How to make coffee every which way—from classic drip to pour over.
. My sister and I would encourage him to branch out and try something new . “I don’t drink it for the taste,” he would tell us, and we’d concur. We, too, drank it first and foremost as a way to simply wake up. We would give him single-origin beans from local roasters for Father’s Day and Christmas and he’d appreciate them, and then, as soon as the bag was empty, he would pick up a tub of Folgers or Maxwell House. “Look at this: 30 ounces for seven bucks,” he said.
As for grind sizes, we’ll get into the ideal coarseness for each method ahead. But as a rule of thumb: “The shorter the contact time with water, the finer the grounds should be. For longer contact time with water, you’ll want coarser grounds,” explains Wong. Think of espresso: A single or double shot of espresso brews in less than 15 seconds, so you want very fine grounds.
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