Let's start with some coffee basics - these are the fundamental rules-of-thumb to brewing a great cup of coffee.
|Coffee||The coffee bean is the "ultimate" container for coffee's flavor, so coffee should only be purchased in whole-bean form and ground just prior to brewing. In general, coffee should be used within 30 days of the roast date on the bag. Store your beans in a cool, dry and dark place. Do NOT store your coffee in the ice-box.|
Use only cold, fresh, filtered, delicious tasting water. If your water tastes or smells blah, then so will your coffee. For best extraction results your water should be between 195º - 205º
Coffee grinders come in two forms - blade and burr. If you own a blade grinder, throw it away (or use it only to grind spices). Blade grinders "hack" away at your beans producing uneven particles that result in poor extraction. A burr grinder produces a uniform particle that provides for a delicious and more nuanced extraction.
An inexpensive digital scale, digital timer, and swan-neck kettle are key and essential tools necessary to truly immerse yourself in the brewing process - so go get em! It's a small investment that is so very worth it! We use this scale/timer and this kettle.
|Ratios||Typical water to coffee ratios are 1 tablespoon of ground coffee to 3 ounces of water - or - 6 grams of ground coffee to 85 grams of water. Of course, your milage may vary, so with all coffee and brew methods, a little experimentation is necessary - tweak to taste.|