GRINDER BASICS:
The more expensive burr style grinders are superior to spinning blade grinders. Regardless of grinder type, grinding beans immediately before brewing guarantees you get the most from your beans, whatever their condition or age. (Be sure to check out Our Picks for grinder recommendations.)
USE THE PROPER GRIND FOR YOUR BREWING METHOD:
• Extra fine (like Sweet’N Low): Turkish coffee
• Fine (like table salt): espresso
• Medium (like Sugar In The Raw brand): drip and vacuum pots
• Coarse (the same or more course than Sugar In The Raw brand): cold brew, press pot (French press), percolator (perk), cowboy coffee
GRIND QUANTITY:
For all brewing methods other than espresso, start with 2 level tablespoons of ground coffee for every six ounces of water. Adjust the amount of coffee slightly, depending on your preferred brew strength. The use of a proper measuring spoon is highly recommended.
A quick word on GRIND & QUANTITY ratios
• If your coffee is too “strong,” try fewer grinds. If it’s still too strong, try a coarser grind.
• If your coffee is too weak, try slightly more grinds. If it’s still too weak, try a finer grind.
If you want to get even more serious about your coffee:
- Preheat any and all equipment which will come in contact with your heated water and final brew– including your mug!
- Pre-soak paper filters with water.
- Use Puro Caff or Joe Glo to clean your non-aluminum coffee equipment.
- Purchase a burr grinder
And if you want to get REALLY serious about your coffee:
Measure by weight– use a scale to measure both your water and grinds.
STORAGE:
Whatever you can do to avoid the following can only help you achieve a really good cup of coffee. The six enemies of coffee are:
air
heat
light
moisture
odors
time