Coffee Brewing Guide: How to Brew the Best Coffee

Great coffee is intentional.

It’s not rocket science, and there’s nothing wrong with keeping your coffee simple and delicious. But if you really want to dial things in and brew the best cup possible, a handful of choices matter, from the beans you choose to how you brew. 

We’re going to walk through everything you need to know to brew a better cup, so grab a mug and settle in. In this guide, we’ll cover how roast levels and origins impact flavor, the importance of freshness and grind size, water ratios, brewing methods, and brewing tips to help you make every cup taste its best.   

The 9 Factors That Define a Great Cup of Coffee

• Roast level and thoughtful roasting  

• Freshly roasted beans and good storage habits

• Grind size and freshness

• Brewing method

• Time of extraction

• Coffee-to-water ratio 

• Good water without any off-tastes

• Your tastes

• Finally, every great cup starts with certified organic, Fair Trade coffees 

What Do You Like?

To brew the best coffee, first decide what flavors and attributes you enjoy most. You don’t need to be a professional coffee taster here, but understanding these terms will help you understand what to look for.  

Flavor

This is simply how it tastes, which will undoubtedly be shaped by the coffee’s origin and roast level. You’ll recognize subtle flavor notes from foods you eat, like fruits, chocolate, nuts, caramel, or  spices. 

Acidity

When we talk about acidity, we’re not talking about the pH scale. All coffee is slightly acidic so that doesn’t vary much. However, brewing methods, origins, and roasting change the concentrations of different acids. For instance, “higher-acid” beans are your lighter roasts, which have more fruitiness, like the tartness of apples. Dark roasts have “lower acidity” because certain acids are destroyed in the roasting process, yet others may increase. This means that even if it has no effect on pH, it can still affect the mild zing you feel, or don’t feel, in your mouth.    

Body

Body is how thick a coffee feels or how “full” it tastes. Think of the texture of water and milk: water has no body, while milk has a full body.  

Sweetness

"Sweetness" in coffee describes caramelized flavors without bitterness. Roast level plays a big role here. As you begin roasting, the natural sugars caramelize and taste sweeter. But as you continue into dark roast territory, the heat starts breaking down those sweeter compounds, producing more bittersweet flavor notes, like dark chocolate.   

Aroma

When we talk about aroma, we mean the aroma once it has been brewed, not the fragrance of freshly ground beans. You may notice different aromas from different origins, like chocolate notes from Timor or hints of blueberry aromas from Ethiopian coffees. 

Aftertaste

In coffee, aftertaste is defined by how long the positive flavors of taste and aroma linger on your palate after swallowing. A low aftertaste may mean that the flavor doesn’t linger long or that the lingering flavor/aroma isn’t pleasant. 

Choosing the Right Coffee: Roast & Origin

Roast Level

Roast is one of the biggest factors affecting flavor. It determines the balance between the flavors of the origin and the deeper, roasted notes. Which one is “best” is entirely up to you!

Here at Dean’s Beans, we offer the following roasts:

• Light roasts, like our certified organic, Fair Trade Peruvian Carbon Neutral Light Roast from the Cooperativa Agraria Cafetalera Pangoa, produce sweet and clean-tasting brews. Light roasts retain the vibrant characteristics of their origin, often with distinct citrus or fruit notes, and produce a lively cup with vibrant acidity (best enjoyed without milk), light to medium body, and low bitterness.  

• Medium roasts, like our certified organic, Fair Trade Mexican Chiapas Medium Roast from our partners at the Cooperativa de Producción Tzeltal-Tzotzil, are roasted longer. Medium roasts bring out more sweetness and a bit more body, with pleasant acidity and low bitterness. 

• Dark roasts are roasted the longest, producing bold and robust brews lower in acidity, fuller in body, and with more roasted, bold, smoky, and bittersweet characteristics. This flavor profile is what you’ll find in our organic, Fair Trade Guatemalan French Roast from our partners at the ASOBAGRI (Asociación Barillense de Agricultores) cooperative.    

• Medium-dark blends, like our certified organic, Fair Trade Arctic Sunrise Medium-Dark Blend, can bridge the gap between lively brightness and roasted richness, giving you the best of both worlds.   

