Let’s be real, sometimes coffee in New York tastes like wet asphalt. But thank God for Baristas, right? Now, you can take your favorite beverage and recreate it at home with a few tips from a pro.

Sarah Butler, 29, manager and barista at Kave Cafe in Bushwick, Brooklyn, shares the reality about home-brewing and how things can go drastically wrong. On the bright side, these tips will get you to a better cup of Joe.

 

 

 

 

 

 

Enemy No.1: the wrong grind.

If you have the wrong grind, your coffee will be messed up. If it’s too small you’ll get grit in your coffee, if it’s too coarse you won’t get a full, rich taste. Depending on your technique, keep in mind that coarser grinds are good for pour-overs, like a french-press, and the finest grinds are for espresso machines.

Enemy No.2: the wrong roast.

Be sure to understand what result you want to have. A dark roast will have less caffeine, but will have a velvety, rich taste. A light roast will have more caffeine, but will have an acidic undertone, which does not pair well with dairy products, meaning if you like your coffee “light and sweet,” go for the darker beans.

Be sure to avoid overroasted beans, they will make your coffee taste burnt (unless you’re looking for that nostalgic 50s diner feel.)

Enemy No.3: improper storage.

Is it a common misconception to store your beans in the freezer, the beans loose their richness and become stale faster.

To protect the flavor and quality of your coffee make sure to avoid moisture, light and above all, air. Keep your beans in air-tight, opaque containers and store in a cool, dark place between 50 and 70 degrees F.

Freshly ground coffee loses it’s qualities faster, so make sure to use as soon as possible, keeping batches in separate small air-tight containers.

 

Don’t be afraid to experiment and be as bold as your favorite brew!