Best ways to make great coffee at home | Everyday Food | ABC Australia

Never settle for bad coffee.

Invest in a good grinder or use a nut grinder/spice grinder.

For the French press, use a coarse grind, similar to cracked pepper.

Prewarm the glass with hot kettle water to avoid under-temperature coffee.

Add 6 to 8 teaspoons of coffee to the French press.

Add hot water and mix to extract oils from the coffee grains.

Put the lid on and brew for 3 to 5 minutes.

Gently pass the strainer through to avoid coffee grains in the liquid.

Observe the crema forming on the surface, which sweetens the coffee.

For the pour-over method, use a Hario filter and wet the filter paper before use.

Add medium-coarse grind coffee, similar to raw sugar, to the filter.

Create a slight depression in the coffee and pour water starting from the center.

Cover all the coffee surface with water and let it infuse.

For the Moka pot, use a medium-size fine grind coffee.

Fill the pot to the vent level with water and place the filter basket inside.

Add coffee to create a mound above the brim without pressing it down.

Twist the pot to lock it on and heat it carefully around the perimeter.

Brew for 3 to 5 minutes, watching for bitterness due to heat.

Remove from heat once it starts to percolate and avoid overcooking.

For the ibrik, use super fine coffee, almost like rubbing flour.

Measure water using a cup and add 3 to 4 heaped teaspoonfuls of coffee to the ibrik.

If desired, add sugar at this stage and swirl to dissolve.

Turn on the stove and heat the water slowly, stirring the mixture.

Brew slowly, avoiding boiling, and take it off heat before it boils to create crema.

Swirl the coffee to distribute the crema before serving.

Equipment Needed

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