Grinding & Brewing Coffee

Grinding coffee correctly is very important because it affects the flavor of the coffee once brewed. If you took your whole bean coffee home, places a few scoops of beans in the coffee-maker and tried brewing yourself a cup, you would probably end up with some weak, light-brown colors water.

Why? As the hot water from your coffee brewer flows over the coffee, it extracts the flavor of the bean, giving you a full, rich cup of coffee. The more surface area that is touched by the water, the stronger your coffee. Since whole beans have relatively little surface area, if you tried to brew them the limited surface-to-water contact produces the brown colored water.

The opposite is also true; if your coffee is ground too fine (powdery) and you tried to brew it in your home coffee-maker, you'd likely end up with some ultra-strong black sludge!

To brew coffee at home, use two (2) tablespoons of coffee per six (6) ounces of fresh water. The proper ratio of coffee and water is one of the most important items in the brewing process. Grinding whole beans just prior to brewing is ideal for freshness.