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|fine drip or espresso grind||175||http://www.aerobie.com/aeropress/faqs/|
|AeroPress||Blue Bottle||15||just a bit finer than drip||190||200||76||2:00|| |
o Brew inverted style.
o Add twice weight of coffee in water, stir then wait 30 seconds.
o Add rest of water then wait 1 minute.
o Give 10 vigorous stirs then flip and press.
|AeroPress||Bold Bean Coffee Roasters||15||medium-fine||200||30sec off boil||72||1:00|| |
o Brew inverted style.
o Add water to coffee all at once.
o Stir 5-6 times at 45seconds, then flip and plunge.
|AeroPress||Counter Culture||18||medium-fine||200||205||86||2:30|| |
o Brew inverted style.
o Fill half way then stir a few times, immediatly fill to the top or 200g.
o Wait until 1:45 then stir a few more times.
o Cap then flip and slowly press until you hear the hiss at about 2:30.
|AeroPress||George Howell||21||drip-fine||260||201-205||63-77||1:45|| |
o Recipe for 17-21g of coffee and water to the (4) or 260g.
o Add coffee then add water in 25 seconds.
o At 35 seconds stir for 5 seconds.
o Then plunge for 1 minute.
2014 Japan Champion
|16||between drip & french press||230||174||63-77||2:00|| |
o Bloom with 40g stir 5 times then add water to 230g then put the top on.
o After 1 minute press slowly for 1 minute but leave the last 30ml.
|18||bit finer than drip||270||200-205 or 45sec off boil||64||2:10|| |
o Add all the water at once then stir.
o Put the plunger on to stop dripping.
o At 50 seconds take the top off and stir for 5 seconds - put the plunger back on.
o Take the top off at 1:45 and stir for 5 seconds then plunge for 20 seconds until hiss.
|AeroPress||Kaldi's||33||fine grind||113||195-205||280||1:15|| |
o Add water and stir.
o Stir again at 1min and press "like mad."
o Dilute if you want.
2015 World Champion
|20||drip (EK43 (7.3)||175||1:30|| |
o Recipe with 20g coffee and water to the top.
o Inverted method. 15 seconds bloom then 15 seconds 'wiggle' then 10 seconds fill to the top.
o 45 second press - stop right under the (1).
2010 World Champion
|★||20||slightly finer than filter||220||176||87||0:30|| |
o Recipe for 20g coffee and water to the top.
o Brew inverted style.
o Add all the water then stir for 10-15 seconds.
o Flip and slowly press BUT stop before you hear the hiss.
|AeroPress||Shuichi Sasaki |
2014 World Champion
|16.5||slightly finer than french press||250||173.4||63||1:50|| |
o Recipe for 16.5 and XX water.
o No filter rinse.
o 40g bloom for 25 seconds.
o Stir 5 times after the 40g are added.
o Then add 210 grams of water and stir once.
o 75 second slow plunge.
|AeroPress||Jeff Verellen 2013 World Aeropress Champion||17||bit coarser than filter||265||174||62||1:40|| |
o Bloom with 50g of 181F water and shake around a bit to mix.
o At 0:40 slowely add 215g water over 30 seconds.
o Press slowly for 30 seconds leaving the last 50g in the aeropress and discard.
o Extra tips: use only the uniform heavy beans (toss the big, wierd and light ones).
|AeroPress||Charlene De Buysere 2012 World Aeropress Champion||★||18.3||Coarse||250||185||70||1:00|| |
o Brew in the standard position.
o Bloom with 40g of water for 30seconds.
o Add the rest and then press - but leave some water in the press.
|AeroPress||Jeff Verellen 2011 World Aeropress Champion||17||bit coarser than filter||270||176||60||2:00|| |
o Brew in the standard position.
o Bloom with 40g of water for 30 seconds.
o Slowly add the rest of the water.
o Let it steep and drip for 1 minute.
o Press gently leaving the last 50 grams.
|AeroPress||Sightglass (w/ video)||★||17||on the finer side (table salt)||220||45-60 seconds off boil||74||1:00|| |
o Recipe for 17g and fill to the (3) or about 220g water.
o Stir a few times then slowly push down at 0:45 and stop at the hiss.
|AeroPress||Stumptown||17||table salt||220||Just off boil (205)||74||just under 2:00|| |
o Recipe for 17g and water to the (4) or 220g.
o Add coffee, then add water saturating all grounds with 10 seconds while filling to the top.
o Spin the chamber to mix then stir.
