BREWING RECIPES
CHEMEX & V60
CHEMEX RECIPE
|
PARAMETERS |
UNITS |
TIME |
POUR |
|
Ratio |
1:16 |
0:00 |
0 - 100g |
|
Water Temp |
200F |
0:45 |
100 - 350g |
|
Coffee |
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 |
|
Coffee |
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 |
|
Coffee |
58g |
3:30 |
Plunge |
|
Water Weight |
928g |
4:00 |
Decant |
ESPRESSO
There's a common misconception that certain coffees are "espresso". The truth is "espresso" simply means a small amount of coffee brewed under pressure. Any coffee can be used as espresso and there will always be a wide range of opinions as to what everyone enjoys the most. We usually start people off with our Gradient blend because of its thick, chocolatey profile that has hints of citrus and stone fruits in it but that's neither here not there. There's nothing magical about the way in which espresso works but it does have knack for accentuating every little preparation or extraction mistake that is made. This is because of the high amount of pressure (9 bars or ~130psi) being applied to the coffee bed. However, do everything just right, and you'll get a delicious elixir. We recommend starting with this recipe and then exploring extraction variables from there:
| PARAMETERS | UNITS | TIME | PROCESS |
|
Ratio |
1:2 |
Distribute Grounds |
|
|
Water Temp |
197.5 F |
Tamp Evenly |
|
|
Coffee |
18g |
0:00 |
Pre-Wet |
|
Total Yield |
36g |
0:03 |
9 bars |
|
Grind |
Extra Fine |
0:28 |
Final Time |
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 |
|
Coffee |
8.25g |
8:00 |
First Pass |
|
Water Weight |
150g |
10:00 ~ |
Second Pass |
|
Grind |
Medium |
12:00 ~ |
Third Pass |