Photo by: epsos.de
For those of us who start off with a cup of coffee in the morning, the way it's brewed can set the tone for the rest of your day.
Anyone can make a pot of coffee, but few understand the basic necessities for brewing the perfect cup of coffee that invigorates you the right way.
Here are some BREWING GUIDELINES from expert coffee taste-makers that are guaranteed to brighten your morning cup.
Water makes up about 98% of a coffee brew! Chemicals added for water treatment, like chlorine, should be filtered out but you should avoid using distilled water: it makes for a flat-tasting cup of coffee because the dissolved gases have been boiled out during distillation. If your water is treated, we recommend filtering the water. Brita water filters are a simple and relatively inexpensive option.
Coffee tastes best when ground just before brewing. Ground coffee stales quickly because the complex flavors found in the coffee bean are released once the coffee is ground. The most common grinder for home use is a blade-style grinder. it is important to stop the grinder and shake it once or twice. Otherwise, the results may be a mix of overly fine and overly coarse grinds.
Coarse grinds may brew too quickly, which will produce a weak cup of coffee.
Overly fine grinds can produce a bitter cup of coffee because the water flows so slowly that the coffee because over-extracted.
Experts believe that perfect flavor is achieved when a brew has 1.1 to 1.4 percent solids in solution.
Given that you probably brew coffee in your kitchen rather than a chemistry lab, try these proportions of coffee to water.
- for an 8oz cup, use 2 tablespoons
- for a half-gallon, use 4 ounces(weight) or 1.25 cups(volume)
- for 2 gallons, use a pound (weight) or 5 cups (volume)
Coffee gets stale much quicker when exposed to moisture, heat, and oxygen. Unopened packages should be stored in a cool, dry place.
Upon opening, the coffee should be transferred to an airtight container and stored in a cool and dry place.
Coffee should NOT be stored in the freezer except for very long-term storage. In the freezer, ice crystals can form inside the package valve, which allows moisture into the package. Also, the freezer pulls moisture out of the coffee bean and with that, the moisture the flavor compounds as well.