14Feb/092
What makes the difference between good and bad coffee?
Why does coffee taste so much better from a coffee house or, after dinner, at a nice restaurant? I want coffee at my office, but, I have never worked in an office where the coffee from the coffee pot tastes good. (And, I've worked at places where they brew a pot and also have the single servings) Seriously, what seperates a good cup of coffee from a bad cup?
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February 15th, 2009 - 23:29
Care.
Good beans, properly roasted (hopefully within the last day or so), ground within the last minute or so (using a grinder that makes the grounds the same size)…
Fresh, good-tasting cold water, heated to the proper temperature, and, believe it or not, a brewing of 4.5 minutes.
This is the right amount of time to extract all of the nummy flavors and leave the harsh bitter ones…
Then. Don’t keep the pot on the heat. The fragrant volatile oils will just evaporate, the delicious long-chain molecules that make up the flavors break down and you end up (in about 20 minutes) with sour, brackish, battery acid. Drink it, share it, don’t keep it around.
Do I need to mention clean cups? I didn’t think so…
Best wishes!
February 17th, 2009 - 04:02
clean the pot with vinegar, run it through one cycle and then one more time with water and it should give the coffee a better taste.