BREWING RECIPES


CHEMEX & V60


 

CHEMEX RECIPE

PARAMETERS

UNITS

TIME

POUR 

Ratio

1:16

0:00

0 - 100g

Water Temp

200F

0:45

100 - 350g

Dry Weight

40g

1:15

350 - 450g

Water Weight

640g

1:45

450 - 600g

Extraction Time

4:15 

2:00

600 - 640g

Grind Size Medium/Coarse 

V60 RECIPE

PARAMETERS

UNITS

TIME

POUR 

Ratio

1:16

0:00

0 - 60g

Water Temp

200F

0:30

60 - 200g

Dry Weight

20g

0:45

200 - 300g

Water Weight

320g

1:00

300 - 320g

Extraction Time

2:15

Grind Size Medium/Fine



FRENCH PRESS



FRENCH PRESS RECIPE

PARAMETERS

UNITS

TIME

PROCESS

Ratio

1:16

0:00

0 - 120g

Water Temp

200F

0:30

120 - 928g

Dry Weight

58g

3:30

Plunge

Water Weight

928g

4:00

Decant

 


CUPPING

"Cupping" coffee is the industry standard for evaluating coffee samples. This is the best way to eliminate mistakes that may occur with brew equipment and help ensure you are sampling the coffee as correctly as possible.

CUPPING RECIPE

PARAMETERS
UNITS
TIME
PROCESS

Ratio

1:18

0:00

0 - 150g

Water Temp

200F

4:00

Break Crust 

Dry Weight

8.25g

8:00

First Pass

Water Weight

150g

10:00 ~

Second Pass

 Grind

Medium

12:00 ~

Third Pass