BREWING GUIDE – Caffeine Roasters

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BREWING GUIDE

 

The world of coffee brewing can be complex. Grind size, brew time, water temperature… there are many factors that can affect how your drink tastes. But it doesn’t have to be difficult. We selected our favorite items: from the legendary Chemex to the extremely easy to use Aeropress. Choose freshly roasted coffee, correct grind of beans and one of the brewer and enjoy the perfect coffee at home! 

 

BREWING METHOD: AEROPRESS

1. Insert the filter in the filter cap.

 

2. Insert the plunger seal inside the top of the AeroPress chamber, but do not plunge (the seal should sit about 1 cm below the chamber rim).

3. Invert your AeroPress, so that the plunger is on the bottom and the chamber on top.

4. Rinse your filter and filter cap with hot water.

5. Add 16 grams of freshly ground coffee to the chamber.

6. Add 40 gram of water. Let it bloom for 15-20 seconds.

7. Add additional 160 grams of water.

8. Optional: stir it 1.

9. Attach the filter cap to the AeroPress chamber.

10. Flip the AeroPress onto your cup or other drinking/serving vessel and

plunge.

11. Press it for 10-30 seconds and enjoy!

 

BREWING METHOD: V60

Nuanced and versatile, the Hario is an elegant brewer for those who want to perfect the pour. It’s great for folks who are looking for complete control over brewing extraction. The key here is to pour slow. The entire brew process for a 12oz mug takes about three minutes and a half minutes.

  1. Fold the filter into a cone shape
  2. Rinse a filter in the Hario dripper with water just off the boil (about 205°F) to eliminate paper flavor and to heat up the mug or carafe you are brewing into. 
  3. Discard the rinse water.
  4. Grind 24 grams (about 3 Tablespoons) of coffee to be about as fine as kosher salt.
  5. Add coffee to your brewer. Give it a gentle shake. This will flatten the bed, allowing for a more-even pour.
  6. Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds. Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
  7. Pour ContinuouslyPour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction. Pour over the dark spots and avoid the light ones. If you're using a scale, you should pour until you reach 360 g.
  8. Remove brewer and enjoyOnce you hit 3:30, you should have about 1oz of brewed coffee. Remove the brewer and pour the coffee into a warm mug.
  9. Enjoy!



BREWING METHOD: CHEMEX

1. The amount of coffee and water varies depending on the type of coffee you are brewing and your preferred strength. As a starting point, we recommend using 32 grams of coffee and 450 grams of water. Weigh out the coffee and grind to a coarseness resembling sea salt.

2. Unfold your filter and place it in your Chemex, ensuring that the triple-fold portion is facing the pour spout and lays across without obstructing it.

3. Fully saturate the filter and warm the vessel with hot water. Discard this water through the pour spout.

4. Pour your ground coffee into the filter and give it a gentle shake. This will flatten the bed, allowing for a more-even pour.

5. There will be four pours total, and this is the first. Starting at the bed’s center, gently pour 50 grams of water. Work your way gently outward, and avoid pouring down the sides of the filter. You’ll notice that adding this amount of water causes the coffee to expand, or “bloom.” Allow it to do so for 20–30 seconds. A solid bloom ensures even saturation.

6. After 20-30 seconds pour water in a circular pattern starting in the center. Spiral out toward the edge of the slurry before spiraling back toward the middle. You should use 150 grams of water for the second pour.

7. Repeat the same pour pattern as in Step 7 adding extra 150 gram of water increments.

8. Repeat once more, but this time use only 100 grams of water, allowing the water to percolate through the grounds until the slurry drops 1 inch from the bottom of the filter before beginning the next pour.

9. Allow the water to drip through the grounds entirely.

10. The brew should have taken between 4.–4.5 minutes. If the brew was too fast, consider using a finer grind or a slower pour rate next time. If the brew was too slow, consider using a coarser grind or a faster pour rate.

11. Enjoy!

 

 

 

 

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