Brew Process

Aeropress

Aeropress

Grind - medium/fine

A light weight, easy to use, portable device, that can create an amazing cup of coffee.  

Aeropres comes with 7 parts
1) A scoop designed to hold 17grams of coffee
2) Filter Capsule 
3) Holder for Filters
4) Brew Chamber
5) Stir paddle
6) Plunger
7) Funnel

Step 1 
Scoop 17 grams of coffee.  No need to weigh as the scoop is designed to hold 17 grams.  If your coffee is not ground, grind the beans to medium, slightly finer than sea salt.    

Step 2
Prepare the Aeropress for brewing. Take the filter capsule, place a filter inside, and pour hot water over the filter to remove any paper flavor. When finished affix the filter cap, with filter, to the brew chamber. 

Step 3
Grab a coffee mug and place the brew chamber on top.  Add the ground coffee to the chamber.  Then add water heated to 96 degrees celsius to the chamber.  Fill the chamber with water and coffee to the level 4 marker on the Aeropress.  Use the paddle to stir the “slurry” of coffee and water for 10-12 seconds.

Step 4
Place the plunger into the chamber pushing in and slowly lifting up to create a vacuum seal.  Wait 1 minute then push down slowly for about 25 seconds to extract the coffee into your cup.

Kalita Wave

Kalita Wave

grind - medium

Kalita Wave Dripper is a pour-over brewer from Japan that has a flat bottom designed for a more even extraction. 

1) Timer
2) Kettle
3) Scale 
4) Carafe
5) Filter
6) Spoon

Step 1
Place the Kalita Wave onto the carafe, place your filter inside the Kalita Wave and pour a small amount of hot water onto the filter to rinse out the paper flavor.  Then discard the water in the carafe.  

Step 2
Weigh out 21 grams of coffee.  If you are grinding your coffee, make sure it has a similar texture and size to table salt.  Place the carafe, Kalita Wave, filter and ground coffee onto the scale and tare it to zero.  

Step 3
Now you are ready to brew. First *degas your coffee.  Start your timer and pour 60 grams of water heated to 96 degree celsius over the grounds for 10 seconds.  The coffee will bloom, which is the CO2 being released.  Let it bloom till the 45 seconds mark.

Step 4
When the timer reaches 45 seconds pour 200 grams of heated water in a spiral motion over the grounds before the 1minute mark.

Step 5
Between the 1 and 2 minute mark, periodically pour small amounts (25-50g of water) to hit 375g by 2:00.  Let the slurry of water and coffee rest for another minute before removing the Kalita Wave.  When finished you should have around 300ml of brewed coffee.  

*If using fresh coffee you are going to want to degas it. Degassing is the process of releasing CO2 from coffee, this will help ensure an even extraction and will help eliminate any sour or unwanted flavors.

Chemex

Chemex

grind - coarse/medium

1) scale
2) Chemex
3) Filter
4) Coffee
5) Spoon
6) Timer
7) Kettle

Chemex brewers have a sleek design that are known for brewing a clean cup, maintaining body and enhancing floral and sweet notes. Chemex filters are 20-30% more absorbent which help remove unwanted flavors.

Step 1
Chemex use a special filter paper.  When placing the filter into the Chemex, make sure the single fold is away from the spout and multiple folds lined up against the spout.  Using water heated to 96 degrees celsius clean the filter paper and heat the Chemex by pouring the water around the surface of the device.

Step 2
Use 42 grams of coffee, if not ground, grind it coarse.  Place the ground coffee into the center of the Chemex and place on a scale.  Tare the scale to zero.  

Step 3
*Degas the coffee by pouring the heated water over the grounds until you reach approximately 150 grams on the scale.  Then use a spoon or other utensil to mix the slurry of water and coffee together to ensure it is completely saturated.  After 45 seconds you can begin your second pour.

Step 4 
At 45 seconds into the brew begin the second pour. Pour in a quick spiral motion, then slow it down continuing in a spiral motion until the volume reaches about a fingertip down from the top of the rim or until the scale reaches 450 grams. Pour over the dark spots and avoid the light ones.

