To make stronger coffee is it better to brew it longer or use more coffee?

To make stronger coffee is it better to brew it longer or use more coffee?

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0 thoughts on “To make stronger coffee is it better to brew it longer or use more coffee?”

  1. If by “better” you means tastes the best, then adding more coffee is the best way to make coffee stronger.
    If you mean caffeine content, then more coffee is your only solution. The vast portion of caffeine in the coffee grounds goes into solution in about the first minute or so of contact with the hot water. You only gain teeny additions of caffeine by letting the coffee brew longer. You can triple or even quadruple the amount of coffee you use and still not reach a saturated level of caffeine in your cup.
    Grinding the coffee a little finer will allow greater extraction of flavors and caffeine in the same time frame you are already using, but many people have to purchase coffee that is already ground. Finer particles means greater surface area of contact with the hot water and a more rapid or more complex,eye extraction—BUT also means the risk of over-extraction of the bitter and acrid elements also increases. Most people who use a finer grind infuse or extract coffee over a shorter time frame than when they use a coarser grind level. I infuse a medium-coarse grind coffee in my French press for 4 minutes. I time my polished infusions (like a pour over with more contact time) of fine-medium ground coffee for 3 minutes by comparison. The extraction of fine grounds in my moka pot tends to hang around 1.5 to 2 minutes. My really fine espresso extractions run about 28–30 seconds on my cheap little machine.
    If you allow the coffee to steep longer, all you really succeed in doing is extracting more of the bitter and acrid components of the coffee. This is why most extraction and infusion methods limit the time of the extractions: about a 30 second upper limit on espresso and about 4 minutes on a pour over, drip, or other infusions. You essentially make no meaningful gains in the “strength” (intensity of flavor, depth of flavor, amount of dissolved solids, caffeine, etc.) by extending the brewing time. These timing “limits” have been worked out and been generally recognized for centuries over broad geographic swaths.
    Now, some cultures actually like the bitter and acrid sensations they get from over-extracted (and often over-roasted, burnt) coffee, but my opinion is that this “conditioning” took place over time because of the limited skills, time, and equipment that people had (or were willing to develop) “back in the day,” so the way great-grandma or great-grandpa did it is now “traditional” and that is the way it should be done according to these people. I had an old uncle who made “cowboy coffee” on his stovetop. He boiled the coffee for around 5 minutes them left the coffeepot sitting on the burner on “low” (with the grounds still in the bottom of the pot) until the pit was empty. I would not drink it. It was not very “Coffee-like” in flavor, but tasted mostly of the bitter and acrid oils that flow at and irritate the back of one’s throat. He learned his coffeemaking “skills” as a cook in the Navy during WWII, when, apparently no one had tastebuds.
    Of course, your flavor preferences are what count, but if you are trying for the best “coffee-flavored” cup—avoiding the burnt, acrid, and bitter flavor elements—then use more coffee and/or grind it a little finer.

  2. I’ll rather add more coffee than boil it longer.
    Once you boil it beyond its done it loses the freshly made flavor that makes a good cup of coffee.
    Now if you want a strong coffee try it Turkey style. They keep boiling until is really strong.
    Hope you grind your own coffee to really enjoy what a great cup of coffee tastes like.
    Nothing gets close to it in how a real cup of tastes. No chain or restaurant can match.
    Instant coffee is like a band-aid just for emergencies.

  3. It depends. At some point, over extraction (brewing longer) will have adverse effects on the taste. I suggest you experiment. There are essentially three variables. Ratio of water to coffee, temperature of water, and brewing time. Keep the first two fixed and adjust the latter. If it doesn’t work, try changing the amount of coffee.
    5:1 by weight, 200 F water, and four minutes is a good baseline to start with for a French press.

  4. both using more coffee with give you results
    more flavor / intensity comes from using more coffee and brewing it longer will give you more darker/depth of flavor. the way that you brew it does make a difference. are you using a French press or a perk method a drip method or a pod, or are you boiling it . sometimes more brewing longer makes it bitter so the best answer is more coffee. if I knew your brew method i could be more specific

  5. Both can make your coffee ‘richer’ to a point. But if stronger is referring to more caffeine then definitely more coffee is required, alternatively give a robusta coffee bean variety a try.

  6. Since I use pods my only choice is the “strong” button which slows down the water and changing the cup size. I would not want to go to a smaller cup.

  7. Brewing longer will extract more of the coffee, but be careful, because eventually the coffee will only taste of bitter burntness. By ‘use more coffee,’ do you mean you have more coffee with the same amount of water? Yes, that would give you a stronger flavor, but I don’t believe it will increase the ‘strength’ of the coffee, like extra caffeine. You are still only using so much water, so only so much coffee will be able to ‘fit’ in the water. I would be careful with this too, because at max carrying capacity of the water with coffee, it would probably still taste horrificly bitter.
    //ha I didn’t add which is better. Me personally, I would extract longer. Take your time pouring water in pour over, let the press pot sit for a few minutes more, because simply adding more and more coffee would be like adding more and more gas to a bonfire to make the flames bigger. Sure, they get bigger, but is it controllable? But this is all my opinion.


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