One of my husbandly responsibilities is making the morning coffee on the weekends. It’s not a responsibility I take lightly. Making good coffee is an art
I remember the first time I drank really good coffee. I was working at Lockheed Martin at the time, drinking some sort of stale, ashen brew twice a week from the local coffee stand because I liked walking to the coffee stand with my co-workers. I sipped the scalding hot beverage gingerly and dumped packets of sugar and artifical creamer into it until it was vaguely palatable.
The guy who sat across from me rarely came with us. He had his own coffee pot in his office, and he brought a little baggie of ground coffee with him in the morning. One morning, he offered me a cup of his brew. What the heck, I thought. “Sure.” He poured the coffee into a ceramic mug and set it on my desk.
I didn’t have my own stash of cream and sugar. I’d have to take it straight. I tilted the mug and prepared myself for another assult of the ashen bitterness I’d associated with the beverage.
Instead, a rich, roasty flavor ensued. It was kind of nutty and not exactly sweet but certainly not bitter, strong but not overpowering. So good! Why didn’t all coffee taste like this? I was hooked.
Since that day, I’ve taken my coffee straight and made it a point to drink the good stuff when I can. Life is short! Here’s what I’ve learned about making a really good cup of coffee.
Buying Beans

Coffee may be 99% water, but most of what you’re going to taste is the beans. Buying good beans is the first step to making good coffee. Here are some things to look for when you’re buying beans:
Buy whole beans. Always remember: oxygen is the enemy of good coffee. Oxygen, while necessary for things like breathing, is very bad for your beans. Actually, it’s very bad for almost everything–it’s highly reactive, meaning lots of different chemicals react when exposed to it. The less exposure to oxygen your bean gets, the less stale the coffee is going to taste. Grinding your beans mean exposing lots more of their surface area to the air, and that means that ground beans get stale way faster than whole beans.
Don’t buy whole beans in bulk. I know, it’s tempting. They’re cheaper that way! But, again: they’re almost guaranteed to be stale. They’re just sitting there in the open air for days.
Buy beans in bags that have a one-way degassing valve. Whoa!I can hear you thinking. Where can I find one of those? That sounds too fancy for the proles to afford! Never fear; here’s the scoop: most bags of beans already have these. It’s just cleverly disguised.
See that little circle? Most bags of beans have them; look for the subtle circular indentation near the top of the bag if you can’t see it. It’s often cleverly hidden. That one-way valve lets the natural gases given off by the coffee escape without letting any air from the outside in. Bags without that valve probably aren’t airtight or contain coffee so stale it’s chemically inert. Avoid them.
Buy beans that smell good. Doesn’t sound scientific, right? Well, a surprising amount of what you perceive as taste in your mouth is actually generated by your nose. If the coffee smells amazing, it’s got a good shot at tasting delicious, too. Do what I do when no one else is in the grocery store aisle: put your nose up near that secret valve you just learned about and give that bag a little squeeze while you inhale. AHhhhh! It’s almost as good as a real cup of coffee!
Look for 100% Arabica beans. There are two main types of coffee trees: Arabica and Robusta. Predictably, one of them makes delicious, delicate coffee and is very picky about where it grows; the other one makes strong, awful coffee but basically grows like a dandelion. Arabica is the good one. Only really cheap whole bean coffee makers would dare to sneak any Robusta beans into your bag. Robusta beans are for processed food, instant coffee, and undiscerning consumers.
Store beans in a nearly airtight container. Once you’ve opened the bag, those beans are going to start getting a little stale. You can slow the process by keeping the bag shut tightly or putting the beans in something that is almost airtight. It’s totally unnecessary to freeze them.
Buy fair-trade organic coffee if you can afford it. Coffee is grown in parts of the world where people still aren’t treated very well and many farmers earn less than they need to live. Fair-trade coffee is more expensive, but the small additional price you pay translates into a tremendous difference in the lives of people who are growing and harvesting the coffee. And happy farmers make good coffee.
