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Brew coffee at home like a pro

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Getting a latte or iced Americano from your local coffee shop might have been the best part of your morning routine, but circumstances have changed, and you might not be near a drive-thru as you spend more time at home. The good news is, you can still get that daily jolt to start your day.

Mothership Coffee co-owner Joshua Walter spoke to the Weekly about how to make the perfect cup of coffee in your own home kitchen.

Whether you use a Chemex or pour over, French press, espresso machine or good ol’ fashioned coffee maker, Walter suggests taking a scientific approach to coffee, explaining that there are “common denominators” across all brewing methods. “It’s like a chemistry experiment,” he says. “We look at coffee like a culinary science, and we try to approach it in a way that’s consistent, [yielding] the greatest impact in the cup.”

When it comes to home brewing, Walter says the most important factor is the water-to-coffee ratio. “If I make coffee with a normal home brewer, as long as I know I’m using the same amount of coffee and the same amount of water each time, my coffee will be consistent.”

You can use any type of beans, though Walter says that lately he’s been enjoying Mothership’s Ethiopian roasts (which you can order at mothershipcoffee.com). “I tend to lean much more toward the nuttier, chocolatier coffees, but I’ve begun to really enjoy the Ethiopians. They have fruity characteristics and have more acidity,” Walter says.

Lastly, adjusting the grind of your beans using a burr grinder will make a noticeable flavor impact, Walter says. If your coffee tastes watery, keep the water-to-coffee ratio, but make your grind finer. “It will get more body, more richness, less watery,” Walter explains. When the flavor is too deep, that’s when it’s time to adjust to a coarser grind.

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