Whether you’ve been blaming it on the blend or suspecting it’s the soy, there’s just no denying that a café-bought cup of coffee never fails to outshine the instant stuff.
It’s the reason why more and more people, especially working adults, shell out $5 or more on a cup of java every day.
Turning out the perfect home-brewed cup, however, is not only easier than you think, but will save you time and money every day.
Yes, you can stop faulting your old French Press because it’s as simple as adjusting your coffee-to-water ratio.
Experts have devised a ‘Golden Ratio’ that is guaranteed to produce the goods: One to two tablespoons of ground coffee for every 177 ml of water.
Of course, this depends on your palate. If a super strong cup of joe makes your tastebuds tingle (and not in a good way), one tablespoon is the perfect dose. Those with a stronger threshold for coffee and caffeine-induced energy can opt for two.
However, straying too far from this formula will leave you with either a watery mess or a brew so bitter you’ll be running straight back to your nearest barista.
The coffee-to-water ratio should theoretically work just as well with your coffee brewer as it does with your instant coffee powder.
Whatever suits your coffee needs, you’re now well on your way to getting the best home brew you’ve had in a while.
But if you still prefer to have professionally-brewed coffee and be pampered by artisanal brews, why not check out the Singapore Coffee Festival, happening this weekend from August 4 to 6 at Marina Bay Cruise Centre? Log on to sgcoffeefestival.com.sg for more information.
Text: The Australian Women’s Weekly / Additional Reporting: Sean Tan
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