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Brewing Guides

brewing-guides

Here’s your guide to brewing the best cups of thirty-thirty coffee at home. See below for our favorite methods: french press, pour-over, chemex, aero press, iced, and drip.

In addition to our beans and brewing equipment, your supplies should include a pour kettle, gram scale, timer, and burr grinder.

Pourover

V60 Pour-Over

Generally yields a smoother, medium bodied, more balanced cup. Use 14g fresh ground coffee per 230g (8oz) cup. The grind should be at a medium setting, about the size of coarse sand.

  1. Place filter into v60 and pre-wet filter. This eliminates any paper taste in the cup
  2. Pour your freshly ground coffee into the v60 and settle it so the coffee bed is even
  3. Place v60 onto decanter or your mug
  4. Place entire contraption onto your scale and tare
  5. Start timer and slowly pour 23g (10% of your total pour) of your 198-202 degree water over the grounds (just enough to cover the grounds)
    ***A flow resrtictor for your kettle is extremely helpful when pouring for the v60
  6. Let the coffee bloom for 30 seconds, this let’s CO2 escape which would repel water and not allow the fullest potential flavor in your cup
  7. At 0:30 seconds slowly pour in a circular, clockwise motion up to 70g water and stop
  8. At 1:00 minute slowly pour the remaining water up to 230g onto the coffee bed in circular, clockwise motion
  9. Coffee should finish brewing at 2:30-2:45 minutes. If not, adjust grind accordingly or pour slower/faster
  10. Compost your coffee grounds
  11. Pour into mug and enjoy!
Chemex

Chemex Pour-Over

Generally yields a very clean, smooth, and light bodied cup. Use 28g fresh ground coffee per 453g (16oz) Chemex. The grind should be slightly coarser than v60 pour-over grind.

  1. Place the filter into the Chemex and pre-wet filter.
  2. Pour freshly ground coffee into filter and settle the coffee bed so it’s even
  3. Place Chemex onto scale and tare
  4. Start timer and slowly pour 45g of water (198-202 degrees) over the grounds
  5. Let the coffee bloom for 45 seconds
  6. At 0:45 seconds, slowly pour the rest of your water, up to 453g, over the grounds. Make sure your water level stays below ½” of the rim
  7. Once you’ve finished pouring, gently stir the coffee bed a couple times in a circular motion
  8. Coffee should finish brewing between 3:30-4:00 minutes. If not, adjust grind accordingly or pour slower/faster.
  9. Compost your coffee grounds
  10. Pour into mug and enjoy!
Frenchpress

french press

Generally yields a stronger, more full-bodied cup. Use 31g fresh ground coffee per 453g (16oz) French Press. The grind should be about the coarsest setting your grinder will allow, unless you are using a blade grinder. If this is the case, throw it away and buy a burr grinder.

  1. Grind your coffee and place into French press beaker
  2. Set beaker onto scale and tare
  3. Fill beaker with 198-205 degree water to 453g
  4. Start timer for 4 minutes
  5. After 1 minute, gently stir grounds at top of press
  6. Place plunger on top to maintain heat
  7. After 4 minutes, quickly scoop off top layer of grounds
  8. Plunge, pour into mug, and enjoy!
Aeropress

Aero Press

Generally yields a full-bodied and clean cup. Use 13g of fresh ground coffee per 200g (7oz) Aero Press. The grind should be finer than v60 pour-over. Medium-Fine.

  1. Place filter into Aero Press basket and pre-wet filter
  2. Lock basket into Aero Press and place onto sturdy vessel. (We recommend a milk pitcher but a sturdy mug will work just fine)
  3. Pour freshly ground coffee into Aero Press and settle the coffee bed so it’s even
  4. Place entire vessel onto scale
  5. Quickly pour your 200g of 198-202 degree water into Aero Press chamber onto your grounds and hit start on your timer
  6. Wet the tip of your plunger and set on top of the chamber to keep heat from escaping
  7. Carefully remove contraption off of the scale
  8. At 35 seconds, remove the plunger and gently stir the coffee bed for approximately 7-10 seconds
  9. Place the plunger back onto the Aero Press and slowly plunge down. Your plunge should take about 10 seconds
  10. The total brew time should be approximately 1:00 minute. (The added element of pressure speeds up the brew time with this method)
  11. Compost your coffee grounds
  12. Pour into mug and enjoy!
Fretta

V60 Fretta Iced Coffee

Generally yields a very clean and flavorful iced coffee. Use 31g of fresh ground coffee per 453g (16oz) Fretta Iced Coffee. Use 250g ice and 250g water. The grind should be pretty fine, finer than Aero Press but not like Espresso.

  1. Place filter into v60 and pre-wet filter
  2. Pour your freshly ground coffee into v60 and settle
  3. Pour your 250g of ice into Fretta
  4. Put v60 onto Fretta and place entire contraption onto scale and tare
  5. Start timer and pour approximately 40g of 198-202 degree water onto grounds.
  6. Let coffee bloom for 30 seconds.
  7. Slowly pour in a circular, clockwise motion a small amount of water onto grounds and gently stir the coffee bed. Repeat this several times until you’ve poured your entire 250g of water onto coffee bed. Aim to finish your pour at approximately 1:55 minutes
  8. At 2:30 seconds, stir the coffee bed once last time.
  9. The coffee should finish brewing by 3:10 seconds
  10. Compost your coffee grounds
  11. Pour into drinking vessel, stir in any ice that didn’t melt, and enjoy!

HOME DRIP MACHINE

All home machines are extremely different.  For this reason it’s very difficult to give brew guidelines for these machines.  Our best advice is to use 1.75g coffee/ 1oz. of water  If you don’t have a gram scale we HIGHLY recommend at least making this small purchase (your taste buds will thank you).  If you have no scale, use approximately 1 tbsp of medium grind coffee for every 4oz. of water.

With a little practice, anyone can do coffee by-the-cup at home.  We recommend you sell your home drip machine at your next garage sale (or your neighbors) and take the extra few minutes to brew coffee at home with a Hario v60 or French Press.  We think you’ll be a lot happier with the quality of the cup.  We are happy to answer any brewing questions while you’re in our cafe or feel free to shoot us an e-mail at thirty-thirtycoffee@gmail.com.

HAPPY BREWING!

***If using a refractometer, we recommended shooting for a 19-21% extraction for all brewing methods

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