For many Australians, the day doesn’t truly begin until that first cup of coffee is in hand.
Whether you’re a one-cup wonder or a five-cup fiend, there’s something magical about the ritual of brewing a hot mug on a crisp winter morning.
But while a trip to your favourite café rarely disappoints, recreating that same café-quality experience at home can sometimes feel like chasing a mirage.
So, what’s the secret to making a truly great coffee in your own kitchen? We’ve tapped into the expertise of three-time Australian Barista Champion Jack Simpson, who’s shared his top tips for elevating your home brew—and revealed the most common mistakes that could be holding your coffee back.
The golden rule: Fresh is best
Jack’s number one tip is simple but transformative: grind your coffee beans fresh, just before brewing.
‘I know it’s not accessible for everyone to have a grinder at home, but if you can grind as fresh as possible, that is the biggest tip I can give,’ he says.
Why does this matter? Coffee beans are packed with flavourful oils and aromatic compounds, but as soon as they’re ground, they start to lose their magic.
Exposure to air causes them to release carbon dioxide and other gases, which means the longer your coffee sits after grinding, the more flavour it loses.
If you want to taste your coffee at its peak, invest in a small grinder and only grind what you need for each cup.
French press vs. percolator: The great debate
Once you’ve got your freshly ground beans, the next step is choosing your brewing method. While some lucky souls have a home espresso machine, most of us are working with a trusty French press (plunger) or a stovetop percolator.
Jack’s verdict? The French press wins hands down. ‘If you take really good care of making a French press, you can make a really high-quality cup of coffee,’ he says.
Percolators, on the other hand, tend to produce a brew that’s ‘a bit more intense’—sometimes to the point of bitterness.
If you’re a percolator devotee, don’t despair! There’s no need to throw out your old faithful, but you might want to experiment with a French press for a smoother, more nuanced cup.
Instant coffee: Friend or foe?
Now, let’s address the elephant in the room: instant coffee. It’s quick, it’s easy, and for many, it’s a daily staple. But can it ever taste as good as the real thing?
Surprisingly, Jack says yes—with a few caveats. The key is to choose a high-quality instant coffee, ideally one made from freeze-dried espresso rather than cheaper blends.
‘It’s all about the product that goes in,’ he explains. ‘Often, some brands use a cheaper coffee to put in instant, so that’s why it doesn’t taste great.’
But there’s another trick to making instant coffee taste better: don’t use boiling water. Because instant coffee has already been extracted, pouring boiling water over it can scorch the flavour.
Jack recommends letting your kettle cool for a minute or two after boiling, aiming for water around 70°C. This helps the coffee dissolve without re-extracting bitterness.
The biggest mistake: Skimping on quality
If you’re serious about your coffee, Jack says the biggest mistake you can make is buying low-quality beans.
‘There’s a big difference between buying coffee from the supermarket and buying it from a boutique specialty roaster,’ he says.
Specialty-grade coffee, often sourced directly from producers, not only tastes better but is more likely to be sustainably grown and ethically traded.
Look for roasters who are transparent about their sourcing and who focus on quality over quantity.
Yes, you might pay a little more, but the difference in taste—and the knowledge that you’re supporting sustainable practices—is well worth it.
Extra tips for the perfect brew
Store your beans properly: Keep them in an airtight container, away from light, heat, and moisture. Avoid the fridge or freezer, as condensation can ruin the beans.
Mind your water: Good coffee starts with good water. If your tap water tastes off, use filtered water for brewing.
Experiment with ratios: The standard ratio is about 1:15 (one part coffee to 15 parts water), but don’t be afraid to tweak it to suit your taste.
Clean your equipment: Old coffee oils can go rancid and spoil the flavour of your brew. Give your French press, grinder, and other gear a regular clean.
Your turn: Share your coffee wisdom!
Are you a French press fan or a percolator purist? Have you discovered a secret to making instant coffee taste amazing?
Or maybe you’ve found a local roaster whose beans have changed your mornings forever? We’d love to hear your tips, tricks, and coffee confessions in the comments below!
After all, the best part of coffee is sharing it—even if it’s just swapping stories online. So go on, put the kettle on, and let’s chat about your perfect cup.
Also read: Are you making this huge coffee-ordering mistake? Baristas say most people do
