Experiment with different ground size. Although finer grounds are generally preferred, they can result in a bitterer brew than coarse grounds. Many people recommend that you aim for grounds the size of coarse sugar.
Minerals in water are important for the brewing process.
Serious coffee brewers focus on the weight of the beans, rather than the volume. If you prefer this method, aim for 60 to 70g (two to two and a half oz. ) per liter (4. 22 cups) of water. Adjust based on the size of your coffee cup. [1] X Research source
Generally, the darker the roast, the less hot your water should be. For light roasts, use a temperature up to 207 degrees Fahrenheit (97 degrees Celsius). For darker roasts, use a temperature closer to 195 degrees Fahrenheit (90. 5 degrees Celsius).
Consider experimenting with a three-minute extraction time. Be careful not to overfill the filter. You may find you like the results better with a shorter brewing period. Use a longer brew time for lighter roasts and a shorter brew time for darker roasts. [2] X Research source
Follow up with two additional brews with water to ensure that the vinegar residue has been completely removed. For areas with very hard water, include a larger ratio of vinegar to water. Repeat the cleaning every month.
Try out different sized coffee grounds. The finer the grounds, the more flavor you will get from them; however, they can also result in a more bitter brew.
