BREW GUIDES

BREW GUIDES

 

FRENCH PRESS

Recommended Measurements:  14 grams of coffee for every 6oz.

  • Boil Water 
  • While the water is boiling , grind your coffee very coarse. 
  • Pour some water slowly clockwise over the grounds about 1/10 of total amount of water . Let the coffee bloom for 30-45 seconds.
  • Add the rest of your water and place plunger lid on top of pot. Be sure that filter screen does not touch the steeping grounds. Let the coffee steep for 4-5 minutes.
  • Press the filter screen down slowly.
  • When you’ve finished pressing, serve the coffee immediately. Do not let it sit.

DRIP POUR OVER (V60)

Recommended Measurements: 11g of coffee for every 6oz

  • Boil Water
  • Grind coffee. Medium coarse.
  • Place filter in cone. Pre-heat filter and cone by pouring a few ounces of hot water through vessel. Discard water before continuing brewing process.
  • Pour your coffee into the filter. Make sure to flatten the bed. This will allow a more even pour.
  • Pour just enough water, about 1-2oz, to cover the grounds for bloom. Let coffee bloom for 30-45 seconds.
  • Continue pouring slowly into the center of the grounds clockwise until youuse remaining water. The pouring process, in addition to the 30-45 seconds of blooming, should take about 2.5-3 minutes total.

ESPRESSO

Recommended measurements: 18-20g of coffee for a doubleshot (2oz) 9-10g for single shot (1oz)

  • Clean grouphead by letting water run through it for a few seconds.
  • Grind coffee, very fine. (the size of the ground coffee is very important when pulling espresso shots. Adjust the grind accordingly for better results. When grounds are too coarse your shot will end up under extracted, watery and will lack flavor. When grounds are too fine you your shot will be over extracted, and will taste bitter, burnt and sour. Finding the right ground setting for espresso might be a challenge but the results will be rewarding!
  • Place coffee into portafilter, flatten the ground with your finger.
  • Place your portafilter on a flat surface and position your tamper level on top of the grounds.  Apply pressure downward, not too hard but hard enough to compact coffee in evenly.
  • Place portafilter in the grouphead and start your shot.
  • Pull shot for 25-35 seconds depending on coffee used.
  • A perfect shot should be thick with crema and appear evenly gold/orange with minimal flecking or blonding. 

CHEMEX

Recommended Measurements: 11g of coffee for every 6oz (55 grams for a 6 cup 30 oz chemex) 

  • Boil Water
  • Grind coffee. Medium coarse. Coarser than a V60 setting but finer than a french press setting
  • Place filter in cone. Pre-heat filter and cone by pouring hot water through vessel. Discard water before continuing brewing process.
  • Pour your coffee into the filter. Make sure to flatten the bedby giving it a gentle shake. This will allow a more even pour.
  • Pour just enough water, about 1-2oz, to cover the grounds for bloom. Let coffee bloom for 30-45 seconds.
  • Gently pour working your way outward, and avoid pouring down the sides of the filter. 
  • Pour in 3 different stages. Stage 1 up to 10 oz, let it settle down for a few seconds. Stage 2 up to 20 oz, let it settle down for a few seconds. Stage 3 up to 30 oz. Brew time should take anywhere from 4-6 minutes.
  • When coffee is brewed, swirl chemed to mix the coffee evenly.
  • Enjoy!

AEROPRESS

(Inverted/upside down) Recommended Measurements: 16g of coffee for 8oz

  • Boil Water
  • Place paper filter in the AeroPress’s plastic cap. Pre-wet filter
  • Grind coffee Fine/medium, a bit finer than setting for a regular drip pour over.
  • Place aeropress upside down, pour coffee into Aeropress.
  • pour enough water to cover the grounds, about 1.5 oz of water for bloom.
  • Wait about 30 seconds then fill aeropress up to 8 oz.
  • Wait about 30 seconds, give coffee about 8-10 stirs.
  • Wait another 30 seconds, Screw the cap onto the AeroPress.
  • Flip aeropress right side up and push for about 15-30 seconds.
  • Enjoy