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2 How to Make Strong Coffee

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4 Coffee consumers often request a strong cup, but this term has several meanings. Some
people want the highest caffeine content, even if it means a brew that tastes of bitter
and nothing else. In the coffee expert world, it might just mean there are more grounds
used per cup, or that the flavor is particularly rich.[1] But you don't need to
compromise: you can make coffee with a delicious, bold taste without having to burn it
to death or skimp on caffeine.
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6 Method
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8 Choosing Strong Beans
9 Step 1 Choose a variety.
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11 Choose a variety. Robusta beans have a bolder taste and up to twice the caffeine of
arabica, but most are bitter and less appealing.[2] If you're not a coffee snob and
want a more powerful morning kick, you can probably find an acceptable blend with up to
15% robusta. If you prefer a brighter taste, stick to 100% arabica.
12 Opinion is divided among espresso fans, but many do prefer a significant amount of
robusta.
13 Step 2 Decide on a roast level.
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15 Decide on a roast level. Despite popular myths, roasting barely affects caffeine
content, except for a small decrease after an extremely dark roast.[3] Most people
still consider a dark roast "strong" because of its bold, bitter taste. Medium or light
roasts won't punch you in the teeth, but they'll keep you just as alert.
16 Keep in mind that it's much easier for a roaster to ruin the flavor with a fully dark
roast. Medium-dark roasts (including Vienna and Full-City roasts) also make a strong
brew, but tend to have more complex flavor overtones as well.
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19 Buy fresh, whole beans. Recently roasted beans have a much more powerful, enjoyable
flavor. Try to use all your coffee within one or two weeks to maintain a bold
experience.[4]
20 This has no effect on caffeine levels.
21 To keep the beans fresh, store in an airtight container away from light, at room
temperature. Try a ceramic container with a metal and rubber latch.
22 Method
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24 Strengthening Your Brew
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27 Grind fresh and fine. To keep the flavor strong, grind only when you're about to brew.
The finer you grind the coffee, the faster the flavor extraction, since the water comes
into contact with more surface area. If your coffee is too weak for your tastes, grind
to a slightly finer consistency next time.
28 If you make the grind too fine, you'll extract overpowering bitter flavors. Typically,
a medium grind (beach sand consistency) works well for drip brewing, and a coarse grind
(kosher salt) is best for a French press or other long extraction method.[5]
29 The finer the grind, the more likely you are to end up with grounds at the bottom of
your cup. You can swirl these in, sip at the end for a strong kick, or just leave the
last few drops.
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32 Increase the coffee to water ratio. A typical strong cup of coffee uses 1 unit of
coffee for 16 units of water, measured by weight.[6] For a single serving, this means
11 grams (0.38 ounces) coffee for 180 mL water (6 fluid ounces or ¾ cup). If this is
still too weak, you can increase the amount of coffee next time.
33 As a rough measurement, use a 30 mL (2 tbsp) scoop of coffee grounds for 180 mL (6
ounces) water. Volume measurements are less accurate, so you may not get a consistent
strength each time.
34 The extreme fringe of strong coffee fans uses a ratio of 2.5 to 6, but most people will
find this much too overpowering and caffeinated.[7]
35 1 milliliter of water weighs 1 gram, so you can measure the water with a metric
measuring cup without changing the math.
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38 Raise water temperature. Hotter water extracts flavors more quickly. Most brewing
 methods assume you are using water between 195º and 205ºF (91–96ºC).[8] An infrared
thermometer is the best way to check water temperature, but you can get away with trial
and error. Water cools quickly in most kettles, reaching perfect temperature within
10–30 seconds after boiling.
39 Do not raise temperature about 205ºF (96ºC), or you will burn the coffee and lose flavor.
40 If you're more than 4,000 feet (1200 meters) above sea level, pour the water as soon as
it boils.
41 EXPERT TIP
42 Rich LeeRICH LEE
43 Coffee & Food Program Director, Spro Coffee Lab
44 Our Expert Agrees: If you want to make your coffee taste stronger, use a longer brew
time and a finer grind setting. In addition, brew the coffee at a higher temperature.
Since coffee is soluble, similar to chocolate, it will dissolve faster at higher
temperatures, leading to stronger coffee.
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48 Brew for the right length of time. There's a sweet spot where most of the flavor has
dissolved into the water, but the unpleasant flavor compounds are still locked in the
grounds. This can take a little experimentation to find. Aim for 2–4 minutes of contact
if using a French press, and 5 minutes if using a pour over (drip) system.[9]
Lengthening this will lead to a stronger flavor, but it's easy to overshoot and end up
flat and bitter.
49 For more detail, read our articles on French press, pour over coffee, or coffee makers.
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52 Drink right away. Coffee loses flavor fast, especially at high temperatures. To keep it
tasting strong instead of flat, drink right after brewing. If you need to keep it
longer, hold it in an insulated container at 185ºF (85ºC).
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54 6
55 Check your system for even extraction. If you're using a coffee maker or a pour over
method, make sure the water falls in an even stream and wets all grounds evenly. In any
system, you can try mixing the grounds so there are no hard-packed areas that disrupt
water flow.
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58 Try a specialized brewing method. If none of these tips solve your problem, try a
different brewing method. Here are a few options for the strong coffee lover:
59 The AeroPress makes coffee on the strong side, as a French press does, but is much
faster to use.
60 Turkish coffee is made with fine grounds left in the cup, making the strongest coffee
you can have short of espresso.
61 Cold brew coffee creates a strong cup without some of the unpleasant flavors from
over-extraction. This can take 24 hours.
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