o Cover then stir again at 1:15 then slowly plunge.
|AeroPress||The Coffee Collective||http://coffeecollective.blogspot.com/2010/01/updated-aeropress-brewing-method.html|
|AeroPress||Verve Street Smarts|
|AeroPress||Not Your Parents' Coffee||★||16||between espresso and drip||220||203||70||1:00|| |
o Brew inverted style.
o Add coffee and fill with water to the top.
o At 0:45 stir for 5 seconds then cap and flip and press.
o Brew standard with the filter on.
o Pour to the (1) mark or 83g and stir.
o Pour to the (2) mark 167g and stir.
o Add water up to (3) or 250g and stir.
o Add plunger and slowly push until you hear a hissing sound.
o Let rest in mug for a few minutes then drink.
|AeroPress||Heart||18||bit finer than drip||270||200-205||64||2:10|| |
o Brew upright/standard style.
o Start time and quickly add water to 270g.
o Stir and then place the plunger to seal and stop dripps.
o At 0:50 stir for 5 seconds and put plunger back on.
o At 1:45 stir for 5 seconds then replace plunger.
o Plunge for 20 seconds until you hear a hissing sound.
|AeroPress||Ceremony||12.5||just finer than table salt||200||205||60||1:45|| |
o Fill with 200g water and sitr 3 times.
o Immediately set the plunger to stopping dripping.
o At 1:15 stir 3 more times then set the plunger.
o Slowly press for 30 seconds.
|AeroPress||Torch Coffee||15||just finer than table salt||225||not specified||64||2:20|| |
o Brew inverted style.
o First add 100g on coffee and give a quick stir.
o At 0:30 then pour up to 225 grams or to total.
o Brew at 1:15 ratio.
o Give another quick stir.
o At 1:30 break the surface crust and mix into the water.
o Put the cap and at 2:00 flip and plunge until the hissing noise.
|AeroPress||Steampunk||★||17||240||just off boil||68||2:30|| |
o Brew inverted style.
o Add coffee, start timer then slowly add all the water.
o At 2:00 put the top on and slowly press.
|AeroPress||Blair Smith (Augie’s)||13.5||200||185||68||2:00|
o Bloom 30 seconds
o Add water to 175ml
o Stir 10 times
o Plunge at 1:45
o Add 25ml water
|AeroPress||Jon Dail (Hidden House)||16||5.9 on EK43||235||180-190||68||2:15|
o Rinse 3 filters
o Inverted brew setup
o Bloom with 60g
o Aggresive stir until 30 seconds
o Fill to 235ml then stir once and cap
o Flip at 1:15
o Plunge for 60 seconds
o Decant 3 times
|Bee House||Stumptown||21||medium-fine||380||205||53||2:00|| |
o Saturate the grounds then stir to break up dry clumps.
o Slowly fill the brewer to the top or 380g at 1:00.
o At 2:00 remove the dripper and don't worry if there is still water in there - your mug should have about 10 ounces.
|Bee House or Melitta||PT's||25||drip||375||195-200||64||2:30-3:00|| |
o Start timer and add 50g water.
o Let bloom for 30 seconds.
o Pour in slow cocentric circles keeping the water halfway up the filter until you reach 375g.
|Chemex||Stumptown||★||42||Kosher salt||700||Just off boil (205F)||58||4:00|
o Recipe is for 42g coffee in 700g water.
o Add 150g of water and stir to ensure no dry spots.
o Pause until 0:45. Pour in a wiggling spiral until 450g (water should be near the top).
o At 1:45 fill to 700g and let drip until at about the belly button on the Chemex.
|Chemex||Intelligentsia||50||800||Just off boil||60||4-6:00|
o Recipe is for 26/415 at 4min, 33/525 at 5min or 50/800 at 6min.
o Rinse with 16 ounces to reduce papery taste.
o Start timer and add water at twice the weight of the coffee.
o Essential not to rush this wait/degas bloom step!
o At 1min pour slowly in 70-100g increments until done.
o Spiral pour from center to 1cm from the filter.
o Alternate recipe is 44g to 700water with a brew time of 3-4 minutes.
o See also: http://www.intelligentsiacoffee.com/sites/default/files/brew_guides/chemex.pdf
o Add 80g of water or 2 times the weight of the grounds and wait 30seconds.
o Pour water slowly and periodically keeping the water line half way up the filter.
o Avoid pouring on the sides.
|Chemex||Blue Bottle||a bit coarser than in a ceramic dripper||Just off boil||72-80||4:00|
o Add coffee then shake to flatten the coffee bed.
