- Over the years we have been asked certain coffee and tea related
Below are some of the best.
How do I brew good tasting coffee?
1. You must have fresh, clean, good tasting water. Since coffee brew is
mostly water (about 98%) it is imperative that this component is not tainted
in anyway. If your water has "funny" tastes, consider a water filter having
activated charcoal plus a micro filter to take out excess chlorine and
micro-particles including micro spores. These are available in home centers
and at water treatment specialists like Culligan. Water processed in this
way will improve the taste of everything you prepare using water.
2. It is impossible to make good coffee without good coffee! Coffee
Classics coffee is our recommendation.
A. Coffee must be fresh. A fresh coffee bean can generally be broken between
your forefinger and thumb with fair pressure. Ground coffee in a can is
B. If possible grind your coffee just before brewing it.
C. Don't grind it too finely. Very finely ground coffee will produce bitter
coffee. It is best to err toward grinding too coarse, then using more coffee
to obtain the strength brew you want. Burr grinders are better than blade
Q. What about my brewer?
CC. Your equipment plays an important role. Keep it clean. Always use a
fresh filter. Do not reuse coffee grounds. If you are using a conical filter
(Melitta, Krups etc.) be sure to turn the crimped edges over so the filter
fits the cone. In flat basket filter machines use a good high quality filter
like Melitta. Brew temperature is very important and yet a matter of
personal preference. We suggest you try for a temperature of about 190
degrees, not over 200 degrees, for the water temperature as it touches the
Q. I use the ones sold for $1.49 for 500, what about those?.
CC. They will often collapse, allowing grounds and oil to go right into your
coffee brew. The higher quality filters are structurally stronger and absorb
more coffee oils. Coffee oils, abundant in low priced coffee, may be the
major cause for "acid upset" after drinking coffee.
Q. How much coffee should I use?
CC. Since coffee strength is a matter of personal preference, I can't tell
you how much coffee to use. A good starting point is one tablespoon for each
two COFFEE MAKER (5 oz.) cups. So, put in five tablespoons for a 10 cup
machine. See what it tastes like to you, adjust accordingly.
Remember, you are an expert on what you like.
Q. My machine seems to take a long time to brew, longer than when it was
new, what causes this?
CC. If it takes a long time for your coffee maker to brew 10 cups (over 6
min) it is probably time to run a cleaner like BETTER
BREW through your machine to remove mineral deposits.
Q. I notice many coffee shops brewing into those thermal servers, why is
CC. We always suggest brewing into a thermal carafe or pouring your brew
into a thermal carafe after brewing. The fastest way to ruin coffee is to
leave it in a glass carafe on the brewer's heating pad. After about 15
minutes it will have oxidized enough to start tasting bad.
Q. I see and hear about coffee called "arabica", what are
they talking about?
CC.Coffea arabica is the botanical
variety of coffee plant which produces the world's greatest coffees. There
are sub-types of this
variety which also produce great
coffee. Some good examples are the Central and South American "milds" from
Costa Rica, Colombia, Guatemala and from Eastern Africa, like Kenya and
Ethiopia or Sumatra Mandheling from the Indonesian archipelago. Arabica
coffee is difficult to produce. It is subject to pest and disease damage,
grows best in high mountainous areas with volcanic soil and specific weather
conditions, making it rare and more expensive than other types. When arabica
coffee is produced in an ideal location and weather conditions, is properly
tended, processed and roasted, it is unequaled by any other type for great
flavor and aroma. Now, we hasten to add that all arabica coffees are not the
same. They too can be low grown, picked immature, improperly processed,
roasted and so on. So just saying "this is arabica" does not magically
confer upon a coffee the title of "great coffee". Truly great arabica and
its sub-types account for a small fraction of all coffee produced and are
the basis for all true Specialty Coffee. Coffee Classics coffee is all
Specialty Coffee, all high grade arabica.
Coffea robusta is the most common
botanical variety of coffee. Robusta is disease and
freeze resistant, produces vast quantities of low cost coffee, grows well at
lower altitudes and is the primary coffee in most low cost coffee blends.
Robusta, unfortunately, lacks good flavor characteristics. It contains a lot
of not so great tasting oil which may cause stomach upset in some users.
Robusta is not used in Coffee Classics coffee.
Q. How do you suggest making good iced tea?
- What you need:
32 ounce Pyrex or other heat resistant ceramic measuring cup
4 inch strainer
1/2 gallon tea pitcher
saucepan or kettle
1/2 cup of Coffee Classics Ceylon Dimbula loose leaf tea
64 ounces of fresh, clean good tasting water
Using a 32 ounce Pyrex measuring cup, pour 32 ounces of fresh room
temperature water into a one half gallon tea pitcher.
Pour another 32 ounces of your water into your kettle or saucepan and heat to
near boiling. While your water is heating,
measure 1/2 cup of Coffee Classics CEYLON DIMBULA loose leaf tea into the Pyrex
Place your 4 inch strainer on your tea pitcher.
Set your timer for 4 minutes.
When your water is just at the boiling point, carefully pour the
hot water over your tea leaves and start your timer.
When the timer goes off, strain the tea concentrate into the room temperature
Now you have strong tea that will resist clouding and will maintain it's taste
when poured over ice.
Put ice cubes in tall glasses, pour your tea, add a lemon twist or sweetener if
Note: don't store
your tea brew overnight or try saving it for the next day. Enjoy it while it is