Here are a few of the ways that we prefer to brew our cup of small batch coffee. These are baseline recommendations and you can always adjust if you want a stronger or lighter coffee!
Water should be heated to 200-205° F for all brewing methods
Tip: To reach 200° F temperature without a thermometer, boil water, and let it sit for 30 seconds.
• Add a heaping tablespoon (7-8 grams) of coffee to the pot per 200 ml (6.7 oz) of water
• Pour over water (200° F) in a circular motion to ensure that all the grounds are submerged.
• Start your timer and wait for 30 seconds. This process is called Blooming!
• After 30 seconds give it a gentle stir to break the crust.
• Let stand for 3-4 minutes
• Carefully reinsert the plunger into the pot, stopping just above the water and ground coffee
• Press the plunger down slowly, exerting steady pressure
Grind: Medium - Course
• Grind 45g of Coffee for every 720g of Water (200° F).
• Wet the filter with warm water, empty out the Chemex, add grounds.
• Start a timer, soak grounds entirely until you have reached 150g of water.
• When timer reaches 1:30, add water clockwise until 450g of total water.
• When timer reaches 2:30, add water until 720g of total water.
Grind: Medium - Fine
• Grind 22g of coffee for every 312g of water (200° F).
• Start a timer, soak grounds with 50g of water.
• Let grounds bloom for 30 seconds.
• Continue adding water in 50g increments in a clockwise fashion until you reach 312g of total water.
• Grind 35g of coffee for every 250g-270g of Water.
• Start a timer, pour 150g of water (200° F) for 15 seconds.
• Stir until 35 seconds on the timer.
• Put the lid on, wait until the timer hits 60 seconds
• Invert AeroPress, give it a swirl, plunge.
• Add 100g to 120g of water to taste.
While the above methods are our most recommended ways to brew the best cup of coffee, we understand that your daily grind might include using a traditional coffee maker. For that we recommend...
• 17g of water for every 1g of coffee.