The taste of coffee is affected by the place of origin, variety, method of processing, and freshness. However, proper work with coffee beans is also important. The fresh is the best! Not in every case. The beans need a rest after the roasting process. Fresh coffee still contains an amount of carbon dioxide which occurs during the roasting process and chemical reactions. For filter coffee, we can recommend at least 4 days from roasting day. Espresso needs a little more time. We recommend a week from the roasting date then try to consume it within six weeks for both brewing methods. Too fresh or too old coffee could be unbalanced in the coffee profile, weak or maybe just you do not enjoy it enough as it deserves. Protect the beans from the air as well as large fluctuations in temperature and humidity.
There are two main ways we can control extraction, in any method of brewing coffee is the most important grind size, and time of extraction. We use the coarsest grinding (sea salt grain size) for French Press, Clever Dripper, Chemex, medium-coarse (semolina flour) for Kalita, V60, and Aeropress, and the finest for espresso or mocca (similar to flour).
Also, the right recipe is important. Filter coffee beverages usually should have a ratio of 60g of coffee for 1liter of water. We recommend 20 grams of coffee and 300g of water. The extraction time should be around 2:30 to 3:00. Espresso is more complicated. Finding the right recipe is not as easy as you think. Basically, the right recipe does not exist. But most espresso recipes popular nowadays are 1:2 ratio. For example 18g of coffee and 36 - 40g of weight final beverage. The extraction time of this recipe is mainly between 25 to 30 seconds. For the brewing, you will definitely need a scale, because the espresso beverages and measurements are tricky. We recommend consulting this with your barista in your favorite coffee shop or if you wanna help just let us know. We are happy to help.
Water makes up more than 98% of your final cup of filter coffee, so the water choice makes a huge difference to all aspects of the final character of your cup of coffee. For home brewing, we can recommend bottled water, BWT, Peak Water, or Brita water filter kettles, or ideally ask your favorite specialty coffee shop for their formula. We recommend using soft water with dissolved substances amount 70 to 130 mg per l. Magnesium helps increase the perception of sweetness in coffee. The water temperature should be 90 - 96°C.
These are the basic principles of a great cup of coffee