The following information will ensure your beans achieve their full potential.

(Be sure to check out Our Picks for equipment recommendations and how-tos.)

First and foremost, make sure your coffee making equipment is as clean as can be— a “seasoned” coffee maker is seasoned with bad flavors (Our Picks tells you how to clean your coffee pot and equipment– easily!).

WATER:
Coffee is over 98% water, so make sure it’s the best you can obtain. The best water for your coffee is filtered or spring water. The worst water for your coffee is softened, distilled, or chlorinated (like most city tap water). The worst water for the environment is reverse osmosis. Make sure the water you choose is fresh, clean and cool; then make sure it reaches 195 – 205 degrees Fahrenheit when it hits your coffee grounds.

CONTACT TIME:
Too little contact time between coffee and brew water results in weak flavor. Too much contact time between coffee and brew water results in a bitter brew. 3 to 4 minutes is a good contact time, experiment to find your preference.

EQUIPMENT SPECIFIC POINTERS

PRESS POT (aka French Press):
When using a press pot, be sure to stir the grinds after adding water– top off with more hot water if necessary. If the weight of your arm is not enough to push down the plunger, use a coarser grind.

DRIP:
Most residential, electric, drip coffeemakers are a waste of money—be sure to buy one that gets water to 195 – 205 degrees

STORAGE:
Storing your precious coffee in the bag or can it came in is perfectly fine, just be sure to remove any excess air when sealing the bag, or tightly seal the lid of the can.  Keep your beans at room temperature or slightly cooler, in a dark cupboard (above the stove would be a bad place).  As long as you buy freshly roasted beans, in quantities you will consume within 2 weeks, storing your coffee in the fridge or freezer is not necessary.