Brewing Instructions

 

 

Home Drip Machine
An at home drip machine is the most common way coffee is brewed around the world. With a couple of tweaks you can really make a fast but consistent cup of coffee with this type of brewer. We recommend a nice medium roasted coffee for these types of machines, but really any roast level works based on your preference.

  • Rinse the filter with warm water
  • Measure 56g (8 tbsp) of freshly roasted coffee
  • Grind at a medium setting and place ground coffee in the filter
  • Pour 900ml (30oz) of filtered water into the water chamber
  • Brewing should take between 3.5 - 4.5 minutes for the correct flavor strength
  • Too strong? Make your grind coarser or use less coffee
  • Too weak? Make your grind finer or use more coffee

8 Cup French Press
A French Press is the perfect brewer for those who like a bold cup of coffee. You will need a hot water kettle or pour over kettle for this brewer. The French Press is easy to operate, has a small footprint, and requires no filters. Because of these features, the French Press makes a great coffee brewing option while traveling or camping. We recommend medium or dark roasts for a French Press as the brewer highlights the big body and sweetness in these types of coffees.

  • Preheat the French Press with hot water and empty
  • Heat filtered water to just below boiling (205-211 degrees Fahrenheit) 
  • Measure 56g (8 tbsp) of freshly roasted coffee
  • Grind on a coarse setting and place the ground coffee in the brewer
  • Start a timer and pour 450 ml to saturate all the ground coffee
  • At 1 minute, pour the remaining 450 ml into the brewer
  • Using a spoon, break the crust of grounds and stir
  • Rinse spoon and use it to scoop away the grounds and crema on top of the liquid
  • Press down the filter slowly and serve
  • Too strong? Make your grind coarser or use less coffee
  • Too weak? Make your grind finer or use more coffee

6 Cup Chemex
The Chemex 6 cup brewer is the right size for 2-3 people to share an expertly crafted cup of coffee. The brewer itself looks like a work of art, and it allows you to methodically pour hot water over grounds precisely where you’d like to in order to get an even extraction. Chemex brand filters are specifically designed to remove excessive oils and residue from your brewing coffee, ensuring a clean beverage with crisp layers. Light roasted coffees taste fantastic in this preparation so consider using one of our Secret Stash options.

  • Heat filtered water to just below boiling (205-211 degrees Fahrenheit)
  • With your hot water, rinse a Chemex brand filter inside the brewer before pouring out
  • Measure 52g (7.5 tbsp) of fresh roasted coffee
  • Grind with a medium/coarse setting and place the grounds inside the filter
  • Start a timer and pour 75 ml of your hot water on top of the ground to fully saturate
  • At .5 minutes slowly pour the hot water in middle of the brew bed, using tight circular motions
  • When the brew bed reaches .5 inch from the top of the filter, stop pouring and allow the coffee to draw down about 1 inch.
  • Repeat the pouring and draw down process until you’ve poured 800 ml total of hot water
  • Your brew should stop dripping between 3.5 - 4 minutes
  • Swirl the Chemex to aerate and serve
  • Too strong? Make your grind coarser or use less coffee
  • Too weak? Make your grind finer or use more coffee

Hario V60
The Hario V60 brewer is our preferred way to make a single cup of coffee or even to share a smaller amount between two. We love this brewer so much that we use it for pour overs in our cafe as we’ve seen that it’s conical design helps highlight the flavors we pull out in our roasts. Light roasted coffees taste fantastic in this preparation so consider using one of our Secret Stash coffees.

  • Heat filtered water to just below boiling (205-211 degrees Fahrenheit)
  • With your hot water, rinse a Hario V60 filter inside the brewer and decanter before pouring out
  • Measure 26g (3.75 tbsp) of fresh roasted coffee
  • Grind with a medium/coarse setting and place the grounds inside the filter
  • Start a timer and pour 50 ml of your hot water on top of the ground to fully saturate
  • At .5 minutes slowly pour the hot water in the middle of the brew bed, using tight circular motions.
  • Continue to pour slowly until you’ve poured 400 ml of water total
  • Your brew should stop dripping between 2.5 - 3.5 minutes
  • Discard the filter with grounds, and swirl the decanter to aerate
  • Too strong? Make your grind coarser or use less coffee
  • Too weak? Make your grind finer or use more coffee

Aeropress
Once you have this method down, the Aeropress is arguably the simplest of the manual brew methods. Because of this, the brewer works perfectly for traveling and camping as you can get away without needing a scale or higher end pour-over kettle. An Aeropress only produces one smaller cup, but generally has a bigger body in comparison to pour-over or drip coffees. Any coffee works really well in an aeropress, but try starting off with a light to medium roasted single origin coffee like Colombia or Guatemala.

  • Heat filtered water to just below boiling (205-211 degrees Fahrenheit)
  • Place an Aeropress filter inside the bottom screw on/off cap before screwing it on
  • Measure 11g (1.5 tbsp) of fresh roasted coffee
  • Grind between a fine and medium setting and place inside the brewer on top of the filter
  • Start a timer and quickly pour 200ml of the hot water over the coffee grounds
  • Immediately after pouring, place the plunger press inside the top of the brewing chamber to stop the coffee from dripping through
  • At 2 minutes, lift up and hold the top plunger press as well as the bottom of the aeropress and gently give the brewer a couple swirls.
  • Place the brewer down on your cup or decanter
  • Wait .5 minute longer before slowly pressing the plunger down until all the liquid has been pushed out of the brewer
  • Too strong? Make your grind coarser or use less coffee
  • Too weak? Make your grind finer or use more coffee

Hario Mizudashi Cold Brewer
Brewing coffee with cold water takes much longer, but the result is a full bodied, sweet and less bitter beverage. This is because cold water prevents oxidation during the brewing process. Hario has helped make cold brew coffee convenient to do at home with their Mizudashi brewer. With an easy and straightforward design, this brewer is quick to master with almost no clean up involved. Pick a coffee with high sweetness for balanced and chuggable cold brew. We’d recommend our Colombia, Guatemala, Bona Fide or Founder’s coffees.

  • Measure 100g (14 tbsp) of fresh roasted coffee
  • Grind with a medium/fine setting place into the mesh strainer
  • Slowly pour 150 ml of filtered room temperature water on top of the coffee grinds
  • At 1 minute, pour 100 ml on top of coffee slurry
  • Using a small spoon, gently move the slurry to help the water pass through
  • Repeat the pouring and slurry moving process until you have poured 1200 ml over the coffee grounds
  • Place the lid on the brewer and let the coffee steep for 8 hours in a room temperature or cooler place.
  • Too strong? Make your grind coarser or lower the steeping time
  • Too weak? Make your grind finer or increase the steeping time