How To BRew
To get a truly great cup of coffee consistency is key. Temperature, time, water to grind ratio, grind consistency, grind type, extraction method and extraction time are all factors that will result in a different tasting cup of coffee. Different tasting notes of specialty coffees can be accentuated by following a proper and consistent recipe. Try these recommended recipes as described by our Master Roaster.
All recipes are based on a 16:1 Ratio.
1 oz coffee to 16oz water or 28.8 g to 454 g
Aero PRess Recipe
34g coffee and a course grind with 198-202F water temp
Be sure to pre heat the aero press and cup before you start.
1. Add 34 grams course ground coffee to Aero press
2. Add 200g water and stir once after water is added
3. Let brew for 3:00min
4. Put top on aero press and press into cup.
5. Add 100 g hot water to cup and enjoy.
Hario V60 Recipes 3:30 min brew
1. Grind coffee should be medium fine grind close to table salt
2. Pre wet filter with hot water to rinse paper and heat up brewing vessel
3. Add coffee to cone
4. Pour Double the amount of water for bloom and let rest for 45 sec (2oz)
5. Slowly add water pouring clock wise in direction of groves of brewing craft. (Around 8oz) pause for 30 sec
6. Add 3oz more water pause 30 sec
7. Add 3oz more water and let rest of water filter out
Chemex 5:30 min brew
1. Grind coffee slightly course the Hario.
2. Pre wet filter and brew craft
3. Add coffee to chemex
4. Pour Double the amount of water for bloom and let rest for 45 sec (2oz)
5. Slowly add water pouring clock wise. (6oz) pause for 45 sec
6. Add 4oz more water pause 30 sec
7. Add remaining 4 oz water and let brew finish.
French Press 6:00 min
1. Course Grind coffee similar to Raw sugar partial size.
2. Add 4 oz water stir once and let rest 1:30min
3. Add remaining water and stir once and let rest for 4 mins with lid on.
4. Press filter down and decant coffee from brewing vessel in heated mug to stop the extraction process