We've spent the month covering brew methods, ratios, equipment, and the finer points of making a great cup. Here's the condensed version — everything that matters, in one place.
- Grind fresh. Every time. Pre-ground is stale.
- Water at 195–205°F. Not boiling. Off the heat for 30–45 seconds.
- The golden ratio: 1g coffee per 15–17g water. Use a scale.
- Bloom your grounds. 30 seconds. Don't skip it.
- Filtered water. Chlorine kills flavor.
- Burr grinder over blade grinder. Always.
- French press: coarse grind, 4 minutes, pour immediately.
- Pour-over: medium-fine grind, slow circles, 3–4 minutes total.
- Cold brew: coarse grind, 1:4 ratio, 18–24 hours in the fridge.
- Aeropress: the most versatile tool you're probably not using.
- Moka pot: medium-fine grind, hot water in the base, pull at 2/3 full.
- Percolator: medium-coarse, slow heat, pull at 7–10 minutes.
- Clean your equipment. Coffee oils go rancid.
- Store whole bean in an airtight container at room temperature.
- Buy what you'll use in two weeks. Fresh is better than stored.
- Single origin: taste the terroir. Blend: consistency and body.
- Bitter = over-extracted. Sour = under-extracted. Adjust the grind.
- The bloom tells you how fresh your coffee is. No bloom = stale.
- Drink it black at least once. You might be surprised.
- Start with good beans. Everything else is technique.
Good coffee is a skill. You've been practicing all month.
Foxhole Coffee — the foundation of a great cup. → foxholecoffeeco.com