BREW GUIDES
BREW GUIDES
Brew Guides
V60
This brew method creates an incredibly balanced cup. The 60° angle along with the spiraling ribs creates a consistent flow rate, allowing you to have control over the time and level of extraction. This method is not for the faint of heart.
SETUP
Fold the seam of the Hario V60 paper filter, and place filter in v60. Rinse the filter with hot water near a boiling point of 205°. Drain the rinse water from cup or server. Grab your scale and timer, now you are ready to brew!
BREW RECIPE
EQUIPMENT: GROUND COFFEE, BOILING WATER, SCALE, TIMER
COFFEE: 25G OR 4TBSP
GRIND SIZE: MEDIUM
WATER: 400ML OR 12.5OZ
BLOOM: 50 ML - 20 SECONDS
BREW TIME: 3:00 TO 4:00 MINUTES
SERVING SIZE: ONE CUP
BREW IT UP
Place 25 grams of ground coffee into your rinsed filter. Tare your scale.
Gently pour 50 ml of boiling water over coffee, insuring you saturate all the grounds. Start timer and wait 20 seconds. This stage is called the “bloom”, when the grounds expand and release carbon gasses created by the roasting process.
After 20 seconds, proceed with the second pour of 150 ml of boiling water.
When timer reaches 1:00 minutes, proceed to third pour of 100 ml of boiling water.
When timer reaches 2:00 minutes, add the fourth and last pour of 100 ml of boiling water.
The total water weight should be 400 ml. Brew should complete dripping between 3:00 and 4:00 minutes.
*Pour times can vary depending on flow rate through the coffee, so assume that these times are flexible*
IDEAL COFFEES FOR V60 METHOD
KALITA
This brew method highlights the richness of your coffee by allowing more fats to get through without the grit of the French Press. The controlled flow rate makes this is a very user-friendly brewing device.
SETUP
Place the Kalita Wave 185 filter in the Kalita brewer. Rinse the filter with hot water near a boiling point of 205°. Drain the rinse water from cup or server. Grab your scale and timer, now you are ready to brew!
BREW RECIPE
EQUIPMENT: GROUND COFFEE, BOILING WATER, SCALE, TIMER
COFFEE: 25G OR 4TBSP
GRIND SIZE: MEDIUM
WATER: 400 ML OR 12.5OZ
BLOOM: 50 ML - 20 SECONDS
BREW TIME: 3:00 TO 3:30 MINUTES
SERVING SIZE: ONE CUP
BREW IT UP
Place 25 grams of ground coffee into your rinsed filter. Tare your scale.
Gently pour 50 ml of boiling water over coffee, insuring you saturate all the grounds. Start timer and wait 20 seconds. This stage is called the “bloom”, when the grounds expand and release carbon gasses created by the roasting process.
After 20 seconds, proceed with the second pour of 150 ml of boiling water.
When timer reaches 1:05 minute, proceed to third pour of 100 ml of boiling water.
When timer reaches 1:50 minutes, add the fourth and last pour of 100 ml of boiling water.
The total water weight should be 400 ml. Brew should complete dripping between 3:00 and 3:30 minutes.
*Pour times can vary depending on flow rate through the coffee, so assume that these times are flexible*
IDEAL COFFEES FOR KALITA METHOD
CHEMEX
This brew method is a fan favorite because of its versatility and ability to brew in small and large quantities. The thick filter creates a smooth cup, while simultaneously bringing out a coffee’s nuance and acidity.
SETUP
If using the Chemex Pre-folded Square Filter, open the filter and allow the three-layered side of the fold to rest on the spout, creating a cone shape. If using the Chemex Pre-folded Circles Filter, open the filter and place in the top. Rinse the filter with hot water near a boiling point of 205°. Drain the rinse water from server. Grab your scale and timer, now you are ready to brew!
BREW RECIPE
EQUIPMENT: GROUND COFFEE, BOILING WATER, SCALE, TIMER
COFFEE: 45G OR 8TBSP
WATER: 700ML OR APPRX. 20OZ
GRIND SIZE: MEDIUM-COARSE
BLOOM: 100 ML - 30 SECONDS
TOTAL BREW TIME: 4:30 MINUTES
SERVING SIZE: 2 -3 CUPS
BREW IT UP
Place 45 grams of ground coffee into your rinsed filter. Tare your scale.
Gently pour 100 ml of boiling water over coffee, insuring you saturate all the grounds. Start timer and wait 30 seconds. This stage is called the “bloom”, when the grounds expand and release carbon gasses created by the roasting process.
After 30 seconds, proceed with the second pour of 250 ml of boiling water.
When timer reaches 1:05 minute, proceed to third pour of 200 ml of boiling water.
When timer reaches 2:20 minutes, add the fourth and last pour of 200 ml of boiling water.
The total water weight should be 750 ml. Brew should complete dripping between 4:00 and 5:00 minutes.
*Pour times can vary depending on flow rate through the coffee, so assume that these times are flexible*
IDEAL COFFEES FOR CHEMEX METHOD
*Great for all different coffees and roast levels*
AEROPRESS
This brew method is quick, convenient, and perfect for your next backpacking trip. The combination of applied pressure and paper filter creates higher extraction. Expect a crisp cup of coffee with full body and sharp flavor.
SETUP
Using the “Inverted” method as pictured above, attach brew chamber on top of the plunger and rinse with hot water. Place filter in filter cap, and rinse with hot water near a boiling point of 205°. Grab your scale and timer, now you are ready to brew!
BREW RECIPE
EQUIPMENT:GROUND COFFEE, BOILING WATER, SCALE, TIMER
COFFEE:18G OR 3TBSP
WATER: 250 ML OR 8OZ
GRIND SIZE: MEDIUM-FINE
BLOOM: 50 ML - 30 SECONDS
TOTAL BREW TIME: 1:45 MINUTES
SERVING SIZE: 1 CUP
BREW IT UP
Place 18 grams of ground coffee into the inverted Aeropress. Tare your scale.
