Some notes on brewing:
What you'll want/need:
-An airtight, preferably vacuum sealed container to keep your coffee beans fresh for as long as possible
-A coffee grinder, preferably conical or flat burr for more even grounds
-A small kitchen scale
-Small spray bottle for water to wet beans before grinding. This avoids static and keeps grounds from sticking to grinder walls
In general:
-Use purified water when possible
-In pourover and espresso, if water is going through grounds too quickly, grind finer. If water is going through too slow, grind coarser
-In general, all of these recipes are done using proportions of coffee to water. This means that they can be adjusted to your liking depending on how much coffee you want. For example, if you want just 8 oz of pourover coffee, use 21 grams of coffee and 340 grams of water.
-If you ever have any questions or troubles regarding brewing, please feel free to reach out and I'll be happy to help you!
Espresso
What you'll want/need:
Espresso machine
Tamper
Mesh or paper portafilter filters(optional)
WDT tool(optional)
16-20 grams of finely ground coffee
Yield: 2 shots of espresso
To brew a perfect espresso, start by preheating your espresso machine and portafilter. Use a burr grinder to finely grind 16-20 grams of coffee depending on the size of your basket, then place it in the portafilter. If you have a WDT tool, use it to distribute the grounds evenly. If you dont, tap to distribute grounds to the best of your ability. Next, tamp the coffee firmly to create a smooth, level surface. If applicable, put mesh or paper filter over grounds to avoid mess and for a slightly more even extraction. Lock the portafilter into the machine and begin the extraction, aiming for a brew time of 25-30 seconds for a yield of 1-2 ounces. Discard used grounds and enjoy!
Pourover
What you'll want/need:
Chemex or V60 style pourover
Paper filters
Kettle(gooseneck is preferred for stability)
42 grams of medium ground coffee
680 grams(~1.5 cups) of water
Yield: ~16 oz of coffee
To brew a great cup of pour-over coffee, start by heating at least 680 grams (~1.5 cups) of water in your kettle, ideally a gooseneck for better control. Place a paper filter in your Chemex or V60 adjacent brewer and preheat it with hot water to eliminate any paper taste and to preheat the vessel. Discard the rinse water, then add 42 grams of medium ground coffee to the filter. Begin the brew by pouring a small amount of hot water (about 80 grams) over the coffee to saturate the grounds, allowing it to bloom for about 30-45 seconds. After blooming, pour the remaining water in a slow, circular motion, ensuring even saturation. Aim to finish the pour in about 2-3 minutes, and in 2-4 total pours. Agitate grounds a bit by manually swirling or using WDT tool. Once all the water has drained through, remove and discard the filter and enjoy!
For great iced coffee, use 42 grams of coffee and 340 grams of water. Brew using the same techniques, but over ice.
Cold Brew
What you'll want/need:
A container to keep your cold brew in
Mesh or cheese-cloth style filter
118 grams of coarsely ground coffee
2 cups of water
Yield: 32 oz coffee
To make cold brew, start by combining 118 grams of coarsely ground coffee with 2 cups of cold or room temperature water in your container. Stir gently to ensure all the coffee grounds are saturated. Cover the container and let it steep in the refrigerator for about 12-24 hours, depending on your taste preference (longer steeping will result in a stronger flavor). After steeping, use your mesh or cheesecloth filter to strain the coffee into another container, discarding the grounds. Enjoy!
French Press
What you'll need
French press
30 grams of coarsely ground coffee
350 g(~3/4 cup) water
Yield: 12 oz of coffee
Bring at least 350 grams of water to a boil. While the water is heating, grind your coffee beans coarsely. Gently pour ~60 grams of water onto your grounds to wet and bloom for ~30 seconds. Pour remaining 290 grams of water, then give the grounds a gentle stir. Let the coffee steep for four minutes. Once the coffee is done steeping, use the plunger to filter out grinds by applying a small amount of weight with your hand. If it’s hard to press, that means your grind is too fine; if the plunger sinks immediately, it means your grind is too coarse. Discard grounds and enjoy!