Chemex
chemex filter | 2.5 Tbsp | 22-oz. water | grinder | scale | timer | gooseneck kettle
- Portion out 2.5 Tbsp of your favorite coffee ground medium-coarse and set aside.
- Place the filter in the Chemex and pre-wet by pouring hot water into the base until fully saturated; make sure the thick side of the filter is on the pouring side. Carefully pour out the rinse water.
- Evenly place ground coffee into the filter.
- Add 22-oz. of water to the kettle and heat the water to 207°F (30 seconds off boiling).
- Start the timer and pour water in a concentric pattern over the coffee grounds, enough to fully wet all coffee.
- At the 0:45 mark on your timer, begin pouring again until about half of your water is used.
- At the 2:00 mark, gently add the rest of the water. Let drain until the 4:00 mark. Stir and serve.
Kalita Wave 185
kalita wave 185 filter | 36 g of coffee (2.4 Tbsp) | 575 g of water (19.4 fl oz) grinder | scale | timer | pour over kettle | carafe
- Weigh out 36 g of your favorite coffee and set aside.
- Place the filter in the dripper and set on the carafe. Pre-wet filter by pouring hot water into the base of the filter to fully saturate; don’t misshape the filter. Carefully pour out the rinse water.
- Grind your coffee and distribute them into the filter. Place the dripper and carafe onto the scale and tare the scale.
- Fill the kettle and heat the water to 207°F (30 seconds off boiling).
- Start the timer and quickly pour 40-80 g of water in a concentric pattern into the grounds bed. Wet all the grounds. Wait until 0:45 on your timer before pouring again.
- At the 0:45 mark, pour in pulses to maintain a consistent water level above the grounds bed. Pour no more than 50 g of water at a time; do not let the grounds bed dry out.
- At the 2:00 mark, pour around the waves in the filter to saturate any high and dry grounds that might be there. Continue to pour up to 575 g of water by the 3:00 mark.
- Let the dripper drain until the 3:30 mark then remove the dripper and dispose of the grounds. Stir and serve.
Kalita Wave 155
kalita wave 155 filter | 23 g of coffee (1.5 Tbsp) | 370 g of water (12.5 fl oz) grinder | scale | timer | pour over kettle | carafe
- Weigh out 23 g of your favorite coffee and set aside.
- Place the filter in the dripper and set on the carafe. Pre-wet filter by pouring hot water into the base of the filter to fully saturate; don’t misshape the filter. Carefully pour out the rinse water.
- Grind your coffee and place it into the filter. Place the dripper and carafe onto the scale and tare the scale.
- Fill the kettle and heat the water to 207°F (30 seconds off boiling).
- Start the timer and quickly pour 25-50 g of water in a concentric pattern into the coffee grounds. Wet all the grounds. Wait until 0:45 on your timer before pouring again.
- At the 0:45 mark, pour in pulses to maintain a consistent water level above the coffee grounds while pouring no more than 30 g of water at a time; do not let the coffee grounds dry out. By the 2:00 mark you should have added no more than 250 g of water.
- At the 2:00 mark, pour around the waves in the filter to saturate any high and dry grounds that might be there. Continue to pour up to 370 g of water by the 3:00 mark.
- Let the dripper drain until the 3:30 mark then remove the dripper and dispose of the grounds. Stir and serve.
Cone Shaped Pour Over
paper filter | gooseneck kettle | scale | 1:16 brew ratio
- Insert paper filter and pre-wet with hot water. Discard rinse water and place the dripper and server on a scale. Tare the scale to zero.
- Grind the coffee to a table salt like consistency/ medium grind and fill the brewer just under half full. Take note of the weight of coffee added and tare the scale to zero.
- Bring the brew water to a boil and wait about 30-60 seconds.
- Start a timer and begin pouring water in the middle of the coffee bed. Spiral the stream of water outwards, making sure to saturate all the coffee. Aim to pour 1 to 2 times the amount of coffee you added. Wait 30-45 seconds, or until you notice the “bloom” start to settle.
