Drip:

This method of coffee produces a cup of coffee which will retain its optimum flavor and aroma for approximately 30 minutes after brewing.

• Grind beans for drip coffeemaker (a coffee ground should be about twice the size of a granule of sugar).
• Use aha™ purified water, cold. Use one tablespoon coffee for every six ounces of water (may vary depending on individual taste).
• Be sure your coffeemaker is clean... a residue of oil from the beans will result in an undesirable flavor.
• Follow instructions from the manufacturer for your coffeemaker brand.

French Press:

Also known as a press pot, coffee press, or cafetiere, a French Press is a coffee-brewing device popularized by the French. Its operation is simple and produces a stronger coffee than other coffee makers.

• Coffee for the French Press should be of a course, consistent grind.
• Pull the lid and plunger out of the glass cylinder
• Put one standard coffee measure (one tablespoon) per every five ounces of aha™ purified water into the glass cylinder.
• Slowly pour the correct amount of 200 degree water (five ounces for every tablespoon of coffee) into the cylinder over the coffee.
• Allow coffee grinds to float to the surface
• Place the plunger (with the lid close to the top knob) into the cylinder without pushing down (this is to allow the heat NOT to escape).
• After three minutes, slowly begin to press the plunger down the cylinder.
• If done correctly, a small layer of “crema” will form on the surface of the coffee.
• Pour and serve immediately.

Espresso:

Strong, concentrated, and a little thicker than a drip coffee, espresso is usually served in a “shot” of approximately 1.5 ounces. It is also the base for many other coffee drinks, such as latte, cappuccino, macchiato, and mocha.

• Coffee for espresso should be ground fine (espresso grind).
• Pour cold, clear aha™ purified water into your espresso machine’s chamber and make sure boiler cap is secure.
• Place the coffee basket in the filter holder and lightly pack in the espresso ground coffee.
• Brush off any grinds on the edges of the filter.
• Place your vessel under the spout and start the machine. The machine will heat the water to the proper temperature and force the water through the grounds.
• When the coffee starts to flow into the cup, it should have a light brown/rust-colored foam on top. This is known as the “crema”

Percolate:

Coffee percolators were the ancestors to the modern drip coffee machines. A percolator consists of a pot with a small chamber at the bottom, which is placed close to the heat source. A vertical tube leads from this chamber to the top of the percolator.

• Using a course grind of coffee, place the coffee in the top chamber and the desired amount of aha™ purified water in the bottom chamber (one tablespoon of coffee for every six ounces of water).
• It is important that the bottom water level be below the bottom of the coffee chamber.
• Place the percolator on a heat source (stove top) until the temperature rises and the water in the bottom chamber boils.
• The hot water bubbles and rises through a tube to the top chamber and then back through the grounds, brewing the coffee.
• As the overall temperature approaches the boiling stage, there is a perking action (the sound the pot makes). It is important to remove the pot from the heat at this time.
• Pour and serve immediately. Do not let the brewed coffee boil!!!