Making
the "Gold Cup" of Coffee
Great Coffee begins with 100% Arabica coffee beans, brewed within a few weeks of roasting and ground just before use.
- Use a quality coffee filter. These are unbleached and oxygen processed. Cheap filters allow sediments through and create a "bitter cup".
- Use the correct grind. Too fine, the coffee is over extracted (bitter). Too coarse, the coffee is under extracted (weak). It should take 4-6 minutes to brew a 12 cup pot.
- Use the right amount of coffee. To brew 12 cups, you should use 3.5 ounces of coffee (1 - 1 1/2 tbls. per cup.) This may seem strong, but it will get you all the taste profiles of the bean without any undesirable flavors. Less coffee will extract tannic acid and plant fiber, so use hot water or cream to tame your cup as needed after brewing.
- If the coffee is not going to be served right away, store in airpots. Heat continues the brewing and causes a 'burnt cup'.
- Install a water filter or use bottled water. Coffee is over 95% water. If you start with bad water, you'll end up with bad coffee. Good water will protect your machine from scale build-up also.
- Keep your equipment clean. Oils left from other coffees will cause a 'stale cup'.
French Press is a simple coffee brewing device.
