BREWING RECOMMENDATIONS

Let Your Coffee Rest

CO2 is a natural byproduct of the coffee roasting process. It is created and then slowly releases from the coffee over the course of time. The sooner you brew your coffee after it has been roasted, the more CO2 there will be getting in the way of the water you use in bringing out the best in your cup. 5-7 days after a roast will start to provide optimal brewing conditions.

Grind Fresh

One of the best parts about coffee is the aroma, and that aroma in the form of compounds is preserved and protected by the cellular structure of the coffee seed (or bean, for the uninitiated). When you grind coffee, you cut through that barrier and expose the inside of the coffee seed to oxygen, which will immediately begin to breakdown or oxidize those aromatic compounds. So the fresher you grind, the less oxidation will happen, the more of that aroma makes its way into the brew.But if you have to pre-grind, just do your best to keep your coffee in an airtight container until you use it and you will probably be alright.

Use Filtered Water

A typical cup of filter coffee is anywhere from  98 - 99% water, so you better believe that water quality matters. Using something as simple as a carbon filter (think Brita or something similar) is a great start, but trust us, the rabbit trail goes deep and it is can definitely be worth the journey.