Michael Haft and Har­ri­son Suarez went to col­lege togeth­er, served in the Marines in Afghanistan, then, after return­ing home, stum­bled upon the world of spe­cial­ty cof­fee and began “an obses­sive quest to brew the per­fect cup.” That quest result­ed in the pub­li­ca­tion of an inter­ac­tive dig­i­tal book designed for the iPad. Per­fect Cof­fee at Home ($4.99) uses illus­tra­tions, inter­ac­tive graph­ics, videos and a sound­track to make the tuto­r­i­al “an immer­sive expe­ri­ence.” But you don’t need to foot the bill or have an iPad to improve your cof­fee mak­ing skills.

Over at The Atlantic, Haft and Suarez gave some free advice last week, pub­lish­ing an arti­cle where they, among oth­er things, enu­mer­at­ed 10 essen­tial tips for mak­ing cof­fee. They boiled things down to this:

1. Buy good cof­fee beans. Prefer­ably whole beans, sus­tain­ably farmed, and roast­ed with­in the past few weeks.
   
2. Grind your cof­fee just before brew­ing. They say, “it’s the num­ber one thing you can do to improve your cof­fee at home.”
3. Store your cof­fee prop­er­ly. Keep the cof­fee in an air­tight con­tain­er, away from sun­light. Try to avoid freez­ing the beans, unless they’re going to linger for more than two weeks.
4. Use a good amount of cof­fee, and the right pro­por­tion of cof­fee to water. The ide­al is what they call “The Gold­en Ratio,” 17.42 units of water to 1 unit of cof­fee.
5. Find the right grind size for your cof­fee beans and aim for a uni­form grind.
6. Con­trol the tem­per­a­ture of your water. Keep it some­where between 195 and 202 degrees. Boil­ing water can sour the cof­fee.
7. If you get real­ly skilled, you can agi­tate the cof­fee dur­ing the brew­ing to con­trol the taste.
8. Focus on tech­nique. And once you learn the right tech­nique, make sure you’re pre­cise and con­sis­tent.
9. Use qual­i­ty tools. Buy the right bean grinder and cof­fee mak­er. Make a good invest­ment in your cof­fee drink­ing future.
10. When exper­i­ment­ing with the brew­ing process, adjust only one vari­able at a time so you can accu­rate­ly track results.

The Atlantic arti­cle offers more detail than what we’ve high­light­ed above. So we’d encour­age you to give “How to Make Per­fect Cof­fee” a read. You can also find short video primers on the Haft & Suarez YouTube Chan­nel. If you have your own great cof­fee mak­ing tips, def­i­nite­ly share them with us in the com­ments sec­tions below. We want to know!

Relat­ed Con­tent:

A Short, Ani­mat­ed Look at What’s Inside Your Aver­age Cup of Cof­fee

“The Vertue of the COFFEE Drink”: An Ad for London’s First Cafe Print­ed Cir­ca 1652

Black Cof­fee: Doc­u­men­tary Cov­ers the His­to­ry, Pol­i­tics & Eco­nom­ics of the “Most Wide­ly Tak­en Legal Drug”

The Physics of Cof­fee Rings Final­ly Explained

The His­to­ry of Cof­fee and How It Trans­formed Our World

Cook­pad bills itself as hav­ing the “Best Japan­ese recipes from the largest cook­ing com­mu­ni­ty in Japan.” And that’s not just your usu­al web site hyper­bole. Estab­lished back in 1997, Cook­pad hous­es 1.5 mil­lion recipes cre­at­ed by a base of 20 mil­lion users. And it’s now a pub­licly-trad­ed com­pa­ny on the Tokyo stock exchange. This week, Cook­pad did every­one in the Anglo­phone world a favor by releas­ing an Eng­lish-lan­guage ver­sion of its site. Right now, you can nav­i­gate your way through 1,500 recipes and find dish­es like Udon with Thick Egg Soup, Very Deli­cious Stir-fried Tofu with Shime­ji Mush­rooms, and Pan-Fried Autumn Salmon with Gin­ger Sauce. And if you’re patient, you’ll soon find anoth­er 30,000 recipes added to the site. It’s worth not­ing that all recipes are trans­lat­ed by humans, not com­put­ers, and the trans­la­tors are appar­ent­ly com­pen­sat­ed for their efforts.

via The Next Web

Relat­ed Con­tent:

How to Make Instant Ramen Com­pli­ments of Japan­ese Ani­ma­tion Direc­tor Hayao Miyza­ki

Al Jazeera Trav­el Show Explores World Cities Through Their Street Food

Wim Wen­ders Vis­its, Mar­vels at a Japan­ese Fake Food Work­shop

Learn Japan­ese Free