I've been writing about coffee almost full-time since around 2016 and in 2018 I became a licensed Q grader which is kind of like the coffee world's version of a sommelier but actually I've been a coffee geek for a lot longer than that probably it started on a hobby level all the way back in 2008 when I began roasting at home and back then there wasn't very much coffee knowledge available online and actually many of the things we take for granted today wasn't even invented So today I wanted to talk about all the things that I wish I'd known back then. Things that could have saved me from a lot of grief or a lot of time and effort. So I'll just jump right into all these points in a rapid fire way. And then hopefully they can save you some time if you're just getting into coffee. So the first thing I want to talk about is the mindset.
Think of specialty coffee as you would think of niche music. Maybe like jazz or indie rock or classical music. If you're used to mainstream pop, even really annoying pop music. Then jumping straight into these more advanced genres might shock your system a little bit, and it could take some time to get used to it.
But just stick with it, because it will definitely be worth it. And now on to number two, and I need to say this right away. Don't fall for the Kopi Lua scam. It's not the most expensive or tastiest coffee in the world. It's actually not good at all.
So just save your money and taste buds. And I'm not saying this because I'm some crazy animal activist. This is just an objective fact, and it's about taste and coffee quality.
To be honest, I think what happens at dairy farms is probably just as bad. So in the title I mentioned that I've been a coffee geek for 16 years, because that coincides with when I started roasting coffee at home for fun. But actually the first few years of my learning curve was rather slow.
The really big change in my coffee understanding came when I started cupping coffees with professionals. And that's really the cheat code if you want to understand coffee much deeper and much faster. Trying many different coffees at the same time. And ideally with someone more experienced who can help you to understand the difference will really help you in your coffee journey.
The next tip is about understanding coffee better. So many people think exotic locations and coffee countries are important, but whether a coffee is from Hawaii or Jamaica, it doesn't really mean anything. The coffee beans are just seeds inside a cherry, and they don't know anything about geography or land borders.
No, what makes the real difference is the way the beans are grown, how they are processed after they are harvested, and what variety of... bean it is. You know, like there are different apples like let's say Fuji and Golden Delicious. Well, the same goes for coffee. So for example, in Kenya, which is famous for their outstanding coffee, they grow a certain type of coffee and they also process it in a special way.
In Brazil, they grow other types of coffee and they tend to do something called pulp naturals, which is a very different way of processing the coffee after it's been harvested. So this idea about terroir that comes from wine is less important in coffee. That being said, if I had to pick one exception to that rule, it would be Ethiopian coffee. I can't recall having a boring Ethiopian coffee, and even the bad ones, the ones labeled Grade 3 or 4, can still play a role in an espresso blend.
Okay, let's switch gears a little bit and talk about brewing methods and equipment. If you have to choose one brewing method, then go with Pororo, more specifically the Hario V60. It's affordable and offers the best return on investment for any coffee equipment. I started using the V60 in 2011 and even though so many new pour-over competitors have entered the market, it's still one of my go-to brewers.
That being said, if you can afford to spend a little bit more, then consider the Hario Switch. It can do all the same things as the Hario V60, but offers just a bit more control over your brewing process because you can also use it as a steep and release device. Learning to brew pour-over can be a bit tricky in the beginning, but I'd say that with my standard Switch recipe, you can get results that are...
around 90% similar to a really good Puoroa. I'll put a link to that recipe up here so you can check it out if you're curious. With the money you save from getting a relatively affordable Puoroa device you should also invest in a good hand grinder. A V60 combined with a quality hand grinder in the 100 to 150 US dollars range will allow you to make better calls than 98% of people out there.
And now that we're talking about grinders, I probably have around 40 grinders in my apartment right now and the law of diminishing returns really kicks in early here. If you spend between $150 and $250 on a hand grinder, then you really have to go up to the $700 to $1000 range before you get anything that's significantly better. But I should say that this applies specifically to hand grinders.
With the electric ones, you usually have to pay a bit more. So the next tip is about coffee preference. If you're one of those people who really like strong coffees, and the idea of a floral and fruity coffee like this one here doesn't appeal to you at all, then I would probably encourage you to start out.
with something like an Aeropress or a Moga Pot instead of going directly to an espresso machine. An espresso machine is just so much work and so expensive compared to what you get back flavor-wise. The exception to this is probably...
espresso makers which are a lot cheaper and they also tend to provide more insights into the espresso brewing process. You can actually learn a lot by using them and they can still produce tasty shots. If I were you, I would only consider an espresso machine after you already mastered some of the other brewing methods. But we'll get back to espresso a little bit later in this video.
Water can be the most complicated aspect of coffee brewing, but it's also where you get the most efficient results for your money. Don't get too overwhelmed. Approach it step by step.
If you start out by using a relatively soft water, then you're miles ahead of most other people. You can use a cheap TDS meter like this to get started. Aim for a reading around 60 to 100, and then it will usually give you a pretty good result. It's possible to do more precise measurements if you have something like this, an alkalinity measurement kit. But a TDS meter is probably the most convenient way to get into that ballpark of pretty decent coffee water.
