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Baraka_Guru · 12-09-2008, 01:19 PM

Like wine or spirits, the trick is to sample, sample, sample. Buy small amounts (bulk is a good way to do this) and sample different roasts and regions. You'll soon find things you like. Most people make choices based on roast: mild, medium, dark, extra-dark (generally). But when you develop your palate, you will note differences in regions and estates.

Tips:

Drink it black—it's a refined taste, but sweetener and dairy adulterates what would otherwise be a fine and complex beverage.
Make sure the beans you buy were recently roasted, if you can. (Grocery stores might not be the way to go.)
G.I.Y. (grind-it-yourself) is good—be sure to grind just before brewing. Ground beans sitting around lose their character rather quickly, not unlike an open bottle of wine. Be sure to grind right for your brew type: the grounds shouldn't be too small or too large.
Don't let whole roasted beans sit around for much longer than a week.
There is some debate, but keep your beans either at room temperature or in the refrigerator. (Never freeze your beans! It ruins the oils.)
Brewing strength is an art in itself. Some like it strong, some like it light, some like it balanced. Experiment. Strong is as much as a scoop of grounds (e.g. heaping tablespoon or more) per cup.
Don't let your cup get cold—cold coffee isn't that enjoyable, and reheating is out of the question.
Periodically (maybe every month) clean your maker with a vinegar/water solution brewed a couple of times, then rinse (brew a cycle or two) with straight water. Do not use soap on anything; it can negatively influence the oils in the coffee.
Always looks for that beautiful, subtle oil patch that should float on top of your coffee after you've poured it. If you see that, and all smells well, you've done all right.

There's a start. I might have more later. Good luck seeking your perfect cup.

12-09-2008, 01:19 PM	#2 (permalink)
Baraka_Guru warrior bodhisattva Super Moderator Location: East-central Canada	Like wine or spirits, the trick is to sample, sample, sample. Buy small amounts (bulk is a good way to do this) and sample different roasts and regions. You'll soon find things you like. Most people make choices based on roast: mild, medium, dark, extra-dark (generally). But when you develop your palate, you will note differences in regions and estates. Tips: Drink it black—it's a refined taste, but sweetener and dairy adulterates what would otherwise be a fine and complex beverage. Make sure the beans you buy were recently roasted, if you can. (Grocery stores might not be the way to go.) G.I.Y. (grind-it-yourself) is good—be sure to grind just before brewing. Ground beans sitting around lose their character rather quickly, not unlike an open bottle of wine. Be sure to grind right for your brew type: the grounds shouldn't be too small or too large. Don't let whole roasted beans sit around for much longer than a week. There is some debate, but keep your beans either at room temperature or in the refrigerator. (Never freeze your beans! It ruins the oils.) Brewing strength is an art in itself. Some like it strong, some like it light, some like it balanced. Experiment. Strong is as much as a scoop of grounds (e.g. heaping tablespoon or more) per cup. Don't let your cup get cold—cold coffee isn't that enjoyable, and reheating is out of the question. Periodically (maybe every month) clean your maker with a vinegar/water solution brewed a couple of times, then rinse (brew a cycle or two) with straight water. Do not use soap on anything; it can negatively influence the oils in the coffee. Always looks for that beautiful, subtle oil patch that should float on top of your coffee after you've poured it. If you see that, and all smells well, you've done all right. There's a start. I might have more later. Good luck seeking your perfect cup. __________________ Knowing that death is certain and that the time of death is uncertain, what's the most important thing? —Bhikkhuni Pema Chödrön Humankind cannot bear very much reality. —From "Burnt Norton," Four Quartets (1936), T. S. Eliot Last edited by Baraka_Guru; 12-09-2008 at 01:45 PM..