Gently pour 50 ml of boiling water over coffee, insuring you saturate all the grounds. Start timer and stir for 15 seconds, then let the coffee rest for 15 seconds. This stage is called the “bloom”, when the grounds expand and release carbon gasses created by the roasting process.
After 30 seconds, proceed with the second pour of 200 ml of boiling water.
The total water weight should be 250 ml.
Place filter cap on top, and let coffee brew.
At 1:30 minutes, flip Aeropress over the cup and press for 15 seconds or until liquid is fully extracted.
Total brew time of 1:45 minutes.
IDEAL COFFEES FOR AEROPRESS METHOD
FRENCH PRESS
This simple brewing method is a great introduction into specialty coffee. The French Press offers a robust cup of coffee with a rich texture, full body, and intense flavor. A favorite for cowboys and hipsters alike.
SETUP
Rinse the French Press with hot water near a boiling point of 205°. Drain the rinse water from server. Grab your scale and timer, now you are ready to brew!
BREW RECIPE FOR SMALL FRENCH PRESS
EQUIPMENT: GROUND COFFEE, BOILING WATER, SCALE, TIMER
COFFEE: 20G OR 3TBSP
GRIND SIZE: COARSE
WATER:360ML OR 11OZ
BLOOM: 40 ML - 30 SECONDS
TOTAL BREW TIME: 3:30 MINUTES
SERVING SIZE: 1 CUP
BREW RECIPE FOR LARGE FRENCH PRESS
EQUIPMENT: GROUND COFFEE, BOILING WATER, SCALE, TIMER
COFFEE: 50G OR 8 TBSP
GRIND SIZE: COARSE
WATER:800ML OR 27OZ
BLOOM: 100 ML - 30 SECONDS
TOTAL BREW TIME: 4:00 MINUTES
SERVING SIZE:3-4 CUPS
BREW IT UP (SMALL)
Place 20 grams of ground coffee into your rinsed French Press. Tare your scale.
Gently pour 40 ml of boiling water over coffee, stirring to insure you saturate all the grounds. Start timer and wait 30 seconds. This stage is called the “bloom”, when the grounds expand and release carbon gasses created by the roasting process.
After 30 seconds, pour the remaining 320 ml of boiling water into French Press, bringing total water weight to 360 ml.
Place the lid on the French Press.
Brew for 3:30 minutes.
When timer reads 3:30 minutes, slowly add pressure to the plunger until it reaches the bottom.
Serve and enjoy!
BREW IT UP (LARGE)
Place 50 grams of ground coffee into your rinsed French Press. Tare your scale.
Gently pour 100 ml of boiling water over coffee, stirring to insure you saturate all the grounds. Start timer and wait 30 seconds. This stage is called the “bloom”, when the grounds expand and release carbon gasses created by the roasting process.
After 30 seconds, pour the remaining 750 ml of boiling water into French Press, bringing total water weight to 800 ml.
Place the lid on the French Press.
Brew for 4:00 minutes.
When timer reads 4:00 minutes, slowly add pressure to the plunger until it reaches the bottom.
Serve and enjoy!
IDEAL COFFEES FOR FRENCH PRESS METHOD
ESPRESSO
This brew method is one of the most machine dependent and can take some time to learn and perfect. Yielding a highly concentrated shot of coffee, this brew method unlocks the deep richness, bright acidity, and multiple layers of the coffee. A great shot of espresso is perfect to sip alone or can be paired with some nicely steamed milk.
SETUP
Turn on your home espresso machine and give it some time to warm up. Keep your portafilter in the machine so that it will heat up with the machine as well. When machine is warmed up prepare your coffee (freshly ground coffee will yield a better shot!)
BREW RECIPE
NOTE: Espresso Recipes are very machine dependent. This recipe will be based on ratios with some examples of precise weights. These weights and ratios can differ based on your personal espresso machines portafilter basket size, the pressure your machine produces, and the set water temperature of your home machine.
EQUIPMENT: ESPRESSO MACHINE, GROUND COFFEE, TAMP, SCALE, TIMER
COFFEE: 1:2 - 1:3 RATIO
GRIND SIZE: VERY FINE
WATER: 28 ML- 59 ML
BREW TIME: 25 - 30 SECONDS
SERVING SIZE: 1 - 1.5+ OZ
BREW IT UP
Place your weighed out finely ground coffee into your clean and dry portafilter.
Rest filled portafilter on counter edge or tamp pad. Using your tamp, apply a level, even amount of pressure to the coffee. (20-30 lbs of pressure - pressing too hard can lead to a slow shot and over extraction, a too light tamp can lead to a fast shot and under extraction).
Insert portafilter into the grouphead of the espresso machine and place your demitasse or cup underneath it.
Start your shot and timer at the same time.
An ideal shot of espresso should hit your desired volume at around 25-30 seconds (if your shot goes fast or slow, try adjusting your recipes weight of ground coffee or your grinders grind setting).
ESPRESSO GUIDELINES
RECIPE SUGGESTIONS
Ristretto - shorter shot, smaller ratio, more concentrated, heavy body
Normal - standard shot, standard ratio, balanced concentration, syrupy body
Lungo - longer shot, larger ratio, less concentrate, light body
HOW TO ADJUST BASED ON TASTE
ESPRESSO MACHINES
Our advice is to adjust your recipe based on your machine, no matter if you have a higher end or an entry level machine you can still produce some great tasting espresso. The best advice is to try some different recipes and see what works for you!
We hope these guidelines help in your home espresso journey!
