Paul Massard knows a thing or two about coffee. Jim Fly's no slouch, either. That's what years of experience working with coffee will get you -- Massard as a green coffee buyer for the aptly named Kansas City roastery The Roasterie, and Fly as the owner of Pony Espresso in downtown St. Joseph, Mo.
(As a side note, Fly hopes to see the coffeehouse, forced to close after the Missouri Theater fire, reopen in some form in the not-too-distant future.)
Lucky for all the coffee lovers out there, Massard and Fly aren't keeping their secrets guarded too closely. Follow their tips to celebrate National Coffee Day on Thursday with a great-tasting and perfectly brewed cup of coffee.
THE EQUIPMENT
First things first: You're going to need -- drum roll, please -- a coffee maker. No major purchase required.
"They could buy a small, little, plastic ... pour-over (model) for three dollars," Massard says.
Just make sure it heats the water adequately, but more on that later.
While traditional pour-over coffee makers will do the trick, both Massard and Fly recommend the same thing they use at home, a French press. Many models run in the $15 to $20 range.
The French press "is the simplest and most flavorful method of brewing coffee," Fly says. "It's actually the one I use every morning."
And if you want to make the best coffee at home but don't have a grinder, be sure to pick one up. Many grinders will get the job done for about $20, and it's a small but important investment: Our experts say freshly ground coffee tastes the best.
A tea kettle also comes in handy for heating the water in the French press brewing method.
THE BEANS
Good coffee, it follows, starts with good coffee beans.
Massard and Fly both recommend buying a high-quality whole-bean coffee; Fly singles out Arabica blends in particular. Then, store the beans in an airtight container (the bag they come in usually suffices) and grind only what you'll immediately use.
To ensure a fresh flavor, don't buy too much at once. Massard says to purchase no more than you'll use in two weeks. For Fly, that's about a half-pound to a full pound of whole beans.
When you're ready to make the coffee, get the grinder out and adjust it to your preferred brewing method -- finely ground for espresso, coarsely ground for a French press and in between for pour-over coffee makers.
The difference is in how much flavor is extracted in the brewing process.
"If you don't grind your coffee to the brewing method, it's not going to taste very good at all," Fly says.
One more thing: Buy organic. Coffee beans, Fly notes, are one of the most heavily sprayed crops in the world.
THE WATER
If good coffee starts with good beans, it ends with good water. After all, brewed coffee is 98 percent water.
"If you start off with nasty water, you end up with nasty coffee," Massard says.
For the best results, use filtered water. Then, make sure it's heated to the proper brewing temperature -- just short of boiling, about 195 to 205 degrees.
Most conventional coffee makers automatically heat water to this range. If you're using a French press, though, bring the water to a boil and let it sit briefly. After about 30 seconds, the water will reach the perfect temperature for brewing, Massard says.
Filtered water also ensures chemicals and minerals that can detract from coffee's taste -- and damage your coffee maker over time -- are taken out of the equation.
"I advocate just drinking filtered water anyway," Fly says, "but certainly for the best coffee taste, getting those minerals out is really good."
BREWING TIPS
The ratio of coffee to water is another difference maker.
Use about 2 tablespoons of coffee for every 6 ounces of water, with some wiggle room to adjust to taste. But if you're moving more than half a tablespoon in either direction, try a lighter or darker roast.
Also, keep the coffee maker or French press clean. Not only do you want to remove any mineral buildup, but you've got to get all the old coffee cleaned out as well.
"Stale coffee," Mr. Massard says, "makes new coffee taste pretty bad."
Simply wipe all of the surfaces with warm water and a towel each time you make coffee, and avoid harsh chemicals that might leave a residue. With pour-over machines, Mr. Massard suggests cleaning the sprayer every couple of weeks.
Finally, keep an eye on how long the coffee is brewed. A drip machine should take about four to six minutes to brew a pot of coffee, Massard says. If it's not falling in that range, try adjusting the coarseness of the beans.
In a French press, Fly says to let the coffee brew for about three minutes for the best taste.
