For a coffeinomaniac of my kind, the preparation of coffee is an art that too few people master ... From a type of coffee beans, I can easily concoct at least five different coffees!

How is it possible? Know that everything is in the milling and brewing! And maybe also in practice? (If you knew how much coffee I drink in a day, you'd be really discouraged ...)

Grind and brew the coffee

First, be aware that freshly ground coffee is the one that will have the best flavor when infused. After being ground, the coffee oxidizes and its quality declines. The more it oxidizes, the more it will increase in bitterness. So, to get a good coffee, just grind the coffee just before the brew.

If you are using ground coffee, do not panic! There are some very good ones. Just make sure you do not brew it too much and keep it in an airtight jar.

Second, consider the degree of coffee grinding. The fineness of the grind will be the most decisive element in the strength of your coffee. Do you like it light, sweet, enhanced or full-bodied? You must make this decision before selecting the desired grind on the coffee grinder.

If a grind is very fine, it offers more "material" to put in contact with the water during the infusion. As the grain is divided into millions of very small grains, it is much more exposed. The drink we get from ground coffee beans very finely will be very full-bodied.

Conversely, coarsely ground coffee beans will give a lower, less intense coffee. (The grind is larger, it offers less surface to expose to water during the brew).

The last factor to consider is infusion. The longer water and coffee are left to brew, the stronger the coffee will be. Since most of us use automatic coffee makers, it's hard to control the brewing time. In this case, it is better to bet on the ideal grind compared to the time that the coffee maker devotes to brewing!

Each type of coffee and coffee machine is ideal, but it's by testing different combinations of grind and amount of water that you'll be able to create the coffee of your dreams. The less water there is, the stronger the coffee.

Now here are my five recipes with coffee beans and a standard coffee maker

1. For "Evelyn Coffee", simply add 15 mL (1 tablespoon) of finely ground coffee per 2 cups (500 mL) of water. You will get a full bodied coffee. (It allows me to survive the mornings and write uplifting posts on this blog!)

2. For an "ordinary coffee", I opt for a medium-sized meal in the same proportion (15 ml [1 tablespoon] for 500 ml [2 cups] of water).

3. When I want to break the routine, I add a few pinches of cinnamon directly into the coffee filter, which softens the taste. (I lack the vocabulary to describe this cinnamon flavor, try it, you will not regret it and maybe you will find the words.)

4. For a "coffee with Milk" made without a specialized machine, start by making a very very strong coffee (15 ml [1 tablespoon] of very finely ground coffee for 250 ml [1 cup] of water), then heat some milk and fill your cup with one half of each liquid. You will get a very good latte.

5. For a "homemade iced cappuccino", make a very strong coffee that you will chill (15 mL [1 tablespoon] of very finely ground coffee per 250 mL [1 cup] of water). Then, in the electric mixer, mix the coffee with ice cubes, milk and a touch of maple syrup (2/4 coffee, 1/4 ice cubes and 1/4 milk).