My Coffee Method

Coffee plays an integral role in our lives. Think about how many important meetings, study sessions, major political decisions, date night and life-changing talks were fuelled by the ubiquitous brown substance. My parents were never coffee drinkers, but that didn’t hold me back from starting at an early age. It was the Tim Horton’s “Double Double” that lured me in.

Times have changed and so have my coffee habits. I switched careers and had to pinch pennies, so I started making coffee at home. I switched careers again, but now enjoyed the coffee I was making at home, so I upgraded my equipment. I’ve taken time to learn about the beans and their different characteristics, about the different processes of making coffee and the different methods used to brew.

Today, I enjoy the routine of making my coffee almost as much as the coffee itself, and I’d like to share that routine with you.


My “At Home” Routine

During the week I stick to americano’s, but when I have more time on weekends I will make myself a flat white. My wife enjoys latte’s, so my steam wand does gets daily exercise. This setup was recommended to me by my previous boss, Dave. It really is the perfect “at home” setup.

The price tag for this entire package was a hard pill to swallow at first, but when you consider that we are both a “1-espresso beverage a day” type people ( about $10 a day in coffee ), it paid itself off in no time.

Tools

Method

  1. Preheat the espresso maker
  2. Start your kettle ( 190°F )
  3. Dose out 14–18 grams of beans ( double shot )
  4. Grind the beans, very fine. I’ve found every bean is a little different, adjust per bean
  5. Level off ground beans in portafilter and tamp ( 30–40 lbs of pressure )
  6. Extract the espresso.

Your double shot should be extracted in 22–25 seconds and have a good layer of “crema” on top. Crema is a sign of a PROPER espresso. Crema attaches to taste buds; which provides a long after-taste.

Another thing to keep in mind is that an espresso shot must come out like warm honey. You will notice the crema pour out at the top of an espresso shot.


My “At Work” Routine

This coffee setup works really well for me, as I have an office to myself, so it’s not distracting for my coworkers when I’m grinding my beans or heating up my kettle. You could very easily substitute the personal kettle and grinder for your office lunch rooms tea kettle and pre-ground beans ( or grind your beans at home ).

I use the “inverted” method as opposed to the suggested use. You can read more about that here.

Tools

Method

  1. Grind coffee ( Think “fine table salt” consistency )
  2. Heat water to 196°F
  3. Prepare brewer and filter by rinsing with hot water
  4. Add 60g of water to the brewer ( or saturate the beans )
  5. Give the beans a quick stir with the paddle
  6. Allow 30 seconds of “bloom”
  7. Add the rest of the water ( To №4, or 220g )
  8. Let it sit for 1-minute
  9. Give it a quick stir
  10. Press down for 30 seconds

These methods sound more complex then they actually are. Once you’ve prepared yourself a few cups, you realize just how easy it is to get an incredible cup of coffee. A lot of coffee aficionado’s will criticize my method’s I’m sure, but I’m having fun finding out what works for me.

Happy brewing!