The Facts of Coffee Brewing

Boiling causes bitterness, so never boil coffee.
It should be brewed between 90° C and 96° C.

 Do not reheat coffee.
Make it fresh each time you serve it, and make only as much as you plan to drink. Coffee holds its flavor best at 86° C.

 Use freshly drawn, cold water.
Water is 98% of every cup; consider using a water filter or bottled water if your water tastes peculiar.

 Do not reuse grounds.
What remains are the unpleasant bitter components of the coffee.

 Use the correct grind for your coffeemaker.
Too fine a grind will cause overextraction and bitterness, or clog your brewer. Too coarse a grindwill cause watery coffee. For dip brewers, the appropriate grind should allow the coffee to finish dripping in several minutes.

 For the best result, we recommend using 10g of ground coffee for each 180 mL of water.
Keep these proportions consistent, regardless of the quantity you make. To moderate your coffee’s strength, simply add hot water after brewing.

 Coffee can be kept warm over a burner for only about 20 minutes before the flavor becomes unpleasant.
An air pot or vacuum server will keep coffee hot and delicious for much longer periods of time.