Water Temp: 200° F (93° C)

Brew Ratio: 1:13

2.5 oz coffee (70 gr) coffee : 32 oz (900 gr) water

Equipment List: 32 ounce French Press, scale, water kettle (gooseneck preferred), spoon, timer

Grind Size: Coarse

Step by step instructions: 

1. Start your water. 
2. Dose out your coffee and put in the French Press. 
3. Tare the press on a scale. 
4. When the water is hot, pour 150 gr into the press and swirl or stir gently to saturate all the grounds.
5. Allow to bloom for 30 seconds.
6. Add the remaining 750 gr of water.
7. Use the spoon to agitate the grounds. 
8. For a cleaner cup, scoop off the pale brown foam right after stirring. 
9. Place the lid on top and press down at 4 minutes. 
10.  Pour into a thermal carafe or bottle to keep it hot longer. 
11. Serve and enjoy!

Servings: Four 10 oz servings

Water Temp: 205° F (96° C)

Brew Ratio: 1:16

1.4 oz coffee (40 gr) coffee : 25 oz (3.125 cups or 720 gr) water

Equipment List: Original Chemex, Chemex filter, water kettle (gooseneck preferred), scale

Grind Size: Regular

Step by step instructions: 

1. Start your kettle.
2. Line your Chemex with a Chemex filter and place it on your scale. Tare.
3. Rinse your filter with enough water to wet the entire bottom 3/4 of the filter. Do not wet all the way to the top edge. Discard the rinse water.
4. Add your coffee to the filter. Level your grounds with a gentle shake. Tare.
5. Start your timer. Add 90 gr water over the ground coffee, wetting all grounds evenly, pouring directly into the middle of the filter.
6. Allow to bloom for 45 seconds
7. Add 150 gr of water, pouring hard into the middle and then in a spiral motion around the edges. (240 gr is your total weight)
8. At 1:30 minutes, add 150 gr of water, repeating the hard pour and spiral from the previous step. (390 gr is your total weight)
9. At 2:15 minutes repeat the hard pour/spiral pour with another 150 gr of water, for a total weight of 540 gr.
10. At 3 minutes, repeat the hard pour/spiral pour with another 150 gr of water, for 690 gr total weight.
11. At 3:30 minutes on your timer, gently pour the remaining 30 gr of water. Total brew time should not exceed 5:30 minutes. 
12. Remove the filter. Swirl the coffee in the Chemex. 
13. Serve & enjoy.

Servings: Two 10 oz servings

Water Temp: 205° F (96° C)

Brew Ratio: 1:15

.8 oz coffee (22 gr) : 12 oz (330 gr)

Equipment List: Pour Over brewer (We’ve tested this recipe with a Melitta, v60, Funnex, Kalita…. Live your truth, use what you have on hand.), coffee filter, water kettle (gooseneck preferred), scale, carafe or cup

Grind Size: Regular

Step by step instructions: 

1. Start your kettle.
2. Place your pourover brewer of choice and carafe/cup on a scale.
3. Line your brewer with the appropriate filter (cone shaped filters for cone shaped brewers, flat bottom filters for flat bottom brewers).
4. Rinse your filter with enough water to wet the entire bottom 3/4 of the filter. Do not wet all the way to the top edge. Discard the rinse water.
5. Add your coffee to the filter. Gently shake the brewer to level your grounds. Tare.
6. Pour 50 gr (about 2 oz) water over the ground coffee, wetting all grounds evenly. Pour gently in a spiral from the outer edge to the inner edge of the bed of grounds.
7. Allow to bloom for 30 seconds.
8. Add 50 gr of water to the brewer every 15 seconds until you reach 330 gr at 2 minutes.
9. At 2 minutes 15 seconds, add the remaining 20 gr of water. Let drip until your timer reaches 3 minutes.
10. Remove the brewer from the cup or carafe and serve.

Servings: One 12 oz serving.

