.png)
For many people, morning coffee is one of the best parts of the day. Fresh out of bed and still bleary-eyed, you get a few tranquil moments of staring into space, thinking about absolutely nothing, before taking that first stimulating sip.
With these moments being rare and fleeting, it’s worth spending some time perfecting your brew. Kyle Porterfield, the owner of Dark Moon Coffee Roasters in Henderson, offers some advice on making the most delicious, most consistent cup.
The Method
“Method-wise, drip or pour-over are the most efficient, consistent way to showcase your coffee,” Porterfield said. But pour-overs give you a little more control. There are plenty of pour-over brewers, but Porterfield prefers the (stainless steel, so it doesn’t break) at Dark Moon because it get a better extraction with its wider bottom, as opposed to a narrower cone. And it’s an approachable, affordable ($40) brewer that’s readily available.
The Beans
Porterfield suggests going to your local coffee shop and talking to baristas to find beans that suit your tastes. He uses the Nova Blend, Colombian and Ethiopian, at the shop because it’s not too unique and not too traditional, with chocolate notes and sweeter fruit flavors.
If you buy coffee beans at the grocery store, Porterfield says look out for the roast date. Coffee on the shelf can be six months to over a year old, well past its prime.
“Ideally, you want to be drinking within a month of when it was roasted,” he said. “From two weeks to about 30 days is when it’ll taste the most optimal. Then, after that 30-day period, it’ll start to slowly degrade.”
The Grind
Porterfield says pour-over coffee grinds should be about the size of table salt. He says you can ask baristas to show you what that looks like to help you get a better idea. Your local cafe will also grind your beans to the desired size, which will likely be more consistent because they typically have quality equipment.
The Amount
One pour-over requires 24.5 grams of coffee. Measuring by weight is important because different beans have different densities.
“That’s where that scale really comes into play for consistency because it takes that variable out,” he said. “Making the best cup of coffee means making a lot of the variables as consistent as you can.”
The Filter
Porterfield also uses Kalita paper filters because they are easier to clean up than reusable stainless steel filters. He suggests pre-wetting the filter with hot water before putting it in the device. That removes any papery fuzz, warms up the brewer, and keeps the filter from folding over.
The Water
Porterfield says if you want to step your coffee up a notch, use better water. You can use filtered water, or buy distilled water from the grocery store. Mineral packets made specifically for coffee water, like Third Wave, are also available.
“[When people ask], ‘Why can’t I get my coffee anywhere near what the coffee shop tastes like?’ That’s probably one of the first culprits—the water,” he said.
Before pouring, you’ll want to heat the water to an off-boil using a gooseneck kettle.
Pouring
First, start with a bloom: Pour 75 grams of water over a 15-second interval over the coffee. Give your cup a light swirl to level the coffee bed and wait 15 seconds. From 30 to 45 seconds, pour another 75 grams of water (up to 150). Rest another 15 seconds. Repeat pouring 75 grams or water over 15 seconds and resting 15 seconds two more times until you reach 300 grams. Give the coffee one last swirl for a perfect pour-over.
Essentials for the home barista
Illustration by Shutterstock
Coffee can be a complex hobby requiring hours of researching machines and accessories. To relieve you of that burden, Kyle Porterfield of Dark Moon Coffee Roasters in Henderson shares recommendations on how to set up your at-home cafe.
Drip Coffee - Moccamaster
For a higher quality drip machine, Porterfield suggests the Moccamaster. The handmade brewers are well-built, aesthetically pleasing, and make a great cup of coffee, with a price tag around $350.
“In that price range, if you can splurge for it, that is the best bet for your dollar if you are trying to achieve a higher level of coffee from a Mr. Coffee maker,” he says.
Grinder - Conical Burr
If you do need a grinder, Porterfield says look for anything with the words “conical burr” in the description. They are the industry standard for creating consistent, well-ground coffee. Grind size and consistency are two essential components of brewing coffee because they affect how quickly water can extract the flavor from the grounds.
The Fellow Ode ($345) is a higher-end model Porterfield likes.
Espresso Machine - Breville
If it’s your first foray into shopping for espresso machines, you will quickly learn that it can get expensive fast. But the $100 and $200 espresso makers often use pressurized filters to make fake crema and produce sour, strange-tasting espresso. Porterfield recommends the Breville as a solid machine with an attached milk frother and grinder.
It costs around $700, but you save on not purchasing the extra tools.
“Once you get into the next tier of coffee equipment for espresso, you’re probably looking to spend three to five grand just on the espresso machine,” he said.
Cold Brew - Alto Home Filters
People like drinking cold coffee in Las Vegas, but cold brewing can be a messy job. Usually, people have to fish out the grounds when they are done brewing, which can be a hassle.That’s why Porterfield is a fan of Alto home cold brew filters ($24-$30).
“It’s almost like a disposable teabag,” he says. “This filter bag is truly a godsend. You just squeeze out the remaining coffee concentrate that’s in there, and then you just throw that puppy in the trash,” he said.
Click HERE to subscribe for free to the Weekly Fix, the digital edition of Las Vegas Weekly! Stay up to date with the latest on Las Vegas concerts, shows, restaurants, bars and more, sent directly to your inbox!
.png)
English (US) ·