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Pour-Over Method - Glass Chemex

  1. Heat water in a kettle. Weigh 45 grams of whole bean coffee and grind medium to coarse.
  2. Place paper filter in the pour-over carafe and rinse filter thoroughly. Dispose of rinse water.
    TIP: This prevents paper taste.
  3. Pour the ground coffee into the filter. Begin pour-over by slowly wetting grounds in the center until all grounds have been wetted.
    TIP: Adding this amount of water allows for a perfect bloom, which ensures even water dispersion.
  4. Wait 30-60 seconds for coffee to bloom. Continue adding water in stages. Total brew time should be 4-5 minutes and brew volume should be 700ml of water (700g if a brew scale is used).
    TIP: Avoid the sides of the filter when pouring and pour in a circular motion.
  5. Makes about 2-3 cups. Enjoy.
    TIP: Let sit for a couple of minutes for best taste.

Pour-Over Method – V60 or Wave Dripper

  1. Heat water in a kettle. Weigh 17-18 grams of whole bean coffee and grind to match the coarseness of sea salt.
  2. Place paper filter in the dripper and rinse thoroughly. Dispose of rinse water.
    TIP: This prevents paper taste.
  3. Pour the ground coffee into the filter and give a gentle shake.
    TIP: This will flatten the bed of ground beans, allowing for an even pour.
  4. Begin pour-over by slowly wetting grounds in the center until all grounds have been gently wetted. Wait 30 seconds for the coffee to bloom. Work around the filter, and avoid pouring onto the sides of the filter
    TIP: Adding this amount of water allows for a perfect bloom, which ensures even water dispersion.
  5. Continue pouring for about two and a half minutes. Brew volume should be 300ml of water (300g if a brew scale is used). Makes 1 delicious cup. Enjoy.
    TIP: Avoid the sides of the filter when pouring and pour in a circular motion.

French Press

  1. Bring water to boil in a kettle. French press coffee calls for a 1:10 coffee to water ratio (e.g. 50g coffee to 500ml water [500g if a brew scale is used]). Determine the amount of water that will be used, and weigh the coffee accordingly. Coffee should be a coarse, even grind.
  2. Pour twice the amount of water that you have of coffee (e.g. 50 grams coffee means starting with 100ml of water).
  3. Stir the water and grounds with a bamboo paddle. Allow the coffee to bloom for 30 seconds.
    TIP: Imagine a gentle canoe paddle when stirring the grounds.
  4. Add the remaining amount of water and place the pot’s lid and filter/plunger over the grounds. Allow mixture to steep for four minutes, and then press the filter/plunger down through the mixture, pushing the grounds to the bottom and leaving the brewed coffee at the top.
    TIP: The perfect amount of pressure is about 15-20lbs.
  5. Serve immediately. Enjoy.
    TIP: Letting the coffee sit will cause it to continue to brew.

Aeropress

  1. Bring water to a boil, and place paper filter into the plastic cap. Wet the filter. Weigh 17 grams of coffee. Grind finer than drip, but no finer than espresso.
  2. Invert Aeropress plunger side up with the chamber on top (the numbers should be facing down). Insert chamber onto plunger, and then place Aeropress on the brew scale – tare to zero.
  3. Add coffee to chamber – tare to zero. Add 34 grams of water (double the weight of the coffee). Start a timer after stirring and allow coffee to bloom for 30 seconds.
  4. Continue adding 200 additional grams of water after blooming. Let coffee sit for another minute. Stir vigorously after the 1:30 mark.
  5. Insert cap onto top of chamber and invert Aeropress onto a mug. Plunge, and enjoy.
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