Page 9 - All About Coffee by Café du Jour, the Coffee Expert

Making coffee means bringing hot water into contact with ground coffee. You can do this in at least eleven different ways. From a simple filter machine to a stylish Chemex or espresso machine. The method you choose determines the flavour, texture and even the aroma of your coffee.

Here you'll read exactly how those differences arise and we'll help you find the brewing method that best suits your taste, rhythm and coffee moment.

What is the best way to make coffee?

The best way to make coffee? There isn't one. At least, not one that works for everyone. Your ideal cup of coffee depends on your taste, your morning routine and how much time you want to spend on it.

Do you like a full, powerful flavour? Then an espresso machine or moka pot is probably your thing. Prefer something clear and refined? Then slow coffee methods like the Chemex or V60 are for you. And if it has to be quick and easy, a fully automatic machine or pod machine is your best friend.

By trying different methods, you'll

Coffee is getting more expensive due to a combination of failed harvests in coffee-producing countries, stricter European legislation, logistical problems and geopolitical tensions. The increasing global demand also plays a big role. This leads to higher purchase prices, which eventually affect the price you pay for your coffee. We explain exactly how this works, who negotiates the price and what you as a consumer or business can do to still buy coffee beans at a fair price.

Coffee price rising: what's going on?

The coffee price has been rising for months and that's no coincidence. Several factors have a worldwide impact on the market. For example, major coffee-producing countries like Brazil and Vietnam are facing disappointing harvests due to extreme weather conditions. Fewer coffee beans simply means less supply and that drives the price up.

Recently it was announced that the parent company of Douwe Egberts has to raise coffee prices again. This can be between 15 and 25%. Price negotiations

Is your espresso flowing too fast? Then your grind is probably too coarse, you're using too little coffee, or you're tamping too lightly. An espresso should take 25 to 30 seconds to extract. If it's faster, you're missing flavour, body, and balance. Luckily, you can easily fix this with a few simple tweaks.

Read more about the ideal extraction time for an espresso.

Why is your espresso flowing too fast?

An espresso that ends up in your cup within ten to fifteen seconds is flowing too fast. What does that mean? Your coffee is under-extracted, meaning the water hasn't had enough time to draw out flavour compounds, oils, and acids from the ground coffee. The result: a thin, sour espresso lacking depth.

Possible causes of a too-fast extraction

An espresso pouring out of your machine like a waterfall almost always points to too little resistance during brewing. This can have several causes. Here are the most common:

• Grind too coarse: The coarser the grind, the faster the water flows through.

Coffee tastes bitter when your water is too hot, the grind is too fine, or you let the coffee run through for too long. Dirty equipment or very dark-roasted beans can also produce an unpleasant, bitter flavour. The good news is that the fix is often simple: a few small changes and you'll be brewing a delicious cup again.

What causes the bitter taste in coffee?

A bitter taste in your coffee is usually down to over-extraction. That's when you draw too many compounds out of the coffee, leaving an astringent aftertaste. This can have several causes:

• Grind too fine: this slows the water flow through the coffee, so it picks up too many bitter compounds.
  
  
• Flow time too long: the longer the water stays in contact with the coffee, the more bitter the taste.
  
  
• Water temperature too high: water above 96°C extracts not just the aromas, but unwanted bitters too.
  
  
• Dark-roast or cheap beans: Robusta beans in particular are naturally more bitter than Arabica.
  
  
• Dirty equipment: oils and coffee residue in

Do you start every morning with a cup of coffee? Chances are those coffee beans have travelled a long way! Coffee doesn't grow in Ireland — it grows in tropical regions across the globe. Every country brings its own unique flavours and characteristics to the bean. Curious where your favourite cup actually comes from? Let's dive into the world of coffee-producing countries and the varieties they grow.

How does the global coffee trade actually work?

After the beans are harvested in countries near the equator, they're usually processed locally and then exported to major coffee markets such as Europe, the US and Japan. 

