Other Variables

Coffee strength is very much a matter of personal taste. Some prefer their coffee strong enough to walk by its self, and others drink barely flavored water that they call “coffee.” The strength of your coffee (while influenced by the type, roast, and grind of the bean) is mostly determined by the amount of grounds used in the brewing process. The Specialty Coffee Association of America (SCAA) sets the standard ratio at 2 tablespoons of grounds to 6 ounces of water. The typical American coffee mug holds about 10 ounces of water, which is considered 2 servings on most coffee makers. This means you should be using a little more than 3 tablespoons of coffee grounds for every mug of coffee. To brew larger amounts of coffee, it is recommended that you use a slightly smaller amount of grounds.

Rather than using standard tablespoons to measure grounds, many people use coffee scoops that can be purchased at a store or that come with their coffee maker. All coffee scoops are not equal, however – some measure 2 tablespoons, while others may only measure 1 tablespoon. Due to this variance, many people are used to coffee that is much weaker than the SCAA’s recommendation. If you find that this recommendation is too strong for your taste, simply decrease the amount of grounds you use until you find the ratio that works best for you.

Another variable in the coffee brewing process is the filter you use. There are five main types of filters:

1. Paper filters – By far the most common type of filter, paper filters are made of very thin paper and are cut to fit size of the coffee maker’s filter basket. Due to the large variance of coffee makers available on the market, there are many sizes and cuts of paper filters, which are numbered so that you can easily determine which size will fit your maker. Paper filters are disposable, which allows for easy clean-up. They also do a very thorough job of removing particulates, although they sometimes absorb some of the coffee’s essential oils and aromas. Paper filters can be “bleached” (either with chorine or oxygen; white color) or “unbleached” (also called natural; brown color).
2. Metal filters – Most metal filters are either stainless steel or gold-colored, and are more of a “permanent” filter that is rinsed and re-used. While this type of filter allows for more essential oils and aromas to pass through, some also let through a small amount of particulates. It is also more effort as far as clean-up goes, but may save money in the long run. Metal filters come in different varieties for automatic drip coffee makers and French press machines.
3. Cloth filters – Cloth filters were used more in the past than they are now, but are the preferred filter for some who use a manual drip brewing method. Cloth filters consist of a piece of cloth that can be rinsed and re-used many times. They are similar to paper filters in the area of absorption.
4. Plastic filters – These filters are more permanent than paper filters, but do not last as long as metal filters. They allow for essential oils and aromas to pass through, but will often pass sediment as well. Plastic filters are sometimes sold with less-expensive drip machines, and many people feel they leave the coffee with an unpleasant taste. Nylon mesh filters are sometimes sold with French presses and vacuum pots, and typically do not seem to cause an off-taste. They often trap more sediment than their metal counterparts.
5. Glass filters – Glass filters are used exclusively with vacuum pots and resemble a short wand which fits into the downspout of the upper bowl. While not used on all vacuum pots, they are quite effective at keeping out particulates.

While a good coffee bean has many natural subtleties and flavorings, many people like “flavored” coffee either on a regular basis or as a treat. It is important to make sure the flavor is subtle and does not mask the flavor of the coffee. There are several ways of adding flavoring to your coffee:

• Natural flavors - Ground cinnamon, cocoa powder, figs, bits of vanilla bean, or citrus peel compliment coffee well. These should be added to the ground coffee just before brewing.
• Chocolate syrup or hot chocolate mix – To make an impromptu “mochas,” these may be added after the coffee is brewed.
• Vanilla extract – Since vanilla beans are quite expensive, a quality vanilla extract may be added to brewed coffee. This flavoring should be used sparingly and applied drop by drop
• Flavored syrups – These are added to brewed coffee and are often used to make flavored espresso beverages. They are very sweet and can often overpower the taste of the coffee.
• Flavored beans – To make flavored beans, syrup is sprayed directly onto the beans. Mass-market versions are not recommended, as they often use lower-quality beans, depending on the strong flavoring to mask the taste of the inadequate bean. Reputable roasters will use the same quality beans for their flavored coffees as their non-flavored varieties. When grinding flavored beans, always clean your grinder thoroughly after you grind them, so that the flavor does not pervade your next batch of coffee.