This is an excellent list, and it absolutely mirrors the advice I give to people.
> Use the same amount of coffee grounds in your maker regardless of whether you’re making a full pot or not.
This is a tip that is missed way too often, and I love sharing it with people because it seems counter-intuitive. Always prefer to use more coffee than less. If you use too little, as you approach the end of the brew, you're going to start extracting bitter compounds. I think this is probably the easiest way to improve your coffee (though not the best; a grinder and fresh, whole beans is the single biggest improvement one can make -- I consider that one upgrade, not two).
This is why otherwise terrible coffee from the gas station still tastes "strong." It's not strong, it's just really bitter.
Regarding 4. Store the beans sealed as tightly as possible (exposure to oxygen/air speeds up their deterioration)
I'm always wondering if i did a great ghetto-style hack, or just deluding myself? What is a tight seal in the context of outgasing co²? When you buy beans in bags they have to have a
kind of vent/seal, because otherwise they would burst. So i used a leftover 500g can from a protein shake, and the clear
plastic protecting lid from a 500g yoghurt which sits over the aluminum foil, and fastened the clip with the use before date from a toast/sandwich bag as handle to pull it out with adhesive tape to it.
The idea being: when i insert the clear plastic lid into the can over the coffee, it makes a DOUBLE seal with a buffer of co² between the cans loose lid and the inner plastic lid.
It is sitting so tight that i can see it slowly glide down on the air cushion which it replaces, the more empty the can gets. Anyways, just four always availabe leftover parts. Am i ingenious, or what? :-)
As an additional reason to buy whole beans, consider this:
Researches who work often with cockroaches tend to develop an allergy to them, over time; requiring them to wear heaving gloves to handle the creatures. These individuals also become allergic to pre-ground coffee at the same time.
These are good tips but I find it incomplete without at least a few words about the freshness of the beans at the time you buy them. If you're using stale beans the other steps aren't really going to help.
Fair enough. It does mention using them promptly after acquisition. I suppose I overlooked some folks might not realize beans have a shelf life. And not all beans on the shelf are sealed.
Fortunately, most beans in my experience are sealed such that prior to the consumer purchasing them they'll at least be in a reasonable state. Not roasted within the past few days fresh, but good enough for many folks.
> Use the same amount of coffee grounds in your maker regardless of whether you’re making a full pot or not.
This is a tip that is missed way too often, and I love sharing it with people because it seems counter-intuitive. Always prefer to use more coffee than less. If you use too little, as you approach the end of the brew, you're going to start extracting bitter compounds. I think this is probably the easiest way to improve your coffee (though not the best; a grinder and fresh, whole beans is the single biggest improvement one can make -- I consider that one upgrade, not two).
This is why otherwise terrible coffee from the gas station still tastes "strong." It's not strong, it's just really bitter.