How to make perfect brewed coffee? Step-by-step video – 06/28/2023 – Coffee on the Press

Among all coffee preparation methods, strained coffee is the most common in Brazilian homes. Whether with a cloth or paper strainer, millions of Brazilians start their days with that smell of coffee being brewed.

Research carried out in 2021 by the Axxus Institute for Abic (Brazilian Association of the Coffee Industry) shows that almost 60% of Brazilians prepare coffee in a cloth strainer, while 35% do it in a paper strainer, much higher percentages than capsules ( 11%) or the Italian coffee maker (13%), for example – the survey allowed choosing up to two preparation methods.

Despite this, brewing good coffee is not so simple. There are many variables that can interfere with the final flavor. Therefore, the coffee in the press consolidated tips and guidelines from several specialists to explain the best way to make a strained coffee at home and without specialized equipment.

Of course, the perfect brewed coffee depends on the context. For a technically impeccable coffee, it is necessary to have several precision instruments and carry out an infinite number of tests.

In addition, there are those who prefer a more or less concentrated coffee; more or less sweet; more or less acid etc.

This is just a general guide, based on which you need to test in your context and, based on the results and your preferences, make the necessary adaptations. Only then will you reach your perfect strain.

Without further ado, let’s get to the instructions. In addition to the explanation of each step, you can follow the step by step in the video above and in the image gallery below.

1. Choose a good coffee

Making great strained coffee starts with choosing the beans. Today there is a huge diversity of coffees in the main supermarkets. Try to buy quality grains that have sensory notes that you like.

The ideal is to buy it in grains and grind it only at the time of preparation, but this is not a viable option for the majority of the population. Many coffee shops and specialty stores grind the grain at the time the customer buys it. This will already make your coffee fresher than the one that has been ground for a long time on the supermarket shelf.

In any case, opt for a medium grind whenever possible. Coffee should not be a fine powder, like refined salt, for example. Ideally, it should be a little thicker, like granulated sugar.

In general, the traditional coffees sold in Brazil are very fine. But there are already coffees with medium grinding in supermarkets. This information must be on the label.

2. Use filter paper

Although the cloth filter is extremely popular, experts recommend the paper filter. This is because the cloth filter, even when washed, starts to accumulate residues that, over time, will give the coffee an unpleasant taste.

If you still choose a cloth filter, always keep it very clean and discard it as soon as you notice the first signs of a bad smell.

Place the filter in the holder.

If you are using a paper filter, before adding the coffee pour some filtered water and wet the entire surface of the filter. This will help remove the papery aftertaste. Discard the run-off water.

3. Put the right amount of coffee

Now it’s time to put the ground coffee in the filter. Quantity is very important and there is no universal formula. Different coffees may be better with different amounts of water. In addition, each one has a preference for a more or less concentrated coffee.

It is recommended, however, to start with the following proportion: between 6.5 and 8 grams of coffee for every 100 ml of water.

That is, to make half a liter of coffee (enough for two large cups, approximately), use between 33 and 40 g of powder. From there, you can experiment and find the ratio that works best for your taste.

In Brazil, it is customary to add up to 10 g of coffee per 100 ml of water, but this proportion tends to leave the coffee unbalanced, according to specialists.

For those who don’t have scales at home, a not-too-full tablespoon has about 10 g of coffee. Thus, four shallow tablespoons are enough for half a liter of water.

4. Boil filtered water

Always use filtered water. Even though tap water becomes suitable for consumption after being boiled, it retains traces of chlorine and an unpleasant taste, which is why it is essential to use filtered water. Remember that 98% of a cup of coffee is water, so the quality of this ingredient is key.

Put the water in a kettle and bring it to a boil. For four tablespoons of coffee, boil half a liter of water, but remove from heat as soon as it boils. Otherwise, it will continue to steam and you will end up with less and less water.

5. Strain

Add the water over the coffee, little by little, wetting the entire surface of the powder.

6. Stir and serve

After straining all the coffee, stir a little before serving.

7. Try and adjust

Try the coffee. If you think he’s weak, next time increase the proportion of coffee. If, however, it is too concentrated, increase the amount of water.

It is unlikely that you will get the ideal proportion right on the first try, so it is essential to keep adjusting until you reach the recipe that works best for your context – your type of coffee, your strainer and, above all, your taste.

Also, try different coffees. If the result is too bitter even after testing various proportions, try to choose a bean with a lighter roast and sweeter notes. If, however, the coffee is too pale, it might be a case of looking for more roasted beans.