fine (powdery) fine (powdery) coarse (kosher salt) coarse (kosher salt) coarse (kosher salt) medium (table salt)
water & temp
The brewing temperature of the water used is very important. It should be between 195 F (91 C) and 205 F (96 C). The closer to 205 F (96 C) the better. Boiling water(212 F - 100 C) should never be used, as it will burn the coffee.
Coffee to water ratio
A general guideline is called the "Golden Ratio" - one to two tablespoons of ground coffee for every six ounces of water. This can be adjusted to suit individual taste preferences. Check the cup lines or indicators on your specific brewer to see how they actually measure. And remember that some water is lost to evaporation in certain brewing methods.
If you buy whole bean coffee, always grind your beans as close to the brew time as possible for maximum freshness. A burr or mill grinder is best because the coffee is ground to a consistent size. A blade grinder is less preferable because some coffee will be ground more finely than the rest. If you normally grind your coffee at home with a blade grinder, try having it ground at the store with a burr grinder. You’ll be surprised at the difference! The size of the grind is hugely important to the taste of your coffee. If your coffee tastes bitter, it may be over-extracted, or ground too fine. On the other hand, if your coffee tastes flat, it may be under-extracted, meaning your grind is too coarse.
If you're having the coffee ground to order, tell us how you are brewing your coffee exactly. Will you be using a French Press? A flat or cone drip filter? A gold mesh filter? we will grind it specifically for your preparation method.
How to Brew. (n.d.). Retrieved from http://www.ncausa.org/About-Coffee/How-to-Brew-Coffee