Brew Guides
FRENCH PRESS COFFEE
The French press has been a beloved coffee-making tool for nearly two centuries, earning its place in the hearts of coffee enthusiasts worldwide. With its unique immersion brewing method, the French press delivers a rich, robust cup of coffee that’s completely unfiltered—capturing the coffee’s natural oils and enhancing its full-bodied flavor.
WHAT YOU’LL NEED
● French Press
● Grinder (for coarse grounds)
● 30g Coffee (for 3 cups)
● Hot Water (205°F)
● Scale
● Timer
● Stir Stick
INSTRUCTIONS
Prep & Preheat
1. Measure & Grind: Use a 1:12 coffee-to-water ratio (e.g., 30g coffee to 360g water). Grind the coffee coarsely.
2. Preheat the French Press: Rinse it with hot water.
The Blooming
1. Add 100g of hot water to the grounds.
2. Let it bloom for 30 seconds.
Final Pour
1. Add 300g hot water slowly, filling the chamber.
2. Cover with the plunger, but don’t press yet.
3. Steep for 3 minutes and 30 seconds.
Plunge & Pour
1. At 4 minutes, press the plunger down slowly.
2. Pour and enjoy immediately to savor the coffee's rich oils and full body!
Chemex
The Chemex is more than just a beautifully designed coffee maker; it’s also a tool for crafting a delicious and balanced cup of coffee. Whether you’re preparing a small two-cup batch or serving a larger group, brewing with a Chemex is an experience worth savoring.
WHAT YOU'LL NEED
● 8-cup Chemex
● Chemex Filter
● Grinder
● 42 grams of coffee (approximately 8 tablespoons)
● Hot water (about 205°F)
● Scale
● Timer
● Stir stick
STEP 1: PREP AND PREHEAT
For this guide, we’ll be making four to five cups of coffee using 42 grams of coffee beans. Maintaining a 1:15 coffee-to-water ratio will ensure a balanced and flavorful brew.
Begin by grinding your coffee to a coarse consistency, similar to sea salt. Place the filter in your Chemex and pre-wet it with hot water to eliminate any papery taste. Discard the rinse water from the decanter before starting your brew.
THE FIRST POUR
The first pour is where the magic begins. This step allows the coffee grounds to release carbon dioxide, enhancing the flavor of your brew. A good rule of thumb for blooming is to use twice the weight of your coffee in water.
Start your timer and slowly pour 80 grams of water over the grounds in a spiral motion, starting from the center and moving outward to the edges. Let the coffee bloom for 45 seconds.
THE SECOND POUR
Continue by pouring an additional 200 grams of water in the same spiral motion, bringing your total to 280 grams. Allow the coffee to rest for another 45 seconds.
THE THIRD POUR
At approximately 1 minute and 45 seconds into the process, it’s time for the third pour. Slowly add another 200 grams of water in a spiral motion, bringing the total to 480 grams. Wait another 45 seconds.
THE FOURTH AND FINAL POUR
For the final pour, add 135 grams of water, bringing your total to 615 grams. Your timer should now read approximately 3 minutes and 30 seconds.
Let the Chemex rest for about a minute to allow the last of the water to pass through the coffee grounds. Then, pour your freshly brewed coffee, serve, and enjoy!
Espresso
The espresso machine is more than just a powerful brewing tool; it’s the key to unlocking rich, concentrated coffee with an irresistible crema. Whether you’re pulling a single shot or crafting a latte, espresso brewing is both an art and a science.
WHAT YOU'LL NEED
● Espresso machine
● Burr grinder
● Fresh coffee beans (about 18-20 grams per shot)
● Tamper
● Scale
● Timer
● Espresso cup
STEP 1: PREP YOUR MACHINE AND GRIND
For this guide, we’ll be preparing a standard double shot of espresso, which requires 18-20 grams of finely ground coffee (the texture should resemble powdered sugar).
Start by preheating your espresso machine and portafilter. Run a blank shot (water only) through the machine to ensure everything is at the right temperature. This step helps maintain consistency and ensures your espresso stays hot.
STEP 2: DOSE AND DISTRIBUTE
Measure out 18-20 grams of coffee using your scale. Add the grounds to the portafilter basket, ensuring they are evenly distributed. Lightly tap the side of the portafilter to level out the grounds.
STEP 3: TAMP AND PREPARE
Using your tamper, apply firm, even pressure to compress the coffee grounds into a flat, uniform puck. A consistent tamp ensures even water flow through the coffee, resulting in a balanced shot. Wipe away any loose grounds from the rim of the portafilter.
STEP 4: PULL THE SHOT
Lock the portafilter into the machine’s group head and place your espresso cup on the scale under the spout. Start the timer as soon as you press the brew button.
A double shot of espresso should yield about 30-40 grams of liquid in 25-30 seconds. Adjust the grind size if the shot pulls too quickly (grind finer) or too slowly (grind coarser).
STEP 5: SERVE AND ENJOY
Once the shot is complete, stop the machine and remove the cup. You should see a golden layer of crema on top of your espresso. Sip and savor it as-is, or use it as the base for your favorite espresso drink like a latte or cappuccino.
Enjoy the concentrated flavors and aroma of perfectly brewed espresso!