Coffee Origin

Where the coffee comes from plays a big role. The unique combination of elements like shade, elevation, rainfall, humidity, and soils, and the different processing methods the cooperatives use, can profoundly shape the flavor of your brew. 

Here are a few origins and their flavor profiles, which may vary with the cooperative:

• Ethiopian coffees tend to be floral and fruity, often with notes of blueberry and citrus, with lively acidity and a lighter body.  

• Sumatran coffees are often bold, full-bodied, and earthy, lending themselves well to dark roasts with notes of dark chocolate, spice, and herbal depth in a full-bodied brew with low acidity.

• Honduran coffees are typically sweet and balanced, often with notes of caramel, stone fruits, and chocolate, with gentle acidity and a rounded body. 

• Timor coffees offer a deep and complex brew, typically with notes of spice, cocoa, and dried fruit, with a full body and a smooth finish.  

Freshness Matters More Than You Think

Freshness is crucial for a better brew. Coffee tastes best the first few weeks after roasting. This is why at Dean’s Beans, we always roast our coffees when they’re ordered to ensure you get the freshest roast possible, which makes a remarkable difference when it hits your cup. 

This is also why grinding fresh is often preferred by coffee connoisseurs. Grinding accelerates aging, which is why freshly ground beans always taste better. Should you buy a coffee grinder? Not necessarily, but do pay attention to the roast date or “best by” date on the package. 

Freshly roasted whole bean coffee should be stored in an airtight container in a cool, dry, dark place. Our 1lb bags are nitrogen-flushed and should be used within 6 months of the roasting date or within 1 month of opening the bag. Our bulk 5lb bags are not nitrogen-flushed, so they stay fresh for about a month at room temperature. 

While freezing extra coffee isn’t ideal for freshness, we know that some of our customers buy in bulk to save money. So, if you want to freeze, try these tips:

• Package whole beans in airtight containers or freezer bags in 1-week increments. 

• Place them in the freezer for up to 3 months.

• Take out a week’s supply when you run out. 

• Let it reach room temperature before grinding and brewing.

• Avoid  repeatedly taking coffee in and out of the freezer. Wild temperature swings will make it go stale faster.

Brewing Methods: Choosing the Right One

While all brewing methods generally work well, each one offers a boost to specific roast levels. And when figuring out which brewing method you prefer, make sure you have the basic equipment in your cupboard to get started. 

Overall, choosing the “right” method depends on the coffee you like. 

• Pour over methods are excellent for light and medium roasts. They give you more control over your brewing technique, allowing you to extract more subtle flavor notes and pleasant acidity from the origin.  

• The Chemex is a classic pour-over method that takes a bit more time but produces a smooth, clean-tasting cup. 

• Auto-drip machines are ideal for sharing with friends. 

• The AeroPress is a perfect all-around brewing system for any origin or blend, making low-acid, non-bitter, delicious cups with ease.  

• The French Press is perfect for dark and espresso roasts, producing a robust, full-bodied cup. 

Grind Size: Why It Matters

Grind size dictates how quickly the hot water extracts the coffee’s flavors, and every brewing method requires a different grind size to work optimally. 

Coarse Grind

Use coarse grinds for things like cold brew, French press, percolator, and “cowboy coffee”.   

Medium (Normal) Grind

Medium or normal grinds are perfect for pour-over (including Chemex), auto-drip, and AeroPress brewing methods. A medium-fine grind is best for a Moka Pot. 

Fine Grind

Fine grinds are mostly used for espresso, where they're often ground almost to a powder.  

The Importance of Grinding At Home

While we’re talking grinds, the easiest way to improve your coffee at home is by grinding immediately before brewing using a burr grinder. Blade grinders produce inconsistent results, especially if you’re going for normal or fine grinds. 

Also, you’ll want to experiment a bit to see how your grinder works with your brewing method. If your brew tastes weak, grind it finer. Try grinding it a little coarser if it tastes bitter or strong. 

The Benefits of Using a Scale

Coffee scoops might be easy, but they’re inconsistent because different coffees, roasts, and grinds all have different densities. This means the same scoop can hold very different amounts, which can dramatically change what ends up in your cup. 

The most accurate way to measure coffee is with a kitchen scale. We recommend using the metric system since measuring in grams is more precise and because 1mL of water conveniently weighs 1g.  

