Brew Guide 101

Before you can envision brewing a great cup of coffee, any barista can tell you that maintenance and cleanliness is the most important factor in the process.  Machines that are not cleaned properly can build up calcium and gunk deposits in the plumbing making for one bitter cup of coffee. On a monthly basis, it is recommended to run one part vinegar to two parts water as if you were brewing a whole pot through your drip machine.  

• Drip Coffee (Conventional Countertop Coffee Machine) – The most forgiving method of brewing coffee without breaking out a scale to measure grams of coffee and milliliters of water.

• Measure and fill the tank with the amount of water desired for coffee

• A good rule of thumb is 2 healthy tablespoons (2 coffee scoops) per 16 oz. of water.  That is about one tablespoon to one cup of water.

• Once brewing is completed, turn off your machine.  Coffee in a glass carafe will sit on a hot element and continue to be at a near-boiling temp and continue to cook which will ruin the flavor.

 

• French Press – A simple brewing method that does a great job at extracting coffee bean oils, and capturing the flavors and aromas from the beans.

• A scale is quite handy when brewing in a French Press.  Coffees have different densities depending on their origin.  The coffee to water ratio should be between 1:16 and 1:18.

• Once you have your coffee measured out you will want to first pour hot water into your French Press to warm it up.  Swirl the water around to cover as much surface as you can, and pour out the water.

• Immediately dump the grinds into the French Press making sure to get as much of the grinds to the bottoms as you can.  Pour enough hot water to wet the grinds and let stand for 30 seconds.  This process is called “the bloom” and it allows any carbon dioxide to escape to prevent sour-tasting coffee.  After you have allowed the coffee to bloom pour the rest of the water in.

• After about 1 minute you may begin to see some of the grinds rise to the top.  This is normal, give them a good stir and then allow the coffee to brew for 4 minutes with the top secured.

• After a total of 5 minutes, you can then press the plunger down slowly and begin to enjoy your coffee.

 

• Pour Over – A Pour Over System works very well for light, medium, dark roast coffees, and even teas!  Coffee from a pour over system is very similar to a conventional drip machine but accuracy is key.  For best results a coarse grind is recommended and a very slow pour rate.  

• Measure out 50 grams of coffee to 700 grams of water (around 25 oz.).  This may need to be slightly adjusted depending on how you enjoy your coffee.

• Unfold your filter and place it into the Pour Over.  Pour some hot water to cover the surface area where water or coffee may be for the brewing process.  Pour out the water once done.

• Dump your coffee into the filter and give your pour over system a quick shake or a few taps on the side to flatten the bed.  This will allow for a nice even pour.

• There are 4 different steps in pouring water to brew:

1. Slowly pour twice the amount of water that you have of coffee into the center of the bed of coffee.  (25 grams of coffee will require 50 grams of water).  In a circular motion work your way from the center outward and avoid pouring down the sides of the filter.  Allow the coffee to bloom for 45-55 seconds.

2. Using about 200 grams of water, repeat the circular pattern again on the bed of coffee.  Allow another 45-55 seconds to begin the next pour

3. Repeat the same pour pattern again with another 200 grams of water

4. Repeat the same pour pattern for a 3rd time with another 200 grams of water allowing the water to percolate through the grinds.

• Allow the water to drip through the grinds entirely before removing the filter and enjoying a cup of coffee.