Coffee should be stored in an airtight container in the freezer: any contact with air causes loss of flavour. Experiment until you find a blend you like then buy whole beans and delay grinding until the last moment. The finer the beans are ground, the more rapidly the flavour becomes stale and bitter.
- Heat water to just under boiling point, about 95°C (203°F), or bring the water to a boil and then allow it to cool for 2–3 minutes before pouring it over the coffee. A higher temperature will extract too much of the coffee solids, giving a bitter taste; a lower temperature will not extract enough flavour, resulting in a weak coffee. The coffee should
be in contact with the water for about 2 minutes only. Strong coffee is achieved not by allowing the coffee to brew longer, but by using more ground coffee per cup.
- To make medium–strong coffee, allow 2 heaped tablespoons of ground coffee per 3?4 cup (180?ml) of water. If you want weaker coffee, use the same measure of coffee but add more hot water.