Arguably, the only thing worse than drinking a watery cup of coffee is, well, having to start the day with no coffee at all. We’ve all been there: You’re down to the very last beans, unsure of whether or not you can get away with brewing another cup before making a mad dash to the store.
But according to Maciej Kasperowicz, a Q grader (a trained and licensed coffee evaluator—a “coffee sommelier,” if you will) and the director of coffee at Trade Coffee, getting down to the scraps isn’t as worrisome as you may think; he’s actually kind of cool beans with it. That’s because if you play around with a few things—like coffee-to-water ratios, grind size, and brewing method—you can easily make a cup of coffee stronger (or weaker, if you so please) without adding extra grounds.
What determines the strength of a cup of joe?
Whether…
Read the full article originally published at www.wellandgood.com.