Chemex Our favourite way to make clean, delicious coffee for 2-4 people
What you’ll need:
  • Chemex brewer
  • Chemex filters (we strongly prefer the bleached ones)
  • Kettle (a “gooseneck” kettle makes things easier)
  • Kitchen scale
  • Burr grinder
  • Freshly roasted whole bean coffee 
  1. BOIL: Use only fresh water (not previously boiled) and bring your kettle to a boil
  2. RINSE: Open the folded Chemex filter and place in the brewer so that three of the four layers face toward the spout and one layer toward the back. Rinse the filter thoroughly with boiling water. This is important to remove any paper flavour from the filter; it will also pre-warm the brewer and help set the filter in place for brewing. Without removing the filter, slowly pour out the water and discard
  3. DOSE: Coffee dosing depends on several factors, most important of which is one’s personal preference. A good ratio for general brewing is 1:15 coffee to water. As an example, for 1L (1000mLs) of brewed coffee, you’ll want to use around 66 gms of coffee
  4. GRIND: Grind your coffee to a slightly-less-than medium coarseness. The aim is for a total brew time of 5 minutes – any shorter will result in a weak brew; any longer and the brew will be astringent in taste. If brew time is less than 5 minutes, increase the fineness of the grind for your next brew to slow it down slightly; if brew time lasts much longer than 5 minutes, increase the coarseness of the grind to speed it up
  5. BLOOM: With the brewer on a scale, pour the freshly ground coffee into the filter, then tare/zero the scale and pour 50-60mLs (1gm=1mL) of water onto the grinds, just enough to wet the grinds but not so much that it begins dripping through into the brewer. This pre-wetting allows freshly roasted coffee to off-gas so that the grounds mix better with the water once brewing begins. Allow the bloom to develop for 30-45 seconds, until the bloom is no longer expanding
  6. POUR: Pour water over the grounds, filling not higher than the rim of the brewer, and continuing until the full volume of brew water has been poured
  7. SERVE: Once it’s stopped dripping, lift out the filter and coffee grinds and dispose in the compost; coffee is ready to serve!
Single cup manual pour-over The easiest, fastest, most delicious way to make a single cup of coffee
What you’ll need:
  • Single cup pour-over brewer
  • Appropriate filters
  • Kettle (a “gooseneck” kettle makes things much easier)
  • Kitchen scale
  • Burr grinder
  • Freshly roasted whole bean coffee 
  1. BOIL: Use only fresh water (not previously boiled) and bring your kettle to a boil
  2. RINSE: Place the brewer on top of your favourite mug or carafe, and a filter into the brewer. You may find that when using a filter that has a seam along one or more edges (such as a Hario or Melitta filter) the filter will sit better in the brewer if you first fold the seams over. Rinse the filter thoroughly with boiling water, which is important to remove any paper flavour from the filter; it will also pre-warm the brewer and help set the filter in place for brewing. Lift the brewer from the cup or carafe and pour out the water
  3. DOSE: Coffee dosing depends on several factors, most important of which is one’s personal preference. A good ratio for general brewing is 1:15 coffee to water. As an example, for a moderately sized mug of 300mL, you’ll want to use around 20 gms of coffee
  4. GRIND: Grind your coffee at a fine coarseness. The aim is for a total brew time of around 3 minutes- much shorter and the resulting brew will be weak; much longer and the brew will be astringent. If brew time is less than 3 minutes and you feel your coffee is too weak, increase the fineness of the grind for your next brew to slow it down slightly; if brew time lasts much longer than 3 minutes and you feel your coffee is bitter, increase the coarseness of the grind to speed it up
  5. BLOOM: With the brewer and mug on a scale, pour the freshly ground coffee into the filter, then tare/zero the scale and pour just enough water (15-20mLs) to wet the grinds but not so much that it begins dripping through into your mug. This pre-wetting allows freshly roasted coffee to off-gas so that the grounds mix better with the water once brewing begins. Allow the bloom to develop for 30-45 seconds, until the bloom is no longer expanding
  6. POUR: Pour water slowly over the grounds, taking care to pour only on the grounds and not on the filter sides, in order to prevent water from dripping through without making contact with the coffee. This is where having a gooseneck kettle really helps. Keep the level of water in the filter relatively low, preferring more frequent small pours rather than a couple larger pours, and continue until the full volume of brew water has been poured
  7. SERVE: Once it’s stopped dripping, lift the brewer off your mug or carafe and dispose the filter and coffee grinds in the compost
Aeropress We prefer the “inverted” method, and wouldn’t travel without one