Step 5
At the 1:45 mark fill the Chemex to the rim, the scale should be now close to 700 grams.  Let the slurry of coffee and water brew till the 4 minute mark.  The glass bubble or belly button, indicates 20 ounces when it reaches that point remove the filter and coffee grounds.  Gently swirl the Chemex around a several times then serve and enjoy.   

*If using fresh coffee you are going to want to degass it. Degassing is the process of releasing CO2 from coffee, this will help ensure an even extraction and will help eliminate any sour or unwanted flavors.

Hario V60

Hario V60

grind - medium

1) carafe
2) Hario V60
3) scale
4) Timer 
5) kettle

The Hario is for those who want versatility and control to create the perfect brew.  For individuals looking to get the most from their coffee, the Hario V60 is recommended to uncover those desirable floral sweet acidic notes.  The key is a slow pour and control which takes time to master.   

Step 1
Place the Hario V60 on top of the carafe insert the filter into the Hario V60.  Using water heated to 96 degrees celsius pour over the filter paper to remove unwanted flavors and to heat the carafe.  Discard the water and move on to step 2.

Step 2
Using 21 grams of ground coffee, size should be about as fine as kosher salt, add to the brewer. Place on top of the scale and tare it to zero.    

Step 3
*Degas the grounds by using 96 degree celsius water just enough to cover the grounds.  Let the grounds bloom for 10-15 seconds.  

Step 4
Thereafter pour continuously adding water every 10-15 seconds.  The final pour should be around the 1:50 to 1:55 minute mark.  Be sure to pour over the dark spots and avoid the light spots.  Continue this until the scale reaches 360g grams.  

Step 5
Let the slurry of coffee and water brew in the Hario V60 for another minute till you reach the 3 minute mark.  When finished you should have approximately 280ml of brewed coffee.

*If using fresh coffee you are going to want to degass it. Degassing is the process of releasing CO2 from coffee, this will help ensure an even extraction and will help eliminate any sour or unwanted flavors.

French Press

French Press

grind - coarse

A classic, the French Press is reliable, consistent, and great for making cups of heavy-bodied coffee. It was designed in 1929 and has primarily kept the same form since.  It is a true classic device that is commonly still used today. 

1) French Press
2) Timer
3) Scale
4) paddle

Step 1
Warm your empty french press by running hot water through it.  This will help maintain the temperature while brewing for best extraction.  When finished discard the water.   

Step 2
French presses come in multiple sizes.  Depending upon the size and how much coffee you want to make use the ratio of 1gram of coffee per 30ml of water.  If you are making 500ml coffee use approximately 17 grams of coarsely ground coffee.  

Step 3
Using the example from step 2 add the 17 grams of coarsely ground coffee into the empty french press.  Fill the french press halfway with water that has been heated to 96 degrees celsius and start the timer.  At the 1 minute mark stir to break the top crust.  

Step 4
Fill the rest of the French Press with heated water, put the top on and let the slurry of coffee and water brew.  At the 4 minute mark push the press all the way down.   Immediately after pour into a carafe or mug so the coffee does not become over extracted being in contact with the coffee grounds at the bottom.

Vacuum Pot

Vacuum Pot

The vacuum pot or syphon is visually one of the best ways to make coffee.  It takes a bit of practice to nail down the technique but when you do you’ll be able to produce a full bodied, smooth, delicate, clean cup of coffee.  

1) Siphon
2) Scale
3) heating device 
4) Timer
5) Kettle

Step 1
To prepare the siphon heat the cloth filter with water then pull the chain down from the glass funnel and hook the attachment to the side to secure the filter.  

Step 2
We recommend using pre-heated water to quicken the process but using cold or room temperature water works just as fine but the process will take longer.  We suggest using a ratio of 1 gram of coffee to 15 ml of water.  Thus if you are using 300 ml of water use 20 grams of coffee.

