Tips and tricks for a great cup of coffee

No need to head to Italy for a strong espresso, or even spend $4 on a cup of gourmet coffee. Enjoying your morning, afternoon or evening caffeine kick is as easy as buying the right equipment and trying it at home. Jack Mazzola, founder of Jack’s Stir Brew Coffee, was invited on "Today" to give away his secrets to brewing a cup of great coffee.

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The key to brewing a great cup of coffee starts with the coffee bean itself. Select a high-quality, whole-bean coffee like Jack’s. This will give you much richer flavor, greater versatility, and allow you to adjust its strength exactly to your liking.

It is very important to grind your own beans, right before you brew your coffee. Home grinders are inexpensive, and freshly ground coffee yields a much fuller, smoother flavor. Grind your coffee according to the coffee maker in which you will brew it — more coarsely for drip coffee, more finely for espresso drinks.

Savor the process. It only takes a few minutes, and makes that first cup of coffee all the more satisfying.

Macchiato
Serves 2

2 ounces espresso beans (about 3 heaping tablespoons)
1 cup milk

Using your home coffee grinder, grind your espresso beans to a fine powder. If you are grinding it at the grocery store, use the “fine” setting or tell your coffee vendor to grind it for a stovetop espresso pot.

Fill the bottom compartment of your stovetop espresso pot with water, slip your espresso pot’s fine-holed strainer into place, and fill it up with ground coffee. Screw the top of the espresso pot snugly onto the base, and place it on a stovetop burner set to “high.”

Heat milk in saucepan on “low.” When the milk begins to simmer, use a hand-held electric latte foamer to froth the milk. If you don’t have a foamer, use a whisk.  When the froth becomes fluffy but dense, remove the saucepan from the heat and set aside.  When you hear the coffee stop percolating (it should take about three minutes), turn off the burner and pour your espresso coffee into a small cup. Use a spoon to scoop the frothed milk onto the espresso, and enjoy.

Double-Shot Mocha
Serves 1

2 ounces espresso beans (about 3 heaping tablespoons)
2 heaping tablespoons of fine powdered chocolate, such as Hershey’s Real Cocoa or Ghirardelli’s Chocolate Mocha powder
1 cup milk

Using your home coffee grinder, grind your espresso beans to a fine powder. If you are grinding it at the grocery store, use the “fine” setting or tell your coffee vendor to grind it for a stovetop espresso pot.

Fill the bottom compartment of your stovetop espresso pot with water, slip your espresso pot’s fine-holed strainer into place, and fill it up with ground coffee. Screw the top of the espresso pot snugly onto the base, and place it on a stovetop burner set to “high.”

Heat milk in saucepan on “low.” When the milk begins to simmer, use a hand-held electric latte foamer to froth the milk. If you don’t have a foamer, use a whisk.  When the froth becomes fluffy but dense, remove the saucepan from the heat and set aside. 

Spoon the powdered chocolate into a mug. When you hear the coffee stop percolating (it should take about three minutes), turn off the burner and pour your espresso into the mug, filling it about halfway. Using a spoon, give it a vigorous stir to dissolve the chocolate.

Using a tablespoon to hold back the foam, pour the milk into the mug. When it is nearly full, use the spoon to add a dollop of foam on top. Sprinkle on a pinch of cocoa, and enjoy.

Iced Mocha
Serves 1

2 ounces espresso beans
2 heaping tablespoons of fine powdered chocolate, such as Hershey’s Real Cocoa or Ghirardelli’s Chocolate Mocha
1 cup milk
1 cup ice

Using your home coffee grinder, grind your espresso beans to a fine powder. If you are grinding it at the grocery store, use the “fine” setting or tell your coffee vendor to grind it for a stovetop espresso pot.

Fill the bottom compartment of your stovetop espresso pot with water, slip your espresso pot’s fine-holed strainer into place, and fill it up with ground coffee. Fill the mugs with the cocoa or mocha.

Screw the top of the espresso pot snugly onto the base, and place it on a stovetop burner set to “high.” When you hear the coffee stop percolating (it should take about three minutes), turn off the burner and pour your espresso into the mugs, filling them about halfway. Using a spoon, give them a vigorous stir to dissolve the chocolate.

Combine ice, coffee and milk in blender and blend for 5 to 10 seconds. Remember to hold down the lid of the blender with a dish towel, as the coffee will be hot. Pour into mug or glass, and enjoy.