Here are a few fundamentals to follow when brewing the ultimate cup of coffee.

Airpot Maintenance
Every night, airpots should be thoroughly rinsed and filled with hot water. This not only eradicates coffee residue but also readies and warms the pot for fresh brewed java. During business hours, pots should be similarly maintained, and this includes rinsing stems and making sure that hot coffee is kept in an environment of equal, unpolluted warmth. In addition to daily care, airpots should be soaked in Puro Caff once a week to keep them clean and in good condition, making sure not to forget to thoroughly rinse the airpots before brewing!

Cleaning Brew Baskets
Between each brew, baskets should be rinsed of all grounds and oils to ensure the purity of the next pot. Little things like this can severely affect the coffee, especially where flavor is concerned, so frequent rinsing and Puro Caff are a good idea.

Precise Dosing
Measuring ground beans is perhaps the most important part ofhte process. Too much or too little makes for bitter or watery coffee, so each filter should be measured prior to brewing. Just remember, Dawson Taylor's recommended dosage is 3.5 to 4.0 ounces per 2.2 litre airpot. Imagine the difference in flavor and strength of French Roast brewed at six ounces of coffee as opposed to four!

Speed and Efficiency
From the moment beans are ground, they start letting off nitrogen, and with that nitrogen, their precious flavor. To ensure the richest possible coffee, make sure the time between grinding and brewing is kept to the absolute minimum. Coffee that sits tastes accordingly stale, so if possible make sure to grind only when you're ready to brew. Refridgerating coffee, whole bean or ground, in an airtight container is recommended to slow the oxidation process.

Bean Storage
Fresh roasted coffees have a recommended shelf life of around 21 days. They should be handled and treated as a perishable product, because as Dave says: "This is not a can of Folgers."