The Brew Guide

These guides serve as a good place to start. The grinder you use, coffee you choose,
and yes, even the water from your sink, can alter the taste in the cup. Every machine is
different, so you’ll want to think of these parameters more as guidelines than law.
Play around with your brewer and parameters to get each coffee to taste just
how you like it.

These guides serve as a good place to start.
The grinder you use, coffee you choose, and yes,
even the water from your sink, can alter the taste
in the cup. Every machine is different, so you’ll want
to think of these parameters more as guidelines than
law. Play around with your brewer and parameters to
get each coffee to taste just
how you like it.

Invented by engineer Alan Adler, of Aerobie Frisbee fame, the AeroPress has, fittingly, inspired crazy ingenuity invariety of brew methods. The portable and lightweight AeroPress brews a sweet, full-bodied cup wherever you are: at home, camping oron a road trip. This particular method is best when you’re out in the field or on a road trip. This particular method is best when you’re out in the field or if youdon’t have a scale.

What do you need:
AeroPress brewer
AeroPress filter
Grinder
1 AeroPress Scoop (17g or 2 ½ Tablespoons) of coffee Hot water just off the boil (about 205°F)
AeroPress paddle or spoon
Timer
Mug

Step 1
Measure and grind
Measure and grind 17g of coffee — one rounded AeroPress spoonful or about 2 ½ Tablespoons. Grind the coffee about as fine as table salt.

Step 2
Prep the AeroPress
Get the AeroPress ready to brew by placing the filter in the basket. Next, preheat the brewer and rinse the filter with hot water. This gets rid of any paper flavor and warms everything up. Heat up your mug with hot water while you’re at it.

Step 3
Add coffee. Discard the rinse water from your mug. Affix the basket to the bottom of the brew chamber and place it on top of the mug. If it’s handy, use the funnel (or coffee loader) that comes with the AeroPress to add 17g of coffee. Then, remove the funnel.

Step 4
Add water. Start your timer when you pour hot water (just off the boil or about 205°F) into your brewer. Saturate all the grounds within 10 seconds. Pour to the No. 4 or 220g of water if you’re using a scale. Spin the chamber, making sure all the coffee is saturated.

Step 5
Place plunger and wait. Once you hit the No. 4, stir the “slurry” (coffee and water mixture) and place the plunger on the brew chamber and pull up slightly to create a pressure seal. Don’t plunge yet!

Step 6
Stir and plunge. At 1:15, remove the pressure seal and give the slurry another stir with a spoon or paddle. Put the plunger back on and gently press down with steady pressure, stopping as soon as you hear a hissing sound. This entire brew process should take just under two minutes and yield seven to eight ounces of coffee.

Step 7
Clean and enjoy. The AeroPress is easy to clean. Simply take off the basket and pop out the coffee grounds and filter. Clean the rubber plunger with hot kettle water and you’re ready for your next brew.

Invented by engineer Alan Adler, of Aerobie Frisbee
fame, the AeroPress has, fittingly, inspired crazy ingenuityinvariety of brew methods. The portable and lightweight
AeroPress brews a sweet, full-bodied cup wherever you are: at home, camping or
on a road trip. This particular method is best when you’re out in the field or on
a road trip. This particular method is best when you’re out in the field or if you
don’t have a scale.

What do you need:
AeroPress brewer
AeroPress filter
Grinder
1 AeroPress Scoop (17g or 2 ½ Tablespoons) of coffee
Hot water just off the boil (about 205°F)
AeroPress paddle or spoon
Timer
Mug

Step 1
Measure and grind
Measure and grind 17g of coffee — one rounded AeroPress spoonful or about 2 ½
Tablespoons. Grind the coffee about as fine as table salt.

Step 2
Prep the AeroPress
Get the AeroPress ready to brew by placing the filter in the basket. Next, preheat
the brewer and rinse the filter with hot water. This gets rid of any paper flavor
and warms everything up. Heat up your mug with hot water while you’re at it.

Step 3
Add coffee. Discard the rinse water from your mug. Affix the basket to the bottom
of the brew chamber and place it on top of the mug. If it’s handy, use the funnel
(or coffee loader) that comes with the AeroPress to add 17g
of coffee. Then, remove the funnel.

