DO:
Make sure you’re getting the good
water you need. Check your water source for softened or
hard water. If necessary, run your water through a water
treatment filter.
Keep all coffee stored in a clean, dry place away from heat
registers and vents or extreme cold for maximum freshness.
Know the correct operation of your coffee brewing equipment
for maximum performance. Use only quality controlled paper
filters designed to fit your brewing equipment.
Make sure decanters and/or pots used at serving stations
are kept clean every day.
Dispose of filter and grounds immediately after brewing
to prevent drip-through of unwanted flavors trapped in used
coffee grounds.
Clean your brewing equipment regularly (especially the spray
head area)–at least once a week.
DAILY CLEANING:
• Rinse out filter basket and brew pots between each
use
END OF DAY
CLEANING:
• Scrub & rinse brewers, coffee funnels and brew
pots
WEEKLY CLEANING:
• Use recommended cleaning compound to scrub the outside
of brewer
• Rinse equipment thoroughly with cold water
• Check spray head for clogging
• Thoroughly clean brew basket
• Clean out grinder
DON’T:
Mix fresh brewed coffee with previously
brewed coffee because this will dilute the taste and affect
the flavor of the whole pot.
Brew over previously used coffee grounds since all of the
designed flavor has already been completely extracted.
Re-heat any coffee for serving that has dropped to a temperature
below 175°.
Serve coffee using beans or ground coffee past the freshness
date.
Let coffee “bake” on a serving station or brewer.
Twenty to thirty minutes is the maximum time allowable for
an open pot to deliver a perfect cup of coffee.
Serve coffee in pots or decanters that haven’t been
properly cleaned –– acids and other organic materials
can taint even the best brewed coffee.
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