Brew Guide

French Press

1. Warm the French press by adding hot water to the carafe.
2. Measure appropriate amount of coffee (we use 15:2 water to coffee ratio for all our manual processes) and grind it coarse.
3. Empty hot water from carafe and add ground coffee to the French press, tare the scale, start a set timer at four minutes. Fill the French press almost to the top with hot water. Start the counter.
4. The fresh coffee will “BLOOM”, i.e. it will create a thick, foamy layer on top. Gently stir the crust to completely mix the coffee grounds, and top off with hot water to reach desired weight.
5. Place the lid and plunger on the French Press. The filter should sit just below the surface of the liquid to ensure that the ground coffee is completely submerged.
6. When timer is off, slowly press the plunger all the way down.
7. Serve immediately and enjoy!

Pour over

1. Place filter in the V60, then, using hot water, preheat the V60. Discard water.
2. Measure 28g coffee and grind medium fine, like granulated sugar.
3. Add the ground coffee to the filter cone and distribute the coffee grounds into an inverted cone shape.
4. Zero the scale, and start a count-up timer. Slowly add 40g of water, starting in the center of the coffee bed working outwards to saturate the coffee.
5. When the timer reaches 30 seconds, begin pouring the remainder of the water in a slow spiral starting in the center and moving outward, about one centimeter from the edge of the filter. Once all of the coffee has been evenly saturated, maintain a center pour, keeping the water level 2” from the top rim of the filter.
6. Complete the 400g pour in two minutes. Wait until the coffee has finished dripping (about 30sec). Serve and enjoy!

Aeropress

1. Set the Aeropress upside down. Place the filter in the filter holder and rinse with hot water.
2. Measure 20g coffee and grind medium fine, like fine granulated sugar.
3. Add the ground coffee to the Aeropress then zero the scale. Start a count-up timer as you add about half of the water. Stir the mexture then add the rest of the water and stir again.
4. Screw filter onto Aeropress and press out excess air. Carefully flip Aeropress over onto serving vessel.
5. At 1:10 remove the Aeropress from the scale, and press the plunger down slowly, finishing within 30 seconds.
6. To clean, unscrew filter holder and plunge the spent grounds through into compost.

Chemex

1. Place the filter into the Chemex with the three-layered side facing the spout. Preheat the carafe by pouring hot water through the filter. Discard water by pouring water out the back.
2. Measure 40g/28g coffee and grind medium coarse, like fine playground sand.
3. Add ground coffee to the filter, then gently press the coffee grounds down with a spoon to seat the filter.
4. Zero the scale. Start a count-up timer then pour 60g/40g hot water evenly over the grounds. Let the fresh coffee bloom.
5. When the timer reaches about 30 seconds, begin adding the remainder of water (571g/400g). Pour fast with spiral outward movement starting at the cente. All of the water should be added over the course of about 3:30 min. The total brew time should be about five minutes (3 minutes for 28g).
6. Serve and enjoy.