Step 4
Add water. Start your timer when you pour hot water (just off the boil or about 205°F)
into your brewer. Saturate all the grounds within 10 seconds. Pour to the No. 4
or 220g of water if you’re using a scale. Spin the chamber, making sure all
the coffee is saturated.

Step 5
Place plunger and wait. Once you hit the No. 4, stir the “slurry” (coffee and water
mixture) and place the plunger on the brew chamber and pull up slightly to create
a pressure seal. Don’t plunge yet!

Step 6
Stir and plunge. At 1:15, remove the pressure seal and give the slurry another stir
with a spoon or paddle. Put the plunger back on and gently press down with steady
pressure, stopping as soon as you hear a hissing sound. This entire brew process
should take just under two minutes and yield seven to eight ounces of coffee.

Step 7
Clean and enjoy. The AeroPress is easy to clean. Simply take off the basket and pop
out the coffee grounds and filter. Clean the rubber plunger with hot kettle water and
you’re ready for your next brew.

This guide serves as a good place to start.. The grinder you use, coffee you choose, and yes, even the water from your sink, can alter the taste in the cup. Every
machine is different, so you’ll want to think of these parameters more as guidelines than law. Play around with your brewer and parameters to get each coffee
to taste just how you like it.

There’s nothing better than cold brewed coffee on a hot summer day – or if you’re like us, any day, really. Cold Brew coffee is naturally smooth and sweet and less acidic than coffee brewed with hot water. The Filtron Cold Water Brewer is a simple way to make several cups of cold brew concentrate. Cold brewing takes between 12 – 24 hours (we recommend 16) but the payoff is huge. This batch should keep you buzzing for days. We recommend a ratio of 1:2 coffee concentrate to water over ice, adjusting to taste.

What you need:
Filtron brewer
Filtron Pad
12 oz (or 3/4 lb) of ground coffee
1 1/2 liter decanter (or 56 oz of cold water)
Coffee guard
Stopper
Coffee bowl
Water bowl

Step 1
IInsert stopper
Take the rubber stopper and plug the hole at the bottom of the coffee bowl.

Step 2
Place rinsed filter
Take the Filtron pad and fit it snugly in the bottom of the coffee bowl. It should be domed up in the center when it’s in place correctly. If you are using it for the first time, give it a good rinse. When not using the pad, be sure to store it in cold water in the fridge.
Add ground coffee.

Step 3
Measure 12 ounces or ¾ lb of coffee. Your coffee should be ground coarsely to about the consistency of breadcrumbs. Pour it directly into the coffee bowl and give it a shake to even out the coffee bed.

Step 4
Place coffee guard
Place the coffee guard right on top of the coffee grounds. This will help the water distribute evenly and keep the coffee bed flat during brewing.

Step 5
Add water to bowl
Add 56 ounces of cold water for 12 ounces (¾ lb) of coffee. Fill to the the ¾ lb line inside the Filtron water bowl. If you’re filling it over the sink, cover the hole at the bottom with your finger so the water doesn’t drain out. Or, just add water directly to the water bowl.

Step 6
Let it brew
After you pour the water in, let it brew for 12 to 24 hours. We recommend 16. Store it in your refrigerator.

Step 7
Decant cold brew
After 16 hours, the concentrate should be ready. Use the handle of the coffee bowl and lift it above the empty 1 1/2 liter decanter. Pull out the stopper slowly over the decanter and set it on top to drain. This should take about 30 to 45 minutes and will make several cups of concentrate.

Step 8
Serve and enjoy
Pour over ice. We suggest a ratio that’s one part concentrate to two parts water. Adjust to your taste. The concentrate will keep in your refrigerator for about 10 days. Beware! Cold Brew coffee goes down smooth and easy, but packs a potent punch. Sip slowly, or add lots of ice, water, or milk to keep you from flying too close to the sun.

Aeropress

Invented by engineer Alan Adler, of Aerobie Frisbee fame, the AeroPress has, fittingly, inspired crazy ingenuity in variety of brew methods. The portable and lightweight
AeroPress brews a sweet, full-bodied cup wherever you are: at home, camping or on a road trip. This particular method is best when you’re out in the field or on a road trip.
This particular method is best when you’re out in the field or if you don’t have a scale.


