CHEMEX

Coffee/Water Ratio
23g coffee to 350g water (3 cup)
50g coffee to 750g water (6 cup)
Brew Time:
3 Cup: 4:00
6 Cup: 5:00
Grind: 26 on Baratza Encore - coarse grind
  1. Bring water to a boil and remove from heat source (ideal water temp:195 degrees)
  2. Place folded filter in chemex and rinse with hot water. Discard filtered water
  3. Grind coffee and place in filter. Gently tap filter to flatten grinds
  4. 3 Cup: Add 100g water pouring in concentric circles. 6 Cup: Add 200g water pouring in concentric circles
  5. 3 Cup: At 1 minute pour to 175g water 6 Cup: At 1 minute pour to 375g water
  6. 3 Cup: At 2 minutes pour to 275g water 6 Cup: At 2 minute pour to 500g water
  7. 3 Cup: At 3 minutes pour to 350 water 6 Cup: At 3:30minute pour to 750g water
  8. 3 Cup: Coffee should filter through by 4:00. 6 Cup: Coffee should filter through by 5:00
  9. Discard filter, stir coffee and enjoy!
Brew Tip: When pouring, look for dark spots in the mixture. Target these areas as you pour to ensure all grounds are saturated.

 

 

HARIO V60 (02)

Coffee/Water Ratio
  1. 15g coffee to 250g water
  2. 23g coffee to 350 g water
Brew Time: 3:00-3:30
Grind: 14-16 on Baratza Encore - medium fine grind
  1. Bring water to a boil and remove from heat (ideal water temp:195 degrees)
  2. Assemble cup/carafe, V60 pour over and filter
  3. Rinse paper filter with hot water and let it sit in the cup to receiving vessel
  4. Grind coffee and place in filter. Gently tap filter to flatten grinds
  5. After 1 minute, discard water in vessel
  6. BLOOM: Start timer and add 60g water slowly in a clockwise circular motion (~20 seconds pour time). Gently stir grounds with a small spoon to make sure they are saturated
  7. First Pour: At 30 seconds, slowly add 60g of water, pouring clockwise in slow concentric motions working your way from the center, out and back to the center. Try not to pour the water directly onto the filter.
  8. Subsequent Pour: Every 30 seconds, add 60-75g of water using the same pouring technique until final volume is reached. Pours should take ~20 seconds allowing 10 seconds for the coffee to filter between pours.
  9. Final Pour: Once the final volume has been reaches, gently stir the mixture 3 times with a small spoon and allow for the coffee to filter through. Total brew time should be between 3:00-3:30
  10. Discard filter, stir coffee and enjoy!

KALITA WAVE 155/185

Coffee/Water Ratio
  1. 15g coffee to 250g water (Kalita 155)
  2. 23g coffee to 350g water (Kalita 155/185)
  3. 33g coffee to 500g water (Kalita 185)
Brew Time: 2:45-3:30
Grind: 20 on Baratza Encore - medium grind
  1. Bring water to a boil and remove from heat (ideal water temp:195 degrees)
  2. Assemble cup/carafe, Kalita pour over and filter
  3. Rinse paper filter with hot water and let it sit in the cup to receiving vessel
  4. Grind coffee and place in filter. Gently tap filter to flatten grinds
  5. After 1 minute, discard water in vessel
  6. BLOOM: Start timer and add 60g water slowly in a clockwise circular motion (~20 seconds pour time).
  7. Subsequent Pours: At 30 second intervals slowly add 60-70g of water in a concentric motion giving time between each for the water to filter through.
  8. After final pour, allow water to filter through until grounds are visible at bottom of filter
  9. Discard filter, stir coffee and enjoy!