Bunn Coffee Making Tips
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WAT E R
T H E E L EM E N T S O F B R EWI N G P E R F EC T I O N Fresh, good-tasting water is essential since it makes up more than 98 percent of a cup of coffee.
Mineral content can affect taste. For best results, water should not exceed these parts per million
(ppm) of dissolved minerals:
• Ideal — 50 -100 ppm (50-100 mg/L) or 3 to 6 grains of hardness
• Acceptable — Below 300 ppm (300 mg/L) or 18 grains of hardness
Brewing perfect coffee starts with clean equipment. Make sure your brewer is free from any
contamination or odors that might affect the coffee.
T I M E
The brewing time or the time water is in contact with coffee grind determines
the amount of coffee material extracted, the major component affecting flavor.
T U R B U L E N C E
Turbulence is created as the water passes through and over the coffee. It should
cause the particles to separate and create a uniform flow of water around them
for proper extraction.
F I LT R AT I O N
Paper filters produce the clearest cup of coffee. BUNN filters are:
• Porous enough to allow free flow of the extracted coffee solubles.
• Made from oxygen processed paper for best coffee flavor.
• Strong enough to prevent collapsing.
T E M P E R AT U R E
The temperature of the water during brewing affects flavor and extraction.
• Ideal Water Temperature — 195ÐÑ” – 205ÐÑ”F (92ÐÑ” – 96ÐÑ”C)
Combining these elements for optimum flavor, productivity and profit is a
science, a science that BUNN