What do you need:
AeroPress brewer
AeroPress filter
Grinder
1 AeroPress Scoop (17g or 2 ½ Tablespoons) of coffee
Hot water just off the boil (about 205°F)
AeroPress paddle or spoon
Timer
Mug


Step 1
Measure and grind
Measure and grind 17g of coffee — one rounded AeroPress spoonful or about 2 ½ Tablespoons. Grind the coffee about as fine as table salt.


Step 2
Prep the AeroPress
Get the AeroPress ready to brew by placing the filter in the basket. Next, preheat the brewer and rinse the filter with hot water. This gets rid of any paper flavor and warms
everything up. Heat up your mug with hot water while you’re at it.


Step 3
Add coffee. Discard the rinse water from your mug. Affix the basket to the bottom of the brew chamber and place it on top of the mug. If it’s handy, use the funnel
(or coffee loader) that comes with the AeroPress to add 17g of coffee. Then, remove the funnel.

Step 4
Add water. Start your timer when you pour hot water (just off the boil or about 205°F) into your brewer. Saturate all the grounds within 10 seconds. Pour to the No. 4
or 220g of water if you’re using a scale. Spin the chamber, making sure all the coffee is saturated.

Step 5
Place plunger and wait. Once you hit the No. 4, stir the “slurry” (coffee and water mixture) and place the plunger on the brew chamber and pull up slightly to create
a pressure seal. Don’t plunge yet!

Step 6
Stir and plunge. At 1:15, remove the pressure seal and give the slurry another stir with a spoon or paddle. Put the plunger back on and gently press down with steady pressure,
stopping as soon as you hear a hissing sound. This entire brew process should take just under two minutes and yield seven to eight ounces of coffee.

Step 7
Clean and enjoy. The AeroPress is easy to clean. Simply take off the basket and pop out the coffee grounds and filter. Clean the rubber plunger with hot kettle water
and you’re ready for your next brew.

Bee House

A sleek and simple daily pour over, the Bee House is a favorite around here for its ease of use, and clean, sweet cup character. It’s a Japanese update on a classic paper cone brewer. Melitta Bentz invented the first version of this brewer in 1908, using her son’s blotting paper and a punctured brass pot. Today, you can find Melitta filters just about everywhere.

What you need:
Bee House Ceramic Single Cup Brewer
Melitta #4 filter
Grinder
21g (3 Tablespoons) of coffee
Hot water just off the boil (about 205°F)
Scale
Timer
Stir stic
Mug

Step 1
Weigh and grind coffee
Measure 21g or (about 3 Tablespoons) of coffee beans. Grind them to medium fine or about as fine as table salt.

Step 2
Prep the brewer
Fold a Melitta #4 filter down the scalloped edges. Insert it into the Bee House Brewer and place it on top of your mug or pitcher. Pre-rinse the filter with hot water to rinse out the paper flavor and preheat your brewer and mug. Make sure to chuck this rinse water before you begin brewing. Add the ground coffee to the filter and zero out the scale.

Step 3 Saturate the grounds Start the timer once you add hot water. Saturate the grounds, then give them a stir to break up the clumps. Coffee degasses or blooms when it’s fresh – the coffee bed should rise up and bubble up a bit.

Step 4
Fill the brewer Pour the water evenly in a spiral over the coffee bed and slowly fill the brewer to the top. Pour over the dark spots and avoid the light ones as you bring the weight up to about 380g by 1:00.

Step 5
Serve and enjoy
Once you hit 2:00, your mug should be almost full (or you should have about 10 oz of brewed coffee). If there is still water in left in the brewer at this time, don’t sweat it. Remove the dripper from atop the mug and place it in the sink.

Chemex

An iconic brewer with a timeless design invented in 1941, the Chemex is easy to use and easy on the eyes. The Chemex is housed in the MOMA permanent design collection —it also lives on most of our kitchen counters, too. It brews a clean cup and maintains body and balanced floral notes.<

What you need:
8-cup Chemex
Chemex Filter
Grinder
42g ( 6 Tablespoons) of coffee
Hot water just off the boil (about 205°F)
Scale
Timer
Stir stick
Mug

Step 1
Prep and preheat
Place the Chemex Filter in the brewer with single fold away from the spout and multiple folds lined up against the spout. Rinse the filter with hot water to get a nice even seal all the way around. This preheats the brewer and gets rid of any paper flavor from the filter. Dump the rinse water and fold the filter toward the spout to reinforce this area.

