Brewing methodology is based on the principle that flavor profiles are impacted by the categories of coffee extraction.

When we start to apply these characteristics in practice we arrive at our common methodology categories.


BREWING METHODS


Not all coffee makers fall into the four categories and some cross into multiple. An Aeropress takes components of both filters and pressure to achieve its result while a syphon brewer uses boiling water, pressure, and filtration to operate. The coffee world is filled with contradictions and preferences stated as fact, so please take this assessment in the spirit with which it was intended, and do what you like best.

1. DRIP/FILTRATION COFFEE

This is the most common form of brewing, from your home brewer and k-cup to the more complex pour-over cones & Chemex brewers favored by third wave coffee shops. The concept is simple: Coffee is ground and placed into a filter of some sort. Hot water passes through the grinds, filtering out the desired coffee.

2. STEEPING

Steeping coffee most often exhibits itself in the French Press method of mixing hot water and grounds in a vessel for a few minutes. Given the nature of the process, course grinds are used to ease in filtering and prevent over extraction. Cold Brew coffee is also a product of steeping, but involves radically lower temperatures and a much longer steeping process, creating a different flavor profile with a full body and less acidity.

3. PRESSURE (ESPRESSO)

Espresso is the process by which water at high pressure is forced through a solid ‘puck’ of finely ground coffee. This creates a very strong and robust flavor with a velvet texture that is hard to create in any other method.

4. BOILING

Prior to the 1900’s, boiling coffee was the most common method for brewing, encompassing most of coffee history. Known today as cowboy coffee, the process involves boiling coarsely ground beans in water, allowing the grinds to settle, and pouring off the clean coffee.

5. turkish coffee

Brewed in a specialized vessel, fine coffee is combined with water, and sometimes sugar, and heated to a slow boil forming a foam layer on top (getting a thick layer of foam is considered a sign of expertise). The coffee is consumed without filtering, the grinds small enough to go unnoticed.

Not all coffee makers fall into the four categories and some cross into multiple. An Aeropress takes components of both filters and pressure to achieve its result while a syphon brewer uses boiling water, pressure, and filtration to operate.

The coffee world is filled with contradictions and preferences stated as fact, so please take this assessment in the spirit with which it was intended, and do what you like best.


BREW GUIDES


We’ve compiled our favorite brewing standards as a starting point for our customers, feel free to adjust these recipes to your preference and please give us feedback.

1) 12 Cup Drip Brewer (Bunn VPR)

Water: 72oz
Coffee: 3.00oz
Grind: Medium

Instructions: Place filter and coffee in the brew basket, pour water in brewer and set carafe to receive. Special Instructions: Give the brew basket a little shake to level out the bed of grounds

2) Pour Over (V60)

Water: 425mL
Coffee: 30g
Grind: Medium Fine

Instructions: Place filter in pour over dripper, add coffee, and level the bed. Pour a small amount of water from a gooseneck kettle in the center and let the coffee bloom. Slowly pour the water over the grounds in a circular motion.

Special Instructions: Wet the filter before brewing to remove any paper taste.

3) AeroPress

Water: 240mL
Coffee: 15g
Grind: Medium Fine

Place coffee into the container, add half the water and stir. Add additional water and steep for 1:40 seconds. Attach the rest of the AeroPress, flip and press.

4) Chemex

Water: 600mL
Coffee: 36g
Grind: Medium – Medium Course

Instructions: With filter in the filter holder, add coffee and level the bed. Pour a small amount of water from a gooseneck kettle in the center and let the coffee bloom. Slowly pour the water over the grounds in a circular motion.

5) French Press

Water: 860mL
Coffee: 54g
Grind: Course Grind

Instructions: Place coffee in French Press and add half the water, bloom the coffee for 30 seconds and break the crust, add the additional water. Steep for 4:00 and then plunge.

6) Cold Brew (Toddy)

Water: 2,100mL (cold)
Coffee: 340g
Grind: Course Grind

Instructions: Wet filter and insert plug, fill container with 1 inch of water and half the coffee. Add half the remaining coffee and half the remaining water. Wait five minutes. Add remaining water and fold with a spoon so it’s hydrated. Steep for desired time (we recommend starting @ 16 hours). Filter and dilute with water (1 to 2 parts water to concentrate).

Unless otherwise stated water should be at 200˚F as a rule of thumb, do not boil water unless its called for.