The secret of a great coffee
The quality of the water makes tremendous difference to the result: chlorine, fluoride and lime all kill the flavour; tap water should be softened if necessary and filtered.
This depends on the type of coffee maker used: the faster the extraction process, the finer the grind needed. It is essential to pack the coffee down if all of it is to benefit from the infusion process; water will lodge in any gaps.
At least 1 ounce of ground coffee is needed for each 10 fluid ounces of water. Using more coffee will make your drink not only stronger but also bitterer. Too much water gives a pale, insipid result. Use one and half times as much for an espresso machine, and up to one and quarter times as much for filter.
White granulated sugar is the best and won’t spoil the “head” on your espresso, avoid brown, candied and colored sugars. For the best taste...no sugar!
Glass allows coffee to get cold, plastic and metal spoil the flavour. Delicate porcelain becomes too hot, thick porcelain is excellent as it absorbs heat from the coffee, bringing it quickly to the perfect temperature.
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