Step 2
Weigh and grind coffee
Add 42g or about 6 Tablespoons of coffee ground kind of like Kosher salt. Center the coffee in your brewer and zero out the scale.

Step 3
Saturate grounds
Start the timer when you add the hot water. Pour until all the grounds are saturated or until you reach about 150g. Stir with a chopstick or spoon to make sure there are no dry clumps.

Step 4
Add more water
At :45, start the second pour, making sure to reintegrate the coffee and water. Pour with a wiggling motion, then a gentle spiral until the volume reaches about a fingertip down from the top of the rim or 450g of water. Pour over the dark spots and avoid the light ones.

Step 5
Fill to the top
At 1:45, fill the brewer flush to the top or about 700g of water.

Step 6
Wait for it to brew
At 4:00, you should be pretty close to volume. Look at the glass bubble or belly button, which indicates 20 ounces. Lift the filter. It’s okay to hover for a couple of seconds to make sure you have enough volume. Then pull the filter out completely and let it drain into the sink.

Step 7
Serve and enjoy
Swirl the Chemex around a little and you’re ready to serve two cups of brewed coffee.

Espresso

Brewing great espresso may take a little practice to master, and will definitely take some experimentation, which is all part of the fun. Grind, weight and time are key factors when brewing espresso, and most likely you’ll have to adjust one or more of these elements several times to get your shot dialed in. We recommend using about 19 to 21 grams (about 3 Tablespoons) depending on your basket, coffee and how many days the coffee is off the roast. We use Hair Bender for our espresso in all of our cafes. We also have big love for La Marzocco espresso machines and have been using them since day one – they are super solid, well-built, temperature stable workhorses and they pull amazing shots of espresso. The La Marzocco Linea Mini is what we’re using here.

What you need:
Espresso machine with portafilter
Grinder
Tamper
Hair Bender Coffee (19-21 grams)
Timer
Scale
Knock box

Step 1
Grind and dose coffee
Remove the portafilter. Wipe it clean and dry out the basket. Zero out the scale and grind about 19.5g of coffee to the consistency of confectioner’s sugar directly into the portafilter. Tap it once or twice to settle it and distribute the coffee evenly with your finger. Tamp the portafilter until it feels like the coffee is pushing back. Make sure your coffee bed is level.

Step 2
Prep the machine
Purge water through the grouphead to make sure everything is hot, then lock the portafilter into place.

Step 3
Pull a shot
Engage the grouphead and start the timer. Place a cup under portafilter and watch the espresso for a steady stream that should look like little mouse tails. The entire extraction should take about 23-28 seconds to brew about 1.5 ounces of espresso. If it takes too much longer or is pulling too slowly, try a coarser grind. If it brews too quickly, try a finer grind.

Step 4
Serve and enjoy
Cheers!

Filtron

French Press

Easy to brew and super consistent, the French Press is very reliable. Its classic and well-engineered design hasn’t changed much since its invention in 1929, and it’s perfect for making multiple cups of heavy-bodied coffee in 4 minutes.

What you need:
8 cup French Press brewer
Grinder
56g (8 Tablespoons) of fresh coffee
Hot water just off the boil (about 205°F)
Wooden spoon or coffee paddle
Scale
Timer
Mug

Step 1
Warm up the press
Warm up your empty French Press by rinsing it with very hot water. This helps maintain the temperature while brewing for best extraction.

Step 2
Measure and grind
Measure out 56g (about 8 Tablespoons) of coffee and grind it as coarse as breadcrumbs.

Step 3
Add water
Now that your French Press is warmed up, discard the hot water and add coffee into the empty press. Start your count-up timer as soon as you add hot water. Fill it up halfway to the top saturating all the grounds, making sure that there are no dry spots.

Step 4
Stir
At 1:00, use a wooden spoon or spatula to break the top layer we call the crust. We prefer to use wood and not metal so you don’t accidentally crack the glass. Give it a good stir.

Step 5
Add more water
Now, fill it all the way to the top with water. Put the top on and allow the coffee to brew without pressing it down.

