A few quick tips for making a great cup of coffee

Always grind the beans fresh, just before preparing the drink – coffee loses its aroma quickly after grinding.

Use filtered water – water significantly affects the final taste of coffee. The ideal hardness is 80–250 ppm; a filter jug is sufficient at home.

Allow freshly roasted coffee to rest for at least 10–14 days – after roasting, the beans release CO₂, which makes them easier to extract.

Once opened, coffee should ideally be consumed within 7–10 days – after contact with air, it oxidizes quickly and loses its flavor and aroma.

Unopened packages should be consumed within 3 months of roasting.

Buy coffee in smaller quantities and more often so it’s always fresh.

Use a scale when preparing coffee – this is the only way to ensure the exact amount of coffee and water.

The ideal ratio for filter coffee is 60 g of coffee per 1 L of water.

Watery or sharply sour? Grind finer and extend the extraction time. Bitter with a dry aftertaste? Grind coarser and shorten the extraction.

Store coffee in its original packaging, away from air, in a dry place at room temperature.

Before adding ground coffee to the coffeemaker, moisten the filter – this removes paper taste and helps it adhere better to the dripper.

Don’t forget to clean your coffee equipment regularly.