My next advice is to be cautious of the rabbit hole of water. It can be one of the most complicated aspects of coffee brewing and it's easy to get overwhelmed, especially if you start making all these DIY recipes. I'd especially stay away from recipes that only rely on baking soda and Epsom salts.
Natural waters don't have this kind of composition and while the hardness to alkalinity ratio might look very intriguing on paper, the results in your cup will probably be disappointing. I think coffee water should have some calcium in it, but of course not too much. When and if you get into espresso, I would suggest that you start with dark or medium roasts.
While light roasts are trendy in the coffee world, they don't work as well for espresso due to their more acidic and hard to extract nature. Light roasts shine in a pour over, an aero press and other methods. But for espresso, stick with something that's a little bit easier to brew, like medium to dark roast.
Then eventually, if you want, you can explore light roast espresso. But if you don't like it... then that's totally fine.
Temperature is really important with espresso. The worst espresso you'll ever taste is one brewed with water that's not hot enough. Avoid this by getting an espresso machine with PID temperature control. The second worst espresso you'll taste is one made from a light roast that's not extracted properly.
So don't be afraid to go beyond that typical 1 to 2 espresso ratio. Longer ratios are usually more balanced and easier to brew, especially for light roast. Also be a little bit cautious when you're getting into espresso not to get drawn into that endless rabbit hole of constant gear upgrades. Instead of splurging on every new gadget, start with a magnetic funnel, a puck screen and a calibrated tamper. These will help you to maintain a clean countertop, clean group head and get a consistent even tamp every time.
I'd also consider investing in a nice single basket and a small steaming pitcher. You don't have to make giant cafe lattes at home. You can actually get rather small pitches that allow you to steam down to 80 to 90 milliliters of milk. I'm still kicking myself for not getting one of those a lot earlier.
The same goes for single shot espresso baskets. They have a bad reputation, but some of them are actually quite okay, especially if you're going to add milk to your coffee. Coffee beans should always be fresh. For most beans, the ideal time to consume them is within one to three weeks after roasting.
But this depends a little bit on roasting style, roasting machine, and the type of bean. And it will also depend on how warm it is where you're living. Beans age faster if you live in a place where it's 30 degrees inside compared to 20 degrees.
If you're brewing very light roasts, once in a while you will meet some beans that benefit from more than these three weeks of roasting time. If the coffee tastes like a mix of grass, peanuts and hay, then most likely it's worth waiting a little bit longer before you brew it. And it can also be a good idea to use slightly harder water, water with more minerals.
and hotter water than usual. If you're worried about your coffee getting stale, then don't be afraid to store it in the fridge or the freezer. Also, you don't have to thaw coffee.
You can just grind it directly from the fridge. The main enemy of coffee in the fridge, in my opinion, is not condensation, but it's rather other flavors from other food items in your fridge. So just make sure that they are sealed really properly.
Remember that frozen coffee always tastes better than stale coffee. So use this option when necessary. Coffee processing is nearly as important as roast level.
when it comes to determining flavors. As you start exploring specialty coffee, try different processing methods to discover what you like the best. Despite the name, honey process doesn't involve any honey. The term refers to the coffee seed that's been removed from the cherry skin, but still has some kind of sticky fruit mucilates on them during the drying process.
Natural processed coffee is a little bit the same. It's not more natural than other types of coffee processing. It just refers to the coffee seed, the coffee bean. is being dried inside the cherry instead of being taken out before it's dried.
Washed coffee is the most common type of coffee processing today. While it's the standard, it's not necessarily the best way to expand your palate if you're new to coffee. As mentioned before, the best way to speed up your coffee knowledge is through cupping, which involves tasting multiple types of coffee side by side. One cupping session with a trained professional is worth one year. ...a regular coffee consumption in terms of what you can learn.
If you're serious about understanding coffee, cupping will make you old and wise in coffee knowledge very quickly. When cupping, it can be helpful to have a bowl of instant coffee on the table. This provides a pretty big contrast and helps you to appreciate the differences between high quality and lower quality. Also, at least one time, try to cup some Robusta coffee as well next to the Arabica. It will open your eyes to why Diner coffee tastes the way it does.
You can also get into roasting coffee yourself if you want to learn more about coffee flavors and how roasting modulates those flavors. But don't get into it because you want to save money or because you expect to drink better coffee. Getting good at roasting takes a long time and a lot of practice and you'll over and under roast many batches. And the next one is a little bit controversial but in my opinion milk coffee is overrated.
I think the Italians have a good point with the rule one milk coffee per day. If you want to experience coffee to the fullest and be a real coffee geek. It's best not to add anything that alters the flavor perception.
If you're a wine lover, you also don't add any lemonade or weird things to your wine. And finally, in coffee brewing, as in life in general, the middle ground is often the best place to be. Be careful about dogma such as more extraction is always better or bypass water must be avoided at all costs. If you can avoid these extreme trends and focus on what just tastes good to you, then you're in a pretty good place. And if you're still confused about this whole crazy world of specialty coffee and equipment, then I have a guide on how to pick the first coffee grinder.
I'll put that right here, and then you can just check it out. I also have a video about the most common mistakes that beginners make when brewing pour-over coffee. I'll put that video right here, and then you can just click either one of them, and then I'll see you over there.