See the menu to your left for specific brewing guides for various brewing equipment.
Here are some tips on how to get better control of your brewing techniques:
- Use accurate measurments every time. Get yourself a digital scale and a good measuring tool for water to erase inaccurate measurments. Good coffee does not occur out of love or eye measurments based on “experience”. Good coffee is a result of precision and discipline.
- Use freshly roasted and freshly ground coffee of good quality. Make sure you know when the coffee was roasted by asking at the place you bought it. Normally, coffee is at its best within 4 weeks of roasting. Invest in a good coffee grinder (not the cheap blade grinders). A grinder is like having a wine opener. Coffee oxidizes quickly after it is ground.
- Use correct coffee to water ratios. This will vary from coffee to coffee and from brewing device to brewing device. Look in our specific brewing guides for details.
- Use correct grind particle size. This will vary from coffee to coffee and from brewing device to brewing device. Look in our specific brewing guides for details.
- Use correct steeping time. It is very easy to overextract or underextract coffee. The contact time between coffee and water is therefore crutial for a balanced brew. The contact time will of course vary from one minute on an Aeropress to six minutes using the old style Norwegian “kokekaffe” (steeped coffee in a kettle) and is related to how fine or coarse you grind the coffee. Use a stopwatch to make sure steeping time is correct.
- Use good quality water. In Norway we are blessed with great tap water, but if you notice any off-taste in your tap water (like chlorine) use cleaned water.
- Clean your brewing equipment after every brew. Coffee tastes dirty and bitter when made on dirty equipment.
- Stay humble and open minded. Sometimes you can get great coffee by doing the wrong things too. Remember; taste is what matters.