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Coffee Grinding Tip
  Never grind more coffee than you will use for immediate brewing. Once the beans are ground,
the flavorful oils are exposed to the damaging air. As these oils dissipate, so will the flavor
of your coffee. Once ground, coffee will begin to lose its flavor almost immediately. Different
methods of brewing will require different grind consistencies. Typically, coffee used for drip
brewing should be ground to a consistency similar to granulated sugar. The complete drip cycle
should occur within four to six minutes. If the drip cycle is completed in less than four minutes,
grind your coffee finer. If the cycle takes longer than six minutes, grind your coffee coarser.
When using a French press, the coffee will need to be ground extremely coarse. Espresso requires
an extremely fine grind...almost powder-like with a slight grittiness. The key to the proper
espresso grind is the extraction time. After the proper dose and tamp, one ounce of espresso
should be extracted in approximately 25 to 30 seconds. Like drip coffee, if the one ounce
extraction occurs in less than 25 seconds, grind your coffee finer. If the extraction occurs in
longer than 30 seconds, grind your coffee coarser. Talk to you local coffee professional for
additional information.
Coffee Storage Tip
Never store your coffee in the refrigerator. Coffee will absorb flavors and aromas from other
food products in your refrigerator. Freezing coffee can also have a damaging effect, and we do not
recommend this practice unless you will not use-up your supply of coffee for a prolonged period of
time (two weeks or more). Coffee should be stored in a clean, dry, airtight container, in a cool,
dark place.
Coffee Dosage Tip
 When making brewed coffee, allow 2 to 2 1/2 level tablespoons for each 6 ounces of water (3
tablespoons for 8 ounces). For espresso, allow 7 to 8 grams for a single shot, and 14 to 16 grams
for a double shot.
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