For those of you frantically scouring the web, empty coffee cup in tow, here’s our coffee cheat-sheet:

And for those of you not in a panic, here’s a bit more detail...

if you think it’s difficult brewing a good cup of coffee, have you ever considered the difficulties your beans had to endure before reaching your hands? 

from mountain slopes thousands of miles distant, your beans have endured an arduous process, a process which included:

hand picking and hand sorting, one bean at a time
various methods of processing
political unrest and sometimes armed guerillas
journeys via beast of burden and huge overseas freighters
and finally, the use of hundreds-of-thousands of dollars of roasting and packaging equipment.

this remarkable effort takes place everyday so that groundwork customers have access to the finest quality, and freshest coffee beans in the world; each bean roasted to perfection.

all this perfection can literally be destroyed in the final yard, under your supervision.

the following information will ensure your beans achieve their full potential:

equipment

make sure your coffee making equipment is as clean as can be—a “seasoned” coffee maker is seasoned with bad flavors.

coffee grind

the more expensive burr style grinders are superior to spinning blade grinders. regardless of grinder type, grinding beans immediately before you brew guarantees you get the most from your beans, whatever their condition or age.

water

coffee is over 98% water, so make sure it’s the best you can obtain.

the best water for your coffee is filtered (but not softened) or spring water.

the worst water for your coffee is softened, distilled, chlorinated (like most city tap water), or has been subjected to reverse osmosis.

make sure the water you choose is fresh, clean and cool; then make sure it reaches 195 - 205 degrees fahrenheit when it hits your coffee grounds.

water/coffee contact time

too little contact time between coffee and brew water results in weak flavor.

too much contact time between coffee and brew water results in a bitter brew.

3 to 4 minutes is a good contact time, experiment to find your preference

storage

storing your coffee in the bag or can it came in is perfectly fine, just be sure you’ve removed any excess air from the bag, or tightly sealed the lid on the can. keep your beans at room temperature or slightly cooler, in a dark cupboard (above the stove would be a bad place). as long as you buy freshly roasted beans, in quantities you will consume within 2 weeks, storing your coffee in the fridge or freezer is not necessary.

taking it to the next level

and if you want to get even more serious about your coffee:

preheat any and all equipment which will come in contact with your heated water and final brew-- including your mug!

pre-soak paper filters with water.

use puro caff to clean your non-aluminum coffee equipment.

purchase a burr grinder.