Good for brewin.
Aero Press
1.
Measure and grind
Measure and grind 17g of coffee – roughly equal to one rounded AeroPress spoonful, or about 2 ½ Tablespoons. Shoot for a medium fine grind – about as fine as table salt.
2.
Prep the AeroPress
Get the AeroPress ready for action by placing the filter in the basket then rinse it with hot water to get rid of any paper flavor.
3.
Add coffee
First ditch the rinse water. Then attach the basket to the bottom of the chamber and set it on top of your mug. If you have a funnel, grab it and carefully add your 17g of ground coffee. Lose the funnel.
4.
Add water
Start your timer when you pour hot water (just off the boil or about 205°F) into your brewer. Try to saturate all the grounds within the first 10 seconds. Pour slowly to the No. 4 mark (or 220g of water if you’ve got a fancy scale). Spin the chamber – make sure all the coffee is nice and wet.
5.
Place plunger and wait
Once you hit No. 4, stir the coffee sludge and place the plunger on the brew chamber. Pull up slightly – just enough to get a pressure seal. But, don’t plunge yet.
6.
Stir and plunge
At 1:15, remove the pressure seal and give the sludge another stir. Put the plunger back on and gently press down with steady pressure. Stop when you hear a hissing sound.
7.
Enjoy!
This entire process should take less than two minutes and yield seven to eight ounces of coffee for your enjoyment.
Chemex
1.
Prep
Situate your Chemex Filter so that the single fold is away from the spout and multiple folds are against the spout. Rinse the filter with hot water all the way around. This preheats the brewer, gives you an even seal, and gets rid of any paper flavor. Ditch the rinse water when you’re done.
2.
Add coffee
Add 42g of coffee grounds – that’s roughly 6 Tablespoons. Your grounds should have the consistency of Kosher salt. Center the coffee in the filter and zero out the scale.
3.
Add water
As soon as you add hot water, start the timer. Pour until all the grounds are saturated or until you reach about 150g. Give it a good stir with a spoon or chopstick to get any remaining dry spots.
4.
Add more water
At :45 start the second pour. Start with a wiggling motion from side to side, then a slow spiral until the volume reaches about an inch down from the top (about 450g of water). Try pouring over the dark spots and avoiding the light ones.
5.
Fill to the top
At 1:45, fill the brewer to the brim (about 700g of water).
6.
Wait
At 4:00, you should be good to go. You can verify this with the glass bubble which marks 20 ounces. Lift the filter, let it drain for a few seconds then pull it out completely and toss it in the sink.
7.
Enjoy!
Give it a swirl and you’re ready to serve to cups of pure happiness.
French Press
1.
Measure and grind
Measure and grind 56g of coffee – roughly equal to about 8 Tablespoons. Shoot for a coarse grind. It should have about the same consistency as bread crumbs.
2.
Prep and preheat
Warm up your empty French Press by rinsing it with hot water. This helps maintain a consistent temperature for a smooth brew.
3.
Add coffee and water
Ditch the rinse water and add coffee into the empty press. Start the timer as soon as you start to add hot water. Fill it up halfway to the top – make sure you saturate all the grounds.
4.
Stir
At 1:00, break up the top layer with spoon. Give it a good stir.
5.
Add more water
Now, fill the press to the top with water. Put the top on sit back while your coffee brews. Don’t press down yet..
6.
Press
At 4:00, you are ready to press – firm and even all the way down
7.
Enjoy!
For a smooth brew, avoid over extraction. Be sure to separate the coffee from the grounds right away. Serve it up!
Pour Over
1.
Rinse
Place your filter in the dripper and give it a good rinse with hot water to get rid of any paper flavor. Ditch the rinse water when you’re done.
2.
Measure and grind
Measure out 22 grams of coffee and grind it until medium-fine. It should be the consistency of granulated sugar.
3.
Add water
Add your coffee and distribute it evenly in an inverted cone shape.
4.
Add water
Zero out the scale, and start a count-up timer. Slowly add 30g of water, starting in the center and working your way out. Try to saturate all the coffee.
5.
Add more water
At :30, begin pouring the remainder of the water in a slow spiral starting in the middle and moving outward. Try to avoid hitting the filter directly. Once all of the coffee has been evenly saturated, maintain a center pour and keep the water level about 2 inches from the top
6.
Finish it off
Try to complete the 330g pour in two minutes. Wait another 30 seconds and the coffee will finish dripping through.
7.
Enjoy!
Ditch the filter and serve it up!