The Java Jive | the delicate dance to finding that best cup of coffee

Editor’s note: This is a guest post from Molly Long.

photo courtesy of Pink Sherbet Photography

Have you ever experienced that delightful moment where you took a sip of coffee and it hit you: this is the best cup in the world? In college, I’m not sure what planets aligned at the time, but I enjoyed that experience every morning. It did not get old.

Since moving to Boston’s North Shore, (ironically Bean Town?), I have not been able to make a good cup of coffee! Frustrated and stumped, that blissful cup has been eluding me for two years. I know it exists because I’ve had it. I have been on a quest to seek the advice of those I consider to be coffee connoisseurs. Now I want to share with you each tip I’ve received from them, as well as the things I’ve discovered along the way. Mind you, some are good, but only one have I found to be down right magical.

May the fruit of my labor bless you and your percolator. Elements that go into making a good cup o’ Joe:

WATER

- Use COLD water to brew your coffee. Don’t use warm and never use hot.
- Try your tap water – but if you’re still experiencing a bad taste, you need to try to filter your water first.
- Use cold, filtered water

The funny thing is, I don’t mind the taste of my tap water at all. However, water can do crazy things when used in recipes and for coffee/tea. Not everyone can live off the springs of Vermont’s Green Mountains. So if you think your tap water might at all be translating into a sad excuse for coffee, get a filter.

BEANS & GRINDS

- Freshly ground beans will definitely give you a good chance for success.
- Keep your beans/grinds in the refrigerator! This is how to keep them the most fresh.

Right now, I’m using and enjoying Folgers Gourmet Columbian (Medium Dark Roast – ground). These are “challenging economic times” are they not? We can’t all buy a pound of specialty beans every week. I think Columbian flavor is bold without being burned. I still like the Starbucks flavor though which is reminiscent of French roast and the darkness of that. It’s all about preference and should not make or break your brewing success.

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