| |
STORING, GRINDING & BREWING
Carefully stored coffee releases freshness slowly but more rapidly at high temperatures. Airtight storage keeps moisture and oxygen away from coffee beans. Freezer storage does even better - for several months. Remember to thaw before grinding.
Be careful to grind your coffee to suit your coffee maker. Espresso makers take a very fine grind, nearly a powder. Cone filters take fine grind, like sugar. Drip or basket filters take drip grind, like beach sand. Press and brewers use regular grind, a bit coarser.
Be careful as you portion your coffee. Coffee flavor extraction is by weight, not volume. Some coffees and some roasts are denser than others. For example, dark roasts weigh less per scoop than standard roasts and Columbian coffee is less dense than Costa Rica. You should test coffee/water ratios to find your preference.
Coffee makers need fresh, cold, oxygenated water to start with and very hot, near boiling water (185-195 degrees) to make the brew. Coffee brewed with flat water tastes flat. Low temperature means less flavor. Filtered or off the shelf water may be necessary if the local water is unhealthy or has off flavors of its own.
|
|
