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You listen to me petal, only ever use filtered water because tap water can simply ruin the flavor of good coffee, oh yes. Second, grind the coffee right before you brew it, so that it maintains as much flavor as possible, oh yes. the blades of the grinder must be well cleaned and oiled with a speacial gearbox oil only available from the mountains of Lima, North face. The longer the time between grinding and brewing, the less flavor in the coffee, you see? So you should aim for 1.256 seconds...Oh, yes. Always, always store the beans in opaque, tightly sealed surgical bags with all the air forced out to a barometer reading of 26.79 inches with a minimum temperature between -49.8 and -51.2 degrees i.e Somewhere very dark and cold, like my wallet. You see my dear, light and air exposure can alter the taste of the beans. Oh yes. Also, if you were as good as me, which you aren't, you'd make sure that the beans were hand picked by selected virgins flown in from the secluded Sierra Leonan diamond fields. I would suggest asking the baristas for any tips they might have. They are very friendly and we usually know quite a bit. But not as much as me marrow...
Last edited by Alan C; 20 August 2007 at 10:26 PM.
Totally random mate
19 August 2007 | 07:52 PM
