brew like a barista

 

These recipes are all tested and written by Matthew, Think's barista trainer. 


pourover v60 instructions

This is how we brew our single origin coffees in stores using hario v60 drippers. you can buy a handmade one here.

materials:

V60 dripper

Cone filter

Scale

Coffee (20g)

Grinder

Filtered Water (360g)

Timer

 

1: Insert a filter into the dripper and rinse it with hot water from your kettle.

2: Grind 20 grams of coffee at a medium fine setting.

3: Add the ground coffee to V60.

4: Place the V60 on top of a 12 oz cup, on top of a scale.

5: Turn the scale on and tare. Be sure it's set to grams.

6: Start a timer. Starting in the center of the coffee grounds, pour hot water from your kettle until the scale reads 60 g. You're creating a "bloom."

7: After 30 seconds, pour until the scale reads 210g.

8: When the grounds are almost dry, pour again until the scale reads 360g. When the water drains the coffee is ready to drink.

 

NOTE: Be sure your kettle temperature reads no lower than 200 degrees , no higher than 204 Fahrenheit.

Try not to let your pour to touch the edges of the dripper or the water will go straight down without touching the coffee. Always pour from the center and gently swirl outward in concentric circles.

Enjoy!


french press

NOTE: This recipe was created for a 4-cup (16oz) press. Adjust to size as needed, we like to use a 1:15 parts coffee to water ratio.

materials:

French Press

Scale

Coffee (35g)

Grinder

Filtered Water (525g)

Timer

Wooden Spoon

 

1: Get your brewing station ready!

2: Start heating 525g of water to 200F

3: Weigh out 35g of coffee *

4: Grind coffee very coarse (an 8 or 9 depending on preference)

5: Place press on scale

6: Add ground coffee and shake to level

7: Tare scale

8: Add 70g of water and let coffee “bloom” for 30 seconds *

9: Add remaining water (scale reads 525g), stir once with handle side of wooden spoon to saturate and smooth out crusty top layer *

10: Set timer to 05:00 and start

11: Insert plunger into press, but do not push down!

12: At 05:00, plunger and serve immediately or transfer to a carafe

 

NOTE: Letting the coffee remain in the press can lead to over-extraction, which can cause increased bitterness in flavor (I, personally, don’t mind this, but you may want to avoid it).

 

* Don’t have a scale? Don’t sweat!

1 “coffee scoop” is about 2 tablespoons, which is about 10g. For this recipe, use about 3 generous scoops

For the “bloom,” we are aiming to double the amount of coffee with water, letting the water create a small dome on top of the grounds will usually achieve this

To finish, just fill the press with water to just below the spout.


clever dripper

materials:

Clever Dripper

Paper Filter (Melitta #4)

Scale

Coffee (28g)

Grinder

Timer

Filtered Water (360g)

Spoon

 

1: Get your brewing station ready

2: Start heating 360g of water to 200F

3: Weigh out 28g of coffee *

4: Grind coffee at a medium setting (a 5 or 6)

5: Place paper filter into dripper, fold to fit

6: Wet the filter and discard excess water

7: Pour ground coffee into Clever Dripper, shake to level

8: Prep timer to 03:00

9: Add 360g of water *

10: Start timer

11: After 01:00 (or when timer hits 02:00), stir to smooth out crusty top layer

12: At 03:00, place Clever Dripper onto desired coffee-drinking-vessel and the coffee will automatically release

13: Enjoy!

 

* Don’t have a scale? Don’t sweat!

1 “coffee scoop” is about 2 tablespoons, which is about 10g. For this recipe, use 3 level scoops.

For water volume, just fill to the top of the vertical ridges that run along the Clever Dripper.


chemex 

Materials:

Chemex

Chemex filter

Scale

Coffee (45g)

Grinder

Filtered Water (700g)

Timer

Spoon

 

1: Get your brewing station ready

2: Start heating 700g of water to 200F

3: Unfold filter to create a cone shape and place in Chemex

4: Wet filter and discard excess water

5: Weigh out 45g of coffee beans (or pre-ground coffee) *

6: Grind beans at a medium-coarse setting (7 or 8)

7: Place Chemex on scale

8: Pour ground coffee into filter, shake to level and tare out scale

9: Start timer

10: Pour 100g of water in a circular motion

11: At 00:50, pour water to reach 300g *

12: At 01:50, pour water to reach 450g, stir slightly to saturate grounds *

13: At 02:30, pour water to reach 700g *

14: When all of the water has finished flowing through the ground coffee, remove the filter

15: Pour and enjoy!

 

* Don’t have a scale? Don’t sweat!

1 “coffee scoop” is about 2 tablespoons, which is about 10g. For this recipe, use about 4.5 level scoops.

The first pour (to 100g) is called the “bloom” and should reach just above the level of the grounds (double the amount of water for weight of grounds). When you see that all the grounds are wet and start to expand, that’s plenty!

After the bloom, add water to reach just below the rim of the Chemex (about 0.5” below).

When this water has almost totally passed through the grounds, add the rest of the water to reach right to the rim of the Chemex.

This should allow you to still get some great coffee without exact measurements!


AeroPress

Materials:

AeroPress

Scale

Whole bean coffee (15g)

Grinder

Filtered Water (200g)

Timer

Spoon (or other stirring utensil)

 

1: Get your brewing station ready!

2: Start heating 200g of water to 200F 

3: Weigh out 15g of coffee (whole bean is preferable, but pre-ground will be ok!) *

4: Grind coffee at a relatively fine setting (3 or 4)

5: Put the AeroPress together

6: Place AeroPress on scale so that the “filter” end is facing up (and the numbers appear upside-down)

7: Place paper filter into the filter cap and wet

8: Pour ground coffee into AeroPress chamber and shake to level

9: Start timer

10: Pour 30g of water into AeroPress *

11: Wiggle AeroPress to saturate grounds

12: At 00:30, add the rest of your water (scale reads 200g) *

13: Lightly stir to saturate grounds

14: Insert filter cap and lock in tight

15: Quickly, but cautiously flip the AeroPress and place it onto the desired coffee vessel

16: Plunge AeroPress slowly without forcing it, resistance is good!

17: You will hear a release of air when the process is done

18: Enjoy!

 

NOTE: AeroPress coffee tends to be strong, so diluting it with hot water can soften the flavor and is actually a very common practice with this extraction method

 

* Don’t have a scale? Don’t sweat! 

1 “coffee scoop” is about 2 tablespoons, which is about 10g. Use one heaping scoop for this recipe.

*If you pour your water to just above the level of the grounds (roughly double the amount of grounds), this is what the 30g is aiming to measure.

*The volume of the AeroPress when full is about 200g, so just fill it up!