HOW TO BREW WITH A HARIO V60
Method
- Pre-heat and rinse the filter and brewer thoroughly with hot water. Only use white Hario filters. The brown ones taste strongly of paper.
- Grind beans and immediately load freshly ground coffee into the filter. Do not pre-grind coffee and do not buy ground coffee.
- Pre-Infuse the grounds by pouring into the center and circling outward. Make sure the whole surface is wet, about 80 grams of water. This is called the bloom.
- Wait 30 seconds. Watch the coffee “bloom”.
- Over 60-90 seconds, pour approximately 260 g of water in concentric circles, making sure not to breach the outer edge of the grounds. Do not pour directly on the filter.
- Stop pouring for 20 seconds, then repeat the pour in step 5 (60-90 seconds, 260 g).
- Let the mixture drain then remove the filter.
- If the grind is correct, the brew will finish in 3-5 minutes. Grind finer if the coffee drains too quickly, coarser if it drains too slowly.
HOW TO BREW WITH A CHEMEX
Method
- Pre-heat and rinse the filter and brewer thoroughly with hot water. Only use white Chemex filters. The brown ones taste strongly of paper. Place the brewer on the scale and tare the scale.
- Grind beans and immediately load freshly ground coffee into the filter/brewer. Do not pre-grind coffee and do not buy ground coffee. Recheck the weight of the grounds. Tare the scale.
- Pre-Infuse the grounds by pouring into the center and circling outward. Make sure the whole surface is wet, about twice the weight of the coffee in hot water. This is called the bloom.
- Wait 30 seconds. Watch the coffee “bloom”.
- Over 60-90 seconds, pour approximately half the total weight of water in concentric circles, making sure not to breach the outer edge of the grounds. Do not pour directly on the filter.
- Stop pouring until almost all the water has dripped through, then repeat the pour in step 5 until you’ve reached the desired weight/quantity.
- Let the mixture drain then remove the filter. Drink and enjoy!
- If the grind is correct, the brew will finish in 5-10 minutes. Grind finer if the coffee drains too quickly, coarser if it drains too slowly. Enjoy!
HOW TO BREW WITH A FRENCH PRESS
Method
- Fill the entire press with boiling hot water to pre-heat. Dump hot water into mug to pre-heat it before brewing.
- Grind beans and immediately load freshly ground coffee into the press. Do not pre-grind coffee and do not buy ground coffee.
Pre-Infuse the grounds by pouring into the center and circling outward. Make sure the whole surface is wet, about 80 grams of water. This is called the bloom. - Wait 30 seconds. Watch the coffee “bloom”.
- Over 60-90 seconds, gently pour 600 grams water in concentric circles.
- Stir with a wooden spoon.
- Cover with top and press down until screen is just touching the coffee.
- Set timer and steep for 4 minutes.
- Press slowly.
- Pour and enjoy!
HOW TO BREW WITH A AEROPRESS
Method
- Measure and Grind: Measure and grind 20g of coffee about as fine as table salt.
- Prepare the AeroPress: Put the filter in the basket. Rinse the brewer and filter with hot water to preheat the brewer and rinse out the paper flavor from the filter. Preheat the mug with hot water.
- Add coffee: Attach the basket with filter in it to the bottom of the brewer and place it on top of the mug. Add coffee.
- Add water: Pour enough water to saturate the grounds. Swirl to make sure they’re all wet. Wait 20-30 seconds for the grounds to bloom. Pour water to about ½ inch shy of the top. Stir a few times without touching the filter.
- Press: Gently put the plunger in the top of the brewer and then plunge slowly until all the liquid is out and you hear a slight hiss. Remove the Aeropress from the mug.
Enjoy your coffee!
This method makes about 8 ounces of strong coffee. Add hot water if it’s too strong.
Clean your Aeropress
Take off the basket and pop out the coffee grounds and filter by pressing the plunger through. Rinse all the parts with hot water and leave out and separate to air dry.
