Pour over – a great way to start the day, pour overs have become a staple in our house.
- 20 grams of coffee
- Ground to medium (17 on my Baratza Encore)
- Wet the filter prior to adding grounds (this removes any paper taste)
- Add grounds and slowly pour 50 grams of hot water (almost boiling but not quite) evenly over grounds
- Wait 30 seconds and then give a slight stir – (don’t wait too long or all of the water will seep through).
- Then add the remaining 250grams of hot water.
- It will take about 3 minutes for the rest of the water to go through the filter (I like to wait a few more minutes but officially the coffee is ready to drink)
- ENJOY!!!
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Brevelle Espresso Machine – each of these machines seems unique thus providing specific grind levels and settings isn’t very helpful. However, when I calibrate my machine for a new batch, I focus on two initial factors.
- Amount of grounds – my machine works well with 18 grams for a double shot
- Grind level – start with five and go up or down depending on how long your pull is
Ideal pull is between 25-35 seconds…if your shots are pulling too short, you might not have enough beans or your grind setting is too coarse.
If the pull is too long, then you might have too many grinds in the hopper, leading to over tamping, or you grind is too fine and not letting the water through the beans.
Good luck!
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Aero Press – I like the inverted method on the Aeropress – 20g of grounds (a little courser than for the pour over) 300g of hot water.
- Pull the plunger out of the Aero press as far as you can.
- Turn it upside down and put the grounds in it
- Fill it with ~100 grams of water, wait 30 seconds and stir
- Then put in the remaining 200g
- Wet the filter and put it in the cap
- Attach the cap onto the Aero press
- Wait 2-3 minutes and the turn over and plunge into a cup
- I like to wait another 2 minutes but officially your coffee is ready
- ENJOY!