Brewing great coffee is a simple process where flavor is extracted from ground coffee beans using hot water as the catalyst. However, there’s a craft to brewing good coffee; capturing all the color, aroma, body and great taste your customers deserve and expect.

So, if brewing coffee is so simple, what’s the big secret? To get the peak of flavor, it’s all in the brewing process–the right combination of ground coffee beans, good water, quality brewing equipment and the right brewing cycle.

• Wetting process begins with good water at approximately (200°F) sprayed over coffee grounds.
• Bed of 1” to 2” of ground coffee leveled in coffee filter allow hot water to pass through grounds evenly.
• During the extraction process, up to 70% of the flavoring compounds of coffee (both sweet & bitter) enter the brew water.
• Coffee stored in a heated, open vessel will increase in strength as water evaporates from the brew. Applied heat of warmer causes chemical compounds to change coffee flavor.
• If kept on a warmer fresh brewed coffee will only keep its optimum flavor a maximum of 30 minutes.

What’s The Right Amount Of Coffee to Use?
What coffee beans you use is a matter of personal taste depending on the beans used in the blend decided upon by you and your roaster. But the real secret to great coffee comes in the correct “Coffee-to-Water” ratio–how much water is used over how much coffee is in the filter.

As a rule of thumb, remember that too little ground coffee brewed with too much water results in an under-developed, weak-tasting coffee flavor. Whether you’re using a 10 gallon server or a 1/2 gallon coffee pot, your optimum brewing formula will fall in this recommended coffee to water ratio, using traditional ground roast coffee brewed to your personal taste.

2 to 4 Ounces of Coffee for Every 1/2 Gallon of Water

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