Storage: Store your fresh beans in a cool, dry location. Do not refrigerate your beans because they will absorb the odors of other foods. Do not freeze your beans because they will dehydrate and the flavor will become flat.

Grinding: The longer the brew time, the coarser the grind. Espresso is a very fine grind and French Press is a very coarse grind. Use a good quality burr grinder for the best coffee grounds.

Espresso: Grind your fresh beans very fine, approximately the consistency of granulated sugar. Tamp with 35-50 lb of pressure, and pull your shots 25-20 seconds. A great shot of espresso will have 3 layers with the top layer, crema, rich enough to hold sprinkled sugar on top.

Drip: Grind your fresh beans according to your brewer. A paper filter will require a finer grind than a metal filter, and a percolator a bit coarser yet. Use 2 tablespoons coffee for every cup of fresh, cold water.

French Press: Use 2 tablespoons coarsely ground coffee in a press per cup of hot water. Allow to steep 4 minutes.