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Brewing Basics

EQUIPMENT

Make sure that your equipment is thoroughly cleaned after each use by rinsing it with clear, hot water and drying it with an absorbant towel. Check that no grounds have been left to collect on any part of the equipment and that there is no build-up of coffee oil. Such residue can impart a bitter, rancid flavor to future cups of coffee.


COFFEE

Purchase coffee as soon after it has been roasted as possible. Fresh roasted coffee is essential to a superb cup of coffee. And purchase your coffee in small amounts—only as much as you can use in a given period of time. Ideally you should purchase your coffee fresh every 1-2 weeks.


GRIND

Purchase whole bean coffee if at all possible.  Whether you have a blade grinder or a burr grinder always grind your beans as close to the brew time as possible

Do not underestimate the importance of the size of the grind to the taste of your coffee. If your coffee tastes bitter, it may be over extracted, or ground too fine.  On the other hand, if your coffee tastes flat, it may be under extracted, meaning that your grind is too coarse. Tell the professionals where you purchase your coffee exactly how you will be brewing it. For example, will you be using a plunger pot?  A flat drip filter? A cone drip filter?  A gold mesh filter? They will grind it specifically for the preparation method you have chosen and the equipment you use.

Never reuse your coffee grounds. Once brewed, the desirable coffee flavors have been extracted and only the bitter undesirable ones are left.


WATER

The water you use is VERY important to the quality of your coffee. Use filtered or bottled water if your tap water is not good or imparts a strong odor or taste, such as chlorine. If you are using tap water let it run a few seconds before filling your coffee pot. Be sure to use cold water. Do not use distilled or softened water.


COFFEE TO WATER RATIO

Use the proper amount of coffee for every six ounces of water that is actually brewed, remembering that some water is lost to evaporation in certain brewing methods. A general guideline is 1 to 2 tablespoons of ground coffee for every six ounces of water. This can be adjusted to suit individual taste preferences.  Be sure to check the 'cup' lines on your brewer to see how they actually measure.


WATER TEMPERATURE

Your brewer should maintain a water temperature between 185 - 200 degrees Fahrenheit for optimal brewing.  Colder water will result in flat, under extracted coffee while water that is too hot will also cause a loss of quality in the taste of the coffee.  We firmly believe that one of the most widespread factors in poor coffee is due to using extremely hot water.  If you are brewing the coffee manually, let the water come to a full boil, but do not over boil. Turn off the heat source and allow the water to rest a minute before pouring it over the grounds.


BREW TIME

The amount of time that the water is in contact with the coffee grounds is another important factor affecting the taste of your coffee. In a drip system, the contact time should be approximately 5 minutes. If you are making your coffee using a plunger pot, the contact time should be 2-4 minutes. Espresso, as the name implies, means that the brew time is short—the coffee is in contact with the water for only 20-30 seconds. If the taste of your coffee is not optimal, it is possible that you are either overextracting (the brew time is too long) or underextracting (the brew time is too short) your coffee. Experiment with the contact time until you can make a cup of coffee that suits your tastes perfectly.

After you've brewed your Coffee:

Brewed coffee should be enjoyed immediately!
    Pour it into a warmed mug or coffee cup so that it will maintain its temperature as long as possible. Brewed coffee begins to lose its optimal taste moments after brewing so only brew as much coffee as will be consumed immediately. If it will be a few minutes before it will be served, the temperature should be maintained at 180 - 185 degrees Fahrenheit.  It should never be left on an electric burner for longer than 15 minutes because it will begin to develop a burned taste. If the coffee is not to be served immediately after brewing, it should be poured into a warmed, insulated thermos and used within the next 45 minutes.

    Never reheat your coffee.

     

    Steps to great Coffee

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