Tips for Storing Coffee:
Coffee beans are best stored in an opaque, airtight container in your pantry. Avoid keeping your beans in the freezer or refrigerator because it exposes them to moisture through condensation (unopened bags of coffee are safe in the freezer for up to a month, however), and other odors. Coffee beans are very absorbent (similar to butter in the refrigerator), so it’s best to keep them away from:
- Direct sunlight
- Grind your coffee within 15 minutes of brewing.
- Determine the grind you need based on your brewing method – longer brewing times use coarser grinds (like a French Press), while shorter brewing methods use finer grinds (like espresso).
- Changing the size of the grind can largely influence the taste of your coffee, so feel free to experiment to find your preferred taste.
- Use the correct amount of coffee for the amount of water in your brewing method, the standard ratio is 1:16 – adjusting the ratio will give you either weaker or stronger coffee depending on how you change it.
- Use water between 195-205*, i.e. just below boiling temperature
- Take care of your equipment! Keep it clean and dry when not in use.
If you want to change the taste of your coffee, try first adjusting either the grind or the amount of coffee you use. It’s important to only change one variable at a time though, otherwise you won’t know which change led to your desired taste profile.
When it comes to brewing that perfect cup of coffee, there are many options available, and which method produces the best coffee is entirely up to you to decide. Whether you prefer simple or fancy, here’s a guide which covers the more popular brewing methods.
- Place a clean & dry filter into the brew basket.
- Add ground coffee to filter and start the brewing cycle.
- Swirl the thermos before you pour a cup and enjoy within 1 hour of brewing!
Commercial Batch Brewer
- Place a clean, dry filter into the brew basket.
- Add ground coffee and ensure the ground bed is level – begin brewing.
- Throw away the used grounds and rinse the brew basket as soon as the coffee is finished brewing.
- Use the center insert to stir the coffee and serve within 3 hours of brewing!
- Add the ground coffee and start your timer – add all the water from beginning to the 30 second mark.
- Stir with a spoon to saturate all of the grounds and place the plunger on top, let it sit for 3 minutes.
- At 3:30 slowly start to sink the plunger down over :30 seconds.
- At 4:00 minutes pour the brewed coffee into a separate service vessel, swirl and enjoy!
- Place the Aeropress on top of a sturdy mug, then place everything on top of a scale.
- Tare the scale to zero and add the coffee grounds.
- Quickly add 60g of water and stir to saturate all the grounds, start your timer and let the coffee “bloom” for 30 seconds.
- Add the remaining water and remove the mug and press from the scale.
- At 1:45 slowly press down with medium pressure for 00:30 until you hear a light hissing sound – remove the press, swirl your coffee and enjoy!
- Place the Kalita on the scale, add the ground coffee and re-tare the scale to 0g.
- Start timer and begin adding 50g of water over 0:30 seconds, saturating all of the grounds.
- Allow the coffee to bloom until 0:45 to 1:00 (or until the coffee has stopped bubbling).
- Starting in the center, pour in a clockwise spiral motion working towards the outer edge of the filter.
- Add water until the level reaches 3/4th the height of the dripper, it should be around 220g by 1:15.
- Let drain to 1/4 of the dripper level.
- Starting at the edge of the filter, pour in a clockwise spiral motion towards the center of the filter – Pour to 340g by 1:50.
- Let drain to 1/4 of the dripper level.
- Stating in the center of the filter, pour in a clockwise spiral motion towards the edge of the filter – Pour to 400g by 2:05 to 2:10.
Finish @ 3:00 (+/- 0:30) Swirl and Serve
- Carefully screw on the Moka pot’s spouted top. *Use caution, the bottom chamber will be hot
- Place the pot on a stove and apply medium heat with the top open.
- When the water in the bottom chamber approaches a boil, the pressure will push a stream of coffee slowly up through the upper chamber.
- *If it explodes upward, your water’s too hot, if it burbles slowly, turn up your flame .
- Your coffee is finished when you hear a bubbling or hissing sound – enjoy within an hour of brewing!
- Fill bottom globe with already-heated water (to save time) and place over flame.
- Insert the hopper, filter and all, into the bulb. Place the entire assembly above your heat source. Let top globe rest on the bottom globe, but do not fit them together too tightly.
- When water in bottom globe begins to boil, tightly fit top globe onto the bottom globe
- As water transfers to the top globe, stir to cool water. Turn down the burner as well. Aim for 195°-200°F (94°C) without letting water transfer back to the bottom of the globe. A bit of water will remain in the bottom—this is fine.
- Pour the freshly ground coffee into the top globe and stir gently to saturate all grounds. Avoid a metal stirrer—use bamboo or plastic. Let steep for 1-2 minutes.
- After steeping time has passed, stir grounds again and remove flame to start vacuum filtering.
- Filtering is complete when coffee in bottom globe bubbles (about 1 minute).
- Pour into pre-heated ceramic cup and serve immediately.