Preparing Coffee

There are MANY variables in coffee.

Just like any other art – each person has to discover their own taste preferences.

Your coffee professionals manage some variables:
·         Its origin, condition and quality
·         How it was roasted, to what degree, and blends
·         Its freshness and how it was handled

The other variables are up to the consumer!

• Utilitarian drinkers: those who just want a lift from caffeine, follow basic directions, throw fresh
  grounds in your simplest automatic drip brewers – and get moving!

• To enjoy the Art of coffee: roll up your sleeves and delve into its world!

1.     Handling fresh roasted coffee.  There is no way to stop the natural process of aging, but the best thing to do is to treat beans with respect.  Keeping them in a cool, dark place is the best idea.  Refrigerators are good for remaining grounds, but can transfer odors to your beans. Freezers are good to halt aging for a few days but can also transfer odors.  Buy only what you need for the week – that’s how the Europeans do it.

2.     Grinding coffee.  Like fine wine, coffee should not be “uncorked” until ready for consumption.  Grind your fresh beans right before brewing, and only what you’ll need.  Grinds range from fine to course. Medium grinds are most commonly used and are best for standard brewing equipment.  Medium grinds resemble a course peppery feel. Fine grinds are generally used for espresso type equipment, for the purpose of extracting maximum intensity from the beans.  However, fine grinds can bring out less desirable characteristics, such as bitterness and too fine can plug up your equipment. Course grinds are generally used for brewing methods similar to steeping, such as French presses or percolators.  In standard equipment, course grinds will produce a watery and tasteless brew.  Experiment by adjusting your grinder dial and if it doesn’t have one – simply adjust the length of time.  Clean your grinder periodically:  Put 3 large chunks of bread and a sprinkle of baking soda inside and grind (this cleans flavors out).  Unplug, dump and wipe with a wet paper towel.  Add a few drops of vinegar to paper towel, and wipe outside of grinder (this helps eliminate that annoying clinging of coffee powder caused by static friction).

3.     Experiment with filters, paper, non-bleached, cone shaped, washable, or none at all (some people like to put grounds into hot water, steep like tea and put through a fine strainer.  It’s easier than cleaning a French press!)  Your taste and amount of effort are up to you.  Regular white coffee filters are most common, because they are cheap, clean, and disposable.

4.     Whenever possible, use regular filtered or bottled water for the best coffee flavor.  Even if you leave a pot of tap water out overnight, much of the chlorine will at least dissipate – which would otherwise interfere with flavors.  Avoid distilled or softened water, which tend to leech desirable flavors from coffee.  Always use cold water. 

5.   Brewing methods, there are many different appliances, apparatuses and
      paraphernalia! Some prefer convenience and ease, but others make a real ritual out of
      their brewing! Experiment to find your own preference. (also, see our tip section)