Best Results for Coffee Brewing and Storing

 

STORING COFFEE

Roasted coffee is porous thus exposure to oxygen, water, and other odors will change the flavor.

The worst place to store coffee is in the refrigerator where it will be exposed to other odors in the refrigerator as well as water.

The best place to store coffee for immediate use (one week) is in a ceramic container with a good sealing mechanism. Ceramic has no inherent flavors to be absorbed by the coffee and will keep out sunlight, air, and moisture to a great extent. Plastic and metal containers can allow flavors to be asorbed by the coffee.

If you buy more coffee than you can consume in a week, place the original package in a ziplock storage bag with the air removed or wrap the original package in clear wrap, then foil wrap, and then store in the freezer.

GRINDING COFFEE

If you prefer to grind your own coffee, you should only grind what you will brew. Burr grinders give a more even grind than blade grinders and conical burr grinders are best, because the beans funnel into the burrs. The result is that there is less heat generated which can change the flavor of the coffee.

How much should you grind? This is definitely a personal preference. Most recommendations are to use two tablespoons of ground coffee per six ounces of water. Most coffee makers use four ounces per cup (go figure). Using my highschool algebra, this works out to one and a third tablespoons of ground coffee per four ounce cup. How about a heaping tablespoon per four ounce cup. We use about one and one half tablespoons per four ounce cup.

BREWING

The best brewing temperature is between 195 and 205 degrees (farenheit) and should take about five minutes.

This can be done in a french press coffee maker (wait until the boiling water cools a little from 212 degrees.

There are very few automatic drip coffee makers produced for home use that brew at the correct temperature. Technivorm makes one. We have a Capresso that brews at 205. Do your research carefully.