Brew the Perfect Cup
V60
V60 is a great choice for coffee drinkers who prefer maximum extraction of flavors.
- Grind coffee to medium/fine resembling sea salt. We recommend 15g of coffee for 250ml of water (about a 1/16 ratio).
- Boil water to 92˚-94˚ with filtered water. A regular store-bought filter works well.
- Fold the filter into a cone shape and place it into the brewer. Rinse the filter with hot water to remove the paper taste and preheat the coffee pot. Discard the rinse water.
- Add the ground coffee to the filter and slowly pour the first 50ml of water. Allow the coffee to bloom for 30 seconds to release the gases trapped in the beans from the roasting process.
- At 30 seconds, slowly pour an additional 100ml, at 60 seconds an additional 50ml and at 90 seconds the final 50ml. Slowing down the brew provides even extraction.
- The brew should be completed in approximately 2.5 minutes. If the brew was too fast or too slow, adjust the grind accordingly. A finer grind will increase extraction and reduce the flow and a courser grind will allow the coffee to flow faster and reduce extraction.
Chemex
Chemex is perfect for coffee drinkers who prefer a clean cup without any residue.
- Grind coffee to medium/course. We recommend 20g for 320ml of water (1/16 ratio).
- Boil water to 92˚-94˚ with filtered water. A regular store-bought filter works well.
- Open the filter into a cone shape so that one side has 3 layers and the other 1. The 3-layer portion should cover the pouring spout.
- Rinse the filter with hot water to remove the paper taste and preheat the coffee pot. Discard the rinse water by tilting brewer over the sink and gently holding filter without pulling it out. The filter should adhere to the brewer.
- Add the ground coffee to the filter and slowly pour the first 70ml of water. Allow the coffee to bloom for 30 seconds to release the gases trapped in the beans from the roasting process.
- Slowly pour the additional 250ml pausing occasionally.
- The brew should be completed in approximately 2.5 minutes. If the brew was too fast or too slow, adjust the grind accordingly. A finer grind will increase extraction and reduce the flow and a courser grind will allow the coffee to flow faster and reduce extraction.
French Press
Great for coffee drinkers who want the complete experience with an extra kick.
- Grind coffee course. We recommend 18g to 330ml of water (about a 1/18 ratio).
- Boil water to 92˚-94˚ with filtered water. A regular store-bought filter works well.
- Pour 270ml of water into the French Press without pressing down the plunger.
- After 2 minutes remove the lid and gently stir the grounds.
- Pour the remaining 60ml and skim the oils and grounds off the top of the brew for a cleaner cup.
- Replace the lid.
- At 4 minutes gently press down on the plunger to complete the brew.
Aeropress
AeroPress makes concentrated coffee and is great for camping trips or coffee on the go. There are a variety of brewing methods, but we recommend it for espresso drinks and cold brew.
- Grind coffee finer than for pour overs but not as fine as for an espresso machine. We recommend 15g for 60ml of water.
- Remove the plunger.
- Put filter in the cap and twist filter onto chamber.
- Place the chamber on a mug and rinse the filter with hot water to remove the paper taste and preheat the coffee mug. Discard the rinse water.
- Add the coffee to the chamber and add 60ml of water (to the ‘1’ on the chamber). For hot drinks, add 80˚c water, for cold brew, add room temperature water.
- Stir about 10 seconds for hot brewing and 60 seconds for cold brew.
- Insert the plunger.
- Add iced water for cold brew or steamed milk for espresso drinks.
Espresso
Espresso is a good option for a variety of sweet drinks and for those who don’t mind the extra time and effort to enjoy their coffee. The perfect shot is dependent on variables such as roast degree, type of coffee, grind, water quality and temperature, tamping pressure and the machine itself. These are the basics.
- Grind coffee fine. We recommend 7g-9g per espresso shot (1 ounce/30ml).
- Heat the machine and pour a shot of hot water to prime the pump and preheat the cup.
- Add the coffee to the portafilter and gently tamp the coffee so that it is level.
- Wipe the rim and insert the portafilter.
- For manual espresso machines, stop the shot at approximately 20 seconds. Each shot should make approximately one ounce. If the brew was too fast or too slow, adjust the grind accordingly. A finer grind will increase extraction and reduce the flow and a courser grind will allow the coffee to flow faster and reduce extraction.
- Add streamed milk and foam to taste.
Moka Pot
Originated in Italy and popular in homes throughout Europe, Moka Pots make a strong cup of coffee to keep you going throughout the day.
- For a 6 cup Moka Pot, use about 19g of coffee to 300ml of water (1/16 ratio). Grind coffee courser than for drip coffee but not as fine as espresso. Slightly larger than granulated sugar.
- Fill the bottom chamber so that it is level with the valve. Should be about 300ml.
- Fill the funnel with the ground coffee without tamping the grounds.
- Screw the top chamber on tightly.
- Place the Moka Pot on medium/high heat. When the water approaches boiling point, the pressure pushes the water through the coffee filter and into the upper chamber at which point the pot should be removed from the heat source.
- Add warm milk and sugar to taste.
(An additional tip is to preheat the water before adding it to the lower chamber to extract more natural flavors without the burned flavor, although some would argue the burnt flavor is what makes Moka Pot unique.)