What you’ll need:
  • Aeropress brewer
  • Aeropress filters (we prefer the paper ones)
  • Stir stick or spoon
  • Kettle
  • Burr grinder
  • Freshly roasted whole bean coffee 
  1. BOIL: Use only fresh water (not previously boiled) and bring your kettle to a boil
  2. RINSE: Place a single filter in the black filter holder and rinse with boiling water. This is important to remove any paper flavour from the filter
  3. DOSE: Coffee dosing depends on several factors, most important of which is one’s personal preference. For general Aeropress brewing, use 22gms of coffee
  4. GRIND: Grind your coffee at a fine coarseness
  5. INVERT: Place the plunger just barely into the main cylinder, so that a seal is formed and that the brewer is at full extension, and invert, so that the plunger piece is on the bottom, and the main cylinder on top
  6. BLOOM: Pour the freshly ground coffee into the main cylinder, then place the whole inverted Aeropress unit on the scale. Tare/zero the scale and pour water half way up the cylinder. Very fresh coffee might expand and overflow the brewer if filled more than halfway at the beginning. Allow the bloom to develop for 30-45 seconds, until the bloom is no longer expanding. Use the stir stick or spoon and give it a quick stir
  7. POUR: Pour water into the cylinder until it’s almost full, 240mL total. Now is when you place the filter piece on top of the inverted Aeropress and screw it down. While the Aeropress is still inverted, press slightly to push out any remaining air
  8. FLIP: After 3 minutes have passed, carefully place a mug upside-down over the inverted Aeropress and carefully but quickly flip them both right-side up so now the Aeropress is on top of the mug
  9. PRESS: Apply firm stable pressure on the plunger to force the coffee through the filter and into your mug. There’s no need to press too hard- the idea is not high pressure but simply filtration
  10. DILUTE: The resulting brew directly from the Aeropress will be somewhat concentrated; dilute this to your preferred strength with water directly from the kettle. If you’ve used 22gms of coffee, a nice final brew will be about 300mL
French Press Straightforward and fool-proof
What you’ll need:
  • French press brewer
  • Kettle
  • Grinder
  • Freshly roasted whole bean coffee 
  1. BOIL: Use only fresh water (not previously boiled) and bring your kettle to a boil
  2. DOSE: Coffee dosing depends on several factors, most important of which is one’s personal preference. A good ratio for general brewing is 1:15 coffee to water. For a 1L French Press, you’ll want to use 66gms of coffee; for a 600mL French Press, use 40gms
  3. GRIND: Grind your coffee at a coarse setting. If you feel your coffee is too weak, you can experiment with increasing the fineness of the grind for your next brew, or by using more coffee
  4. BLOOM: With the brewer on a scale, pour in the freshly ground coffee, then tare/zero the scale and pour enough water to fully cover the grinds (100mLs). This initial smaller pour allows freshly roasted coffee to off-gas and expand without overflowing and causing a mess. Allow the bloom to develop for 30-45 seconds, until the bloom is no longer expanding, then stir
  5. POUR: Pour the remaining brew water into the French Press. Put the lid on to keep in heat but don’t yet press the plunger. Allow to steep for 4 minutes total (including bloom)
  6. PRESS: Press firmly but slowly on the plunger. Take care to not press too quickly or hot coffee may shoot out; if the plunger is very difficult to press, you can lift the plunger slightly and then resume, several times if necessary- some of the grounds will dislodge from the metal filter and sink to the bottom
  7. SERVE: Pour directly into pre-warmed mugs and enjoy!
  8. DECANT: Even though the grounds have been pressed to the bottom of the brewer, they’ll continue to extract and will quickly get bitter, so pour any remaining coffee into a carafe so that it’s out of contact with the grounds
Coffee Maker
What you’ll need:
  • Automatic coffee maker  
  • Appropriate filters (we prefer the bleached ones) 
  • Burr grinder 
  • Freshly roasted whole bean coffee 
  •  
  1. DOSE: Coffee dosing depends on several factors, most important of which is one’s personal preference. A good starting ratio for general automatic drip machines is 1:16 coffee to water. For 1L brewed coffee, you’d use 62gms ground coffee
  2. GRIND: Grind your coffee at a medium-fine coarseness
  3. RINSE: Place the filter in the filter holder of your coffee machine and, if possible, run a bit of water through the machine to rinse the filter. If this isn’t possible, manually rinse the filter using hot water from your kettle. If this also isn’t possible, life will still be okay, especially if you’re using really nice coffee
  4. DOSE: Measure out your brew water, using fresh cold water, and pour into coffee machine
  5. BREW: Turn your automatic drip machine on and let it do its thing
  6. ENJOY!