JaVaNa Coffee Making Tips

Grinding
In order to get the best flavor from your coffee, you must grind according to the brewing method you use. Rule of thumb is: the longer you brew the coarser the grind (for example, percolators require a very coarse grind, as opposed to an espresso maker which requires a very fine grind as it brews a single serving in only 20 seconds).

Turkish Grind
This is the finest grind with a flour-like consistency. Used for coffees brewed in an ibrit.

Espresso Grind
A very fine grind, with the texture of cornmeal. Used for Espresso and Cappuccino.

Medium Grind
Ground to the consistency of sugar or salt. Primarily used in drip brewers with basket filters.

Coarse Grind
Very large granules used in percolators and commercial brewers.

Brewing
Brewing methods range from French Press to the Automatic filter, but the most common is the drip coffee maker with paper filter. To make a perfect pot of JaVaNa coffee, follow these steps:
1. Use 1 tablespoon of coffee grounds per 6 oz. of fresh cold water. Enhance your flavored JaVaNa coffee by adding 1 teaspoon of sugar to the grounds.
2. Remove the grounds immediately after brewing to avoid oils from the remaining grounds dripping into the pot and causing a bitter taste.
3. Serve immediately to ensure maximum flavor and aroma. Keep extra coffee in an airtight carafe - brewed coffee kept on the heat will break down causing a bitter taste to develop.