Brew Recipes

French Press (Chambord)

Coffee Weight: 79 g (11 black scoops)
Water Weight: 1350 g (approx 64 oz)
Brew Time: 3:30
Grind Size: Coarse
Water Temp: 198º

1. Preheat french press. Add coffee.
2. Pour water into press in a circular manner to create slight agitation and unsure even wetness. Should take 30 sec.
3. Once all the water is poured, place plunger on top and slightly depress to submerge any floating coffee.
4. After 3:30, press plunger down all the way. This should take between 10 and 20 seconds.

Vacuum

Coffee Weight: 52 g (7 black scoops)
Water Weight: 900 g (approx 30 oz)
Brew Time: 3:15 – 3:45
Grind Size: Medium-Coarse

1. Pour hot water into lower globe and place on burner.
2. Once water temperature reaches 205º, insert upper globe. Turn down heat and let all the water rise.
3. Adjust the gas so the water temp. stabilizes around 200º
4. Once stabilized, add coffee and stir for 30 seconds to release CO2
5. At 2:00, remove from heat, and stir again. Draw down should take from 1:15 to 1:45 (3:15 to 3:45 total time)
6. A mild dome will indicate an even draw down.

Hario V60 01

Coffee Weight: 21 g (2 white scoops to the #10 line)
Water Weight: 340 g (approx 12 oz)
Brew Time: 2:40 – 3:00
Grind Size: Normal drip
Water Temp: 202º

1. Prewet filter
2. Prewet coffee. Pour over 40 g water, stirring to ensure even wetting.
3. After 30 seconds, begin pouring. Keep stream slow to prevent under-extraction. Maintain constant water level in Hario, and avoid the edges to prevent channeling.
4. Once weight is reached, stir to help an even draw down. Finish time should be between 2:40 and 3:00.

Chemex

Coffee Weight: 55 g (approx 9.5 tbs)
Water Weight: 950 g (approx 32 oz)
Brew Time: 4:30 – 5:00
Grind Size: Slightly coarser than drip
Water Temp: 201º

1. Prewet filter
2. Add coffee. Pour over 90 g water, stirring to ensure even wetting.
3. After 30 seconds, begin pouring. Pour fairly aggressively to prevent over-extraction. Keep cone 3/4 full. Maintain constant water level in chemex, and avoid the edges to prevent channeling.
4. Once 950 g of water is poured, stir to help even draw down. Finish time should be 4:30 – 5:00.
5. A mild dome will indicate an even extraction.