Step 6
Press
At 4:00, you are ready to press. Firmly push the press all the way down.

Step 7
Serve and enjoy
Serve it up. Pour coffee into a carafe immediately to avoid over extraction. If the coffee sits on the grounds too long, it continues to extract and will become bitter. To clean the French Press, we find it easiest to add a little water to the grounds, give it a good swirl, and empty into the trash or compost bin.

Hario V60

With its stainless steel and wavy contours, the Kalita Wave wins over coffee and design enthusiasts alike. It’s a favorite pour over brew method for home use and it’s great on the go, too. The flat-bottom filter helps with even extraction while brewing. The key to mastering this brewer is the slow spiral pour.

What you need:
Kalita Wave brewer
Kalita Wave filter
Grinder
21g (3 Tablespoons) of coffee
Water right off the boil (about 205°F)
Spoon
Scale
Timer
Mug
Optional: Brewing carafe


Rinse filter
Place and rinse the Kalita Wave filter in the dripper. This removes the paper flavor from the filter and warms everything up. Heat up your mug while you’re at it.

Step 2
Measure and grind
Discard the rinse water from the carafe or mug and grind 21g (about 3 Tablespoons) of coffee as fine as table salt. Add it to the filter, making sure the bed is completely flat. Place the Kalita Wave on top of a carafe or mug. Tare your scale to zero.

Step 3
Saturate grounds
Saturate the dry grounds completely with 60g of hot water right off the boil (about 205°F) in the first 10 seconds and allow it to bloom. Coffee degasses or “blooms” when it’s fresh–the coffee bed should rise up and bubble a bit. Give the coffee a stir with a spoon.

Step 4
Second pour
At :45, pour water up to 200g in a spiral motion by 1:00. The spiral motion helps give you an even extraction and keeps everything integrated.

Kalita Wave

Step 5
Pulse and wait
Pour small amounts (25-50g of water) periodically to hit 375g by 2:00. Submerging dark spots and avoiding light spots, slowly bring the water level to the top for an even extraction.

Step 6
Serve and Enjoy
Your brew volume should reach approximately 300ml or about to the top of a 10oz mug at 2:45 to 3:00. Remove the Wave from the carafe or mug and set it in

the sink for the rest of the water to drain through. The vacuum pot, also called the syphon, is a beautiful and flashy way to make great coffee. Invented in Germany in the early 19th century, it’s a full immersion brewer that also employs a metal or cloth filter, so you end up with a full-bodied and clean cup. This brew method can be rather finicky, but with some practice can certainly be mastered.

What you need:
Vacuum Pot
Burner
Metal or cloth filter
Grinder
40 grams (about 6 Tablespoons) of coffee
Hot Water
Spoon or coffee paddle
Scale
Timer
Mug

Step 1br> Prep filter
Pull the chain of the metal filter attachment down and sink it. The clip attaches at the bottom of the funnel.

Step 2
Add water
Use pre-heated water to make things move a lot quicker when brewing. Make sure the outside of the globe is completely dry before you apply heat to prevent it from cracking. Fill the globe to the No. 5 mark.

Step 3
Apply heat
Vac pots usually come with a candle burner, but a butane burner (shown here) is much more effective. Turn the burner on and up high. Loosely place the funnel inside the globe so it sits at an angle while you wait for the water to boil—boil times vary.

Step 4
Measure and grind coffee

Vaccum Pot

Measure out 40 grams (about 6 Tablespoons) of coffee. Grind coffee to a medium coarseness or about as fine as table salt.

Step 5
Attach top
Once the water starts to boil, attach the top funnel securely to the globe.

Step 6
Add coffee
When the top assembly fills (you’ll want a little water remaining in the globe), create a whirlpool and add the coffee directly into the water. Start a count-up timer.

Step 7
Turn down the heat
Adjust your burner to lower the flame. Give the mixture a stir, immersing the coffee completely. At :40 seconds, stir it again. This second stir is more of a gentle fold, making sure everything is completely saturated.

Step 8
The draw
At 1:30, turn the heat off completely and give it a big swirl. Wait for the coffee to draw down through the filter into the globe, which should be finished at approximately 3:00.

Step 9
Serve and enjoy
Place the top funnel in the black base and remove the globe from the stand. You might want to use hot pads or a kitchen towel.