The ratio of coffee to water determines the strength of the coffee. A good starting point is 1:16 (1 part coffee to 16 parts water).

In general, longer brewing times are paired with coarser coffee grinds, and shorter brewing times are paired with finer coffee grinds.

If the coffee is sour and flows too quickly, make the grind size finer. If the coffee tastes bitter and flows slowly, make the grind size coarser.

It is important to always use fresh, clean water. Filtered or purified water is ideal. The brewing temperature should fall between 195-205°F.

The final brew is only as good as the equipment and the care of the person who prepares it.

Rinsing and cleaning regularlyis important to remove stale coffee build up.