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CHEMEX

CHEMEX CLASSIC - 8 CUP

STEP 1

Place the pre-folded filter into the Chemex with the triple-folded side against the pour spout. Rinse and saturate the filter with hot water. Pour off water.

Step 2

Using an electric or hand burr grinder, grind 60 grams of coffee on medium-coarse. Place in filter and shake to level. Place Chemex and coffee on scale and zero.

STEP 3

Pour No 1: Start a timer. Using a gooseneck kettle, pour 100grams of 205°F water directly on to coffee grinds in concentric circles from inside to outside completely saturating grinds. Allow to bloom for 45-50 seconds.

STEP 4

Pour No 2: Pour another 400grams of water directly on to coffee grinds in concentric circles from inside to outside. Allow to drain.

STEP 5

Pour No 3: Around 3 minute mark, pour another 400grams of water directly on to coffee grinds in concentric circles from inside to outside. Allow to drain. Total brew time should take 4 to 4.5 minutes.

ADJUST TO TASTE: Adjust grind size, ratio of coffee to water, pour rate and brew time to taste.

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FRENCH PRESS

BODUM - 8 CUP

STEP 1

Heat water to 205°F. Using an electric or hand burr grinder, grind 60 grams of coffee on coarse. Place press and coffee on scale and zero.

Step 2

Start a timer. Using a gooseneck kettle, pour approximately 850grams of water directly on to coffee grinds in concentric circles, allowing the water to vigorously stir the coffee and filling the French press to a 2 cm below the top edge.

STEP 3

Allow to bloom. At 1 minute mark, break the crust and stir the coffee grinds into the water with a rubber spatula or wooden spoon. Cover and depress the plunger to just below the water surface.

STEP 4

At the 4 minute mark, fully depress plunger and serve. Transfer to an insulated carafe if necessary — do not allow the coffee to sit in the French Press for extended periods of time.

ADJUST TO TASTE: Adjust grind size, ratio of coffee to water, pour rate and brew time to taste.

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AEROPORESS

STEP 1

Heat water to 205°F. Using an electric or hand burr grinder, grind 18 grams of coffee on fine. Insert a paper filter into the Aeropress detachable cap and leave detached.

Step 2

Place inverted Aeropress on scale and zero. Add ground coffee.

STEP 3

Pour No. 1: Start a timer. Using a gooseneck kettle, pour approximately 36 grams of water directly on to coffee grinds in concentric circles. Stir with spatula to insure coffee is saturated. Allow to bloom for 30 seconds.

STEP 3

Pour No. 2: Pour another 164grams of water to fill chamber.

STEP 4

After one minute, stir the grinds with the spatula. Screw the filter and cap onto the Aeropress.

STEP 4

Flip the Aeropress over onto you mug. With even force, slowly and completely depress the plunger.

ADJUST TO TASTE: Adjust grind size, ratio of coffee to water, pour rate and brew time to taste.

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STAGG [XF] POUR-OVER

by fellow

STEP 1

Heat water to 205°F. Using an electric or hand burr grinder, grind 40 grams of coffee on medium-fine.

Step 2

Place the filter into the dripper. Rinse and saturate the filter with hot water. Pour off water.

Step 3

Add ground coffee and gently shake to level. Place dripper, coffee and carafe onto scale and zero.

STEP 4

Pour No. 1: Start a timer. Using a gooseneck kettle, pour 80 grams of 205°F water directly on to coffee grinds in concentric circles from inside to outside completely saturating grinds. Allow to bloom for 30-45 seconds.

STEP 5

Pour Nos. 2-10: Continue pouring 40-60g doses of water allowing to drain between each pour until you reach 600 grams. Total brew time should take 3.5 to 4.5 minutes.

ADJUST TO TASTE: Adjust grind size, ratio of coffee to water, pour rate and brew time to taste.

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DRIPPER

HARIO v60 No. 2

STEP 1

Place a No 2 filter into the Dripper cone and place the dripper on a 12oz mug . Rinse and saturate the filter with hot water. Pour off water.

STEP 2

Using an electric or hand burr grinder, grind 26 grams of coffee on medium-fine. Place in filter and shake to level. Place Dripper, mug and coffee on scale and zero.

STEP 3

Pour No 1: Start a timer. Using a gooseneck kettle, pour 56grams of 205°F water directly on to coffee grinds in concentric circles from inside to outside completely saturating grinds. Allow to bloom for 45-50 seconds.

STEP 4

Pour No 2: Pour another 185grams of water directly on to coffee grinds in concentric circles from inside to outside. Allow to drain.

STEP 5

Pour No 3: Around 2 minute mark, pour another 185grams of water directly on to coffee grinds in concentric circles from inside to outside. Allow to drain. Total amount of water should be 425grams of water and brew time should take 3 minutes.

ADJUST TO TASTE: Adjust grind size, ratio of coffee to water, pour rate and brew time to taste.