Step 3
Begin to heat the bulb filled with water using a flame or a convectional stove top.  Place the funnel inside the globe so it sits at an angle while you wait for the water to boil—boil.  At this point your coffee should be medium ground and ready to be placed into the top funnel.  

Step 4
When the water begins to boil secure the top funnel to the globe.  The water in the bottom globe will evaporate into the top funnel.  

Step 5 
When the top cylinder fills with water use a wooden spoon to create a whirlpool prior to putting your coffee grounds into the glass cylinder.  Once you have a nice whirlpool going add the coffee and start the timer.  

Step 6
Continue to stir in a circular rotation until the coffee has been completely immersed which should take 10-15 seconds.  At this time reduce the temperature heating the globe. 40 seconds after adding the coffee do a gentle stir to scrape the grounds off the sides of the glass cylinder.  

Step 7
At the 1:30 minute mark turn off the heat.  The evaporated water will then begin to condensate creating a vacuum pulling the coffee from the top glass cylinder back into the globe which should finish around the 3:00 minute mark. Remove the top glass cylinder and pour the coffee from the globe into your favorite mug.

Moka Pot

Moka Pot

1) Grinder
2) Moka Pot
3) Kettle
4) Scale
5) Timer

The moka pot is a stove-top  brewer that produces coffee by passing boiling water pressurized by steam through ground coffee.  A moka pot is made up of three parts, bottom chamber where water is boiled and turned into steam, middle chamber that holds the coffee grounds, and the top chamber where the final brewed coffee is placed. 

Step 1
Finely Grind 21 grams of coffee, just as you would do if you were making an espresso.

Step 2
First use a kettle to boil water prior to pouring it into the bottom half of the chamber. 

Step 3
Fill the pot’s filter basket with the ground coffee shake it a bit to ensure the grounds are evenly distributed. Next, place the filter basket into the bottom chamber. 

Step 4
Take the top chamber and affix it to the bottom chamber, filter basket with the coffee remains in the middle.  However be careful, recall the bottom chamber is hot.  

Step 5
Place the now assembled moka pot onto a gas or electric stove top.  When the water in the bottom chamber begins to boil, pressure will build and a stream of coffee will slowly enter the top chamber.  When you hear a bubbling or whistling noise you’ll know it is done.  Serve and enjoy.

Toddy

Toddy

The toddy dates back to 1964 when Todd Simpson tasted a cup of coffee created with a liquid concentrate made by an ancient Peruvian process. Inspired, he developed The Toddy, a cold brew system that has 67% less acid than hot brewed coffee.
   
Step 1
Fill – First, insert the stopper into the outside bottom of the brewing container; then, dampen the filter and insert it into the inside bottom of the brewing container. 

Step 2
Add 235 grams of water into the bottom of the Toddy brewing container and 170 grams of coarsley ground coffee. 

Step 3
Pour 710 grams of water over the grounds, in a circular motion. Then, add the remaining 170 grams of coarsely ground coffee. 

Step 4
Wait 5 minutes and slowly add the last 710 grams of water. DO NOT STIR (stirring the bed of grounds can result in a clogged filter).  Lightly press down on the topmost grounds with the back of a spoon to ensure all grounds get wet.

Step 5
Brew – Steep your coffee grounds at room temperature for 12 to 24 hours to create a smooth, rich flavor. 

Step 6
Filter – Remove the stopper and let your coffee concentrate flow into the glass decanter – stays fresh for up to 2 weeks in your refrigerator.

We recommend starting with a ratio of 1 part coffee concentrate to 2-3 parts water; mix to taste.  You can also combine coffee concentrate with steaming hot water for a bolder, gentler cup of hot coffee.

Hario Cold Brew

Hario Cold Brew

Cold brews tend to be very sweet, rich, and perfect with ice on a hot sunny day.  This can be stored in the refrigerator for up to a week.  Plenty of time to enjoy

Step 1
Using coarse-ground coffee, fill the nylon filter basket until you’ve reached the top of the filter itself, leaving room at the top.

Step 2
Pour filtered, cold or room temperature water over the grounds.

Step 3
Leave to steep for 12-24 hours, less or more to taste.