Brew Guide

Brew Ratio & Dose

Our guide will reference brew ratio and dose. Ratio refers to whole bean coffee to water, both measured in grams. An ideal range is to keep brew ratios between 1:15 and 1:17.

Dose refers to the amount of coffee that’s in the brew ratio measured in grams. Follow our guide below or experiment with your own dose according to your ideal desired taste.

For those who do not have a gram scale, you can use a measurement of two tablespoons of ground coffee for every six ounces of water. This works well for auto drip brewers but for other manual coffee brewing techniques it may be helpful to obtain a kitchen scale that measures in grams.

Grind Size

Grind size affects flow rate or more importantly how long it takes your heated water to pass through the bed of coffee. This all ties in with coffee extraction. Which is the method of pulling out the flavor of the roasted coffee bean.

Finer grinds increase surface area which allows more opportunity for water to saturate the coffee and extract flavor. This takes longer for the water to pass through

French Press

Specs	Equipment
Dose: 25 grams coffee	Dose: 25 grams coffee
Ratio: 1:16, adjust to taste	Kettle
Grind: Extra Coarse (sea salt texture)	Temperature: 195 - 205 degrees Fahrenheit
	or off boil for 30 seconds
400 grams water

Add grounds to press
Pour water over grounds
Stir gently for 30 to 45 seconds
Place plunger on vessel, do not depress
Let sit for 4 minutes
Press plunger down slowly
Pour coffee off of grounds into mug or serving decanter
Enjoy!

Hario V60 Continuous Pour Method

Specs	Equipment
Dose: 23.5 grams coffee	Hario V60
Ratio: 1:17, adjust to taste	Kettle
Grind: Medium-Fine (table salt texture)	Filter
400 grams water (1 ½ cups)	Temperature: 195 - 205 degrees Fahrenheit, or off boil for 30 seconds
Total Brew Time: 3 minutes 30 seconds

Pre wet filter with approximately 50 grams of coffee to eliminate paper taste in the cup. Discard water.
Add grounds to device, level bed
Bloom with 60 grams of water and let drain through for 45 seconds
Making concentric circles slowly add water until the scale reads 400 grams.
Enjoy!

Kalita Wave 185

Specs	Equipment
Dose: 23.5 grams coffee	Kalita Wave 185
Ratio: 1:17, adjust to taste	Kettle
Grind: Medium	Filter: Kalita Wave
400 grams water (1 ½ cups)	Temperature: 195 - 205 degrees Fahrenheit, or off boil for 30 seconds
Total Brew Time: 3 minutes 45 seconds

Pre wet filter with approximately 50 grams of coffee to eliminate paper taste in the cup. Discard water
Add grounds to device, level bed
Bloom with 60 grams of water and let drain through for 45 seconds
Add 50 gram pulses every 30 seconds until scale reads 400 grams

AeroPress Classic Recipe

Specs	Equipment
Dose: 11.5 grams coffee, 1 AeroPress scoop, ground coffee	Aerobie AeroPress chamber and funnell
Ratio: 1:12, adjust to taste	Kettle
Grind: Fine (sugar texture)	Filter
138 grams water	Temperature: 175 - 185 degrees Fahrenheit
Total Brew Time: 1 minute, 30 seconds

Place filter in cap (some people use two filters) wet and pour off excess
Twist cap onto the brewing chamber. Place the chamber on a mug and set the whole rig on a gram scale.
Add finely ground coffee to the chamber. Use the included funnel to prevent grounds from scattering along the edge. Shake to level the bed of grounds and zero the scale.
When water reaches the correct temperature, quickly add water to the AeroPress until the scale reads 138 grams or to the middle of number 2 on the side chamber indicator.
Stir quickly 10 times in a circular motion
Remove rig from the scale, insert plunger and slowly depress until for 20 to 30 seconds while keeping one hand on the mug while depressing. You will hear hissing when the plunger is close to fully depressed.
Remove rig. Empty plunger and remember to take a picture of your beautiful coffee puck before discarding.
Enjoy your home espresso!

AeroPress Inverted Recipe

Specs	Equipment
Dose: 16 grams coffee, 1 AeroPress scoop, whole bean coffee	Aerobie AeroPress chamber, funnel and paddle
Ratio: 1:14, adjust to taste	Kettle
Grind: Fine (sugar texture)	Filter
220 grams water	Temperature: 175 - 185 degrees Fahrenheit
Total Brew Time: 1 minute, 50 seconds

Insert plunger into the brewing chamber so that the rubber stopper fits just inside (at the top of the first circle and by the number 4).
Place filter in cap (some people use two filters) wet and pour off excess
Set the AeroPress upside down on the gram scale. Add finely ground coffee to the chamber. Use the included funnel to prevent grounds from scattering along the edge. Shake to level the bed of grounds and zero the scale.
Start a stopwatch and add 50 grams of water to bloom the coffee. Using the paddle, swish one time down and up and then right and left (pattern of a plus sign) and once around the wall of the chamber.
After the swish, immediately add water until scale reads 220 grams or until water level reaches where the chamber begins to flare.
Twist the cap on, remove the rig from the scale and with one hand on the brewing chamber and one hand on the plunger, quickly flip it carefully onto the mug.

Let the coffee brew until your stopwatch reaches 1 minute 20 seconds. Depress plunger for approximately 30 seconds until time reaches 1 minute 50 seconds.

Enjoy your home espresso!

Origami Pourover

Specs

Equipment

Dose: 20 grams coffee	Origami Dripper
Ratio: 1:16, adjust to taste	Kettle
Grind: Medium-Fine (table salt texture)	Filter (Hario V60 or Kalita Wave)
320 grams water	Temperature: 190 - 194 degrees Fahrenheit
Total Brew Time: 1 minutes 30 seconds

Pre wet filter with approximately 50 grams of coffee to eliminate paper taste in the cup. Discard water
Add grounds to device, level bed
Bloom with 50 grams of water and let drain through for 30 seconds
Swirl Origami to aide extraction
Slowly pour until scale reads 320 grams
Finish at 1:30
Sip and Enjoy!

Easto, Jennifer, with Andreas Willhoff. Craft Coffee: A Manual. Brewing a Better Cup at Home. Surrey Books, Agate Publishing, 2017