How To Brew Coffee - National Coffee Association (#)

  „A finely prepared cup of coffee should be enjoyed as thoughtfully as it was brewed.  Take a moment to smell the aroma. Take a sip and notice your coffee's flavor. How does it compare to other coffees with regard to body, acidity and balance?  If it is a coffee that is new to you, notice how it is different.  If it is what you normally drink, note its degree of freshness or how simple changes in preparation affect the cup's flavor.“

http://www.ncausa.org/public/pages/ index.cfm?pageid=71 - Cached

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Coffee Fundamentals | Page 2

  „If the water isn't pleasant to drink, don't make coffee with it. Hard, or alkaline, water does not directly harm flavor and aroma, but does mute some of the natural acids in coffee and produces a blander cup without the acidy snap. Water that has been treated with softeners makes even worse coffee. Use bottled water or a filter system.“

http://www.lucidcafe.com/fundamentals2.html - Cached

Espresso! My Espresso! An Ongoing Internet Novel - CHAPTER

  „Roasted, gassing coffee smells good. Ground coffee does not necessarily smell like the roasted beans before they were ground. Bad smelling grounds make bad coffee.“

http://home.surewest.net/frcn/coffee/ coffee21.html - Cached

Peet's Coffee & Tea

  „Once the beans are ground, the flavor is exposed for brewing -but if brewing doesn't happen right away the flavor and aroma dissipate. Grinding the coffee yourself is not only the best way to enjoy the freshest coffee, it's also the first step in experiencing the aroma of the coffee even before you brew it.“

http://www.peets.com/.../ coffee_fresh.asp?sid=d29320c4c6e79499ae6ec3359aa2a837 - Cached

It's All About Coffee

  „standards in case you need to cup with other people. I like to cup when the coffee is lukewarm and when it is cold, and I do not like to smell the coffee as I break the crust since I find the aroma is somewhat overwhelming. Some people would scoff at these practices, but by using this methodology I am able to obtain consistent results that are in line with some very well respected cuppers.“

http://www.aboutcoffee.net/ 2002_09_08_bcearc.html - Cached

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