Strong coffee isn’t about burning the beans — it’s about getting out of the way of a good roast. Start with fresh beans, a clean kit and water just off the boil.
Grind a touch coarser than you think, weigh your dose, and pour slow and steady. Give it time. A bold cup rewards patience, not force.
- 16g coffee to 240g water for a mug with backbone.
- Bloom for 30 seconds, then pour in slow circles.
- Drink it black first — earn the milk.