Depending on your method, you may put the brewer/mug on the scale, tare it, measure the grounds, and tare it again for the water. 

Coffee-to-Water Ratio (The Golden Rule)

We recommend starting with a coffee-to-water ratio of 1:16, or 1 part grounds to 16 parts water. The actual ratio will vary with the brewing method, grind level, coffee, and your personal preferences. This is why we recommend this as a starting point for each new bean and brewing method. You’ll have to experiment from there to see what suits your tastes. If it’s too strong, add more water or add more coffee if it’s too weak.   

	Autodrip (for 4 cups brewed)	Pour Over  (Size: #2 filtercone)	Chemex (Size: 8 cup)	French Press (Size: 8 cup)	Moka Pot (Size: 4 cup)
Coffee (weight)	55 grams	22 grams	42 grams	56 grams	15 - 17 grams
Coffee (volume)	10-12 tbsp	2-3 tbsp	6 tbsp	8 tbsp	Enough to fill the filter basket (do not compact)
Water	1 Liter 1000 grams	360 grams	700 grams	900 grams	Fill the bottom base  (Use Heated Water!)
Time	5 - 7 mins  (your machine will do the timing for you!)	2.5-3 mins	4-5 mins	4 - 6 mins	5 minutes or so  (listen to it; the sound will no longer sound like gurgling)

10 Simple Brewing Tips That Make a Big Difference

1. Weigh your coffee instead of scooping. 

2. If your cup tastes strong and bitter, it may be overextracted, either brewed too long or using too fine of a grind. Try reducing your brewing time or use a coarser grind. 

3. If your cup is weak or sour, it might be underextracted because it wasn’t brewed long enough or the coffee-to-water ratio was too diluted. Try increasing your brewing time or the amount of grounds. 

4. If you use a paper filter, soak it in hot water to remove the papery taste.

5. Clean your equipment with hot, soapy water to remove the natural buildup of oil from the roasted coffee that can produce foul tastes over time. For autodrip and espresso machines, clean according to the manufacturer’s directions.

6. If your tap water has particularly strong flavors, try filtering it first.  

7. Let your coffee “bloom” by adding a few tablespoons of hot water to your grounds before brewing. After 30 to 45 seconds, the grounds expand, producing a better extraction and a better cup, then add the rest of the hot water. 

8. We know it’s tempting, but avoid sneaking a cup from an auto-drip machine before it’s done. Your cup will be strong while the rest will be weak.

9. Drink your coffee the way YOU like it; don’t let anyone shame you for adding sweeteners, milk, or flavors to it.

10. Know where your beans come from - that connects you to the farmers growing the coffee. Choosing certified organic, Fair Trade shade-grown coffees supports the environment and farming partnerships built for long-term sustainability.   

Frequently Asked Questions

What Is the Best Method for Brewing Coffee?

There’s no one “right” brewing method. The “best” brewing method depends on the coffee you enjoy. Light roasts brew best in pour-overs, medium roasts work well in Aeropress and auto-drip machines, and espresso and dark roasts do well in the French Press.

What Is the Best Coffee-To-Water Ratio?

A 1:16 coffee-to-water ratio is the best starting point to find what suits your tastes. Then, you may need to adjust it based on your personal preference, the coffee, the grind, and the brewing method.  

Why Does My Coffee Taste Bitter or Weak?

Coffee can taste bitter from overextraction, from brewing it too long, or from using too fine of a grind for your method. If it tastes weak, it could be underextracted, or you may have used too coarse of a grind or too much water. 

Which Coffee Brewing Method Is Easiest for Beginners?

If you’re just starting your journey into good coffee, a French Press is hard to beat. It’s simple to use, works well with coarse grinds and dark roasts, and produces a rich, full-bodied cup. 

Find Your Perfect Cup With Dean’s Beans Certified Organic, Fair Trade Coffee!

Brewing better coffee isn’t about buying fancy equipment or memorizing complicated formulas. It’s about understanding what you like and how making small adjustments in roasting, grinding, storage, and brewing systems shape your final cup. 

Explore our certified organic, Fair Trade, shade-grown coffees, experiment with different grinds and brewing methods, and discover how decades of partnerships with farming cooperatives around the world shape every delicious sip.