Introduction:
The most commonly asked question over my years of operating Degenerates Drinking Coffee has been, "I would like to improve my morning cup, but where do I get started?". In this communication, I would like to give a very basic list of items that can be added to your coffee counter, with the intention of improving your brewing experience. However, keep in mind that these are simply tools, and it is up to you as a brewer to understand and implement the fundamentals of extraction.
The Coffee:
It should go without saying that this is the most important resource in brewing, but how do you pick the right coffee? While selection may be subjective, there is a criteria that I adhere to when selecting a new bag. I look for transparency, down to where the coffee was grown, up until it was roasted, and then sent to me. When you select a coffee, look for the following: whole bean option, roast level, origin (the farm it was grown on), altitude, variety, process, roast date, and cupping score (given by a licensed SCAA/CQI grader). While these standards seem high, it allows you as the brewer to know every detail about what you will soon be spending your money on and ingesting.
The Grinder:
Oxidation is the enemy of roasted coffee, and pre-ground coffee is perhaps the worst enemy of your morning cup. The minute your coffee is roasted, a countdown timer begins, which determines how fresh your coffee will be. The minute you grind coffee, that countdown timer begins to accelerate, aromas begin to dissipate, oils begin lose their desirable qualities...the coffee becomes stale. That is why we wait to grind coffee until we are ready to use it, making a grinder at home a must. We also want our grinds to be consistent, so they all extract at an even rate when exposed to water. That is why I recommend purchasing a burr grinder (designed for filter or espresso use) that has grind setting in which you can adjust, based on the coffee you are drinking.
The Kettle:
Coffee extracts at different rates; generally speaking, darker roasts extract easier, lighter roasts extract with a bit more effort. This is why a kettle with adjustable temperature settings is so important. Some coffee may taste better with lower water temperatures, while some may require hotter water. Keep in mind that brewing method can also influence the water temperature that we decide to use. Water itself is also a major factor, but for simplicity's sake, use the best water that you have available (I have begun using distilled water with Third Wave Water packets, which are simply mineral packs used to optimize brewing water).
A Scale and Timer:
Coffee is a solution, and we must determine a coffee to water ratio that allows us to get the most out of our cups. You may have heard me say something like 1:15 or 1:16 ratio, which simply means that I have used one parts coffee to fifteen or sixteen parts water in a recipe. Using a scale that is readable to the 0.1g/0.01g is a good place to start, especially if it includes a timer. Think of immersion brewing (French press, Clever Dripper) and about how time is a factor, with the average immersion period lasting anywhere from 2-4 minutes. Also consider that with percolation brewing (V60, Graycano), you may have a target time that you want to finish you brew or might want to track flow rate. Ratio and time are arguably two of the most important factors in extraction.
The Brewing Apparatus:
This depends on you, but I always recommend the Hario V60, Clever Dripper, or Aeropress as a starter for new brewers. Why? They are versatile, cheap, make great coffee, and have served me well in a variety of settings, from combat environments to competition stages. Don't forget to get filter papers for your specific brewer, play around with different types, and see which you prefer.
The Bottom Line:
Surely, someone is thinking, "you forgot about...", but this is meant to be a list for those who are just starting on their coffee journey. As you begin to understand more about extraction theory and brewing science, you will accumulate more and push the limits of the individual coffees that you try. Remember the old saying, "buy once, cry once" when making your purchases, as well. If I had bought the best at the start, especially with kettles and grinders, I would have saved a ton of money in the long run (which could have bought me more coffee).
Find the tools that suit your needs, pair it with the knowledge you possess, stop settling for mediocrity, start brewing better coffee.