equipment should be free of contamination and odour. Roasted and
ground coffee contains oils that are released when hot water is
added. These oils often mix with steam and settle on the undersides
of the brewing equipment. The oils become stale and sometimes sour.
Whether the brewed coffee receptacle is a glass bowl, vacuum flask
or a stainless steel container, it should be rinsed between uses.
Good fresh water, that is free from foreign taste and odour such
as chlorine, should be used. Water, which has been previously boiled,
should be avoided, as should water from a hot tap. It should never
be forgotten that the brewed coffee is about 1% coffee-soluble material
and 99% water, and that the quality of the water used in preparing
coffee is of the greatest importance.
should never be boiled. To achieve the correct results, it is necessary
to begin the procedure with water just below boiling point. Proper
water temperature is about 90° C and 95° C when the water
is first in contact with the ground coffee. Water temperatures of
80° C and 84° C respectively, are ideal for holding beverage