How to brew

 

Pourover

Whether you’re using a Chemex, V60, or Kalita Wave the pourover is guaranteed to be an instant hit. This filter brewing method produces a wonderful clarity in your cup and on your palette.

 

  • Equipment

    1. Gooseneck Kettle (with temperature readout)

    2. Pourover carafe or filter holder

    3. Coffee scale (with grams and ml option)

    4. Burr Grinder (optional)

    Method

    The pourover method works best with a coffee to water ration of 1:16 or 1:15 for a stronger brew. Weigh the water you want to use, and divide that by 15 or 16 to figure out how much coffee you need to add to the filter.

    Steps (for 250ml of water 1:15 ratio)

    1. Add 17g of medium coarse (like table salt) ground coffee to filter

    2. Boil your water and let is cool until the temperature is approximately 190-200 degrees Fahrenheit.

    3. Slowly add 34g of water to fully saturate the grounds and let the coffee bloom. This is the process of the coffee grounds letting out carbon dioxide created during the roasting process

    4. After the bloom, slowly pour your remaining water into the ground bed in a spiraling motion from the center outwards ensuring to evenly saturate all of the grounds while at the same time trying to maintain a level ground bed.

    5. Sip and enjoy. The best temperature to enjoy any coffee is 185 degrees F or less. If it is too hot, you won’t taste all of the unique flavors.

french press

Simplicity redefined. Add coffee, water, stir, and press. The French press produces a rich a full body cup of coffee unlike any other brewing method.

 

  • Equipment

    1. French Press

    2. Kettle (with thermometer)

    3. Coffee scale (with grams and ml option)

    4. Burr Grinder (optional)

    Method

    The French Press method works best with a coffee to water ration of 1:12 or 1:11 for a stronger brew. Weigh the water you want to use, and divide that by 12 or 11 to figure out how much coffee you need to add to the press.

    Steps (for 250ml of water 1:11 ratio)

    1. Add 23g of coarse ground (like kosher salt) coffee to the press

    2. Boil your water and let is cool until the temperature is approximately 190-200 degrees Fahrenheit.

    3. Slowly add 46g (double the coffee weight) of water to fully saturate the grounds and let the coffee bloom. This is the process of the coffee grounds letting out carbon dioxide created during the roasting process

    4. After the bloom, pour your remaining water into the press and stir vigorously for 1 min

    5. Insert your press filter just so it rests in the container, do no press yet.

    6. Set a timer for 4 minutes

    7. After 4 minutes, you can begin pressing the plunger. Do this with even and consistent pressure, you will feel some resistance as you push, but keep the pressure even.

    8. Serve and enjoy. The best temperature to enjoy any coffee is 185 degrees F or less. If it is too hot, you won’t taste all of the unique flavors.

cold brew

Cold brew is a great way to enjoy a delicious cup of coffee, especially during the hotter months. The cold brew method uses room temperature or cold water to steep the coffee ground. The lack of heat during the brewing process allows you to extract the most flavor from the coffee without the harsh acidity that usually accompanies it. The resulting brew is thick and syrupy full of exciting flavors, and lots of caffeine.

  • Equipment

    1. Cold Brew container with filter (paper is best, but mesh works too)

    2. Coffee scale (with grams and ml option)

    3. Burr Grinder (optional)

    4. Filtered water

    Method

    The Cold Brew method works best with a coffee to water ration of 1:4 for a concentrate or 1:8 for a ready to drink batch. Weigh the water you want to use, and divide that by 2 or 8 to figure out how much coffee you need to add to the cold brew container.

    Steps (for 1000ml of water 1:4 ratio)

    1. Add 250g of coarse ground (like kosher salt) coffee to the cold brew container

    2. Add your room temperature water and put the lid on your container

    3. Leave at room temperature for 12 hours, or in the fridge for 24 hours

    4. Drink the concentrate straight up, or dilute it with water, creamer, or milk to your preference

    5. Store in your fridge for up to a week.