The price of coffee is largely set on the world market, where factors like harvest results, climate change and geopolitical events play a big role. Traders, cooperatives and fair-trade organisations all have a part to play here. There's growing attention to fair prices and sustainable trade, so coffee farmers can earn a decent income while you, the coffee lover, can keep enjoying

Have you ever brewed a cup of coffee that was either way too sour, or so bitter you reached straight for a glass of water? Then you've probably noticed that brewing genuinely good coffee takes more than just fresh beans and a fancy machine. One subtle but decisive factor decides whether your cup is perfectly in balance — and it has nothing to do with your water or your filter.

If you want real control over flavour, aroma and mouthfeel, you'll need to get to grips with something baristas treat as sacred. And it all starts with one crucial variable… the grind size of your coffee.

What is grind size?

Grind size refers to how coarse or fine coffee beans are ground before you brew them. It determines how quickly water can flow through the coffee and how long it stays in contact with the ground particles. This matters a lot, because a coarse grind speeds up the flow and shortens extraction, while a fine grind slows things down and makes flavours more intense. 

Every brewing method calls for

For the advanced barista, the extraction time of an espresso is much more than just a number. It's a direct gauge for extraction and therefore for flavour. An espresso that runs through too quickly or too slowly is rarely in balance, with a bitter, sour or watery coffee as the result. But what IS the ideal time? And how do you adjust your grind, tamping or dose accordingly?

What is extraction time?

The extraction time, also called brew time, is the time the water needs to flow through the ground coffee in the portafilter, from the moment you press the espresso button to the last drop falling into the cup.

This time is always measured in seconds, usually with a stopwatch or a built-in timer in the espresso machine.

Important: extraction time isn't the same as warm-up time of the machine or pre-infusion.

What is the ideal extraction time for an espresso?

The guideline for a classic espresso is between 25 and 30 seconds.

But this depends on:

• The amount of coffee (standard: 18-20 grams)
• The

A good cappuccino isn't just about fresh coffee, but also the right milk. The type of milk determines whether your foam will be sturdy and creamy, or thin and airy. Whether you go for whole milk or prefer a plant-based alternative like oat milk: the choice affects the flavour, the structure AND your coffee experience. Here you'll learn which milk works best for your perfect cappuccino, whether you're a barista or a home coffee lover.

What makes milk suitable for a cappuccino?

Not every milk is equally suitable for frothing. The secret of a good cappuccino lies in the balance between flavour and texture. And that's largely determined by the fat and protein content of the milk.

Milk with enough fat gives a full, creamy flavour — exactly what you're after in a cappuccino. Think of that soft mouthfeel that pairs perfectly with the strength of espresso. At the same time, milk proteins create the airy, stable foam layer. The more proteins, the easier it is to get firm foam that doesn't collapse

For one cup of coffee, on average you use one coffee scoop of 7 grams of ground coffee to about 125 ml of water. Love stronger coffee? Use a bit more, and for a milder cup a bit less.

There's some nuance to it: the ideal ratio also depends on your personal taste AND the way you brew. Here we explain exactly how many scoops you need for different brewing methods and share handy tips to make your coffee moment even better.

Find out below how many grams of ground coffee beans you need for multiple cups of coffee.

How many grams of ground coffee do you need?

Tip: Making a full pot? Start with 65 grams and adjust to taste.

What is a coffee scoop exactly?

A coffee scoop might seem like a simple tool, but it's

We all drink coffee, but have you ever really tasted what’s in your cup? Behind every sip lies a world of flavours, aromas and sensations. Tasting coffee — also known as cupping — is THE way to discover that world. Whether you’re a curious beginner or have been enjoying your morning espresso for years, your palate can always be developed further. In this article we dive together into the art of tasting coffee. You’ll learn how to do it, what to look out for AND how to host your own tasting at home. Ready to wake up your taste buds?

What does tasting coffee mean (and why should you do it)?

Tasting coffee is so much more than taking a sip and thinking “nice” or “meh”. It’s about consciously experiencing what’s happening in your cup — with your nose, your tongue AND your memory. You pay attention to aromas, flavours, mouthfeel and even how long a flavour lingers. This process not only helps you choose better coffee, but also discover your personal preferences. Think of it like wine tasting,