Potent Joe, every time
Thursday, December 28, 2006
“The most important aspect of good coffee is the quality of the bean itself,” says Michael Mahaffey, owner of Perks. Buy whole Arabica beans, says Mahaffey, then grind them in small amounts, since exposure to oxygen immediately compromises the flavor. And if you’ve been sticking your coffee in the freezer, shame on you. “It will absorb the flavors of the other items you have in there and kill the taste.” Go for an airtight container instead. The rule is 2 tablespoons of coffee produce 6 ounces of liquid, and if it’s caffeine you fancy, go for medium, rather than dark roast.
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