coffee brewing guide

2

chemex

Similar to a pour over brewing but a little more delicate.

What you will need

• Chemex Carafe
• Chemex Filters
• Kettle
• Grinder
• Scale or Scoop

The Steps

1. Weigh out coffe and grind to a coarseness like a sea salt.
2. Unfold filter and place in your Chemex
3. fully saturate the filter with warm water. Discard water through the spout when done.
4. Pour ground coffee into the filter giving it a gentle shake to flatten the bed to allow an even pour.
5. Pour hot water gently starting at the center going out to the rim.
6. Pour water in a circular pattern starting in the center. Spiral out toward the edge of the slurry before spiraling back toward the middle. 
7. Allow water to drip through the grounds entirely.
8. Enjoy!

4

Espresso

Espresso is a dark, concentrated coffee using enormous steam pressure from an expresso machine.

What you will need

• Espresso Machine
• Demitasse
• Double basket, bottomless portafilter
• Grinder
• Scoop
• Tamper

The Steps

1. Remove your portafilter from the espresso machine’s grouphead.
2. Purge your grouphead thoroughly with hot water.
3. For a double shot, grind between 18–21 grams of coffee into your basket. Distribute the coffee by drawing a finger across it in a series of alternating swipes.
4. Place your portafilter on a clean, flat surface and position your tamper level on top of the grounds. Apply enough pressure to seal the coffee evenly.  Give the tamper a gentle spin to smooth or polish the grounds for an even extraction.
5. Position the portafilter in the grouphead and start your shot. We recommend pulling it into a pre-heated ceramic demitasse.
6. Let the steaming hot water of the machine do the magic until you see “crema” (the bubbles of coffee dripping out from the grouphead.
7. Pour in additional hot water to dilute the bitterness or taking it as it is straight from brewing as long as you can take on the strength of the brew.
8. Enjoy!

6

turkish brew

Turkish coffee – sharp, short and strong. It will get you going and satisfy your coffee craving all within seconds.

What you will need

• Coffee
• Ibrik (Turkish Coffee Brewer)
• Grinder
• Scale or Scoop

Brewing Time

5 minutes

The Steps

1. Add 1½ “cups” of water per cup you are making to the ibrik. These are not measuring cups, though. Instead, use the small cup that will ultimately hold the coffee to measure out the water.
2. For each cup of coffee you are making, add between one heaping teaspoon and one heaping tablespoon of the coffee grounds, depending on how strong you like it.
3. Add the sugar to the ibrik, if desired. Stir the coffee and sugar until thoroughly mixed.
4. Place the ibrik on your heat source over medium heat. This should be a steady process, not a rapid boil – boiling the coffee will turn it bitter.
5. As the coffee approaches a boil, it will begin to form a dense, dark foam on top. Before it comes to a full rolling boil, remove it from the heat and use the spoon to place a small amount of foam in each of the cups.
6. Return the ibrik to the heat and let it continue until it almost reaches a rolling boil.
7. After removing the foam, bring the coffee to a boil and remove it from the heat before it boils over. Let it cool for 15 or 20 seconds and then return it to the heat, still full. Do this a third time if stronger coffee is desired. Then pour the coffee very slowly and gently into the cups.
8. Enjoy!

8

french press brew

Using a special type of coffee press the brew is dense and heavy with a lot of elegance into it.

What you will need

• Coffee
• French Press
• Grinder
• Scale or Scoop
• Kettle

Brew Time

4 – 5 minutes

The Steps

1. Bring enough water to fill the French press to a boil. For a 17-oz press, you’ll need about 350 grams (12 ounces).
2. While the water is heating, grind your coffee. French press coffee calls for a coarse, even grind. We recommend starting with a 1:12 coffee-to-water ratio. If you’re using 350 grams of water, you’ll want 30 grams of coffee.
3. To start, gently pour twice the amount of water than you have coffee onto your grounds. For example, if you have 30 grams of coffee, you’ll want to start with 60 grams of water.
4. Give the grounds a gentle stir with a bamboo paddle or chopstick. Allow the coffee to bloom for 30 seconds.
5. Pour the remaining water and place the lid gently on top of the grounds. Don’t plunge just yet. Let the coffee steep for four minutes. Four (4) minutes. Don’t guess!
6. Press the filter down. If it’s hard to press, that means your grind is too fine; if the plunger “thunks” immediately down to the floor, it means your grind is too coarse.
7. When you’ve finished pressing, serve the coffee immediately. Don’t let it sit, as this will cause it to continue brewing and over-extract.
8. Enjoy!