o Add 100g of water or twice the weight of the grounds and let sit for 30-45 seconds.
o Pour gently from the center towards the outside but not along the filter.
o Add coffee then add 90grams of water and pause for 30 seconds.
o Pulse pour in a spiral then wait for the water level to drop and keep repeating the rise and drop of the water level until complete.
|Chemex||Sweet Maria's||40||medium||709||30 seconds off boil||54|
o Fill the filter half way to get the ground wet.
o Pour slowly in a circular motion and keep the grounds as compact as possible.
o Bloom with 130g water in a 20 second pour spiraling out in concentric circles.
o At 1:00 add 130g of water in 20 seconds.
o At 2:00 add 130g of water in 20 seconds.
|Chemex||Augie's||28||medium-fine grind (18) on Baratza encore||390||Off boil||69||3:30-4:30|
o Bloom with 60g water for 20 seconds.
o At 20 seconds stir the grounds slightly.
o Slowly add water until you get to 390 grams.
|Chemex||PT's||50||medium-coarse (sea salt)||750||195-200||64||4:00-6:00|
o Pour 100g water in circles and wetting all grounds.
o Let bloom for 30 seconds.
o Periodically add water in slow concentric circles keeping the water halfway up the filter until 750g.
|Chemex||Ceremony||42||just coarser than table salt||680||205||59||4:00|
o Just soak all the grounds (84g).
o After 15-20 seonds pour in the center region keeping the filter half full.
o Rinse the edges with the last 30 grams.
|Chemex||Verve (video)||60||A couple clicks coarser than regular pour over.||900||64||6:00|
o Just cover the grounds and wet with 1g of water per gram of coffee (60g) then wait for 30 seconds.
o Start adding water in the center spiral out to near the edge then back to the center.
o Pour in 3 batches.
|Chemex||Able Abelein (video)||★||20||medium-coarse||300||boiling||64||2:30|
o Bloom with 40g water.
o Wait 40 seconds then pour to 300g with boiling water.
|Chemex (Kone metal filter)||Able||45||medium-fine||750||195-205||58||4:00|
o Add 75grams of water and wait 45 seconds.
o Then pour a steady stream in the center.
o After 300ml spiral out a bit and then back to the center.
o Do not go near the edges.
o Finish adding the water between 3:00 and 3:30.
|Chemex (Kone metal filter)||Intelligentsia||44||700||200||60||3:30-4:30|
o Wet grounds with 100g of water and wait 90 seconds.
o Then a slow steady pour in the center until done.
|Clever||Sweet Marias||33||fine drip grind||530||198-204||60||4:00 + drain time|| |
o Add cover - then add all the water and cover.
o Stir fully at 1:30 then put the cover back on.
o Stir again at 4:00 then let drain.
|Clever||Grimpeur Bros||22||medium to coarse filter grind||365||205-206||58||3:30|| |
o Fold filter seams then place in the Clever.
o Add 75-100g of water to bloom for 15 seconds then give 5 back and forth stirs with a spoon.
o Then pour in a continous circular motion until 365g at 1:00.
o Stir again with 5 back and forth stirs.
o At 2:00 put on your mug and drain.
|Clever||Klatch||26||Coarse (like sea salt)||336||74||4:00|| |
o Bloom with 50-60 grams of water.
o At 0:30 add water up to 336grams and put on the lid.
o At 2:30 give the coffee a gentle stir then place on the mug to drain at 3:00.
o Add coffee, then 50g of water to saturate all grounds and bloom.
o Bloom for 30 seconds then add water up to 450g.
o At 2:00 place on the brewer.
|Clever (video)||Elemental Coffee||26||Coarse (like sea salt)||340||Just under boiling (200)||73||4:00|| |
o Fold filter along edges and add to Clever.
o Add beans then quickly add 340grams of water and cap.
o At 1:50 gently break the crust with the back of the spoon.
o At 3:00 remove the lid and stir again then place on your mug to drain.
|Clever (video)||Augie's||★||20||A bit finer (14 on Baratza Grinder)||280||69||3:30|| |
o Size 4 melitta filter.
o Fold seams and rinse.
o Slowly add the water in circular pour to wet all grounds up to 280g.
o Break the crust with some gentle stirs.
o Then add the lid.
o At 2:30 place on the mug.
o At 3:30 take of the Clever dripper.
|Clever/Bonavita Immersion||Dogwood||30||bit coarser than table salt||459||195-205||63||3:30-6:00|| |
o Longer brew times are with a tea kettle.
