Five Surprising Keys to Better Coffee

Just like wine, there are countless variables, seen and unseen, that contribute to the complex flavors contained in a cup of fine coffee. Unlike wine, however, many of these are actually under the control of the drinker, at the point of preparation. Wake up to these truths of coffee brewing, and prepare to transform your daily cup of coffee into a sensory exploration.

BEANS

There is no such thing as “Espresso beans.”

Every coffee bean can be transformed into coffee using many methods, including Chemex, Drip brewing, Moka pot and, of course, Espresso. Superior coffee, like the illy blend of nine Arabica beans, is extremely versatile and capable of producing great results using any brewing method. “Espresso coffee” refers to coffee with a very fine grind, ideally suited for preparation using an Espresso machine, and is not restricted to a special roast or bean. Just like wine, by starting with an exceptional raw material, a beautiful beverage is always within reach.

Brew it Better: Once exposed to air, the flavors of roasted coffee quickly begin to deteriorate. In order to preserve the flavor of your fine coffee, always store open coffee in an airtight container, protected from sources of light and moisture. For storage beyond a few days, illy’s research shows coffee is best stored in the refrigerator, not the freezer.

WATER

Boiling hot water makes poor coffee.

When brewing coffee, water temperatures can range from 40˚F (for cold brewing) to 205˚F (when using a French Press). Notice, there is no 212˚F. Using boiling water is one of the most common and easily remedied mistakes in brewing coffee. Since higher temperatures result in more extracted coffee and more bitter components, even a fraction of a degree can dramatically change the taste of your coffee. Always target the correct water temperature for your brewing method, using a thermometer, to capture the best flavors from your coffee.

Brew it Better: No thermometer? No problem. When you boil water for French Press or Chemex, simply put it aside for about one minute to cool to 205˚F before brewing. The short wait can make a big improvement in flavor.

ROASTING

Be afraid of the dark.

Roasting of coffee beans is necessary to develop their full flavor potential. However, at some point roasting begins to destroy certain flavors as well, meaning super-dark roasting is a very good way to mask poor-quality coffee. While dark roast is okay, beans that have been roasted beyond dark, to become shiny and oily, retain few traces of their original coffee flavor. When in doubt, I choose medium roast to enjoy the fullest flavor range and truest representation of a particular coffee.

Brew it Better: The smell of fresh roasted coffee in the grocery store or local purveyor can be a bad sign. That alluring aroma is degassing — the result of important flavors leaving the beans. With its unique pressurization process, illy coffee in a can is much more flavor stable than fresh roasted beans.

METHOD

There are many excellent brewing methods — but one is the best.

Most coffee brewing is a simple ratio of beans and water, with an application of time and temperature. However, one method stands apart: Espresso. With the addition of pressure, Espresso achieves a range of flavors that isn’t possible with any other method. Best of all, Espresso is an incredibly versatile elixir. By starting with an Espresso, you can add hot water, milk, even almond milk or flavorings. So you can enjoy your coffee as you like, while still revealing the most expressive essence of the beans.

Brew it Better: To make an authentic and traditional Italian Espresso, where illy excels, use just 7.5 grams of finely ground coffee to make 1 oz. of espresso. When ordering Espresso in many trendy American bars, you are likely to get a double ristretto, made with 18 grams of coffee or more. With illy, just half the amount of coffee delivers a full range of complex flavor.

TIME

Stronger isn’t always better.

Once you have quality beans, ideal water temperature and a precise formula, brewing is a matter of assembling these pieces for the proper time. With cold brewing, this could require 24 hours, while Espresso takes just 30 seconds. One way to make your coffee stronger is to extend the brewing time — but it’s not a good idea. Here’s why: overstepping your time with any method, especially steeping processes like French Press and Siphon, will extract bitterness and unwanted flavors.

Brew it Better: After steeping coffee for the proper time, as with French Press, always remove the finished liquid from the coffee grinds by pouring it into a carafe. You’ll preserve your brewed coffee at its peak of perfection.

— Master Barista Giorgio Milos, Instructor, Università del Caffè