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.
COFFEE STORAGE
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.
USE A SCALE
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.
BREW RATIO
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.
GRIND IT RIGHT
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 QUALITY
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.
WATER TEMPERATURE
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.
KEEP IT CLEAN
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.
TROUBLESHOOTING
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.
ENJOY THE RIDE
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!
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