o Add water slowly up to the volume.
o Should take about 1:00.
o The faster the pour the longer the drain time.
o Place on the mug and drain at 1:30.
o Experiment a little.
|Clever/Immersion||Ceremony||23||touch coarser than table salt||360||205||61||4-4:30|| |
o Gently pour 360g or water.
o Add lid.
o After 3min place on cup to release brew.
|Drip||Ceremony||80||bit coarser than table salt||1300||filtered or spring water||59||5-6:00|| |
o Rinse filter.
|Drip (Bonavita)||George Howell||drip-medium||cold-filtered||62-70|| |
o Fill water tank.
o Rinse filter with hot water then add coffee.
o Press go.
|Drip (Bonavita)||Verve (video)||drip||10g per cup line|| |
o Cofee machine basics.
|Drip (Bonavita) w/ video||Heart||medium-fine||cold||60|| |
o Make sure everything is clean
|Eva Solo||Intelligentsia||33||coarse||525||Just off boil||60||5:00|| |
o Pre heat.
o Add grounds then add water and let sit one minute.
o Give 6 back and forth stirs.
o Let sit until 5:00.
o Gently decant while slowly rotating and not exceeding a 45 degree angle into another preheated vessel.
o Leave some in the bottom.
o The carafe can sit until 15:00 before decanting without a serious hit to quality.
|French Press||Blue Bottle||coarse & even||Just off boil||96||4:00|| |
o Add twice coffee weight in water and stir - then wait 30 sec before adding the remaing water.
|French Press||Craft Coffee||Coarse||205||60||4:00|| |
o Water temp at 205F or boil and wait 30 seconds.
o Fill halfway - at 30 sec stir for 5 sec then fill.
|French Press||George Howell||★||drip to medium||hot water||68-80||5:30|| |
o Pour half water in 15 sec, stir for 5 sec, pour second half for 15 sec and stir again for 5 sec.
o Be consistent on the stirring.
|French Press||Intelligentsia||coarse||Just off boil||60||5:00|| |
o Boil water, pre heat kettle - then brew.
o At 1 min give 6 back and forth stirs
|French Press||James Hoffmann||★||cupping grind or fine sugar||Just off boil||58-75||9-10:00|| |
o Break (stir) the crust and skim the foam off at 4 min then plunge. Wait until 9 or 10 minutes to pour and drink.
o James Hoffmann was the 2007 World Barista Champion.
o Recipe from The World Atlas of Coffee and the provided link.
|French Press||James Hoffmann 2016||★||medium grind||hot - dont fuss||60-70||https://www.youtube.com/watch?v=st571DYYTR8|
|French Press||Nick Cho||★||Very coarse||Just off boil||60-70||6-8:00|| |
o Grind size should be between coarse salt and steelcut oats.
o For dark roast coffee or decaf the water should be 10-15 degrees cooler.
o A gentle stir at 30-45 sec.
|French Press||Scott Rao||200||3:30|| |
o Start the timer after adding water - stir after 15 sec.
o Adjust grind and time to 3:00 with finer grind or 4:00 min with coarser grind as coffee dictates.
|French Press||Sightglass||Just coarser then Chemex||45-60 sec off boil||61||4:00|| |
o Fill to top - gentle stir at 1 min - skim the surface at 3:30.
|French Press||Sprudge||195-205||61||4:00|| |
o "just use a scale and your brain smarts"
o Stir at 60 seconds.
o Plunge at 4 then wait a minute for everything to settle before pouring.
|French Press||Stumptown||breadcrumbs||205 or just off boil||57||4:00|| |
o Fill halfway - wait until 1 min then give a good stir, then fill.
|French Press||Sweet Maria's||Just coarser then drip||195-205||52.2||4-6:00|| |
o Recipe for various sizes at 51.7g per 8T (or 1000ml).
o Short stir or swril at 1:00 then slow 20-30 sec plunge at the end
|French Press||Tim Wendelboe||Filter grind||Just off boil||65-70||4-5:00|| |
o Pour half - stir to ensure everything wet - pour the rest.
o Time Wendelboe was the 2004 World Barista Champion and 2005 World Cup Tasting Champion.
|French Press||Barefoot Coffee (video)||45||Kosher salt||567||200-204||76||4:00|| |
o Fill 2/3rds full - gentle stir at 1 min.
o Press and serve at 4min
|French Press||Counter Culture (video)||60||Medium-coarse||900||205 (just off boil)||64||4:00|| |
o Fill halfway - stir - then fill.
