We rest drip coffee one week and espresso for two weeks. Fresh coffee is volatile as it degasses CO2. Coffees get sweeter and more tasty after off-gassing.

Avoid oxygen, temperature changes, and direct sunlight. Never store coffee in the fridge. Freezing it properly is tricky, so we advise just buying what you need.

Brew by weight not volume. It's more consistent. Get a scale that measures in 0.1 gram intervals and has a 2,000 gram capacity. Water resistance and a timer are optimal.

A 1:16 coffee to water ratio is a good jump-off point. If you want a heavier mouthfeel, up the coffee dose. For a more delicate and nuanced cup, lower the coffee dose.

Get a burr grinder. They're more expensive, but you grind coffee daily, so they’re worth it. A good grinder will allow you to make better coffee consistently. Try Baratza.

Water is the biggest "bang for your buck" variable you control. Coffee is 98% water, so only brew with water you would drink. There are plenty of great water filters.

Brew with water that's at least 205°F. If you don't have a variable temperature kettle, let the water come to a boil and then sit for a few seconds before you brew.

Clean your gear with an enzymatic cleaner like Cafiza. Watch for water scaling. Filtered water will help, and a good descaling powder like Dezcal will remove it.

If your coffee tastes sour, it's under-extracted. Try hotter water or a finer grind. If your coffee tastes weak, try adding more coffee grounds to the filter.

If brewing an inverted Aeropress on top of a mountain floats your boat, go for it. If any of the process stresses you out, scrap it. Coffee should be fun, so have a blast!