Ever since we met Dan Griffin, the manager/consultant/director of coffee at Williamsburg’s new, super serious coffee-shop, El Beit, where I sampled their delicious coffee, my own morning mug has seemed lacking. So I got Mr. Griffin to give a few pointers, for us common folk who may not have access to the $11,000 machine he loves the most, the Clover.
From the master:
For making coffee at home several factors are key:
- Always use fresh roasted coffee, between four to 14 days out of the roaster.
- Don’t buy beans at the grocery store, get em’ from your local coffee shop, but only if the bags have roast dates.
- Always use freshly ground coffee
- Grind coffee with a burr grinder, not a whirly blade grinder.
- Know the right grind size for your brewing method.
- Experiment with dose (the amount of coffee used) to get your desired profile.
- Use filtered water at just below a boil
- Use simple brewers: French press, Chemex, Eva Solo, vac pot, Melitta filter. Electric brewers don’t get the water hot enough and are inconsistent.
158 Bedford Avenue
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