|French Press||Verve coffee (video)||★||20||Bit coarser then drip||300||water||64||4:00|| |
o Fill to top, at 30 sec fold the top layer into the water.
o Right before pressing gently stir the surface then skim the foam off.
|French Press||Not Your Parents' Coffee||★||45||Drip or a bit coarser||600||205||72||5:00|| |
o Pre heat.
o Add grounds.
o Start timer and fill with water.
o Cover then stir at 1 min.
o Skim the foam at 4:45 then press at 5:00.
|French Press||Starbucks (video)||10||Really corase (coarse sea salt)||170||Just off boil (200)||56||4:00|| |
o 2tbsp coffee per 6 ounces of water
|French Press||Kaldi's||40||medium-coarse||672||195-205||57||4:30|| |
o Start timer and add all the water.
o Stir at 2 minutes and again at 4 minutes.
o Skim off the surface oils & grounds then slowly plunge.
|French Press||PT's||60||most coarse setting||900||195-200||64||4:00|| |
o Add coffee.
o Start time and vigorously add 900g of water.
o At 1:00 stir the coffee.
o Put on the lid.
o At 4:00 slowly press down.
o Serve and let rest in the mug a few minutes before drinking.
|French Press||Ceremony||22.5||cracker pepper size||350||205||62||6:30|| |
o Add 350g of water saturating all grounds.
o After 30 seconds stir 3 times to mix the grounds into the water.
o Add the lid.
o At 6:00 stir 3 more times then press slowly and evenly.
|French Press||Illy||20||medium grind or filter if you like||500||Hot not boiling||38||3-4:00|| |
o I don't understand how this recipe could work (if you figure it out please let me know). The grams of coffee to water seems way off although the coffee looks very dark in the picture.
o Also interesting that Illy recommends storing the coffee in the fridge and in the video it comes right out of the fridge and is opened to air.
o This seems like a recipe to destroy coffee quickly.
o Elsewhere on the site they recommend bringing the cold coffee to room temperature before opening - if you do store in the fridge or freezer this is prudent to avoid condensation.
|French Press||Torch Coffee||1||coarsly ground like coarse sea salt||15||195-205 or 30 seconds off boil||64||4:00|| |
o Bloom for 30-45 seconds
o Add all the water
o Stir for 30-45 seconds.
o Wait 3 minutes then break the crust and stir 3-4 times around.
o Press and serve or filter through a V60 filter for extra clarity.
|Iced/Coldbrew||New York Times||medium-coarse||room temp||110 with 1:1 dilution||12 hours|| |
o Mix - cover and let rest at room temperature overnight.
o Also see: http://www.thekitchn.com/how-to-make-the-best-iced-coffee-cooking-lessons-from-the-kitchn-192560
|Iced/Coldbrew (Chemex)||George Howell||★||72||drip-fine||855||201-205||81||5-6:00|
o Wash the filter with hot water then discard.
o Add 180grams of ice then replace the filter.
o Add coffee (finer than normal chemex grind).
o Start timer and add 225 in 30 seconds.
o At 1:00 pour to 450g in 30 seconds.
o At 2:30 pour to 675g in 30 seconds.
|Iced/Coldbrew (Chemex)||Augie's||28||16 on Baratza encore||off boil||67||?not given|| |
o Add 200 grams of ice to the bottom.
o Add filter (did not rinse).
o Add 50-60 grams of water and let bloom for 0:30 seconds.
o Then add up to 200g of water.
|Iced/Coldbrew (Flitron)||Stumptown||coase like breadcrumbs||cold||71 with 1:3 dilution||16 hours + drain time|| |
o Makes a concentrate that can be kept in the fridge for 6 weeks (from video) or 10 days (from text).
o Add coffee, add water and let brew for 16 hours in a cold place (ie your fridge).
o Then decant and store in the fridge.
o Dilute with water or ice in about a 1:2 ratio to drink.
|Iced/Coldbrew (Flitron)||PT's||Coarsest setting you have||2000||room temp||57 (w/ 1:3 dilution)||12-24 hours|| |
o Insert stopper, pre-wet the felt filter and insert.
o Add all the coffee.
o Then add all the water ensuring the grounds get wet. Add disk to submerge the grounds.
o Let sit for 12-24 hours with longer times for more body.
o Dilute 1:3 with milk, water or cream.
|Iced/Coldbrew (French Press)||Ceremony||65||coarse||400||room temp||156||12-16 hours|| |
o Brew in anything really.
