Brewing great coffee doesn’t happen by accident. For the best results use these
Only use fresh coffee
The longer coffee is exposed to oxygen the more flavor and aroma it will lose. Coffee
is best stored in an airtight container in a cool, dry location—not in the fridge
or freezer, as cold temperatures will dry out the flavor oils and the coffee may
pick-up unwanted odors.
Only cold, fresh water
Do not use mineral water. The minerals will coat the heating element of the coffee
brewer and eventually ruin the machine. Neither should you use distilled water,
as some mineral content is required for proper flavor extraction.
Remember to keep it clean
Coffee oils can collect on your brewing equipment and can, over time, leach a bitter
taste into your daily ritual – so it‘s important to regularly clean your brew basket
and pot or thermos with warm soapy water and carefully rinse to remove any soapy
Use enough coffee
The minimum coffee to water ratio is 1/4 oz (7 g) of coffee per 6 fl oz of water—though
many coffee lovers prefer a ratio of 1/3 oz (10 g) to 6 fl oz of water. In a commercial
machine, 2.5 oz (71 g) of ground coffee to 64 fl oz of water is the standard brewing
Let it go
If using a glass pot machine with a burner, the coffee will only be good for a maximum
of one-half hour. After that, the burner will have cooked off the flavors of the
coffee and it will start to taste thick and muddy. If using a thermos, the coffee
will only stay fresh for a maximum of an hour.
Coffee & caffeine
Caffeine is a mild central nervous system stimulant, which is found in over 60 plants
and trees. Many people drink coffee because of the impact of caffeine—increased
awareness, alertness and energy. Caffeine takes approximately 5 minutes to enter
your system after ingesting coffee and peaks after 20 minutes. It is cleansed within
3-6 hours thereafter.
In the average cup of coffee, there are 200 mg of caffeine. The darker the coffee
roast, the less the caffeine. Espresso coffee has only 70 mg in a shot. The primary
reason espresso has less caffeine than a cup of coffee is because caffeine isn’t
very water soluble therefore in a 25 second shot of espresso caffeine does not have
time to dissolve from the grounds. Coffee must have 97% of its caffeine removed
to qualify as decaffeinated. Decaffeinated coffees are more expensive as there is
more labor involved in the preparation.
Coffee refrigeration & freezing
CoffeeMarvel does not recommend refrigerating or freezing coffee. When chilled or
frozen beans are re-warmed, they will immediately form a layer of water on the bean
through the action of condensation. In addition refrigeration and freezing removes
the internal moisture content of the bean. CoffeeMarvel recommends storing coffee
products in an airtight container in a cool, dry location.