All tags/Table of contents

A long article

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<article style="max-width:38em;line-height:1.55">
  {toc title='In this article'}

  <h2>Choosing the beans</h2>
  <p>Fresh beans matter more than any machine. Buy whole beans roasted in the last few weeks,
  and only as much as you drink in a fortnight.</p>
  <h3>Light or dark roast</h3>
  <p>A light roast keeps the fruit and acidity of its origin; a dark roast trades them for
  body and the bitter-sweet taste of the roast itself.</p>
  <h3>Single origin or blend</h3>
  <p>A blend is made to taste the same all year. A single origin tastes of one farm and one
  harvest - and changes with it.</p>

  <h2>Grinding</h2>
  <p>Grind just before brewing. A burr grinder gives even particles; a blade grinder gives
  dust and boulders that brew at different speeds.</p>
  <h3>Grind size by method</h3>
  <p>Coarse for a French press, medium for filter, fine for espresso - finer grinds extract
  faster.</p>

  <h2>Brewing</h2>
  <p>Use water just off the boil, around 94 °C, and about 60 grams of coffee per litre.</p>
  <h3>Pour-over</h3>
  <p>Bloom the grounds with a little water for thirty seconds, then pour slowly in circles.</p>
  <h3>French press</h3>
  <p>Steep four minutes, press gently, and pour it all out at once so it does not go bitter.</p>

  <h2>Storing what is left</h2>
  <p>An airtight tin in a dark cupboard. Not the fridge: the beans take on its smells.</p>
</article>

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Choosing the beans

Fresh beans matter more than any machine. Buy whole beans roasted in the last few weeks, and only as much as you drink in a fortnight.

Light or dark roast

A light roast keeps the fruit and acidity of its origin; a dark roast trades them for body and the bitter-sweet taste of the roast itself.

Single origin or blend

A blend is made to taste the same all year. A single origin tastes of one farm and one harvest - and changes with it.

Grinding

Grind just before brewing. A burr grinder gives even particles; a blade grinder gives dust and boulders that brew at different speeds.

Grind size by method

Coarse for a French press, medium for filter, fine for espresso - finer grinds extract faster.

Brewing

Use water just off the boil, around 94 °C, and about 60 grams of coffee per litre.

Pour-over

Bloom the grounds with a little water for thirty seconds, then pour slowly in circles.

French press

Steep four minutes, press gently, and pour it all out at once so it does not go bitter.

Storing what is left

An airtight tin in a dark cupboard. Not the fridge: the beans take on its smells.