Like in a coffee shop, only at home: a simple guide to making great coffee in your kitchen


There are many options for making coffee at home. But an instant drink and drip packs for the avid coffee lover will never compare to the taste of freshly brewed coffee from your favorite coffee shop. The good news is that delicious coffee can be prepared at home, and for this it is not necessary to buy a bulky coffee machine.

About what methods of brewing are, and what you need to have at home in order to proudly call your kitchen a “home coffee shop”, we will explain in this article.

Which grain to choose

The ideal coffee is different for everyone: someone prefers the classic tart and bitter drink, while someone appreciates acidity and sweetness. Many factors affect the taste: the temperature and quality of the water, the method of brewing, and most importantly, the characteristics of the grain you choose.

It is better to buy coffee in beans, because this way you can achieve the desired degree of grinding, which greatly affects the taste of the drink. Variety, processing method, degree of roasting – and this is only part of the parameters that affect the choice.



Types of grain

In whatever store you find yourself – a regular one or a specialized one – you will be greeted on the shelves by packages with the designation of the region in which the grain was grown. Each region has its own flavors.

  • Ethiopia is one of the most popular options. This grain has high acidity and a bright taste, dominated by berry and fruit notes.
  • Kenya is a grain with a deep rich flavor characterized by sweetness and astringency.
  • Burundi is similar in characteristics to a mixture of grains from Ethiopia and Kenya. Grain with high acidity and fruit and berry, flower notes.
  • Colombia is a classic option for those who prefer bitter and tart coffee. This drink has a more balanced taste, which most often manifests the bitterness of dark chocolate and fruity sweetness.
  • Grain from Brazil you will meet very often. This is a popular and fairly budget option. Coffee from such grains will be dense and bittersweet, there is practically no acidity in it.
  • The taste of coffee from Costa Rica will be softer and lighter, with a pronounced sweetness.
  • On the packaging you can often find the word “blend” – a mixture of grains of different varieties or even regions. The taste of a drink on such a grain will be multifaceted and complex, so this is not the best option for a beginner.
Barista Tips : 

Always choose lighter roasted beans for home use . Such coffee contains more caffeine and is suitable for alternative brewing methods (i.e. without using a coffee machine).

Each brewing method requires a specific grind: finer or coarser. If you want to get a bright taste, you should use a coffee grinder, where the degree of grinding is adjustable – depending on how the coffee will be brewed in the future.

Basic brewing methods

The most common home brewing options are cezve and french press. They are the least expensive and do not require special training.

Important: for any brewing method, use only pure water without impurities – bottled or filtered, but not the one that flows from the tap. The purity of the water greatly affects the taste of the drink.

To make Turkish coffee (cezve or Turk), you need a high-quality Turk. Traditionally used by Turks made of copper. Ceramic and clay – more fragile and more difficult to heat up. For this method, you will need the grain of the finest grinding – almost like dust.

The brewing proportions are 1 to 10: traditionally, 150 milliliters of water are used for 15 grams of coffee. You need to cook over low heat until a light foam forms (in no case keep it until boiling).

Barista tip:

For Turkish coffee, beans with pronounced bitterness and astringency are best, Colombia and Brazil are ideal options. The drink will be strong and dense.



Often, a french press is used to brew coffee at home. This is the easiest way – it is enough to fill the grain with water and wait a bit. For a French press, coarse grains (like sea salt) are suitable. The traditional proportions are 20 grams of coffee and 200 ml of water.

The grain is poured with boiling water and wait 4-5 minutes, after which the piston cover is slowly, with effort, lowered. It is important to pour the coffee into the cup immediately afterwards, otherwise the brewing process will continue.



If you have already tried these methods and are looking for something new, pay attention to pour-over (aka “funnel”, V-60) and aeropress. These are more complex brewing methods, but also more “professional”. The pour-over and aeropress will require additional equipment, so the methods are not suitable for those who are looking for a more budgetary and easier option.

A pour-over or funnel is a method of making coffee by pouring hot water through a filter. Coffee brewed with a funnel will be softer and less dense. The drink will be light and aromatic.



Important: It is believed that the cooking algorithm depends on the grain, but there are several universal rules. Medium grind is used for the funnel. Put a funnel on the coffee pot, put a paper filter in it and pour ground coffee, and then fill it with water.

For 18 grams of coffee, about 250 ml of water is required, which is poured in gradually, in a leisurely circular motion in a clockwise direction. The ideal water temperature for a pour over is around 95 degrees. If your kettle doesn’t have a built-in thermometer, just bring the water to a boil and then let it cool for a couple of minutes.

Equipment: scales, funnel, coffee pot, kettle and paper filter.

Barista Tip:  The funnel brings out the acidity and sweetness well. Ethiopia, Kenya and Costa Rica are best suited for this method.

The Aeropress brews coffee under pressure. For this method, a piston and a container (the aeropress itself) are used. Aeropress coffee has a dense texture and rich flavor. The proportions and grams are the same as for pour over, but it is better to choose a slightly coarser grind.

The cooking method is simpler. A filter is placed in the lower part of the plastic tube, on which coffee is poured. Then the grain is gradually filled with water and mixed. The final step – a piston is inserted into the container, which pushes water through the filter with coffee into a clean vessel. It is important to do this slowly, with effort and without jerking.

Equipment: scales, aeropress, kettle, coffee pot, paper filter.

What about coffee with milk?

If everything is more or less clear with black coffee, then what about that very milk foam? Favorite by many cappuccino and latte can also be prepared at home. To do this, just heat the milk and beat it with a piston in a French press or a special whisk.

Don’t forget the proportions! In the case of cappuccino, the balance is towards coffee, with latte – towards milk. To make the drink have a delicate, uniform texture, use a pitcher for infusion .



By experimenting with brewing methods, you will discover the world of coffee from a new perspective. Use different grains, try different grinds, don’t be afraid to adapt the brewing method “for yourself” and each cup will reveal a new and unique taste for you.

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