- GRIND YOUR OWN COFFEE – FRESH!!!
Unless you’re using state of the art coffee packaging, ground coffee can stale in as little as fifteen minutes. Burr grinders are the best, but any grinder is better than none.
Don’t have a grinder? No problem. We sell the full line of Baratza grinders or we can grind it for you. At Bell Lap Coffee, we grind our coffee the same day we ship to ensure that you’re getting the freshest cup. Using lined gusseted bags with check valves, oxygen flows only one way: out. It also has a zipper closure on the back to keep the beans fresh. The bag we ship your coffee in is the best place to store your freshly roasted beans. Do not refrigerate or freeze!!!!
- PREHEAT YOUR MUG & BREWING VESSEL
The temperature of the material will have a great impact on how long your coffee stays warm.
While your coffee is brewing, let it sit with near-boiling water until you’re ready to pour. (Faucet hot water will also work if you don’t have access to a kettle).
- USE PROPER RATIOS
It’s easy to get in the habit of just blindly scooping, but measuring your coffee can have a huge impact on the flavor.
We recommend 2.5 tablespoons per every 6 oz of water. If you’re using a scale to measure weight, the ratio should be 17:1. We use the acaia scale that calculates the ratio for us. For every gram of coffee, use 17 grams of water. Of course, the best ratios are the ones that you find to be the most pleasing through experimentation. Keep track of the ratios that you do like, to make every cup your best cup. Using the acaia app you can log all of your brews.
- USE A PROPER MUG
There are certain materials that just don’t work with coffee. Plastic, aluminum, and paper are the three main culprits because they impart flavors from the vessel itself into your coffee.
Would you slurp milk out of paper plate material? I don’t think so! Among the best materials used for mugs are stainless steel, glass, and sealed ceramic. With materials such as these, the only thing you’ll taste is coffee.
- Use filtered water
What makes up your tap water, spring water, or your favorite bottled water depends on where that water came from. The terroir of water is much like that of coffee. Where the soil type, rainfall, and solar intensity affect the flavor of coffee; the flavor of water comes from subterranean minerals like dolomite, halite and limestone. The occurrences of such minerals vary across the globe, thus explaining some of the variation in drinking water from city to city.
Do not use distilled or Reverse Osmosis water unless you plan to use Third Wave Water additives to get the minerals etc. correct.