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.