V60 (Open-Bottom Dripper)

• Preheat kettle to 202F & grind 25g coffee at a medium setting

• Rinse V60 (filter inserted) and carafe with hot water

• Empty rinse water

• Dose coffee into pre-wet filter and tap to settle into a flat bed

• @ 0:00 pour to 50g by 0:15

• @ 0:45 pour to 200g by 1:15

• @ 1:45 pour to 275g by 2:00

• @ 2:15 pour to 325g by 2:30

• @ 2:45 pour to 375 by 3:00

• Brew should finish by 3:30-3:45

Kalita Wave (Flat-Bottom Dripper)

• Preheat kettle to 202F 

• Grind 20g coffee at a medium setting

• Rinse Kalita (filter inserted) and carafe with hot water

• Empty rinse water

• Dose coffee into pre-wet filter and tap to settle into a flat bed

• @ 0:00 pour to 60g by 0:15

• @ 0:45 pour to 120g by 1:00

• @ 1:15 pour to 180g by 1:30

• @ 1:45 pour to 240 by 2:00

• @ 2:15 pour to 300 by 2:30

• Brew should finish by 3:15

Drip/Filter 8-cup (5oz cups) 

• Fill coffee maker with 1200g/ml (40oz) of water

• Place a paper filter in the basket and rinse with hot water

• Grind 80g of coffee at a medium/course setting

• Dose the coffee into your pre-wet filter

• Begin the brewing process

• Once all of the water has dripped through the filter, stir the coffee and enjoy!

Espresso

• Grind 18g of coffee at a fine setting

• Dose the coffee into your portafilter basket

• Perform any WDT method if you so choose

• Tamp the grounds evenly into the basket with 20-30 lbs of pressure 

• The top of the puck should now be a flat, even surface

• Insert the portafilter into your espresso machine and commence shot-pulling

• We aim to yield 30-35g of espresso within 25-30 seconds

• Stir the shot or transfer into your drinking vessel and most importantly, enjoy!

Tinkering aka nerd-out w/us

Temperature

• This is an important, but often overlooked consideration. The temperature at which we brew our coffee will greatly affect the flavor of the cup. We’re trying to extract those delicious sugars and acids from the coffee beans and the way that we speed up this process is by applying heat. This heat from our water will break down the soluble compounds in the beans and extract them into your cup like magic! Yum! Soluble Compounds!!

• If the water isn't hot enough, some of the coffee’s sugars won’t be broken down and your brew will result in an imbalanced cup. (Too light, thin, sour, tart)

• However, if your water is too hot, it could scorch and deteriorate some of the compounds in your coffee that are also essential to achieve a balanced cup. (Burnt, ashy, drying, bitter)

• The idea is to land somewhere in the middle so that you can extract all of the desirable acids and sugars into your cup without damaging any of them. 

• We think that a solid baseline is 203F, but will vary our brew temp slightly depending on different variables of the coffee at hand.

Time

• Another very important data point when tinkering with your brew is contact time. The amount of time that ground coffee is in contact with the hot water will determine how much of the desired-undesired compounds are extracted into your cup.

• Basically, your can control the flavor of your coffee by limiting or extending the amount of time that the coffee is brewing. It’s not quite as simple as shorter brew=weaker, longer brew=stronger. Different compounds within coffee require different amounts of contact time with hot water to be extracted. The acids within your coffee are among the first compounds to be extracted, the sugars that balance them out take a little bit longer to break down. There is a point of diminishing returns, however, which is why we aim to complete the brew process within a few minutes. 

• For tinkering purposes, if your brew is too bright/acidic and the brew time seems too quick, aim to prolong the brew and this may help balance the sweetness of the cup. If your brew is lacking brightness acidity or is starting to become astringent/bitter, it may be over extracted and you could benefit from speeding up the brew a bit.   We can control our brew time a few different ways; grind size, dose, and agitation.