BREWING: BEYOND THE BASICS
Brewing coffee isn't about following a rigid manual; it's about understanding the craft and finding what works for your palate.
Let's look at some guiding principles to help you get the most out of your beans. It all starts with water—roughly 98.5% of a filter coffee and 90% of an espresso. If your tap water has a high mineral content, it can mask the delicate tasting notes you’re looking for. A simple filter (like a Brita) can make a world of difference in clarity and flavor.
A good grinder is your best friend. Keep those burrs sharp and clean so you get a consistent particle size—this ensures an even extraction every time.
Use scales. It’s the easiest way to remove the guesswork and repeat a great result once you’ve found it.
Use boiling water for your light roasts. Specialty coffee has a lot to offer, and higher temperatures help extract those complex flavors. Don't be afraid to experiment: if a cup tastes a bit sharp, you can always tweak your grind or your technique next time.
Cleanliness is non-negotiable. Coffee oils turn rancid quickly, and that flavor will inevitably end up in your next cup. Keep your gear clean to keep your coffee fresh.
BREWING GUIDES – USE THESE RECIPES AS A STARTING POINT
Aeropress Recipe:
Preheat your brewer. Pour 50g of boiling water in. Stir 17g of coffee in and start a timer.
At 20 seconds; Pour in the rest of the water. Your final weight should be 240g.
Stir 5 times. Wait until 1:45, stir another 5 times.
Put the cap with filter on, close it.
Put the aeropress on your cup and push until you hear the air coming out.
Hario V60 Recipe:
Put a filter in the V60 and pre-wet it with hot water to remove any paper taste.
Use 18g of coffee. Pour around 60g of water to bloom, stir gently, and wait 30 seconds.
Continue pouring in stages (150g, 200g, 250g, 300g) at intervals of 25 seconds.
Gently swirl the V60 and let it drip. Your total brew time should be between 2:30-3:00.
Espresso Recipe:
Know your basket size, and start with 0.5g less than recommended (e.g., 19.5g for a 20g basket).
Distribute evenly and tamp flat. Extract at least double your dose—aiming for roughly 42g of espresso.
Aim for a shot time between 25 and 30 seconds.
Adjust your grind size if the flow is too fast or too slow.