Use your nose — how to make coffee at home as good or better than a café

The top two secrets of making excellent coffee — notes from an ex-café manager

Do you remember the first time you went to a coffeeshop—a Costa or a Caffe Nero or a Starbucks or some such—and you thought “Wow! this coffee’s really good!” …

And maybe you too thought, “I wish I could make coffee like this at home!” So you bought a bag of coffee, over-priced though it was, and raced home full of excitement … but at home it wasn’t the same.

So then you thought maybe it’s not just the coffee but also the great steam-punk coffee machines they have, and then you found that real ones cost £1,000 up and would take over half of your kitchen. But maybe you went ahead anyway and bid on one going cheap on ebay and then you discovered that oops it doesn’t fit a domestic electric socket it requires a 440v 3-phase power supply so you … What? Are you saying you didn’t do this – was it only me?

Fortunately I was outbid on ebay. I did buy a domestic espresso which feels a bit dolls-house compared to the real thing, especially for steaming milk, but it’s fine otherwise.

Meanwhile however, having been part of the team that opened Café Encounter Birchwood, I slowly realised that the real secrets of making coffee as good as Costa or Starbucks or your other favourite coffee house are not the obvious ones. The big shiny machine and the packets of coffee on display are the smoke and mirrors. The real magic is somewhere else…

Actually it’s very mundane, and very simple.

The first secret to excellent coffee : Keep it fresh

When we had our barista training the guy started off with ‘Coffee is a fresh fruit product’. Oh, how we laughed! He didn’t laugh, though. He was serious.

If you buy your coffee in pre-ground packs, try this test. Buy your next pack just before your old one runs out. Open the new one. Breath in. Oooh, doesn’t it smell fantastic? Even people who don’t like coffee love that smell. Now, take your not-yet-empty coffee container, stick your nose in and sniff. How does that smell? Stale? Like an ashtray?

This is the first secret of coffee. Keep it fresh. You see, the biggest real advantage that a café has over your kitchen is not the equipment. It’s the fact that while a quarter kilo of coffee may last a week or even weeks in your kitchen, in a busy café it will last less than 2 hours. The coffee you get at a café is fresh because they’re getting through hundreds of cups per day.

If you buy pre-ground, may I suggest that you reconcile yourself to the fact that it doesn’t taste as good when the pack has been open for weeks. The very best taste is only going to be there for the first couple of days. If you have the money, the way forwards is to buy beans and grind your own, but more on that on another post.

You can improve your coffee’s lifespan by keeping it airtight. I had a favourite coffee tin which, when I washed it one day, turned out to leak — it was no longer airtight. Sad though it was, I binned it. I bought some spice jars, which are perfect — spices, like coffee, are best kept airtight in small quantities.

The second secret to excellent coffee : Keep it clean

Did you know that the staff of a small café will probably spend more time cleaning than making coffee? This is largely because of food hygiene rules, but the consequence is this — coffee making equipment in a café is cleaned every day.

Use your nose. Breath in that fresh pack of coffee again. Now, stick your nozzle in your coffee jug, or run it over the business end of your coffee machine and take a few good sniffs. Are you getting hints of ashtray again? A heavily dull but bitter layer of staleness? That’s the flavour you’re getting in your coffee. Clean it!

Cleaning is simple. Knowing when to do it, is simply a case of using your nose — clean when it doesn’t smell fresh. If you haven’t cleaned for years then you may want to start with commercial coffee machine cleaner, or you could try using baby-cleaning sterilisation fluid. Either way, follow instructions carefully and flush out with plenty of clean water afterwards.

Enjoy your coffee!

So the chief rules of excellent coffee are these:

  • Keep it fresh
  • keep it clean

Cafés do it as a matter of routine; this is what you want to imitate first.

One thought on “Use your nose — how to make coffee at home as good or better than a café

  1. John Rappa

    Preparing coffee is like turning water into wine! it is an alchemical process. There is actually no such thing as the perfect coffee – only coffee which has its many variables limited to within a reasonable/acceptable range. Anyone who claims to completely understand the process is a fool and aught not to be trusted. There are so many variables from the moment the coffee plant is planted to the moment the coffee is brewed that it is in my opinion mostly a game of limiting variables and having consistent quality throughout the life cycle of the coffee fruit (bean).

    Coffee does not always taste better fresh from the roasting process – properly roasted coffee (not the overly roasted black beans you will find at startbucks) usually tastes best when freshly ground and prepared anywhere between 5-10 days after the roast date, assuming you have properly roasted high quality whole beans. It takes about that many days for the volatile gasses and compounds in the roasted beans to de-gass and calm. Heating and extracting very fresh coffee usually yields an overly bright and gassy extraction which can be desirable in all but very few cases. Wait much later than this however and you will have dull and flavorless, oily and ultimately rancid coffee.

    Indeed cleanliness is important!

    Assuming you have the HIGHEST QUALITY COFFEE which has been grown correctly, washed correctly, dried correctly and stored correctly, then ROASTED PROPERLY!! (else the following steps won’t matter as much) The main variables in making an excellent cup are:

    1. cleanliness
    2. h2O quality and PH level
    3. h2O temperature during extraction
    4. particulate size (i.e. grind setting)
    5. amount of coffee used
    6. amount of h2O used
    7. duration time of extraction
    8. surface area of coffee exposed to h2O during extraction
    9. degree/type of agitation which coffee is exposed to during h2O extraction
    10. humidity present in brewing environment
    11. consistency of previously stated variables

    These are some of the main variables which are currently understood and experimented with – however, there are more which I have not mentioned and furthermore those variables whose properties are not presently known or accounted for. Coffee is extremely complex and full of wonderful flavor compounds – most of which will only be recognized in the most accurate extractions. I will also add that it is my opinion that ones intentions and feelings also play a part in the outcome of the extraction!

    BTW thanks for linking the bootcamp download I needed!

    Reply

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