o Increase brew time to 20 hours if in the fridge.
o Decant through a paper, cloth or metal filter.
o Dilute to your liking.
|Iced/Coldbrew (French Press)||Kickapoo||180||french press grind||900||cold filtered water||67||12 hours|| |
o Start timer - add water.
o After 5 minutes use a spoon to break the crust and place in the fridge.
o After 12 hours filter and serve.
o Dilute 1:2, 1 part coffee 2 parts ice,water or milk.
|Iced/Coldbrew (Pour-over)||Kickapoo||27||slightly finer than pour-over||59||2:15-2:15|| |
o Add ice to the server.
o Bloom coffee with 60g water.
o At 0:45 pour slowly and finish the pour at 1:45-2:00.
o Swirl and decant onto fresh ice.
|Iced/Coldbrew (Toddy)||Intelligentsia||A few steps coarser then french press||cold||71 with 1:4 dilution||12 hours + drain time|| |
o Dampen filter and insert.
o Add half of coffee then slowly pour in 7 cups of coffee and try to wet all the grounds - do NOT stir.
o Add the remaining coffee then wait 5 minutes.
o Pour in 2 more cups of water and wet all grounds.
o Do NOT stir but can press down dry grounds with back of spoon if necessary.
o Let cold brew for 12 hours then drain.
o Dilute 1:3 to use. (Ie 2 ounces concentrate and 6 ounces (water, ice or milk).
|Iced/Coldbrew (Toddy)||Toddy||Coarse like sea salt||cold||54-71 with 1:2 or 1:3 dilution||12-18 hours|| |
o Dampen filter and insert.
o Add one cup of water then half of coffee.
o Pour in 3 cups of water in a circular motion.
o Add the rest of the coffee.
o Wait 5:00 then slowly add the last 3 cups of water ensuring everything is wet.
o DO NOT STIR.
o Keeps for 2 weeks. Dilute 1:2 or 1:3 with water or milk.
|Kalita Wave||Stumptown||21||fine as table salt||375||205||54||2:45-3:00|| |
o Saturate the grounds with 60g and stir.
o At 0:45 pour up to 200g at 1:00.
o Add water in 25-50g pulses to hit 375 at 2:00.
|Kalita Wave||Crema||25||just finer than sea salt||400||Just off boil||60||3:30-3:50|| |
o Wet grounds with 25-30 grams of water and pause.
o At 0:30 add water until the brew goes half way up the filter.
o Pause and let the level drop then pour in small pulses letting the brew level go up and down.
o Aim to finish adding water between 2:45-3:00.
|Kalita Wave||Craft Coffee||21||medium setting||300||205 (30 seconds off boil)||67||2:30|| |
o No rinse of the filter.
o Bloom with 40g and wait.
o At 0:45 pour to about 150 g at 1:00.
o Let the water drop about a half inch then add 40g quickly.
o Repeat 3 or 4 times until at 300g and 2:00.
|Kalita Wave||Nick Cho||★||40||552||207||70||3:35|| |
o No rinse and bloom with twice the weight of coffee.
|Kalita Wave||Kaldi's||24||medium||400||195-205||58||2:30-3:00|| |
o Wet all grounds evenly.
o After 30-45 seconds give a slow continous pour.
|Kalita Wave||Steampunk||★||18||280||just off boil||62||3:00|| |
o Bloom with double the weight of coffee.
o After 30 seconds pour for 5 seconds then wait for 2.
o Continue pulse pouring until 280g have been added.
|Kalita Wave||Todd Goldsworthy (2016 US Brewers Cup Champ)||28||350||77||3:15||http://sprudge.com/todd-goldsworthy-wins-the-2016-united-states-brewers-cup-98378.html|
|Kalita Wave (#185)||George Howell||drip-medium||390||201-205||62-69||3:30|
o Shake to level the coffee.
o Pour in six pours of 65 in 15 seconds and wait 15seconds between pours.
o Start in the center and spiral out.
|Polished Immersion||Sarah Anderson||21||more coarse than drip||310||200-205||65||5:00 + drain time|
o Add water to coffee
o Gently submerge grinds with spoon
o Wait 5 minutes
o Skim the grounds off the top
o Pour through paper filter
|Polished Immersion (The Dragon)||Todd Carmichael||13.5||210||205||62||3:45|| |
o Purchase the $350 brewer.
o Add the coffee and shake to settle the grounds.
o Use a 1:15.5 ratio of coffee to water.
