You don't need a V60, a gooseneck kettle, or a €200 grinder to brew great coffee. You need fresh beans, water at the right temperature, and a basic sense of proportion. Here's everything in one place.
What You Need (Minimum)
- Fresh coffee beans or pre-ground coffee (roasted within the last 4 weeks)
- A way to brew (French press, drip machine, moka pot, AeroPress — anything works)
- Hot water
- Optionally: a kitchen scale
The Three Rules
Rule 1: Use Fresh Coffee
More than anything else, freshness determines flavour. Coffee roasted more than 6–8 weeks ago tastes flat and stale regardless of how well you brew it. Find a local roaster, buy a small bag, and use it within 3–4 weeks.
Rule 2: Use the Right Amount
Start with a ratio of 1 gram of coffee per 15 grams of water. If you don't have a scale: a generous tablespoon per 150ml of water is a rough approximation. Adjust to taste — stronger means more coffee, lighter means less.
Rule 3: Use the Right Temperature
Don't use boiling water. Boil your kettle, then wait 30 seconds before pouring. This drops the temperature to around 93–95°C — the sweet spot for most coffee. Too-hot water makes coffee harsh and bitter. Too-cool water makes it sour and flat.
If Your Coffee Tastes Wrong
- Sour: Grind finer, use hotter water, or brew for longer
- Bitter: Grind coarser, use cooler water, or brew for less time
- Weak / watery: Use more coffee
- Flat / lifeless: Your coffee might be stale — buy fresher beans
The Next Step
Once you're making coffee you enjoy consistently, consider two upgrades: a burr grinder (the highest-impact equipment upgrade) and a kitchen scale (makes everything reproducible). Both are optional for the basics, but both make a real difference.
After that, explore different brewing methods. Each one produces a different character — French press is rich and full-bodied, pour-over is clean and bright, AeroPress is flexible and forgiving. Try them and see what suits your taste.