Coffee Brewing

I have an entire cabinet full of coffee brewing devices: pour overs, toddy makers, automatic, and other, less-conventional, contraptions. I am creating this page so that I can easily keep track of my preferred brewing methods over time (plus make these methods easily shareable and remotely accessible).

Chemex

Fairly standard brewing method. Drip-grind, 710 grams of water at 203°F, 48 grams beans.

Materials

• Chemex 10 c coffee maker
• Unbleached Chemex coffee filter
• Tea Kettle
• scale capable of gram measurements and with enough capacity to handle coffee maker, filter, and coffee
• 2 People:
  • 45g coffee beans
  • 700g water (plus more for filter rinsing)
• 3 People:
  • 67.5g coffee beans
  • 1050g water (plus more for filter rinsing)

Process

• put filter in coffee maker conical, doubled-side on the spout side
• rinse coffee filter completely and allow to drain into coffee carafe
• remove filter from coffee maker, dump rinse water, and replace filter
• heat > 710 g water in tea kettle to boiling (206°F in Longmont, CO)
• grind 48 g coffee beans in Baratza Virtuoso 20 setting
• place grinds in rinsed coffee filter inside coffee maker conical
• place coffee maker with filter and grinds on scale and zero-out scale
• pour water over grinds until the scale reads 710 grams
• once water has drained, remove filter and enjoy coffee!

Aeropress

Standard brewing method. 18 grams beans fine drip-grind, 220 grams water off boil for 2 minutes. Bloom 30 seconds and stir with 30 grams water, steep 45 seconds with 220 grams water, plunge 30 seconds.

Materials

• Aeropress coffee maker and filter
• Aeropress coffee stirrer (with paper towel)
• tea kettle
• scale
• timer
• oven-mitt for tea kettle
• 18 g coffee beans
• 220 g water

Process

• bring water to a boil (206°F in Longmont, CO), remove from boil and let sit a few minutes
• grind 18 g coffee in Baratza Virtuoso setting 17
• place filter in filter basket, rinse with hot water and attach to Aeropress
• put Aeropress base (sans plunger) on top of a cup with the filter basket facing the bottom of the cup
• put ground coffee into aeropress base, put on scale, and zero out
• start timer as you begin to pour water into the Aeropress
• pour in 50 g water and use stirrer to saturate beans
• start timer, stir 5 times, and let beans bloom 0:30
• pour in water until scale reads 280 g (take ~0:30 to do so), place plunger on Aeropress base then pull up on the plunger slightly to stop the flow of coffee into the collection cup
• when the timer reads 1:15 begin plunging
• aim to finish plunging at ~1:45
• once finished, pull up slightly on plunger and place Aeropress in sink

Toddy

Most of this is derived from the intelligentsia toddy guide.

Materials

• Toddy brewer w/stopper
• Toddy filter pad
• Scale
• 1 lb coffee
• 2070 mL water

Process

• Grind 1 lb of coffee on setting 32 on the baratza virtuoso
• Put the toddy stopper into the toddy brewer, rinse the filter pad and put it in place
• Add ½ lb of coffee to the toddy brewer
• Add 1650 mL of water to toddy brewer on top of coffee—no touchie!
• Add remaining ½ lb of coffee and wait 5 minutes
• Add remaining water to coffee, ensure all coffee is submerged but don't stir
• Let sit for 12 hours in refrigerator
• Place toddy brewer on top of toddy carafe, pull stopper, let drain
• ENJOY!!!!!!!!!!!!!!!!!!111