o Slow pour up to the desired volume.
o Then at 3:30 give three pumps to pull a vaccuum and suck the coffee through.
|Pour-over/pourover||Peter Giuliano (Director /co-owner Counter Culture)||★||beach sand||off boil for a minute||60||3-4:00|| |
o Rinse with tap water.
o Bloom with an ounce of water.
o Then let rest 0:45-1:00.
o Then pour in a slow trickle over the coffee - should take 2-3 minutes to pour all the water.
o Slow and patient about half way up the filter or lower.
|Siphon||Elemental||30||medium (between sea salt and table salt)||400||Just off boil||72||2:45|
o Take water just off boil and add to siphon
o Turn on the burner and once at boil add the top section
o Turn down burner but keep enough heat so that water stays in the top but with minimal agitation
o Add the coffee, start timer and stir
o At 1:45 stir and remove heat
o Draw down should take about 1:00 for a final brew time of 2:45
o Soak filter for at least 1 min in hot water then add to top chamber and pull chain to set
o With water just off boil ad 400g to globe and add heat
o Just before boil secure the top chamber
o When filled with water push the filter down arond the edge and get water to 202F
o Add coffee and stir - everything should be well mixed within 3 seconds - lower temperature of the heat
o At 35sec give a second stir to break the crust - lower temperature as much as possible but keep the brew up
o At 1:30 give a light stir and remove heat then give another light stir - blow on the globe if the brew has not started to drop
o Draw down should be complete between 2:15-2:30
o Expect Major flavor difference from slight drawndown time differences
|Sowden Softbrew||Augie's||50||Coarse (26 baratz encore)||710||Just off boil||68||4:00|| |
o Put the coffee in the metal canister and insert.
o Add all the water up to 710g or 25 ounces and stir when nearly full.
o After a minute give another stir.
o Pour out into preheated mugs at 4:00.
|V60||Intelligentsia||sand like||525||Off boil||60||3-4:00|| |
o Recipe based on a coffee/water weight of 26/425, 33/525 or 50/800 with a brew time of 3:00, 3:30 or 4:00.
o Start timer.
o Bloom with 2X the weight of the grounds.
o After 1 minute pour in 70-100g stages from the center and swirl out.
o Pour slowly and never let the grounds be exposed to air.
|V60||Stumptown||kosher salt||360||Off boil||56||3:00|| |
o Just saturated the grounds, pause for 15sec to let the coffee bloom.
o Pour continuously (adding water every 10-15 seconds?)
|V60||George Howell||drip-fine||390||201-2015||65||3:30|| |
o Pour coffee in 6 - 15sec pours of 65g.
o Pause 15 seconds between pours.
o Start in center and swirl out with each pour.
|V60||Tonx||★||414||Just off boil||63||up to 3:00|| |
o Wet the grounds and then wait 30-45 seconds for the bloom.
o Then slowly swirl outward and fill to near the top and keep full until the total brew weight is reached.
|V60||Heart Coffee Roasters||360||45sec off boil or 200-205||59||2:20-2:30|| |
o Bloom with twice coffee weight in water, stir vigorously, pause 20 seconds.
o Pour slowly and water should barely go above the coffee bed.
o Stir again after all water is added at about 2:00.
|V60||Matt Perger||★||fine||200||207||58||2:20|| |
o Bloom with 50g, give a very through stir.
o Add 50g at 30 seconds.
o Add 100g at 1:00, swirl pour and finish along the outside edge to wash filter.
o After the water has all been added pickup and tap the brewer or the just the V60 portion to settle the grounds for the final drip.
|V60||Craft Coffee||medium-fine||300||30sec off boil or 205F||67||2:30|| |
o Make a dent/hole in the coffee grounds in the filter.
o Pour about 40g water and bloom for 45 seconds.
o Slow pour in small circles until finish at about 2:00.
|V60||Ritual Coffee||medium||Off boil||58-63||2:45-3:00|| |
o Recipe based on 15/250 or 25/380 coffee to water.
o Bloom 60g of water then gently stir gounds (flip bottom to the top).
o Pause until timer is at 45seconds.
o Slow pour of 140g in small circles - do not go near filter.
o At 1:20 add another 100g but don't let the water go any higher.
o At 1:50 add the last 80g of water then stir the sides but do not disturb the coffee bed.
|V60||Prima Coffee||★||Various||Various||Various||Various|| |
o Great review of testing 8 different V60 recipes.
