Using fresh, clean, chlorine-free water is essential. We recommend brewing with water at 200° Fahrenheit for best results.
Water temperature dramatically affects the extraction of coffee’s flavor during brewing. We strongly recommend burr grinders over blade grinders. In pour-over methods, grind size also affects the rate of extraction, as water will pass more slowly through a finer grind, and more quickly through a coarser grind. At the same time, a grind that is too fine will produce an over-extracted, astringent brew, and a grind that is too coarse will produce a weak, under-extracted brew lacking flavor. In general, a finer grind will produce a more intense brew and a coarser grind will produce a less intense brew. Producing the correct particle size in ground coffee is one of the most important steps in coffee brewing.
If a scale is not available, we recommend 2 heaping tablespoons of ground coffee for every 5 ounces of water used to brew.
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