Aeropress:
Classic method
16.5g
Medium-fine grind
250ml water @92 degrees for brewing, +50ml water bypass (to taste)
- Place a filter in the filter cap. Rinse with water, then lock in the aeropress.
- Weigh 16.5g of coffee beans, and grind medium-fine
- Dispense the ground coffee in the chamber
- Pour 35g of hot water over the grinds, and let the coffee steep for 45 seconds
- Pour the remainder of the water (215g to reach 250g total) slowly
- Gently insert the plunger part of the aeropress on the top of the chamber, and lift up to create a vacuum which will prevent the coffee from dripping through the filter
- At 2min, press on the plunger to let the coffee out through the filter. The plunging should take roughly 15 seconds
- Add water to your brew, to taste. We recommend 50g.
V60
17g of coffee
Medium grind
300ml water at 91 degrees
- Place filter on v60 and wet with hot water
- Discard water and dose your coffee grinds in the filter
- Start the timer and pour 35g of water. Let bloom for 30 seconds
- Slowly pour an extra 165g of water (200g total), doing slow concentric circles to ensure all grinds are evenly wet
- Pause until 1:30min
- At 1:30, slowly pour the remaining 100g of water. You should be done pouring around the 2 minute mark
- When all the water has been dispersed, gently lift the ceramic cone and swirl it three times to ensure an even coffee bed
- Your brew should be finished around the 2:30 min mark