STORAGE: First and foremost, you need a sacristy. Or, you know, a regular kitchen cabinet. Store your sacred coffee in a cool, dry place, away from sunlight. Once the coffee bag is open, keep it as sealed and airtight as possible. Coffee de-gasses and loses its divine freshness around 30-60 days after opening, so don’t save it for Sunday morning worship only!

GRINDER: A good grinder makes all the difference. Burr grinders will be the most consistent in grind particle size, but if you got a classic ol’ spice blade type grinder, work with what ya got!

WATER: Clean water is crucial! Purified, spring, etc.. anything but tap, as those delicious flavors will get muted. If you’re using a pour-over, ensure you use hot water between 195-200°F. If you don't have a thermometer, set your water to a near-boil, then wait for the rolling bubbles to settle (about 30 seconds).

BREWING: Use a ratio between 16:1 and 18:1 (water to coffee). If you do not have a scale to be precise with grams (contrary to our prodigal ways in the U.S.) then use 2 level TBSP to every 6 fl oz of water.