|V60||Not Your Parents' Coffee||★||35||Between espresso & drip||560||207F||60||4:00|| |
o Recipe optimized at 35g of coffee and 560g water for 2 small mugs of coffee. Rinse and pre-heat pourer and cups.
o Add grounds.
o Start timer and add water at about twice weight of grounds and stir throughly for 5seconds.
o At 0:45 pour slowly from the middle out until about 1:15 & 300grams of water.
o Pause 25 seconds then pour remainder going from the center out.
o Lift and tap to settle the grounds.
|V60||Heart||not specified||360||203 or 45sec off boil||59||2:40-3:00|| |
o Pour 40-45g water and stir vigorously with a spoon or stir stick.
o All to de-gas for 30 seconds.
o Pour slowly in the center.
o Water line shouldn't go up much.
o Stir again once you reach 360 grams.
o Pour time should be between 2:20-2:30.
|V60||madcap||between medium & fine||227||200-205||61-76||1:45-2:15|| |
o Use filtered or bottled water.
o Use 18g to 8 ounces 227g water or 29g to 16 ounces or 454g water.
o Bloom and wait for a bit.
o The pour from the center out.
o When finished adding water stir twice.
o Squeeze out the filter to get the last few drips.
o Great - outtakes at the end.
|V60||Dogwood||kosher sea salt||300||195-205||64||2:15|| |
o Pour 60g water to wet the coffee.
o At 0:45 pour in a slow continous stream until at 300g.
o Never pour on the sides of the filter.
o Pour should finish at 1:30 and drip at 2:15.
|V60/Pour-over||Ceremony||fine as table salt||340||205||56||3:00|| |
o Saturate grounds with 40g of water.
o After 15-20 seconds continue pouring keeping the dripper half full.
o Use the last 30g of water to rinse the outside edge of the filter in a circle.
Brew weight – volume calculator
Want to know how to make good coffee at home? or at least make drinkable coffee if not fantastic coffee at home? When you get a new brewing device or when you want to try to make your coffee brewing better, it can be helpful to see what others recommend. When we first got the Kalita Wave I wanted to find the best coffee recipes and started searching around. It was a pain to compare differences in recipes so I started making a list with coffee strength as well as stirring and pouring details. In the end there is no perfect recipe and you will need to make adjustments to get the most out of each coffee, but it sure makes things easier to start with a good coffee recipe or coffee brew method.
To be clear: these coffee recipes are starting points. Search the how to make coffee database and print a pdf if you like.
★ indicates one of our recommended reads. More details on our own brew guide pages.
Nearly every recipe uses a paper filter rinsed with hot water. This water is also used to preheat the brewer and the mugs. We recommend both rinsing if using a paper filter and preheating the brewer and mugs.
Any recipes we should add? Write a comment or send us an email!
How to make coffee – coffee machine basics
- Make sure the coffee machine and pot are clean.
- Give the paper filter a rinse before adding the coffee.
- Fresh coffee that is ground for each batch is best
- Filtered water can improve the taste
- Wait until the machine has finished before drinking
|2 cup||4||1/4||12||1 1/2|
|6 cup||12||3/4||36||4 1/2|
|10 cup||20||1 1/4||60||7 1/2|
|12 cup||24||1 1/2||72||9|
Note: 6 ounces of water into the machine will make a little over 5 ounces of brewed coffee because coffee absorbs about 1.5-2 times its weight in water.
Consistently great coffee will require a scale, good coffee freshly ground, and a good machine like the ones certified by the Speciality Coffee Association. Have all this? Search for ‘drip’ in the How to Make Coffee database, use the brew-weight volume calculator above and have at it.
Currently machines certified by the Speciality Coffee Association are:
- Technivorm Moccamaster
- Brazen Plus Customizable Temperature Control Brew System
- KitchenAid Coffee Maker KCM0802
- KitchenAid Pour Over Coffee Brewer (model KCM0801OB)
- Bonavita Coffee Maker (model BV1900TS and BV1900TD)
- OXO On 9-Cup Coffee Maker & 12-cup
- Wilfa Precision Coffee Maker
Past Machines include
- Lance Larkin BE 112 Brew Express
- Bonavita 8 Cup machines (BV1800 and 1800SS)
- Bunn Phase Brew 8 Cup Coffee Brewer
Folgers recommends 1-2 tbsp ground coffee per 6 ounces of water.
Peet’s drip brewing 2 tbsp coffee per 6 ounces of water.
Starbucks recommends 2 tbsp ground coffee per 6 ounces of water.