Brewing Guides

Weigh out your COFFEE!

2 Tablespoons coffee to 6 Ounces water for all brewing is roughly where you want to be.

Check out the following guides for equipment specific brewing!

 

FRENCH PRESS

1. Bring enough water to just below a boil (~200° F / ~93° C ) in order to brew the coffee and pre-heat the French Press.

2. Weight out 20 grams of coffee and grind it coarse.

3. Pour some hot water into the French press to heat it up, then pour it out.

4. Place the grounds into the French press and pour 300 grams of water in evenly, saturating all of the grounds.

5. Start timer immediately for a 4 minute steep.

6. After 1 minute, submerge grounds floating at the top into the water and give a slight stir with an object that won’t harm the glass.

7. After 3 minutes and 30 seconds, scoop the layer of fine grounds and bubbles off the top of the water and dispose. This will help minimize the sludge at the bottom of the cup after pouring.

8. When the timer is up at 4 minutes, press the plunger down.

9. Pour, enjoy

 

 

Pour Over, Cone

1. Bring enough water to just below a boil (~200° F / ~93° C ) in order to brew the coffee and pre-heat the V60 / decanter.

2. Weight out 20 grams of coffee and grind it medium.

3. Place the V60 and filter on top of the decanter of your choice.

4. Pour some hot water around the paper filter, eliminating any paper taste and pre-heating the V60 and the decanter, then throw the water out – you only want brewed coffee in your final drink.

4. Place the coffee grounds into the V60 filter and give it a shake for even distribution.

5. Pour just enough water to saturate the grounds evenly (about 30 grams) and rest for 30 seconds or however long it takes for the bloom to discontinue.

6. Pour the remaining water continuously and evenly onto the grounds and in a circular fashion, moving inward and outward within the circle. The coffee level should rise just above the grounds. Finish the pouring by 1:40.

7. Be careful not the pour the water directly on to the filter at any point and try to maintain a constant volume of water throughout the entire process.

8. After the coffee has drained into the decanter by 2:30, you should be able to see consistent walls of grounds with an even bed toward the bottom of the cone.

9. Trash the filter with grounds, give the V60 a quick rinse, enjoy.

 

Aeropress

1. Bring enough water to just below a boil (~200° F / ~93° C ) in order to brew the coffee and pre-heat the Aeropress.

2. Place the filter in the filter cap and preheat it by pouring a couple grams of hot water over it. Then pour a few grams into the Aeropress to preheat it as well.

3. Weigh out 17 grams of coffee and grind it medium. After you throw out the preheat water, place the grounds into the Aeropress.

4. Pour right at 50 grams of water, saturating all the grounds evenly, and rest for 40 seconds to allow for bloom. The grounds will soak up the water, which will you allow you to pour more water in and brew more coffee overall.

5. After 40 seconds have passed, pour the remaining 200 grams of water in slowly and evenly so that all the grounds continue to be fully saturated and agitated as you pour.

6. After a total of 1:30 has passed, place the cap on the Aeropress and flip the device over and onto a mug and shake the Aeropress slightly.

7. Begin pressing slowly. Too fast, and the bitterness in the grounds will be released. 30 seconds of pressure is ideal.

8. Once you hear air being forced through the filter turn the Aeropress back over. Trash the filter and grounds, then rinse off the equipment.

9. Since the Aeropress creates a slightly smaller cup than most people drink, I walked you through creating a more concentrated cup. To balance out the flavors, add some hot water to dilute the coffee. I typically do this by just filling up the mug to where it would normally be if made through another brew method.

10. Sip, enjoy.