How To Brew Stronger Coffee

How To Brew Stronger Coffee

Strong coffee is life. We are completely convinced that good coffee is—in almost every case—strong and bold. But achieving a strong coffee isn’t as simple as it sounds. To mindlessly use more coffee will do nothing more than saturate your coffee—you will end up with a cup of pure bitterness.

In other words, brewing stronger coffee is sort of an art.

To help you enjoy strong, yet flavoursome coffee, we’ve put together here a list of some of the best brewing methods for brewing strong coffee and instructions, with tips on how to brew a perfect cup of bold, strong coffee.

 

Moka pot

A classic. The moka pot was conceived in Italy in the 1930s. At first, it was merely a way to bring espresso to your home (as espresso machines were massive and cost a fortune back then) but it rapidly transformed into a thing of its own.

Moka pot coffee does share some similarities with espresso. It uses a metal filter, meaning that the resulting brew is stronger. You get more of the ground coffee’s lipids in your coffee, which translates into more flavor and aroma.

Tips

The moka pot makes a naturally strong coffee, but it is incredibly easy to burn coffee while using a moka pot; it is made of aluminum, which heats up easily and quickly.

Tip #1: Heat your water beforehand by bringing it to a boil before pouring it into the moka pot’s chamber. This significantly reduces the brew time, avoiding overheating and burnt coffee.

It can be tempting to fill the moka pot’s basket all the way up with ground coffee—even to tamp the grounds like you’d do when brewing espresso. But a moka pot can’t produce even half the amount of pressure that an espresso machine does, so water won’t flow properly if the grounds are too packed.

Tip #2: Only fill the basket with the exact amount you need. More grounds does not equal a stronger coffee; quite the opposite in this case.

 

Aeropress

Unlike the moka pot, the Aeropress is quite new. It was invented in the 2000s as a cheap, easy to make espresso. Sound familiar?

And much like with the moka pot, it quickly transformed into a separate kind of coffee. It wasn’t espresso, but it was a type of concentrated coffee that captivated coffee lovers from all over the world. The Aeropress remains one of the most popular brewing methods in international barista tournaments.

Tips

The most important variables with the Aeropress are water ratio and brew time. In other words, we need to become familiar with just how much—or how little—we can use, and how long we can extend the brew time without our coffee burning.

Tip #1: Reduce water. The usual coffee-to-water ratio is about 1:12 with the Aeropress; gradually reduce the amount of water to achieve a more concentrated coffee. Similarly, gradually increase the brew time (the infusion time, in particular) to increase strength and boldness of flavor.

200 grams of water is the standard amount; experiment with 160 and go down in 20-gram increments until you achieve the desired results. As for infusion time, between 1 and 1:30 minutes is a good start for longer infusion times.

 

French Press / Cafetiere

When it comes to the French press, it’s a good idea to stick to the same tips as with the Aeropress. It works very similarly, although there is a little bit more emphasis in the infusion time.

Tips

French presses are simple inventions. The coffee-to-water ratio and infusion time are really the only two things you have to play with. First, let’s see what we can do about the ratio.

Tip #1: Calculate the perfect ratio. The less water you use, the better. You can use online tools such as this one to calculate how much coffee/water you need depending on the ratio. A lower ratio means a stronger coffee.

Second, we can extend the infusion time.

Tip #2: Experiment with infusion times. The usual time is anywhere between 3 and 4 minutes, but did you know you can go up to 7 minutes? Do be careful, though—even one extra minute can make a whole lot of difference. You don’t need to go straight to seven minutes. Instead, start by trying infusing the grounds for 5 minutes, just in case.

 

Phin Filter

A Vietnamese invention, the phin filter is rapidly gaining fans around the world. And those fans have one thing in common: they love strong coffee.

There aren’t any tips to be shared here. Instead, we wanted to draw your attention to this brewing method. The phin filter isn’t still as popular as it could be, and it is the ideal brewing method for brewing strong coffee.

Just so you get an idea, the usual coffee-to-water ratio for brewing coffee here is between 1:2 and 1:4. At its lowest, it’s almost the same ratio the espresso uses. So, naturally, the phin filter brews very strong, concentrated coffee.


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