Water Ninety-eight percent of a cup of coffee is water, so it makes sense that the quality of water used will affect the taste. Use spring or filtered water, not distilled water which lacks the minerals necessary to bind to the flavor components of the coffee bean. Start with water that is fresh and cold. The aeration of freshly drawn cold water gives it a refreshing taste. The optimum temperature to brew coffee at is 185-195 degrees Fahrenheit.

Grind Different brewing methods require different grinds. The fastest brewing method is espresso. The espresso brew extracts best from a fine grind. Espresso-ground coffee holds a clear imprint when you press your thumb in it. The only brewing method requiring a finer grind than espresso is Turkish coffee which is boiled in water on the stove with sugar or honey added afterwards.

Drip Brew The most commonly used brewing method is the drip maker. Drip makers use a medium grind. This slightly coarser grind allows the flavor components of the bean to be picked up by the constant stream of water passing over the beans which eliminates bitterness. A thumbprint in a handful of drip ground coffee will leave an impression that crumbles slightly.

French Press Another excellent method of brewing coffee is the french press, or plunger method. The coarse/drip ground coffee is placed in the bottom of a glass cylinder and hot water is poured over it. After steeping for 3-5 minutes, a plunger with a filter pushes the grind to the bottom and allows the hot coffee to separate, resulting in a smooth, hot pot of coffee. This is a romantic and beautiful presentation of your specialty coffee.

Cold Water Gaining in popularity is the toddy method – a cold water brewing process. Drip ground coffee is put into the brewing container and filled with fresh, cold water. After steeping overnight, the coffee drains through a filter, resulting in a smooth coffee concentrate. This method is great for flavored coffees and makes the best iced lattes when milk and syrup are added to a little of the concentrate.

Percolator The percolator is still in use, although it tends to produce a harsher brew than the previous methods. The water in a percolator is repeatedly poured over the ground coffee, picking up more flavor each time. Because the coffee is repeatedly exposed to the liquid, a coarser grind is required, exposing less surface area of the beans. This reduces the bitterness associated with percolated coffee. Coffee ground for a percolator barely holds an impression and feels gritty in the hand. It leaves little or no residue when brushed away.