Most bad coffee at home isn’t about the machine. It comes down to three things: old beans, the wrong grind and guessing the amounts. Fix those and even a cheap setup makes a cup you’ll enjoy.
1. Buy fresh beans, and buy less
Coffee tastes best within two to four weeks of roasting. Look for a roast date on the bag, not a “best before” date, and buy only what you’ll use in two weeks.
2. Grind right before you brew
Ground coffee loses its aroma in minutes. A simple burr grinder is the best upgrade you can make. For pour-over, aim for the texture of coarse sea salt.
3. Use a ratio, not a scoop
Start with 1 gram of coffee for every 16 grams of water. For one big mug that’s:
- 20 g of coffee
- 320 g of water, just off the boil (about 94 °C)
- 3 to 4 minutes of total brew time
4. Let it bloom
Pour a little water first, just enough to wet the grounds, and wait 30 seconds. You’ll see it bubble. That’s gas escaping, and letting it out first makes the rest of the brew more even.
5. Taste and adjust one thing at a time
If it tastes sour, grind finer. If it tastes bitter, grind coarser. Change one thing per cup so you know what made the difference.
The short version
Fresh beans, a fresh grind and a 1:16 ratio. That’s 90% of great coffee. If you want to go deeper, the Specialty Coffee Association’s brewing guide explains the science behind it.
What’s your favourite way to brew at home? Tell us in the comments.