- Begin pouring the rest of the brew water. Your water weight will be 16 times the weight of your ground coffee. Start in the center of the coffee bed and spiral outwards. The goal is to keep your water level above where the coffee rests. Continue to add water in pulses to maintain a high water level.
- Aim to have all the brew water poured when your timer reaches 3 minutes.
French Press
2.5 tablespoons of coffee | 22-oz. water | grinder or pre-ground coffee | timer |spoon| kettle | serving carafe
- Pre-warm your French press—consistent water temperature is key!
- Grind your coffee to coarse, like steel cut oats. If you don’t have a grinder, get your coffee pre-ground for French Press.
- Fill your kettle with your measured water and set to boil. 3. Add the coffee to your pre-warmed French press.
- Remove the kettle from heat and let it cool for about 30 seconds. Then add your water to the French press.
- Give the coffee a good stir and put the lid on the press, without plunging it.
- After 7 minutes, press the plunger and serve immediately.
Aeropress
aeropress filter | 1.5 Tbsp ground coffee | 10-oz. water|grinder | scale |timer | kettle | carafe
- Grind coffee to a medium-fine consistency or purchase pre-ground.
- Place the filter in the filter holder and insert at the bottom of the Aeropress. Gently pre-wet the filter until it’s saturated.
- Take the Aeropress and place bottom chamber onto the carafe on top of the scale. Measure 1.5 Tbsp ground coffee into the Aeropress.
- Fill the kettle and heat up to 207°F (30 seconds off boiling).
- Start the timer and quickly pour 1/3 of your water into the aeropress. Make sure all of the ground coffee is fully saturated. Place the plunger onto the top of the aeropress and create a seal to prevent the coffee from dripping through. Don’t press down the plunger at this point. Let it sit until the timer reads 0:30.
- At the 0:30 mark, remove the plunger and add the rest of your
- 10-oz. of water. Then reinsert plunger.At the 1:30 mark, press the plunger gently to finish brewing. Stir your brew and serve.
Cold Brew
brewing container | filter | 12-oz. of coffee | 7 cups of room temp. water
- Grind 12-oz. of your favorite coffee as coarse as possible and set aside.
- Place filter—either cheese cloth or a filter made for cold brew—into the brewing container.
- Add 1 cup of water into the filter followed by half of your ground coffee.
- Slowly pour 3 cups of water over the coffee grounds and fully saturate. Wait 5 minutes.
- Add the rest of your coffee into the brewing container and slowly add the last 3 cups of water.
- Do not stir. If you have any dry coffee grounds, gently pat them down with the back of a spoon to ensure that all coffee grounds are wet.
- Let your coffee brew for 12 – 24 hours at room temperature.
- After 12 – 24 hours, remove the filter from the brewing container.
- We recommend using a ratio of equal parts water or milk to cold brewed coffee concentrate when serving.
Ice Brew
kalita wave 185 filter | 50 g of coffee (3.3 Tbsp) | 330 g of water (11.15 fl oz)400 to 600 g of ice | grinder | scale | timer | pour over kettle | carafe
- Place the ice into the carafe.
- Using hot water, pre-wet and rinse your filter in your dripper (discard).
- Grind your coffee on a medium to coarse grind; this will depend on how light (medium) or how dark (coarse) your coffee is.
- Place your ground coffee into your filter and set it on top of your ice filled carafe. Place the carafe and dripper on your scale. Tare your scale.
- Fill the kettle and heat the water to 207°F (30 seconds off boiling).
- Start your timer and begin by quickly and gently pouring 45 to 60 g of hot water immediately onto the coffee grounds and wait to pour again until 0:45 have passed on your timer.
- Begin pouring again after the 0:45 mark. Gently add 30 to 40 g of hot water in a concentric pulse-pouring pattern until you’ve added 330 g of hot water by the 2:30 mark on your timer. Make sure the coffee grounds don’t dry out.
- Allow your dripper to drip until the 3:30 mark. Stir your brew and serve over ice.