Brew Better Single Serve Coffee by Using These Tips
An article over at Gizmodo points out the significant differences in a cup of coffee can come down to some very small changes. For a example 98.8% water and 1.2% extract brews a weak cup of coffee, whereas 98.5% water and 1.5% extract brews a strong one. There is of course the method of brew, and lots of other factors but this point is the one to grasp - more good stuff from the coffee into the cup will usually result in a better cup of coffee.
For those of us that use our single serve coffee maker with a reusable filter, or we make our own coffee pods it's good to know that doing the correct measuring could mean a great or not so great cup of coffee, and taking proper steps each time we brew. Sure - it's not the same as drip measuring where you have a entire pot of coffee to brew, but it is important to get the right grind, amount of water, pre-heated cup, and also pre-moistened coffee pod if you're going that route.
Our tips if you're using any of the "use your own coffee" or even using a K-Cup or coffee pod for your Keurig, Nespresso, or Coffee pod brewer are the following:
- Use filtered water - great water makes great tasting coffee
- Pre-heat whatever you can this includes having a warm coffee mug to keep the coffee hot
- Prep the machine and make sure it's clean and the filter is clean too
- Check your coffee grind and make sure it's what you want - and experiment on smaller cups of coffee to see how the grind to water affects your cup of coffee or how the particular K-Cup or coffee pod would taste better with less water at 6 oz versus 8 oz or other amounts
- Pre-moisten coffee pods and make sure you pour hot water over the pod drawer if you're using that method or you've made your own coffee pods
That's just a few of the tips, and we're sure you'll have more in the comments.
Read More in: Single Serve Coffee Tips & Tricks | Whole Bean and Ground Coffee
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Posted by Jay Brewer at April 18, 2011 4:55 AM
Keurig's claims that there is no flavor transfer from coffee to tea are false. Coffee is such a strong flavor that it somehow is retained in the plastic housing and it leeches into tea. One fix is to run THREE 12-ounce cycles without any pods at all, between a cup of coffee and a cup of tea. Conversely, it is OK to brew coffee straightaway after tea without any detrimental flavor transfer.
Wiping the exterior downspout eliminates a little of the coffee residue, reducing the transfer of flavor.
Very disappointing problem, b/c the notion of customizing each cup is appealing.
I would love to hear comments from others on this problem.