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How To Brew Pretty Good Coffee Edit
Table of Contents
Pour Over / Drip Methods:
Coffee Cone
Plunger / Press Methods:
French Press
AeroPress
Moka Pot
Siphon

I hope this is a good starting point for a coffee brewing guide!


Pour Over / Drip Methods:


Coffee Cone

  • Grind: Fine
  • Time: 2-4 minutes
  • Ratio: 2 Tablespoons / 4 ounces
  • Water temperature: 200 degrees Fahrenheit


There are various type of coffee cones, the main differences being the size of the hole(s) at the bottom of the funnel and the material they are made of. Narrow cones like the Hario v60 with a relatively large hole produce a quick, easy extraction.


General Process

Use a fine grind size. Slowly pour water over the grinds, starting in the center and spiraling outwards. You should see a rich, creamy bloom as the gasses inside escape. Wait half a minute as the bloom drains, then add more water and repeat. Two tablespoons of grounds should yield roughly one cup of coffee, but of course you should adjust the strength of your brew according to your beans and your personal preference. 2-4 minutes.


Here is a video guide using a Hario V60

And a video pour over guide by Coffee Culture



Plunger / Press Methods:


French Press

  • Grind - Course
  • Ratio - 3 Tablespoons / 8 ounces
  • Time - ~2-10 minutes


Once you have ground your coffee to the size of coarse sea salt or small quinoa grains, you have a choice of several brewing methods.


Easy method

The simplest method is: 1.) Add your water and give the grounds a stir. 2.) Wait three to four minutes, then plunge. 3.) Pour the coffee and drink. If you use the right ratio of grounds to water and water is at the correct temperature (~ 200 degrees Fahrenheit) you should have a tasty brew. Don't leave coffee inside the press or it will over-extract and become bitter.


Pour and stir

Another technique is to initially add only a small amount of water, wait 30 seconds before stirring and then adding the remaining water. Wait, plunge, serve.

A variation of this is to add the water in two or three stages, stirring and waiting after each pour.


Pour and scoop

A longer process involves slowly pouring all the water into the press, waiting 5 minutes and then scooping the crust out with a spoon. Wait 5 more minutes for the grounds to settle before gentling pressing the plunger partially (not all the way down) but just to the top of the fill line. Pour and drink. (See Ultimate French Press Technique)



AeroPress



Moka Pot



Siphon

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