THE DO's & DON'Ts OF COFFEE BREWING

 

DO:

Make sure you’re getting the good water you need. Check your water source for softened or hard water. If necessary, run your water through a water treatment filter.
Keep all coffee stored in a clean, dry place away from heat registers and vents or extreme cold for maximum freshness.

Know the correct operation of your coffee brewing equipment for maximum performance. Use only quality controlled paper filters designed to fit your brewing equipment.

Make sure decanters and/or pots used at serving stations are kept clean every day.

Dispose of filter and grounds immediately after brewing to prevent drip-through of unwanted flavors trapped in used coffee grounds.

Clean your brewing equipment regularly (especially the spray head area)–at least once a week.

DAILY CLEANING:
• Rinse out filter basket and brew pots between each use

END OF DAY CLEANING:
• Scrub & rinse brewers, coffee funnels and brew pots

WEEKLY CLEANING:
• Use recommended cleaning compound to scrub the outside of brewer
• Rinse equipment thoroughly with cold water
• Check spray head for clogging
• Thoroughly clean brew basket
• Clean out grinder

DON’T:

Mix fresh brewed coffee with previously brewed coffee because this will dilute the taste and affect the flavor of the whole pot.

Brew over previously used coffee grounds since all of the designed flavor has already been completely extracted.

Re-heat any coffee for serving that has dropped to a temperature below 175°.

Serve coffee using beans or ground coffee past the freshness date.

Let coffee “bake” on a serving station or brewer. Twenty to thirty minutes is the maximum time allowable for an open pot to deliver a perfect cup of coffee.

Serve coffee in pots or decanters that haven’t been properly cleaned –– acids and other organic materials can taint even the best brewed coffee.

NEXT >

 

© 2006 R.I.C.H Island Coffee Hawaii