Various Brewing Methods Guide.

[bostonbuzz]

Seeing as this forum is an offshoot of a mainly espresso-based forum, a lot of users, like me, are relatively new to drip, although very familiar with espresso. I have a french press and a chemex, but I rarely use them because they use a lot of beans for two people, and I always manage to get the grind and the time wrong and for some reason I have much less patience for non-espresso.

Is there any way to have a thread with a very short users guide to the main pourover and syphon brew systems to give espresso users a jumpstart? . Even just a list of variables (with a range obviously to compensate for different coffees) for 1 and 2 servings and some notes. I see the problem with french press about grind settings being impossible to describe. Obviously everyone can't have the pharos or a mazzer and tell me what setting they use, but I would LOVE to know these setting for those that do use it for everything.

Chemex: (just pulling these numbers out of the air!)

1 serving
25-30g
16oz
198-202 F
4 min.

2 servings
45-55g
32 ox
... etc.

V60
...



Would a very experienced member take this challenge on, or just for the methods that the use?

[jbviau]

Nice idea, but have you seen the site below?

http://brewmethods.com/

Don't want to reinvent the wheel!

[bostonbuzz (original poster)]

Thanks a lot!

[EricBNC]

I created some basic recipes (these are not the only way, but they will work! ) to use at CoffeeCon earlier this year - here is what I can contribute:


Making Pour Over Coffee With the Chemex:

• • Place the paper cone filter in the top of the Chemex with the thick portion aimed toward the pouring spout.
  • Bring 10 fl oz water (300g) to a boil. Then rest the water for 30 seconds - the temperature should be close to 200° after this time. Grind your beans while the water is boiling.
  • Rinse the paper filter with boiling water and arrange it neatly on the cone - this will take a couple ounces of water.
  • Rinse the filter with boiling water - this will cause it will stick to the glass sides of the Chemex.
  • For an 8 fl oz cup of coffee use 14 grams of medium grind - feel free to change the grind size and amount to adjust the flow and taste.
  • Bloom the coffee by adding just enough water to wet the grinds, letting them bloom for 20 - 30 seconds.
  • Begin pouring again, slowly being sure not to over fill the filter with the boiling water and add water before the grounds become uncovered.
  • The Chemex filters are thick so the brew will flow through slower.
  • When you reach 8 fl oz (240g) in the Chemex then remove the filter and enjoy your coffee - have fun!

Making Pour Over Coffee With the Hario Filter Cone

• • Start by weighing out 14 grams of ground coffee freshly ground. Use a scale accurate to within 10th of a gram scale if possible as accuracy is very helpful.
  • Pre-wet your pour over filter basket and paper filter to remove the excess paper particles and warm the brew platform - Use good water.
  • Ensure that your water temperature is at least 202F in the pouring vessel. (Water loses 6-8 degrees F each time it is transferred) then rinse the paper filter with boiling water and arrange it neatly on the cone.
  • Pour grounds into the filter and level them with a gentle shake. Place pour over vessel and mug on scale. Tare/zero the scale setting.
  • Start stopwatch as you begin pouring. Pour 60g of water evenly across the entire bed of grounds.
  • Immediately use a spoon to gently agitate the grounds. This ensures that all the grounds are saturated and extracting evenly.
  • At 0:20, fill to120g, again pouring evenly to saturate and apply turbulence throughout the entire slurry; At 0:40, fill to 180g, using the same technique.
  • At 1:00, fill to finish to weight of 238g.
  • Immediately stir slurry with spoon, 3-5 brisk stirs will do. This frees the coffee grounds from the side walls and allows it to stay in contact with the water for the entirety of the brew.
  • Adjust grind size to taste for future brewing. Total brew time should be around 2 minutes - have fun! Thanks to Jonathan Jarrow of Harbinger Coffee for sharing this method.

Making Pour Over Coffee With the Melitta V-Style Filter Cone

• • The paper filter for the Melitta Filter Cone is crimped on the bottom as well as crimped on one side - fold up these crimps. Weigh out 16g fresh roasted beans.
  • Bring 10 fl oz water (300g) to a boil. Then rest the water for 30 seconds - the temperature should be close to 200° after this time. Grind your beans while the water is boiling.
  • Rinse the paper filter with boiling water and arrange it neatly on the cone - this will take a couple ounces of water.
  • For an 8 fl oz cup of coffee use 16 grams auto drip (medium fine) grind - feel free to change the grind size and amount to adjust the flow and taste.
  • Start stopwatch as you begin pouring. Pour 60g of water evenly across the entire bed of grounds.
  • Bloom the coffee by adding just enough water to wet the grinds, letting them bloom for 20 - 30 seconds.
  • Begin pouring again, slowly. Use a circular pour, working your way out to edge. Stay away from outer 1/8" inch.
  • Don't drown the beans. Let the filter holes stay ahead of you.
  • Aim for a 3 minute pour, dependent upon grind, taste, and volume - have fun! Thanks goes out to Dave aka BoldJava for sharing this method.

Making Coffee With the French Press

• • Boil water and then wait 30 seconds - the temperature should be close to 200° F after this wait - grind your beans while the water is boiling.
  • Pre heat the press with a boiling water rinse.
  • For an 8 fl oz cup (240mL) of coffee use three lightly rounded 3 tablespoons (15 - 16g) of medium ground coffee.
  • After adding the water stir the coffee/water mix and place the lid back on the carafe but do not press the plunger yet.
  • Allow the grinds to steep for about three minutes when using a small press or four minutes with a larger press.
  • Push down slowly on the plunger try to keep the filter screen level during the press to keep the grounds below the filter screen.
  • Pour carefully and leave the last ounce behind - enjoy!