Here is how we do it!
KALITA WAVE 185
30g coffee / 500g water
Brew time: 3.30 minutes
Grind size: medium
Water temp.: 94 degrees
1. Pour 60g of water over the coffee, making sure all the coffee is wet.
2. Wait 30 sec. to let the coffee bloom.
3. 1.10: 300g water
4. 1.50: 400g water
5. 2.30: 500g water
6. 3.30: brew finished
7. ENJOY!
CHEMEX 6-CUP
30g coffee / 500g water
Brew time: 3.30 minutes
Grind size: medium to course
Water temp.: 94 degrees
2. Wait 45 sec. to let the coffee bloom.
3. Evenly pour up to 500g of water within 1.30 minutes.
4. ENJOY!
FRENCH PRESS
Brew time: 10 minutes
Grind size: course
Water temp: 94 degrees
2. Wait 4 minutes.
3. Stir the grounds a bit, breaking through the crust that is created.
4. Scoop the foam.
5. Wait another 1 minute.
Cold Brew Coffee
1. Stir in coffee with cold water,
2. Let steep in the fridge for 18-24 hours
3. Filter out grounds, dilute to preferred strength
4. ENJOY!
Keep in the fridge for up to 1 week.
Japanese Iced Pour over
35g coffee / 300g hot water / 200g ice
Brew time: 3.30
Grind size: medium - fine
Water temp: 95 degrees
1. Pour 60 grams of water over the coffee, making sure all the coffee is wet
2. Wait for 30 seconds to allow the coffee to bloom.
3. 1.10 - 200g water
4. 1.50 - 300g water
5. 3.30 - brew finished
6. Swirl coffee to make sure all of the ice is dissolved
7. Serve over ice
8. ENJOY!
