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).
Fairly standard brewing method. Drip-grind, 710 grams of water at 203°F, 48 grams beans.
- 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
- 48 g coffee beans
- 710 g water (plus more for filter rinsing)
- 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!
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.
- Aeropress coffee maker and filter
- Aeropress coffee stirrer (with paper towel)
- tea kettle
- oven-mitt for tea kettle
- 18 g coffee beans
- 220 g water
- 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
Most of this is derived from the intelligentsia toddy guide.
- Toddy brewer w/stopper
- Toddy filter pad
- 1 lb coffee
- 2070 mL water
- 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