BREW GUIDES

ESPRESSO BREW GUIDE

Step 1 - Use a clean, dry cloth to thoroughly wipe the portafilter so it is free of any coffee grounds and residual oils.

Step 2 - Weigh the coffee. Adjust your grinder to grind the coffee similar to the above reference.

Step 3 - How much coffee you use is dependent on your portafilter basket size. Most of the time, it is between 14 and 18 grams. Make sure you know what you have, and use a scale to weigh your dose for accuracy.

Step 4 - Make an even bed of coffee. Don’t leave any gaps or mounds.

Step 5 - Grasp the tamper and press firmly down on the coffee in the

portafilter. Use enough pressure to compact the coffee grounds into a puck.

Step 6 - Gently insert the portafilter and ensure it is seated tightly in the grouphead. Pull the espresso to the target weight—around 2.5 times the weight of the ground coffee. Start your timer at the same time that you start the espresso.

Step 7 - Once you’ve pulled your espresso, remove the portafilter from the grouphead, and knock out the spent puck from the portafilter basket into the trash or a knockbox.

POUR OVER BREW GUIDE

Step 1 - Fill your kettle and set to boil.

Step 2 - Take a filter, open it up, set in the brewing device. Rinse thoroughly with hot water then discard water. This will ensure no papery taste resides in the brew, and will also heat the brewer. If you are using a Chemex, position the filter so that the side of the filter with the 3 folds is against the spout.

Step 3 - Weigh the coffee. Adjust your grinder to grind the coffee similar to the above reference

Step 4 - Place the brewer on the scale and tare to zero.

Step 5 - Once the kettle boils, grind your coffee and add it to the brewing device.

Tare the brewer with coffee to zero.

Step 6 - Start your timer and pour three times as much water as coffee (e.g. 23g coffee x 3 = 69g water) over the grounds. The goal is even saturation, so pour slowly in a clockwise pattern. This essential step allows the coffee to de-gas, enabling the water to yield the full potential of the coffee. This is called the bloom.

Step 7 - After about a minute, add water in stages (100–250g at a time) until you reach the desired final brew weight. Pour the water slowly (8-10g/s) in a spiral pattern that goes from the center out to the perimeter and back to the center again. Do not pour directly onto the paper filter above the coffee.

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Step 8 - Once the liquid disappears from above the grounds the brew is finished.

AEROPRESS

Step 1 - Rinse the paper filter. This will ensure no papery taste resides in the brew, and it will also heat the brewer.

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Step 2 - Place the filter in the filter cap, and attach it to the brew chamber. Position on top of a sturdy mug.

Step 3 - Weigh the coffee. Adjust your grinder to grind the coffee similar to the above reference.

Step 4 - Use the funnel to put the coffee in the brew chamber. The funnel helps keep the coffee from spilling or sticking to the inside walls of the brewer.

Step 5 - Start your timer and pour 35 grams of water into the brew chamber. Immediately stir with the included paddle to ensure the water saturates the grounds.

Step 6 - After about a minute, add 215 grams of water for a total of 250 grams. Immediately stir back and forth for 10 seconds just vigorously enough to not overflow the brew chamber.

Step 7 - Place the plunger into the brew chamber about ⅛”–¼” deep. This is only to keep the brew from dripping out of the filter cap.

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Step 8 - Allow the coffee to brew for 2–4 minutes more. A shorter brew time will produce a brighter cup. A longer brew time will produce a sweeter cup.

Step 9 - Gently but firmly and slowly, push the plunger down until it is completely pressed against the coffee grounds. This should take at least 30 seconds. If you can see brewed coffee coming out of the sides of the filter cap, you are pushing too hard.