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| Brew a Perfect Cup |
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Once you have that perfect coffee to match your taste, it's up to you to prepare it to perfection. Learn about these steps to success, and enjoy the gentle art of brewing — | |
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Watch your water |
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| Water
is approximately 98.5% of a coffee brew, so choose it well!
Drinking water sold as "crystal fresh" provides the correct
level of hardness ( between 100 and 200 ppm dissolved minerals,
for you scientific brewers). Chemicals added for water treatment, like chlorine, should be filtered out, but please don't use distilled water. |
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Store it right |
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| Protect those beans from their worst enemies: moisture, heat, and oxygen. | ||
Unopened packs |
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| Packages simply need a cool, dry place. The refrigerator is perfect, though unnecessary with our vacuum-sealed packs. | ||
Opened packs |
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| Once opened, packs should go in the refrigerator, not the freezer. In the freezer ice crystals can form inside the package valve, allowing moisture into the package. | ||
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Grind it right |
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| The goal is a fresh grind that allows complete brewing within four minutes, no matter how much coffee you're making. | ||||||||||
Do it yourself |
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| Great coffee tastes its best
when ground just before brewing. In fact, grinding beans fresh will improve
the flavor about 7%. If you are buying great coffee, that 7% is
the creme de la creme, as they say in Zanzibar. Tip: When using a blade-style grinder, stop and shake it occasionally. Otherwise the result may be a mix of overly fine and overly coarse grinds. |
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Not too coarse and not too
fine |
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| Coarse grinds may brew too quickly,
making the coffee weak. Overly fine grinds can produce bitterness –
in the taste as well as the taster! Water may flow so slowly that the
coffee becomes over-extracted. Here are appropriate times for home blade-style grinders. Different coffeemakers require different grind sizes, so mark this information down as very important in your search for the perfect cup:
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Measure it Right |
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Experts,
including our CEO, believe that perfect flavor is achieved when
a brew has 1.1 to 1.4 percent solids in solution. In case you brew
in your kitchen rather than a chemistry lab, try these proportions
of coffee to water:
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Serve it Right |
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| Danger
ahead! You are most likely to ruin your coffee when you store it
after brewing! Ten or fifteen minutes of sitting on a warmer will undo all your careful work. Sustained heat will concentrate salts, convert proteins to tars and tannins, generally foul the coffee, and taint it with a burned smell. We recommend immediate transfer to a carafe. A thermal carafe can keep the coffee in its perfect state for five hours. |
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