Brewing Guides

 


1. French Press Brewing Guide

What You’ll Need:

  • French Press

  • Coarse-ground coffee

  • Hot water (just off boil, ~200°F / 93°C)

  • Timer

  • Stirring spoon

  • Scale (optional)

Steps:

  1. Preheat – Pour hot water into the French Press to warm it, then discard.

  2. Measure Coffee – Use a 1:15 coffee-to-water ratio (e.g., 30g coffee for 450ml water).

  3. Add Coffee – Place coarse-ground coffee into the French Press.

  4. Bloom – Pour just enough hot water to saturate the grounds (twice the coffee weight). Wait 30 seconds.

  5. Fill & Stir – Pour remaining water, stir gently, and place the lid on top (plunger up).

  6. Steep – Let it brew for 4 minutes.

  7. Press Slowly – Press the plunger down gently until it reaches the bottom.

  8. Serve Immediately – Pour into cups to avoid over-extraction.

2. AeroPress Brewing Guide

What You’ll Need:

  • AeroPress

  • Fine to medium-fine ground coffee

  • Hot water (~175–205°F / 80–96°C)

  • Timer

  • Filter paper

  • Stirrer

Steps (Standard Method):

  1. Prep Filter – Rinse the filter paper with hot water and place it in the cap.

  2. Add Coffee – Use 15–18g coffee (fine grind) for 200–250ml water.

  3. Bloom – Pour just enough water to wet the grounds (~50ml), stir, and wait 30 sec.

  4. Fill & Stir – Pour remaining water, stir gently, and attach the cap.

  5. Press (1–2 min) – After 1–2 minutes, press the plunger down slowly (~20–30 sec).

  6. Enjoy – Dilute with water if desired (similar to an Americano).

(Inverted Method: Flip AeroPress upside down, add coffee & water, steep, then flip and press.)

3. Espresso Machine Brewing Guide

What You’ll Need:

  • Espresso machine

  • Fine-ground espresso coffee (~18–20g)

  • Tamper

  • Scale

  • Timer

Steps:

  1. Preheat Machine – Run hot water through the group head to warm it.

  2. Grind & Dose – Use 18–20g finely ground coffee for a double shot.

  3. Distribute & Tamp – Evenly spread grounds in the portafilter and tamp firmly (~30 lbs pressure).

  4. Lock & Brew – Insert the portafilter, start extraction immediately.

  5. Extraction Time – Aim for 25–30 seconds for 36–40g liquid espresso.

  6. Stop & Serve – End extraction when the desired yield is reached.

(Adjust grind size if extraction is too fast/slow.)

4. Cold Brew Coffee Guide

What You’ll Need:

  • Coarse-ground coffee

  • Cold or room-temperature water

  • Large jar or cold brew maker

  • Filter (cheesecloth, paper, or metal)

Steps:

  1. Ratio – Use 1:8 coffee-to-water (e.g., 100g coffee to 800 ml water).

  2. Combine – Add coffee and water to a jar, stir gently.

  3. Steep – Cover and let sit at room temp or fridge for 12–24 hours.

  4. Filter – Strain through a fine mesh or paper filter.

  5. Dilute (Optional) – Mix 1:1 with water/milk before serving over ice.

  6. Store – Keep in the fridge for up to 2 weeks.

Final Tips:

  • Grind size matters – Adjust based on method (coarse for French Press, fine for espresso).

  • Water quality – Use filtered water for a better taste.

  • Experiment – Adjust ratios, brew times, and temperatures to taste.