This is the part where you expect me to tell you what roast to get. I’m not going to, because everyone likes a different kind. Try a few! I’d just recommend steering clear of the darker roasts (i.e. French Roast) because they’re a little harder to brew correctly, and they’ll taste like a cup full of ash if you get it wrong.
OK, now you’ve got a bag of delicious-smelling, whole-bean, ethically-sourced coffee. Now what?
Grinding the Beans

Getting the right grind is important. If you grind your beans too much, you will wind up with a bitter, overextracted brew. Too little and you’ll waste beans and the result will be watery.
Grind right before you brew. Remember, air is bad for your coffee! Griding exposes lots more of the bean’s surface area to the air, meaning that the coffee will get stale much faster. If you must pre-grind, at least put them in an airtight ziploc or something immediately after grinding.
Use a burr grinder if you have one. A burr grinder produces more evenly sized coffee grounds and most will let you dial in the size of grounds you want.
If you don’t have a burr grinder, grind for ~10 seconds and shake vigorously while grinding so that you don’t wind up with half the beans turning into coffee dust while the other half are still big enough to masquerade as chocolate chips at the pantry Chrismtas party. Blade grinders are all different, so you’ll have to use your best judgement. You probably used ground coffee for a while–grind until the grounds look about like the pre-ground stuff.
As a rule of thumb, you want to grind the coffee very fine for espresso, medium for drip coffee, and coarse for a French press.
Brewing!
Ah, here were go! The best part! Except for drinking. Drinking is the best part. But you have to brew before you can drink. I’m assuming you’re using a drip coffee maker here.
Use fresh, cold water. Here’s why: hot water might get you your coffee faster, but it picks up all kinds of nasty stuff in the hot water heater and hot water pipes. That water tastes terrible (and in some places might even be bad for you). Let the water run cold for thirty seconds or so and then fill the pot.
Use a permanent filter or an unbleached filter. Those snowy white filters that come in 1000 packs aren’t made from snowy white trees–they are bleached white, and some of the dioxins from the bleaching process can get into your coffee. Dioxins don’t taste good, and they’re not very good for you either. Just say no to dioxins.
Use about 2tbsp of coffee grounds per cup. This is the golden standard, but it makes pretty strong coffee. Experiment and find what works best for you. Keep in mind that what you think of as a “cup” is an American-sized mug, but your coffee maker (and probably the rest of your coffee-related items) thinks a “cup” is much smaller, about half the size of that mug of yours.
Help! I ruined it!
If your coffee tastes too bitter and acidic (this is pretty common) it usually means that you’re overextacting the flavor from the beans. Beans are like a cup of coffee with sludge on the bottom: they taste great at first but if you keep on draining them after a certain point you’ll be really sorry.
- Try grinding the beans slightly coarser.
- Try using a lighter roast.
- Try using slightly more beans in combination with the above two. Remember, it might be tasting terrible because you’re overusing the beans you have.
- Add a lot of milk and sugar.
If your coffee tastes too watery:
- Try grinding the beans slightly finer.
- Try using more beans.
- Try imagining that you’re just drinking hot water, and instead it tastes too much like coffee.
Milk and Sugar
My beautiful wife taught me how to gauge the perfect amount of milk to put into coffee. Start pouring it in and when you see the white plumes start appearing on the surface of the cup, stop pouring. Ta-da!
As for sugar, a rounded teaspoon full. Done.
The Delivery
As with many foods, coffee tastes much better when the presentation is correct. In our house, Beatrice and I often make the weekend coffee together. When it is presented to Kelly, the correct form of presentation is:
*Hand Momma the coffee*
Good morning, Momma! We love you!
A lousy cup of coffee presented correctly can still in fact taste delicious.
Those are all my tips. I hope you’ve learned at least one thing that will help you make a better cup of joe. Happy quaffing!