Journal
Water for coffee
A cup of filter coffee is about 98 percent water, so the water you use matters.
Soft but not empty
Very hard water makes coffee dull and chalky. Distilled water makes it flat and sour. A filter jug is a good middle ground for most homes.
Temperature
Use water just off the boil, around 92 to 96 C, for filter coffee. Darker roasts taste better a little cooler.
Further reading
We wrote a longer guide to water chemistry a few years ago. Some of its advice is still useful, and it explains how to read the label on a bottle of mineral water.
Notes from the roastery
Every recipe on this journal is tested at the roastery before we publish it. We brew it with at least two coffees, one light and one darker, and we change one variable at a time. If a step does not make a difference you can taste, we leave it out. Coffee should be simple to make well at home.
Three habits matter more than any gadget: weigh your coffee and water, grind just before brewing, and use fresh beans with a roast date on the bag. Get those right and most recipes will taste good on the first try.
Coffees to try
- Peru Cajamarca: red grape, cocoa, honey
- Rwanda Nyamasheke: cranberry, black tea, orange
- Honduras Marcala: peach, caramel, pecan
Every bag carries its roast date. Most coffees taste their best between one and four weeks after roasting. Keep the bag closed, squeeze out the air, and store it in a cupboard away from the oven. If you buy more than you can drink in a month, freeze single doses in sealed bags and grind them straight from the freezer.