Tips for Brewing the Perfect Cup of Coffee

· Keep your coffee maker clean.
  Residue from both water and coffee can build up in your machine over time and detract from the natural characteristics of 
  the coffee. Since this generally happens slowly, from pot to pot, it’s hard for you to notice it. Clean out your brewer once a 
  month with a mix of vinegar and water. This will help clean out the accumulated oils that coat your equipment.

· Use fresh, clear, and clean cold water free of impurities.
  The quality of your brew is heavily dependent upon the quality of the water that you use. Freshly drawn cold tap water is 
   fine. However, if you're not happy with your tap water's flavor or color, consider filtered or bottled water.

· Keep your coffee fresh.
  Start with fresh roasted coffee. Consumption closest to the roast date produces better flavor and aroma. Therefore only 
  buy what you will drink within two weeks. Enemies of storing coffee are air, light, heat and moisture. Store your coffee, 
  in a cool, dark, dry place; preferably in an opaque, air tight container.

· Use the "right amount" of coffee.
  The "right amount" of coffee is different for everyone. The rule is 2 level tablespoons for every 5-6 ounces of water. 
   If you use too much coffee, the flavor and body become unpleasantly strong, and syrupy.

· Brew at the right temperature
  The ideal brewing temperature for coffee varies depending on the type of coffee you are making. For "regular coffee" the 
  ideal brewing temperature is between 195^oF and 205^oF (just below boiling). Espresso is brewed under pressure, and 
  at a slightly higher temperature.

· Use the correct grind.
   Coffee beans should be ground specifically for use in your type of brewer. Too coarse a grind for the equipment results 
   in under-extraction because the water is in contact with ground coffee in the brew basket for too little time. Too fine a grind 
   can cause problems such as clogging the brewer, improper wetting and over-extraction of the coffee. This is due to 
   extended contact time between coffee and water.

· Brewing time is important.
  The amount of time that the water is in contact with the coffee grounds is another important factor affecting the taste of 
   your coffee. In a drip system, the contact time should be approximately 5 minutes. If you are making your coffee using a 
   plunger pot, the contact time should be 2-4 minutes. If the taste of your coffee is not optimal, it is possible that you are 
   either over-extracting (the brew time is too long) or under-extracting (the brew time is too short) your coffee.

· Immediately after brewing is complete, remove your coffee from the burner. Freshly brewed coffee ages when it's 
  exposed to air. Flavor and aroma loss starts immediately after brewing and becomes noticeable after as little 
  as 15 minutes. Transfer your freshly-brewed coffee to an insulated airpot, thermal server, or carafe. This will ensure your 
  coffee remains hotter, longer while maintaining its rich aroma and fresh taste.

 Trouble-Shooting: If Your Coffee Just Doesn't Taste Right

 If ground coffee has a stale or rancid odor or flavor:  
·  It may not be fresh. For best results, purchase coffee in a gas-flushed, vacuum-packed, or valve-pack packages. 
· Temperature in your storage area may be too high and has caused the coffee to become stale too quickly.
· Too much moisture in your storage area may have caused the coffee to become stale.

 If brewed coffee has a rancid odor or taste:  
·  Check for a dirty filter, brewing basket, or gridded riser that supports the filter. Paper filters should be used only once, 
   and discarded if they have picked up foreign odors from being stored too closely to foods and supplies. 
· The serving decanters may need to be disassembled and cleaned thoroughly.
· The brew may not have been prepared using fresh, cold water.

 If brewed coffee tastes bitter:  
· Check for over-extraction.
· Coffee may have been held too long at too high a temperature. The time should not exceed 20 minutes unless coffee is 
  held in an insulated server. The holding temperature should not exceed 185° F.
· Brewed coffee may have been re-poured through spent grounds. Water should pass  through grounds only once, 
  regardless of the brewing method used.
· Too fine a grind may have been used.

  If brewed coffee is weak or watery:  
· Too much water may have been used.
· The brewing time may have been too short.
· The brewing water temperature may have been too low.
· Too coarse a grind may have been used. Make sure you are using the correct grind for the equipment.

 If there is an excess amount of sediment in brewed coffee:  
· The filter may be torn.
· The grind may be too fine for the filter device.
· Softened water may have been used.