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Rule 1: Buy fresh beans.
Without question, coffee is best when used within days of being
roasted. Buying from a local roaster (or roasting your own) is the
surest way to get the absolute freshest beans. Be wary of buying bulk
coffee from supermarket display bins. Oxygen and bright light are the
worst flavor busters for roasted beans, so unless the store is
conscientious about selling fresh coffee, the storage tubes get coated
with coffee oils, which turn rancid. Coffee beans packaged by quality-conscious roasters and sold in sturdy, vacuum-sealed bags are often a better bet.
Rule 2: Keep coffee beans fresh.
Always store opened coffee beans in an airtight container. Glass
canning jars or ceramic storage crocks with rubber-gasket seals are good
choices. Never refrigerate (roasted beans are porous and readily take
up moisture and food odors). Flavor experts strongly advise against ever
freezing coffee, especially dark roasts. Optimally, buy a 5- to 7-day
supply of fresh beans at a time and keep at room temperature.
Rule 3: Choose good coffee.
Snobbism among coffee drinkers can rival that of wine drinkers, but the
fact is that an astonishing world of coffee tastes awaits anyone
willing to venture beyond mass-marketed commercial brands. Specialty
coffees that clearly state the country, region or estate of origin can
provide a lifetime of tasting experiences. By all means look for 100%
pure Arabica beans.
The cheap alternatives may contain Robusta beans, noted for their
higher caffeine content but harsh flavors. "Nasty" is a term commonly
linked to Robusta coffees by Arabica devotees.
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Rule 4: Grind your own.
Coffee starts losing quality almost immediately upon grinding. The
best-tasting brews are made from beans ground just before brewing.
Coffee connoisseurs prefer to grind in expensive burr mills (e.g.,
Solis, Zassenhaus, Rancilio), but affordable electric "whirly blade"
grinders (e.g., Braun, Bodum) will do a serviceable job, especially if
the mill is rocked during grinding to get a fine, even particle size.
(Scoop for scoop, finer grinds yield more flavor.)
Rule 5: Use good water.
Nothing can ruin a pot of coffee more surely than tap water with
chlorine or off flavors. Serious coffee lovers use bottled spring water
or activated-charcoal/carbon filters on their taps. Note: Softened or
distilled water makes terrible coffee-the minerals in good water are
essential.
Related: How Important Is Filtering Water for Your Health?
Rule 6: Avoid cheap filters.
Bargain-priced paper coffee filters yield inferior coffee, according to
the experts. Look for "oxygen-bleached" or "dioxin-free" paper filters
(e.g., Filtropa, Melitta). Alternatively, you may wish to invest in a
long-lived gold-plated filter (e.g., SwissGold). These are reputed to
deliver maximum flavor, but may let sediment through if the coffee is
ground too finely.
Rule 7: Don't skimp on the coffee.
The standard measure for brewing coffee of proper strength is 2 level
tablespoons per 6-ounce cup or about 2 3/4 tablespoons per 8-ounce cup.
Tricks like using less coffee and hotter water to extract more cups per
pound tend to make for bitter brews.
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Rule 8: Beware the heat.
Water that is too hot will extract compounds in the coffee that are
bitter rather than pleasant. The proper brewing temperature is 200°F, or
about 45 seconds off a full boil. (Most good coffeemakers regulate this
automatically.) Once brewed, don't expect coffee to hold its best
flavors for long. Reheating, boiling or prolonged holding on a warming
platform will turn even the best coffee bitter and foul-tasting.
Rule 9: Keep your equipment clean.
Clean storage containers and grinders every few weeks to remove any
oily buildup. At least monthly, run a strong solution of vinegar or
specialty coffee-equipment cleaner (e.g., Urnex) through your
coffeemaker to dissolve away any mineral deposits. Rinse thoroughly
before reuse.
Recipes to Try: Healthy Grab and Go Breakfasts to Enjoy with Your Coffee
What's your best tip for a perfect cup of coffee?
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