- Purchase beans bulk, buy glossy beans that smell good, not rancid. Chew one if you must. Don’t buy more than a week’s worth. Roasted beans kept more than one week, should be stored in the freezer.
- Store coffee in a jar in a cool dark place. Not near the stove or appliances. Do not store in the refrigerator. Dampness and moisture are enemies of coffee.
- Grind the beans fresh daily or at least use them within 3-4 days of grinding. Coffee will go rancid after that time. Oxygen is an enemy of coffee that is why it is best to grind them right before brewing.
- Use a standard coffee scoop so that your brewing is consistent. A standard coffee scoop is about 1 ½ Tbs.
- Make sure your maker is clean and any old coffee oils are gone. Stale oil from coffee will add off flavors.
- Use good tasting water, never use chlorinated tap water.
- Drink fresh brewed coffee as soon as possible. Coffee doe NOT reheat well.
|Stove top espresso maker (on the left) French press (on the right)|
Screw the serving pot back onto the base snuggly. Place on a burner on med-high to high heat. Once water boils it will only take a short time to brew. Do NOT leave the pot unattended. When the water boils it is forced through the coffee and up into the top chamber.
You can peak in and watch it flow, but I recommend keeping the lid down because steam and hot spatters can burn. Train yourself to listen for the slight change in sound to a quiet gurgle. Remove the pot from the heat. Allow to rest a few seconds before serving.