COFFEE: BLACK, NO CHASER

Instructions

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   Brewing a simply perfect cup of Joe can be perfectly simple, if you stick to some basic guidelines: Buy quality whole beans from a reliable purveyor (preferably a roaster).

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   If you don’t have a grinder at home, ask a salesperson to grind whole beans for you rather than settling for pre-ground.

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   Purchasing bulk (unpackaged) beans from a specialty shop is okay as long as the bins or jars are relatively small and refilled regularly.

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   Large vats hold a lot of beans and therefore don’t need frequent filling.

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   That means that beans can hang around for a long time being exposed to light and air.

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   That can mean stale beans, and staleness is not a desirable attribute.

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   Purchase pre-packaged whole beans only when sealed in a foil-style bag featuring a one-way valve.

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   The dime-shaped plastic valve is usually integrated into the packaging so that it will be as unobtrusive as possible, so check carefully.

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   The absence of a valve means that the coffee probably sat and "gassed out" before it was packaged.

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    That means it could be stale.

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    Stale, again, is not a good thing.

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    And remember: paper bags with twist tops are temporary transportation vessels, not storage devices.

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    Try to purchase only a week’s worth of beans at a time.

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    If you live where this is impractical, purchase several small sealed packages rather than one large one.

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    Unopened one-way valve bags will keep coffee fresh for approximately three months.

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    If you buy bulk coffee (not sealed with one-way valves) in large amounts, divide into weekly batches, seal in Mason-style jars and freeze.

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    Transfer these small batches to counter top storage as needed (see below).

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    Store opened or bulk coffee in an airtight, opaque container and store at room temperature for up to a week.

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    Grind coffee as close to brewing time as possible.

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    For drip method, grind in blade style grinder for 15 to 20 seconds.

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    For French presses, grind for only 10 to 12 seconds.

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    Regardless of method, brew using 2 heaping tablespoons of coffee for each 6 ounces of clean (filtered or bottled), cool water.

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    If you prefer a milder cup, brew to full strength, and then dilute with hot water.

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    Brewing with too little coffee will result in over-extraction, and that means bitterness.

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    If you really want to taste the subtle nuances of regional coffees, consider a gold mesh filter.