Brew Guide

Brew to Excellence

Bring the expertise of our baristas into your home.

v60

1. Boil Water

Bring 2 cups (~500 grams) of water to a boil.

2. Grind Coffee

Grind 22 grams of coffee to a size resembling fine table salt.

3. Prep Brewer

Place filter in V60 dripper and place over mug or decanter. Using gooseneck kettle, rinse filter and dripper with hot water. Toss rinse water in mug or decanter. Pour ground coffee into dripper which is lined with the rinsed filter. Gently shake the dripper to level off the ground coffee.

4. The Bloom

If you are using a scale, place the pour over set onto the scale before brewing. Start timer, pour a light stream of hot water (195-205 degrees F) clockwise, starting from the center and slowly move outward in circular motions. First pour should be just enough water (approx. 44 grams) to saturate grounds and allow coffee to bloom. Let sit (and degas) for 30-50 seconds.

5. Brewing

Break up the remaining water into 3 separate pours using an even-paced, circular motion, starting from the center and moving outwards. Wait ~15 seconds between pours.

6. Brewing Time

Aim to finish your brew between the 2:45-3:20 mark. If using a scale, it should read ~340 grams. Appx. 12 oz mug.

Chemex

1. Boil Water

Bring 2 cups (~500 grams) of water to a boil.

2. Grind Coffee

Grind coffee to a size resembling coarse sea salt.

3. Prep Brewer

Open the filter and place the side with three layers over the spout. Rinse the filter and Chemex with hot water. Toss rinse water. Place 22 grams of ground coffee into filter, then gently shake the Chemex to level off the grounds.

4. The Bloom

If you're using a scale, place the Chemex onto the scale before brewing. Start timer, pour a light stream of hot water (195-205 degrees F) clockwise, starting from the center and slowly move outward in circular motions. First pour should be just enough water (appx 44 grams) to saturate grounds and allow coffee to bloom. Let sit (and degas) for 30-50 seconds.

5. Brewing

Break up the remaining water into 3 separate pours using an even-paced, circular motion, starting from the center and moving outwards. Wait ~15 seconds between pours.

6. Brewing Time

Aim to finish your brew between the 3-4 minute mark. If using a scale, it should read ~340 grams. Appx. 12 oz mug.

Aeropress

1. Measure and Grind

Measure and grind 17g of coffee — one full AeroPress spoonful or about 2 ½ Tablespoons. Grind the coffee to mimic the fineness of table salt.

2. Prep the AeroPress

Place circular Aeropress filter in the basket. Next, rinse the filter with hot water. This prevents a paper-like taste of the filter from entering your coffee.

3. Add Coffee

Discard the rinse water from your mug. Attach the basket to the bottom of the brew chamber and place it on top of the mug. If it’s handy, use the funnel (or coffee loader) that comes with the AeroPress to add 17g of coffee. Then, remove the funnel.

4. Add Water

Discard the rinse water from your mug, then place the bottom of the brew chamber on top of the mug. Add 17 grams of coffee into the Aeropress. A funnel (or coffee loader) should come with your Aeropress to make this easy for you.Then, remove the funnel (if used).

5. Place Plunger and Wait

Start timer and slowly pour water into brew chamber. Once you hit the No. 4, gently stir the “slurry” (coffee and water mixture) and place the plunger on the brew chamber and pull up slightly to create a pressure seal. Don’t plunge yet!

6. Stir and Plunge

At 1:15, remove the pressure seal and give the slurry another stir with a spoon or paddle. Put the plunger back on and gently press down with steady pressure, stopping as soon as you hear a hissing sound. This entire brew process should take just under two minutes and yield seven to eight ounces of coffee.

Espresso

1. Grind Coffee

Using a Burr grinder (handheld or mechanical), grind coffee to resemble fineness of powdered sugar.

2. Dose Coffee

Place 20 grams of ground coffee into portafilter puck, making sure coffee is as equally distributed as possible (avoiding a mound).

3. Tamp Coffee in Portafilter

Using a tamper free of moisture, firmly tamp (press down) coffee in a single motion without spinning or shifting the coffee. After single motion tamp, remove tamper from portafilter.

4. Place Portafilter into Grouphead

Place portafilter into grouphead and making sure portafilter is securely fastened into grouphead to avoid water leaking from edges of grouphead. Place cup below to retrieve espresso.

5. Brew Coffee

Engage brew switch. Brew for 28-33 seconds. Brew should yield approximately 32-35 grams of espresso.

French Press

1. Boil Water

Bring 1.5 cups (~350grams) of water to a boil.

2. Grind Coffee

Grind 22 grams of coffee to a size resembling coarse Kosher salt.

3. The Bloom

Place the coarsely ground coffee into the French Press brewer. Then pour appx 45 grams of hot water onto the coffee ensuring all grinds are wet. Let sit (and degas) for 30-50 seconds.

4. The Bloom

5. Brewing

After the coffee has degassed, pour appx 300 grams of hot water into the French Press. Place plunger on top but do not plunge. Let sit for appx 3:30 seconds, then plunge. (Total brew time 4:00)

6. Pour and Enjoy

Once plunge is complete, leave plunger completely down (separating the grinds from your coffee) and pour coffee into your favorite cup or mug. Brew should yield appx 340 grams of coffee (or a 12 oz mug). Enjoy!

Moka Pot

1. Add Water

Pour water into the bottom of the Moka pot, up to the overflow line.

2. Pack the Coffee

Pack the ground coffee (espresso-level grind) into the metal filter at full level. Place the filter into the bottom compartment.

3. Screw the Moka pot

Make sure the Moka pot is screwed together tightly and place it on a stove on high heat.

4. Boil Water

Wait until you hear the steam moving through the pot as it reaches a boiling point.

5. Remove From the Stove & Serve

Once the upper pot is full, remove the pot from the stove and turn it off. Pour from the mock pot into a cup. Enjoy!