Okay. Coffee primer.
Step 1: You must acquire good coffee beans and grind them immediately before use (within minutes).
Bad coffee beans: Anything you get at a huge metal can in the supermarket. Folgers, Taster's Choice, etc. Eight O'Clock Coffee is perhaps the worst coffee I have ever tasted. I was desperate and it cost me less than $5 for the bag. The stuff doesn't even
smell good when you're making it.
Good coffee beans: Personal favorite so far is just about anything you can get at small local coffee shops that roast small batches at a time. Daytonians should check out Boston Stoker; there are several locations in the Centerville area, one at the Dayton airport, and a couple others that I can't remember off-hand. If for some weird reason you can't find a coffee shop that sells whole bean coffee, you can settle for Starbucks coffee beans if only because they're the best you're going to get at the grocery store.
Personal favorites at Stoker: Ethiopian Yrgacheffe is at the top of the list, closely followed by Highlander Grogg and the Red Eye Kenya. Beyond that, it's really a matter of personal preference. Coffee is like wine; everyone has a favorite lot, vintage, and origin.
Ideally, you buy the coffee in whole bean form,
not pre-ground, and grind only as much as you need to make the coffee immediately before using it. After grinding, coffee is rapidly oxidized due to increased surface area and the flavor compounds degrade, resulting in stale coffee. It is not likely that you can vaccum-seal your coffee every time you open it.
Do not keep coffee in the fridge.
Step 2: You must use good water.
If your tap water tastes like ass because it's full of iron or something, your coffee is not going to taste as good. Filtered water is ideal. If you have a Brita filter or something installed on your tap already you're set; if not, you can buy filtered water at the grocery store for $1 for the initial gallon jug and about a quarter per gallon if you bring back the bottle for refills.
Step 3: You must use enough coffee.
For every six ounces of water (that's one cup of coffee, standard size), use two tablespoons of coffee grounds. If you want to get really technical, you can use different amounts based on how finely ground the coffee is and its relative density and all kinds of other stuff I won't go into here. This is the internet. You can get a more detailed tutorial on how to make coffee for snobs; this is just the basic overview.
If you use less coffee than you should, you're functionally wasting it by making a weak cup of coffee. If you use too much it will probably be too strong to drink.
Step 4: Make sure your coffeepot is clean.
This should be obvious, but like using water full of the typical tap contaminants, having a dirty coffeepot is going to produce coffee that tastes less than optimal.
Step 5: Use the right kind of filters.
Don't use paper filters. Use a mesh filter. Not only is it reusable, but it allows the flavorful oils in the coffee to properly pass through instead of potentially retaining them. You want them in the cup, not the filter.
Step 6: Drink the coffee immediately after brewing.
Letting coffee stand on a hot plate scalds it and ruins the flavor. <p><hr /><div style="text-align:center">
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