I probably shouldn't be telling you this. I kind of enjoy having people think I'm magic. Really, if everyone made good coffee, how would we know who the special people are?

The secret to good coffee from a drip coffee maker is understanding exactly what coffee is. Coffee, as a beverage, is an extraction of flavor compounds from the ground beans. Some of those compounds are the beautiful and mellow compounds that everybody likes, others are the bitter compounds best left home on a Saturday night.

Luckily, the desirable compounds are the top two thirds. Thus, sending only enough hot water through the grounds to take the first two thirds of the flavor will result in excellent coffee. Or at least the best possible coffee from the beans used, but everybody already knows the better beans equals better coffee theorem. Using a low grounds to water ratio results in extracting all the flavor compounds. If you don't like strong coffee, cut it with hot water.

There are other things which can ensure a better cup, use a thermal carafe; there's a reason those things are called "burners". Keep the machine clean by running vinegar or cleanser through every month. Use fresh, filtered water if at all possible. Be sure to use good beans, excellent Folgers is still just Folgers. And don't fall for the "freezing the beans" theory, it just sends those poor compounds into thermal shock.

Experiment a few times keeping the science in mind as you brew. You will find the perfect balance and never have to throw your money away at Starbucks again.

Learn more about this author, Kathryn Bressem.
Click here to send this author comments or questions.

---

Add your voice

Know something about How to make great coffee in a drip coffee maker?
We want to hear your view. Write now!