Making the case for being a coffee snob
My coffee-obsessed husband's tips for making the best cup
I didn't mean to become a coffee snob; it just sort of happened. And it's not to say I'm above a Dunkin' run (iced coffee with sweetened cold brew, forever), but if I'm going to have one cup of coffee each day - two if I'm after more of a jittery, anxious vibe - it should be stellar. G has dialed in our home setup with the best beans, tools, and techniques and has helped do the same for nearly all my friends. Here is his comprehensive breakdown of everything you need to know to make the best coffee at home! xEmily
Our morning ritual is similar to most people's. Get up, get dressed, feed the cats/kid/ourselves, pack a lunch, then start making coffee. Most of these steps are done on autopilot, drifting from one to the next in a daze. When brewing a pot of coffee, I embrace the true nature of a ritual. Each step is precise, enjoyable, and stimulating. Between deciding on the drink to make, selecting the beans, perfecting the brewing method, and having the first sip, the process is methodical (maybe neurotic), but it’s also the best part of my morning.
While Em is not as specific about coffee as I am, she does appreciate the attention to detail and has grown to love the process. I’ve owned too many coffee appliances and random tools, most of which are unnecessary for a basic cup. However, making small investments in your home process will elevate a simple drink to an exceptionally higher level. You don’t have to spend a lot, and making things has home is way more cost-effective than your daily Starbucks/Dunkin’/local shop, but getting the right items is crucial.
Here are my recommendations for the best coffee setup, from beginners to more advanced brewers. It all starts with the beans.
Beans
If one piece of the puzzle makes the biggest (and immediate) difference in any drink, it’s the beans. This category is very subjective, with so many varietals, roasters, and blends that you could probably try a new option every day for several years. With that said, there are some key factors to consider when selecting the right beans.
Roast date: Coffee quickly loses its flavor over time, so you want to select beans that have been roasted within 1-2 weeks of your purchase date. You should see a “roasted on” sticker on any quality bag. If possible, don’t buy pre-ground beans, as grinding causes them to oxidize and lose their flavor even faster.
Varietal: Like wine, coffee begins as a fruit, with each terroir showcasing unique notes, acidity, and flavors. Generally speaking, Arabica beans (which most coffee is made from) are more flavorful, lighter, and complex than Robusta beans. Regionally, each coffee-growing country produces a wide range of options, with African coffees often being full-bodied, floral, with low acidity. In contrast, Central and South American coffees are often mild-bodied, creamy, with medium acidity. There are also coffees grown in South Asia, North America, the Middle East, and India, which are fun to explore, but some of my current favorites are:
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