-Always start with fresh coffee beans.
-Use the correct grind for the particular brewing method used. If possible, grind close to the brew time.
| Type of Grind: | Brewing Method: | Looks Like: |
|---|---|---|
| Coarse | Percolator/French Press | Chunky, Kosher Salt |
| Medium | Auto/Drip Methods | Coarse Sand |
| Fine | Espresso | Slightly finder than granulated sugar |
| Very Fine | Turkish Ibrik | Almost powdery |
-Use fresh, cold, filtered water. Hot water from the tap is flat and stale and usually has chlorine in it. If using water from the tap, let it run for a few seconds before filling your coffee pot.
-We recommend one to two level tablespoons per six ounces (one cup) cold water for regular-strength coffee. Adjust slightly for individual taste preferences.
-Serve coffee immediately after brewing.
-Freshly brewed gourmet coffee allowed to sit on a warmer will begin losing flavor immediately. The longer it is held, the less desirable it becomes. Brewed coffee stays fully flavorful for only 20 minutes.
-Never reheat cooled coffee or allow it to sit on a heat source-the coffee will lose its flavor quickly if the brew begins to boil.