Brewing Coffee
Coffee/Equipment Preparations
Amount
Most coffee brewing systems have an optimum brewing capacity. It is almost always necessary to increase the ratio of coffee to water when brewing smaller amounts.The basic recipe is 2 level tablespoons of coffee per 6 ounces of brewing water. The ratio may seem strong, but that amount develops the proper taste and a balanced brew. If overpowering to the individual taster, the brew can easily be diluted with hot water in the cup.
Strength
Flavor and Strength are separate components of the coffee experience. Technically, the strength of any given batch of brewed coffee is determined by the amount of coffee used, by weight, in comparison to the amount of water used, by liquid volume. The more coffee that is used, the stronger the brewed result.
Freshness
Whole bean coffee has a shelf life of two or three weeks after roasting, although modern packaging technology can extend shelf life. The fresh, vibrant aroma of whole bean coffee is unmistakable, while old coffee beans lack aroma. Consume coffee within one week to 10 days after grinding because coffee begins losing its valued taste characteristics the moment it is ground
Storage
Store whole bean or ground coffee in an airtight, sealed container (preferably glass). Generally, if used with in 10 days of purchase it is not necessary to refrigerate. Otherwise, if coffee will be stored for longer periods, seal in an airtight container (this will also prevent absorption of odors) and place in the freezer, keeping out a weeks supply for brewing.
Grinding
Grinding coffee fresh just before you use it is always better. Whole beans' natural protection against staling is destroyed when they are ground. However, make sure your home grinder can be set to the specific grind appropriate for your brewer. An incorrect grind can make a good coffee taste bad.
Brewer Maintenance
Coffee is naturally oily. This oil builds up in your machine and can adversely affect the taste of your coffee. At least every day you should wipe the sprayhead area and clean the filter basket. You should also have a technician come in and thoroughly clean and delime your machine every 6 months to a year depending on how much you use your machine. For home models, follow a similar cleaning routine and occasionally run a solution of vinegar water through the machine to clean out built up oils and mineral residue. (Be sure to flush thoroughly!)
Water Filtration
A good water filtration and water softening system appropriate to your local water conditions. Filtering your water with a carbon filter will improve the taste and smell of your coffee. Filtration is a basic component of equipment maintenance as it reduces stress on equipment by filtering out unwanted particles in the water while a water softner is essential to espresso equipment as it prevents mineral build-up and reduces how often you need to service your machine.