There's more to brewing a great cup of coffee than boiling the water. Here are tips from the Hawaiian experts. 

1. Use good water. Always use cold and preferably filtered water and your coffee will never be tainted by old copper pipes or chemical off-tastes.

2. Use the right water temperature at brewing time. For pourover brewing, boil the water, then let it cool for minute. Ideally this is 195 degrees to 205 degrees. If you pour in boiling water, it’s too hot and causes bitterness. If you don’t use water hot enough, the coffee flavor won’t extract properly from your beans.

3. Match the right grind for your brewing system. The type of grind is selected by understanding the duration of contact between water and the ground coffee.

   Old-Fashioned Drip – Coarse
   Pressed Coffee – Medium to Coarse
   Espresso – Very Fine
   Ibrik (Turkish Pot) – Super Fine

4. Measure Carefully. 2 level teaspoons or 2 ounces(volume) to 6 ounces of water is perfect. A standard restaurant commercial brewer takes approximately 2 ounces(weight) of ground coffee per 10 to 12 cup pot.

5. Avoid over-extracting. Experiment with your brewing system and the quantity you regularly brew to reach the right balance. The balance you are looking for will brew a cup that is not harsh or bitter. Remember that you shouldn’t keep coffee in the press pot too long. It will over-extract and cause unpleasant bitterness.

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