Some coffee lovers tend to go for really strong coffee. However, other people may find it too bitter or jittery. For this guide, we're sharing how to make weak coffee, so you can have different ways of preparing Kona coffee.
How to Make Weak Coffee
To make weak-tasting coffee, the easiest ways include adding more water, adjusting the ratio of coffee grounds, using light-roasted beans, and setting a shorter steeping time. Brewing stale beans or colder water temperatures can also make coffee taste weak.
A weaker coffee may have a less bitter and caffeinated taste. In some cases, it can have a watery consistency. There are different ways to achieve this, especially when you change some elements in brewing Kona coffee.
Add More Water
Coffee strength relies on the ratio of dissolved coffee grounds to water. Hence, adding more water is one of the best ways to make a weak-tasting coffee. Sometimes, even to the point of almost water-like.
- If you have a coffee maker, fill in the tank with more water than you're supposed to. Use seven ounces of water per cup of coffee, instead of the standard five to six ounces.
- The rule of thumb is to put one cup of water per one ounce of coarsely ground coffee for cold brew. To achieve a weaker brew, you can put 1.5 cups of water for every ounce of fine to medium ground coffee.
- Another way to add more water is to add ice cubes. If you like, you can almost fill your glass or cup.
Use Light-Roasted Beans
The difference between light roast, medium roast, and dark roast coffee beans can also make a brew either weak or strong. If you want to make a weaker coffee, try light roast Kona coffee. Light-roasted beans can produce a more delicate, fruity coffee with floral nuances.
While darker roasts tend to have less caffeine, they usually have oilier mixtures. Oil is one of the factors that makes coffee have a strong effect on taste.
Change the Grind Size
Using the incorrect size for a particular brewing method can also make weak-tasting Kona coffee. Coarse coffee particles are permeable, letting hot water flow through them quicker.
If the water flows fast, you may end up with under-extracted or weak coffee. On the other hand, smaller grinds can slow the flow of water.
- Fine: Fine grind is ideal if your brewing method only requires a few seconds. Thus, if you use fine coffee grounds in a cold brew or siphon coffee makers, the water would easily penetrate the grounds, lessening the extracted flavors.
- Medium: While medium grind is more versatile, it may range from a sandy texture to silky smooth grounds. Using medium grind in Aeropress coffee makers or French press can result in a weak coffee since the water won't have much grounds to immerse.
- Coarse: Coarse grind needs long immersion in water to fully extract the flavors. If you use coarse grind in Moka pots or pour-over, the quick extraction process won't fully release oils, weakening the coffee.
Adjust the Ratio of Coffee Grounds
Not following the ideal measurement of coffee grounds is among the common mistakes some people commit when brewing coffee. However, you can turn this into an advantage when making weak coffee.
Instead of using the usual or recommended amount, try cutting the measurement by 1/2 or one full scoop to your brew. The excess amount of water can dilute the flavor, weakening the notes of the coffee granules.
Caffeine is highly soluble in water, so even if you cut the steeping time, your brewing method may likely extract all caffeine from the coffee grounds. This is why if your basis for a weak coffee has less caffeine, it's best to decrease the ratio of the coffee grounds.
Set a Shorter Steeping Time
Another way to make weak coffee is to set a shorter steeping time. Speeding up the brewing process may result in under-extraction, which diminishes the coffee's strong taste.
- French Press: To make the coffee taste weaker, you can lessen the plunging and steeping for only two minutes.
- Drip coffee maker or espresso machine: These coffee makers typically time their brewing systems automatically. If your machine has a timer, brew the coffee for less than five minutes to make weaker coffee.
- Cold brew: The ideal steeping time for cold brew is at least 12 hours. To make your Kona coffee taste weaker, steep the coffee grounds for a maximum of eight hours.
Avoid Using Hot Water Temperatures
The brewing temperature plays an essential role in determining the strength of your Kona coffee. The usual temperature range for making coffee is around 190 to 205 degrees Fahrenheit. With that said, setting the water temperature below would produce an under-extracted, weak coffee.
Tepid water or colder temperature won't extract all of the compounds and acids necessary to give coffee its body and flavor. This is why weak coffee tastes a bit sour since the acids dissolve early in the brewing process.
Use Stale Coffee Beans
Coffee is highly hygroscopic, which means it can absorb moisture and odor from the air. While it doesn't have an infinite shelf life, coffee can begin to lose flavors once you open the pouch and grind the beans. Likewise, improper storage can make Kona coffee beans lose their freshness.
It's safe to use stale coffee, although it may not taste as good as it originally did. However, this is an excellent chance to make a weak-tasting coffee as most of the oil has already been degraded. The beans diminish their oil content once they age and oxidize.
Over time, gaseous organic molecules will escape the bean, and fewer volatiles would make the coffee less flavorful. You can also do this by grinding more than your usual amount then keeping the grounds in the pantry for a few days before brewing.
Coffee can have a bland taste when there's too much water, fewer coffee grounds to extract oils, and colder water temperatures. Light-roasted beans, a shorter steeping time, and stale beans can also produce weak coffee. You can use Lava Lei 100% Kona beans whether you want weak or strong coffee.