Proportion—One pound of coffee will make about 40 cups. Start with 2 tablespoons of coffee for every 6 oz. of water. Adjust to taste.
Grind—Use the correct grind for your coffeemaker. If you are asking us to grind your coffee for you, please use the following as a guide to our grind settings:Our grinds, from Coarsest to Finest:
- Urn (Coarsest)
- French Press & Gold Filter
- Percolator & Stovetop Espresso Maker
- Automatic Drip & Chemex
- Turkish (Finest)
Stovetop Espresso Makers (aka) “Moka Pots”—These makers, despite the name, should never be used with an espresso grind as this will clog the coffeemaker which has fairly large perforations in the metal filter basket. A coarse grind is recommended, and one should go no finer than our drip grind.
Chemex Makers—Because of the heavy bond of its filter paper, the Chemex is very forgiving when it comes to what grind is used. We recommend the drip grind as a starting point. One can, however, go much finer with the grind without getting any sediment in the cup – even finer than our melitta grind. It’s a matter of personal taste, but we do recommend experimenting with your coffeemakers in order to discover the finest grind possible which does not produce any sediment in the cup. This will achieve maximum flavor and will also, of course, save you money!
Water—Use fresh, cold water, heated to just below boiling. Using filtered water will make a big difference in how your coffee tastes.
Storage—Fresh roasted coffee should ideally be purchased whole bean and in small amounts, to ensure freshness. Grind only what you will use in a day. Store your coffee in an airtight container away from direct sunlight in a cool, dry place. Fresh roasted coffee should never be refrigerated or frozen.