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. Fine drip-grind, 710 grams of water at 206°F, 48 grams beans.

Materials

• Chemex 10 c coffee maker
• unbleached Chemex coffee filter
• tea kettle (with heat source—obvs)
• scale capable of gram measurements and with enough capacity to handle coffee maker, filter, and coffee
• 48 g coffee beans
• 710 g 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 Rocky Rancilio setting 10
• 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 Rocky Rancilio setting 10
• 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 30 g water and use stirrer to saturate beans by 0:30 on the timer
• pour in water until scale reads 220 g, stir 10 times, 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