Water Temp: 200° F (93° C)

Brew Ratio: 1:20

3 oz (80 g) coffee : 56 oz (7 cups or 1600 gr) water

Equipment List: Your favorite automatic coffee maker, filters, scale

Grind Size: Regular

Step by step instructions:

1. Pour 1600 gr water into the reservoir on your automatic coffee maker.
2. Line the basket on your coffee maker with an appropriately sized and shaped filter. 
3. Add your coffee to the basket. Lift and gently shake your basket to level the grounds.
4. Return the basket to the coffee maker.
5. Hit the start button.
6. Allow to brew until finished.Servings: Five 10 oz cups

Water Temp: 190-205° F (88-96° C)

Brew Ratio: 1:10

.75 oz (22 gr) coffee : 8 oz (1 cup or 225 gr) water

Equipment List: Aeropress (including funnel), aeropress filters, scale, water kettle (gooseneck preferred)

Grind Size: Fine

Step by step instructions:

1. Attach the plunger to the brewing chamber and place on your scale chamber-side up. Place the Aeropress funnel in the chamber and tare.
2. Add your coffee to the chamber and remove the funnel. Tare again.
3. Start your timer & pour 50 gr (about 2 oz) water into the press. Allow to bloom for 30 seconds.
4. Add remaining 175 g water. 
5. If using a gooseneck kettle, pour carefully and try to wet all grounds. 
6. If using a standard kettle, add all water and then gently stir to saturate all grounds.
7. Place the Aeropress filter in the cap and carefully rinse with hot water. 
8. Tighten the cap onto the brewer. Steep 1:30 minutes.
9. Lift and carefully swirl the entire brewer once.
10. Continue steeping until the timer reaches 2 minutes.
11. Invert your brewer over a cup or carafe and press firmly. You will hear a soft hissing sound when the brew is fully pressed.
12.  Serve and enjoy!

Servings: One 8 oz serving

Water Temp: 190-205° F (88-96° C)

Brew Ratio: 1:2

18gr Coffee : 36 gr water

Equipment List: espresso machine, tamper, clean towels, scale, timer, shot glass or espresso cup

Grind Size: Espresso (extra-fine)

Step by step instructions:

1. Remove and dry your portafilter basket with a clean towel. Flush a small amount of water from the grouphead.
2. Place your portafilter on the scale. Tare
3. Dose 18 gr of coffee into the portafilter basket. Level using your hands or a distribution tool.
4. Using a firm and level application, tamp the coffee grounds using a tamper. 
5. Only tamp your coffee once.
6. Do not “knock” the portafilter with the tamper.
7. Place your shot glass or espresso cup on the scale. Tare. Have it ready to slide under the portafilter once you press the start button.
8. Latch your portafilter into the grouphead and start the brew into a shot glass or espresso cup. Start a timer when you start the pump; it should take between 20–30 seconds to reach 36 gr (about 1.5 oz).
9. Stop the shot when you reach 36 gr out. Taste and adjust your particle size or dose as needed.
10. If it takes more than 30 seconds to get 36 gr out, you can make your particle size slightly coarser.
11. If it takes less than 20 seconds to get 36 gr out, make your particle size slightly finer.
12. If you are using pre-ground coffee, increase your dose to 19 gr to correct “fast” shots and decrease to 17 gr to correct “slow” shots.
13. Combine with steamed milk, water, fruit juice, seltzer, warm beer, etc. to create your espresso beverage. The sky’s the limit!
14. Knock your spent espresso puck into a discard container. 
15. Flush a small amount of water from the grouphead.
16. Wipe your portafilter clean and return it to your espresso machine for safe keeping.

Servings: One 1.75 oz serving.

Water Temp: 70° F ( 20° C)

Brew Ratio: 1:5

12 oz (340 gr) coffee : 60 oz (7.5 cups or 1,700 gr) water

Equipment List: Extra-large coffee filters, sieve, 2 L or 1/2 gal container, scale

Grind Size: Coarse

Step by step instructions

1. Pour 15 oz of water into the bottom of the vessel.
2. Add 6 oz of coffee.
3. Wet with 15 more oz of water; stir gently to wet all grounds.
4. Add remaining 6 oz of coffee.
5. Repeat step 4.
6. Add the last 15 oz of water and gently agitate the bag.
7. Allow to steep for 24 hours.
8. Strain through a large coffee filter and sieve.
9. Dilute with equal parts water to cold brew concentrate before serving.

Servings: Ten 10 oz servings