To make strong coffee, increase the coffee-to-water ratio (e.g., 1:12 to 1:15 instead of the standard 1:17), use a medium-fine to coarse grind, and opt for dark roast beans for bolder flavor and higher caffeine extraction.
Brewing Methods
French Press : Add coarsely ground coffee at a 1:12 ratio, pour hot water (around 200°F), steep for 4-7 minutes, stir the crust, then press slowly to avoid bitterness.
Moka Pot : Fill with a 1:8 ratio in the base, add grounds to the filter basket, heat on stovetop until it brews into the top chamber for intense, espresso-like results.
Pour-Over : Use a 1:15 ratio with medium-fine grounds; pour hot water evenly and slowly to saturate all grounds for a clean, strong brew.
Key Tips
- Brew with water at 195-205°F for even extraction without scorching.
- Extend steeping time slightly (up to 4-5 minutes) but avoid over-extraction to prevent bitterness.
- Fresher, darker roasts enhance strength; experiment with ratios for taste.
