Blog
How to make better coffee at home
Jan
Is 2025 the year you want to brew better coffee at home? Look no further, we are here to help! At Butterworth & Son, we have been advocating for high-quality coffee for over a decade. Will, our Head of QC/Sensory, outlines key factors that can enhance your home coffee experience.
First and foremost are some tips on selecting the coffee you will enjoy.
Better beans
Today, quality coffee is just a few clicks away, with hundreds of roasters, websites, and retailers across the UK. While this easy access is remarkable, we recommend supporting local coffee roasters and cafes. They provide not only delicious coffee but also invaluable information and advice for those who seek guidance. Plus, they’ll be your lifeline when you need coffee in a pinch.
Single origin or blends
Knowing which type to pick is essential. Single origin coffees are best suited for filter brewing, such as Aeropress, V60 pour-over, or filter coffee machines. In contrast, blends work well with methods like espresso, French press, or Moka pot. Blends offer thicker textures and richer flavours which complement these brewing styles. Read more about the differences between single origin coffee and blends in our blog post here.
Processing methods
The way coffee is processed after harvesting has a significant impact on its flavours. Washed coffee is the most common process and refers to the fruit being washed away from the green bean inside. This produces a clean and vibrant coffee. The honey process is whereby the fruit is removed however the sticky layer under the skin remains. This enhances fruit notes and creates a more complex cup. Natural coffee involves leaving the cherry on the bean to break down in a controlled fermentation, creating a rich and bold flavour, often with the tasteful funkiness of over-ripe fruit.
Tasting notes
When looking at the flavour notes on a coffee bag, it can be hard to imagine how it will taste. They are better perceived as a loose interpretation rather than an objective experience. For example, a coffee advertised as tasting like rhubarb and custard can be translated as “tart, sweet, and vanilla-like with a creamy mouthfeel.” You can use the description to guide your preference when selecting a coffee.
Whole beans over pre-ground
We always recommend buying whole beans for various reasons. First of all, grinding coffee at home yields the best flavours and provides greater control during brewing. The coffee stays fresh longer, and the aroma from grinding is just great. If you choose pre-ground coffee, talk to your local roasters or cafes for the best grind size tailored to your brewing needs. Keep in mind that pre-ground coffee ages faster than whole beans, so store it in an airtight container and aim to consume it quickly.
Freshness
Once a coffee has been roasted it needs time to rest due to the exposure to extreme heat. During this period the flavours will settle and develop. A coffee that is too fresh will taste hollow and lack sweetness. Washed coffees may need only a few days, while honey and natural-processed coffees often require a longer resting time. Conversely, coffee that’s too old can taste woody, bland, and lacking in acidity and sweetness. For optimal results, we recommend consuming coffee within three months of roasting. The roast date can usually be found on the coffee bag, but some bags might have a ‘best before’ date, which is less helpful for determining freshness, especially with retail products from supermarkets or larger coffee brands.
Next, we will guide you through filter brewing, which is becoming increasingly popular! Many coffee lovers may have received new brewing equipment after the holiday season.
Brewing ratio
Always use the golden ratio of brewing—1:16—which is a standard practice in the coffee industry. For example, for 15g of coffee, you will need 250g of water. To make a double serving, use 30g of coffee with 500g of water.
If you prefer a richer coffee experience, you can increase the dose by one-third. For accuracy and consistency, we advise using a scale to weigh out coffee rather than using scoops. For cone-shaped brewers like the V60, Chemex, and Moccamaster, create a divot in the centre of the coffee grounds to aid saturation during the blooming phase.
Blooming
Blooming involves adding a small amount of water at the start of brewing to release CO2 from the coffee grounds. We typically add 50g of water and swirl it to ensure all the coffee is saturated, then wait 30 seconds before filling the brewer fully.
Water quality
Water makes up the majority of your beverage and the better-tasting water you use, the better your coffee will taste. I strongly recommend opting for filtered water or bottled water rather than tap water. Many supermarkets offer a variety of water filter jugs that are easy to use and help reduce single-use plastic waste.
Water temperature
For single origin coffee, we recommend temperatures between 95-100°C to facilitate brighter cups. As for blends, around 93°C will keep things tasting rich without creating bitterness.