1. Coffee does not require refrigeration, in fact, it is not good to store your coffee in the refrigerator as coffee is porous and can absorb any odors it is exposed to, so do not store it in the refrigerator. To keep your coffee fresh we recommend storing it in an airtight container at room temperature. Otherwise the beans may dry up and lose both taste and aroma, yielding stale coffee.
2. It stands to reason that if the largest ingredient in a cup of coffee is the water, then the water should be clean and pure with no tastes or odors (do not use distilled water). If tap water is highly chlorinated or foul smelling then it would be advisable to use bottled water. Secondly, is temperature. Too high a temperature tends to over extract the coffee and will bring out the bitterness and negative flavor of even the finest beans. Home Brewers generally brew incorrectly at 150 degrees between 7 to 10 minutes. Commercial brewers brew between 180-200 degrees for 3 to 4 minutes, the proper time and temperature.
3. When possible coffee beans should be ground just prior to brewing. Grinding coffee allows gasses and volatile flavor compounds to escape. It is best to buy whole bean coffee and grind only enough for each brew.
4. The Proper Formula refers to the amount of coffee vs. the amount of water being used. The following formula is the one most commonly used: 2 level tablespoons per 6 to 8 oz. of water.
5. Beginning with a clean coffee maker can be very important in brewing coffee. If your coffee maker is not thoroughly clean there may be old oils remaining in the pot. These will soon become stale, adversely affecting the taste of your coffee. Be sure to follow the manufacturers recommendations for cleaning your coffee maker.
   

1. Don't use boiling water to brew because extreme heat allows for over extraction of the bean yielding bitter taste.
2. Never pass the water through the grinds more than once. Never reheat. This again, allows for over extraction and poor taste.
3. Brewing time should not be more than 7 to 10 minutes or you will bring out bitterness and harshness in the bean. Many people confuse this taste with "strong." Coffee should be strong and rich without being bitter.

Holiday Coffee with Spiced Whipped Cream

1 cup heavy cream
4 Tbs. plus 2 tsp sugar
3 Tbs. Mulling Spice
3 cups freshly brewed hot coffee
4 oz brandy

In a small saucepan over medium heat, combine the heavy cream, 2 Tbs. of the sugar and the mulling spice. When the cream starts to bubble around the edges, remove the pan from the heat and let stand for 10 minutes. Strain the cream mixture through a fine mesh sieve into a metal bowl and refrigerate until thoroughly chilled, about 1 hour. Using a whisk, beat the cream mixture until stiff peaks form.

Divide the coffee and brandy among 4 large coffee mugs or bowls, add 2 tsp. sugar to each and stir to combine. Top each with a large dollop of the spiced whipped cream and serve immediately. Serves 4.

Coffee Whipped Cream Pie Filling

5 to 6 tbsp flour
1 cup light cream
1 cup strong coffee (Try our House Blend)
6 tbsp white sugar
2 egg yokes
1/8 tsp salt
1 tbsp butter or margarine
1 tsp vanilla

1. Mix sugar, flour and salt
2. Warm milk slightly in microwave and slowly add to dry ingredients.
3. Mix well. Stir constantly on medium heat until thickened.
4. Cover and cook slowly for 20 minutes, stirring occasionally.
5. Beat egg yolks slightly. Add to hot mixture on stove and cook three minutes longer.
6. Remove from heat, stir in butter or margarine and pour into a baked pie shell.
7. Add whipped cream for a delightful addition.