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To help brew the best possible cup of your favorite coffee, we are posting some of our favorite recipes for popular brew methods!
For all of the following methods, you will receive the best results using filtered, not distilled, water. It is important to change your filters regularly in order to maintain the proper water composition.
When grinding coffee we recommend sharp burr grinders, not blades. Burr grinders ensure even distribution of particle size and decreases the likelihood of over extracted particles.
Fresh coffee yields best results, as long as it is at least 2-3 days off roast. Avoid using coffee greater than 2 weeks old for hot brews, or 3 weeks old for cold brews. These coffees will yield flat, less exciting flavors.
It is important to adjust these recipes to your equipment at home, everyone’s is a little different. To adjust strength or intensity use a little more or less coffee. The more coffee you use, the coarser the grind will have to be to yield a balanced and evenly extracted brew, and vice versa. If your beverage is too sour, you need to grind finer or brew for longer. If your beverage is too bitter, the grind needs to be coarser or you need to brew for less time.
Brews in 3½ – 4½ minutes, yields 16oz
What you will need:
6 or 8 cup Chemex
Gooseneck Kettle
Scale
30g or 3tbsp Coffee
500g or 17oz of Water at 205°
100g Hot Rinse Water
Steps:
1: Place the filter with the 3-sheet side over spout
2: Pour 100g hot water over the filter to rinse and preheat the Chemex
3: Empty Brewer of rinse water by pouring through the spout and discard
4: Grind Coffee on Percolator setting or similar to cracked peppercorn, and place in Chemex. Level grounds by shaking the Chemex with a gentle side-to-side motion
5: Start timer and gently pour ~60g of hot water over entire brew bed, making sure to saturate the entire brew bed
6: Wait for Coffee to Bloom for 15-45 seconds, until it stops bubbling and expanding
7: Continue to add water using slow circular motions paying close attention to pour over the entire bed evenly. Add 100g over 30 second intervals so all of the water is added in 2½ minutes
8: When the brew slows to small drips remove the filter and discard. This should be between 3½ and 4½ minutes
9: Swirl coffee to aerate and cool, serve, and enjoy!
Brews in 1½ -2 minutes, yields 6oz
What you will need:
Aeropress and filters
Decanter or service vessel
Kettle
Scale
Spoon
20g or 2tbsp Coffee
250g or 8.5oz Water at 205°
100g or 3.5oz Hot Rinse Water
Steps:
1: Push Plunger out of the chamber
2: Place filter in cap and twist onto the chamber
3: Stand Chamber on a sturdy mug or decanter
4: Pour 50g of hot water over the filter to rinse and preheat the Aeropress
5: Empty rinse water and discard
6: Grind coffee on Fine setting, similar to refined sugar, and add to Aeropress using the funnel. Level grounds by shaking Aeropress with a gentle side-to-side motion
7: Start timer and gently pour 150g of hot water over entire brew bed, making sure to saturate the entire brew bed
8: Wait for Coffee to Bloom for 15-30 seconds, until it stops bubbling and expanding
9: Quickly stir 5 times making sure to incorporate all grounds
10: Slowly add the remaining 100g of water and install plunger on top of chamber
11: At 1½ minutes, gently depress plunger until the Aeropress begins to hiss and there is no liquid remaining.
12: Swirl coffee to aerate and cool, serve, and enjoy!
Brews in 2½ – 3½ minutes, yields 12oz
What You will need:
Hario V60 size 02 and filters
Decanter or service vessel
Gooseneck Kettle
Scale
25g or 2.5tbsp Coffee
400g or 13.5oz Water at 205°
50g Hot Rinse Water
Steps:
1: Carefully crease the joint of the filter, creating a cone shape to match the V60 and place in the top of the device
2: Pour 50g of hot water over the filter to rinse and preheat the brewer
3: Remove rinse water from the decanter and discard
4: Grind coffee on Drip setting or similar to sand and add to device. Level grounds by shaking the V60 with a gentle side-to-side motion
5: Start timer and gently pour about 50g of water over entire brew bed, making sure to saturate all of the grounds
6: Wait for Coffee to Bloom for 15-45 seconds, until it stops bubbling and expanding
7: Continue to add water using slow circular motions paying close attention to pour over the entire bed evenly, but not over the paper filter. The water should fall straight down from the tip of the gooseneck.
Add 100g over 30 second intervals so all of the water is added in 2 minutes.
8: When the brew slows to small drips remove the V60 from vessel, remove the filter and discard. This should be between 2½ and 3 minutes
9: Swirl coffee to aerate and cool, serve, and enjoy!
Brews in 4 minutes, yields 24oz
What you will need:
6 or 8 cup French press
Decanter or service vessel
Kettle
Spoon
Scale
50g or 5tbsp Coffee
800g or 27oz Water at 205°
200g or 7oz Hot Rinse Water
Steps:
1: Pour 200g of hot water to the French press and depress plunger to rinse and preheat the device
2: Remove lid and discard the rinse water
3: Grind coffee on coarse setting or similar to rock salt and add to vessel
4: Start timer and add 800g of water in a way that saturates the entire brew bed
5: Wait for Coffee to Bloom for 15-45 seconds, until it stops expanding
6: Quickly stir 5 times making sure to incorporate all grounds
7: Place lid back on the French press
8: At 4 minutes, press down on the plunger and decant into a new vessel
9: Swirl coffee to aerate and cool, serve, and enjoy!
Brew for 12-24 hours, yields 54oz
What you will need:
French press or large jar
Spoon
145g or 1 cup Coffee
800g or 27oz Water
Steps:
1: Grind Coffee on Coarse setting or similar to rock salt and add to brewing vessel
2: Add 800g cold water in such a way that you cover and saturate all of the coffee
3: Stir at least 4 times vigorously to ensure the grounds are thoroughly saturated
4: Cover brewing vessel and store in a cool place for 12-24 hours
5: Give the slurry one final stir and filter by depressing on plunger of french press or pouring brew through fine metal strainer
6: If possible pour through secondary filter made of cloth or paper
7: Dilute concentrated cold brew to taste, or 1:1, concentrate:water
8: Serve and Enjoy!
Brews for 4-6 minutes, yields 64oz
What you will need:
Automatic Brewer and appropriate filter
Vacuum pot or similar thermal container
120g or 11 tbsp coffee
Steps:
1: Fill Brewer with 1800g or 64oz of hot water
2: Place Filter in brew basket making sure it is resting evenly
3: Rinse Filter basket with hot water if possible
4: Grind coffee on a Drip setting or similar to sand
5: Gently shake basket side to side to distribute grounds
6: Start machine and wait until brew cycle is complete
7: Serve and Enjoy!
We hope our coffee brew guide was informative. If you have any questions about brewing, please reach out to your trader.
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