Infinite care goes into the growing, harvesting and processing of Jamaican coffee. Equal care goes into the skillful roasting, grinding and packing of the finished product.
As a result of this painstaking preparation it is possible for you to enjoy the finest cup of coffee in the world. But all these efforts are wasted if your ground coffee is carelessly or improperly made.
It is easy to make good coffee always if the following simple rules are observed. Note that the taste of coffee is influenced by the quality of the water and the coffee/water ratio. Spring water gives the best brew.
Proper storage is vital to the taste and aroma for which our Jamaican coffee is renowned.
The area in which all coffee, whether in green bean form, roasted whole beans or roasted and ground, is stored should be cool, dry and odourless. Coffee that is not vacuum-sealed tends to lose its aroma and absorb foreign odours from the area in which it is stored, example, if coffee is stored in an area that contains curry powder, pimento, etc., it will taste of the product when it is brewed.
In selecting coffee, the purchaser must also consider how long the coffee has been on display. The package should preferably be vacuum-sealed, and the date of packaging and/or expiry date exhibited. The ideal period for use after the package of ground coffee has been opened is within 5 days if stored in a sealed container and refrigerated.
This will depend largely on the palate of the individual drinking the coffee. However, the recommended brew is 12 oz of coffee to 30-35 cups water
REMEMBER TO ALWAYS EMPTY AND RINSE THE URN WITH BOILING WATER BEFORE USING AGAIN.