coffee. Softened or distilled water should never be used, but charcoal filtered water can reduce the chemical taste of some tap water.
The minerals in the water are important for the brewing process.
- Purchase an unbleached kettle, funnel, and filters for your brew. Most coffee aficionados believe that the single cup method provides the best, richest black coffee.
- Place the funnel over a cup large enough to hold all of your brew. Put about three tablespoons. of ground coffee in the filter just before you are ready to brew.
Serious coffee brewers focus on the weight of the beans rather than the bulk. If you prefer this method, aim for 60 to 70 g (two to two and a half ounces) per liter (4.22 cups) of water. Adjust according to the size of your cup of coffee.
- Boil your kettle. Wait for it to cool for 30 seconds to a minute or stop it just before it reaches a boil. For brewing coffee, the ideal temperature is 200 degrees Fahrenheit (93 degrees Celsius).
In general, the darker the roast, the hotter your water should be. For light roasts, use a maximum temperature of 207 degrees Fahrenheit (97 degrees Celsius). Use a temperature closer to 195 degrees Fahrenheit (90.5 degrees Celsius) for darker roasts.
- Set your timer for four minutes. Wet the coffee with the first pour, using a few ounces. some water. Wait 30 seconds and pour again, repeating until all four minutes and water are gone.
Consider experimenting with a three-minute extraction time. Be careful not to overfill the filter. You may find that you like the results better with a shorter brewing time.
For lighter roasts, use a longer brew time and a shorter brew time for darker roasts.
Method 2: Making black coffee in a machine
- Buy your freshly roasted whole coffee beans in small batches. Beans exposed to air or sunlight will turn rancid.
- Buy unbleached coffee filters that fit your coffee maker. If you are in doubt that your coffee maker has been cleaned for a while, take the time to clean it for the best possible taste. Run it in clean mode (or single brew mode) with a mixture of half distilled white vinegar and half water.Follow up with two more infusions with water to make sure the vinegar residue has been completely removed.For areas with very hard water, include a larger vinegar / water ratio. Repeat the cleaning every month.
- Grind your beans daily in a grinder or bladed mill just before brewing. Burr grinders offer the most uniform grinding; however, they are much more expensive than small blade grinders. If you are using a bladed grinder, shake it a few times while grinding to achieve a more even grind.Try different sizes of coffee grounds. The finer the patterns, the more flavor you will derive from them; however, they can also give a more bitter infusion.
- Use about two and three-quarters of a tbsp. of coffee per eight ounces. Cup. Over time, you will see how many teaspoons of coffee beans will produce that amount of grounds. Adjust the amount to your liking.
- Choose to deactivate the automatic heating function of your pan. Most coffee makers are programmed to brew at a perfect temperature of 200 degrees Fahrenheit (93 degrees Celsius), but the reheat feature can make the brew boil, making it taste bitter. For best results, drink freshly ground black coffee immediately.