Brew Guides

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Chemex

You will need: A hot water kettle, a Chemex and Filters, a grinder, a gram scale or 1/3 measuring cup, whole bean coffee, a timer, and ten minutes | Steps: 

  1. Heat water to 205 degrees Fahrenheit
  2. Weigh out 25 grams ( aprox. 1/3 cup ) and grind coffee ( preferably in a burr grinder ) on a semi-coarse setting
  3. Pre-wet filter and pre-heat Chemex Glass with hot water
  4. Remove pre-heat water and place filter back in chemex and add your coffee grounds
  5. Make a small dimple in your ground bed and begin slowly pouring 50 grams of water ( 1/16 cup ) on the grounds
  6. Wait for "bloom" period to let off your coffee gases for aprox. 40 seconds
  7. Begin a small concentric pour over your grounds and keep the water level near 3/4 up the filter until you've emptied 350 grams ( 12 oz ) of water
  8. Pull filter and enjoy!

Tips: An optimal time for troubleshooting the grind size is around 3 and a half minutes, including your bloom. If it drips too fast or is too weak, adjust to a finer grind if its too strong or too slow, adjust to a coarser grind

 

 

 

 

French Press

You will need: a hot water kettle, a french press, a grinder, a gram scale or scoop, whole bean coffee, a timer, and 8 minutes | Steps:

  1. Heat water to 200 degrees Fahrenheit
  2. Weigh out 340 grams of water ( 11 ounces ), and weigh out and grind 27 grams of coffee on a coarse setting
  3.  Add grounds to press and add water, then stir gently ten times with a stir stick
  4. Rest lid on top and start timer for 4 minutes
  5. Gently plunge the press down and enjoy!

 

 

Pourover: Beehouse or V60 Style 

 

You will need: a hot water kettle, a pourover dripper, #2 filters, a grinder, a gram scale or 1/3 measuring cup, whole bean coffee, a timer, and 5 minutes of your time | Steps:

  1. Heat water to 205 degrees Fahrenheit
  2. Weigh out 25 grams (aprox. 1/3 cup) and grind coffee (preferably in a burr grinder) on a medium/fine
  3. Pre-wet filter with hot water
  4. Add coffee grounds
  5. Make a small dimple in your ground bed and begin slowly pouring 50 grams of water (1/16 cup) on the grounds
  6. Wait for "bloom" period to let off your coffee gases for aprox. 40 seconds
  7. Begin a small concentric pour over your grounds and keep the water level 3/4 up the filter until you've filled your favorite 12 ounce mug, or until you've reached 350 grams
  8. Total extraction time: 2:15 - 2:30. Pull filter and enjoy a yummy coffee for one!

Aeropress

 

You will need: a hot water kettle, an Aeropress, an Aeropress filter disk ( paper ), a gram scale or 1/3 measuring cup, whole bean coffee, a timer, and about 4 minutes of your time

  1.  Heat water to 198 degrees
  2. Weigh out 20 grams of beans, ( around over 1/4 cup ) and grind coffee ( preferably in a burr grinder ) on a drip coffee setting, the same as a pour over
  3. Place filter paper disk in filter holder and pre-wet filter as well as the Aeropress chamber
  4. Seat the Aeropress plunger just barely into Aeropress cylinder, ( being that this is the inverted method of brewing, your filter disk holder will be on top )
  5. Add coffee grounds
  6. Begin pouring water, until you reach 222 grams ( about 250 ml ) and twist lock in the filter disk holder
  7. Steep for 1:45
  8. After steep time, flip over the Aeropress quickly onto a mug and plunge firmly, stop plunging when you hear it begin to hiss. ( Plunge time approx. 20 seconds ). Total brew time should reach 2:05
  9. Pull out filter, dump grounds, and enjoy a tasty Aeropress!