At DNA Coffee, we believe that brewing the perfect cup is 50% high-quality beans and 50% pure science. Extraction is the process where water meets coffee to dissolve the flavors we love. But how do you master it? It’s all about the variables.

1. The Grind Size: The Blueprint of Flavor

Think of the grind size as the DNA structure of your brew.

  • Coarse Grind: Best for French Press. It allows for a slow, gentle extraction.

  • Medium Grind: The sweet spot for Pour-over (V60) and Drip coffee.

  • Fine Grind: Essential for Espresso to create that rich, syrupy crema.

2. Water Temperature: The Catalyst

Water is the messenger that carries the flavor from the bean to your cup. Using boiling water can “burn” the delicate genetic compounds of the coffee, leading to bitterness. We recommend a temperature between 91°C and 96°C to unlock the full spectrum of taste.

3. The Ratio: The Golden Formula

In our “laboratory,” we found that the most balanced cup usually follows a 1:15 or 1:16 ratio. This means for every 1 gram of DNA Coffee, you use 15-16 grams of water. This precision ensures your coffee is neither too weak nor overwhelmingly strong.

Why It Matters

When you control these variables, you aren’t just making a drink; you are conducting a symphony of flavors. You’ll begin to notice the subtle notes of jasmine, the undertones of dark chocolate, or the bright acidity of citrus that we’ve carefully preserved in our beans.

Master your brew. Control the variables. Discover the DNA of great coffee.