BREWING GUIDE

It’s near impossible to get a great cup of coffee from not so great beans and it’s completely possible to mess up a great bag of beans by not brewing them correctly. Here are a few quick tips to help you brew the best tasting coffee from the convenience of your own kitchen. It may seem overwhelming at first, but don’t fret; if you can make a pb&j sandwich, you are skilled enough to make a good cup of coffee.

Below are some basic guidelines:

  • STAY FRESH - Look for a “roast” date not a “best by” date. It’s hard to tell how long the coffee has been sitting on the shelves when there is no roast date. The roast date will let you know exactly how old your coffee is and coffee begins to degrade the moment it is roasted. This is due to oxidation, a chemical reaction that deteriorates the flavors and aromas of the coffee. It is best to consume your coffee within three weeks from the roast date.

  • THE GRIND - The moment you grind your coffee, oxidation accelerates and quickly makes your coffee stale and boring. It is best to grind the coffee right before brewing. Use a quality burr grinder. Coffee tastes best when freshly ground, and even better when it is a consistent grind. If your coffee is inconsistent in size, this will lead to an inconsistent taste. As you will see below, different brewing methods require a different grind size. A burr grinder will allow you to adjust the size accordingly and produce a consistent sized grind. Whether it’s manual or electric, make sure it’s burr over blade.

  • THE SCALE - If you want a reliable and repeatable cup, use a digital scale. Just as you would use specific measurements and ratios for baking, the same applies for coffee. Trust me, it becomes much easier when you have a scale. No more estimating with spoonfuls.

  • THE DRIP - Your cup of coffee is 98% water! If your tap water doesn’t taste good, neither will your coffee. To make it simple, use clean and purified water when possible. (If you really want to nerd out, watch this https://www.youtube.com/watch?v=ZsZ-ux2bEp0).

And most importantly, enjoy your coffee. Drink it how you like it. Savor it. Life isn’t fun or appreciated when you’re constantly in a hurry. As the coffee guru George Howell says, “it’s a 30 minute pleasure trip”. There is much to be observed and enjoyed as your coffee's brewed hot and cools over time.

So find your favorite nook in your home and allow yourself to sit and breathe. To think, to give thanks, and to be in the moment enjoying the coffee you made.

 
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POUR OVER - our personal favorite. Convenient, consistent, controlled. Gives a bright and clean cup!

  • Rinse hot water through filter to remove the papery taste and preheat your mug, discard water

  • Grind 20 grams of coffee to a medium-fine coarseness (resemblance of sea salt)

  • Place coffee in filter and give it a tap to level ground bed

  • Bring water off boil (200-205*)

  • Slowly pour 50g of water saturating all coffee, gently stir once or twice, wait 30 seconds for the coffee to bloom (aka release CO2 leading to the expansion of the coffee)

  • In an even circular motion, starting from the middle and working your way out, pour remaining water to 320g

  • Give it 1 – 2 stirs, wait for it to drain (approx. 2.5 min)

  • Serve and enjoy!

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AEROPRESS - Invented by a Frisbee maker (Aerobie). Easy to use and perfect for a one-cupper. Durable and makes the perfect traveling companion. Produces a sweet, silky, full-bodied cup.

  • Place the filter inside the cap and rinse with hot water to remove papery taste

  • Grind 15g of coffee to a medium-fine setting and bring water to a 200* temp

  • Add coffee and give it a tap/shake to level coffee

  • Start your timer and pour 30g of water evenly over the grounds. Stir 2-3 times. Let it sit until your timer reads 45 seconds

  • Pour remaining water to 240g and once more stir the “slurry”

  • Place the plunger on the brew chamber but don’t plunge yet

  • At 1:40-2:00 slowly press the plunger down - stopping when you hear a hissing sound (air escaping from the chamber)

  • Fin. Serve and enjoy!

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CHEMEX 6-CUP - designed by a Chemist and introduced all the way back in the 1940’s! Produces an incredibly clean tasting cup.

  • Place filter inside making sure the 3-layered side is facing the spout

  • Rinse filter and preheat with hot water

  • Bring water to 205*

  • Grind 36g of coffee to a medium grind setting, add coffee and shake/tap to settle and level the grounds

  • Start your timer and begin to slowly pour enough water to evenly wet coffee (approx. 60-70g)

  • At 45 seconds begin pouring continuously in a circular spiraling pattern, pausing if the water nears the rim

  • Finish pouring once your timer reads 2:45 or 600g of water

  • Adjust as needed. Serve and share with others!

FRENCH PRESS - classic, no frills brewing method. Easy with only few steps involved. Gives a rich, full-bodied cup.

  • Rinse and preheat the French press making sure the filter is clean from old coffee oils and grounds

  • Grind course 40g of coffee

  • Bring water off boil (200-205*)

  • Begin timer and pour 70g of water over coffee. After 30 seconds gently stir making sure all coffee is submerged. Pour remaining water to 600g

  • Rest plunger gently on top of the grounds

  • At 4 minutes, slowly press all the way down

  • Serve the coffee immediately - if it sits too long in your French press it will become bitter

 

If you have any other questions or need suggestions on brewing gear or further tips, we would be more than thrilled to chat with you about it!