Camano Island Coffee Brew Guide: 11 Ways To Brew Great Coffee At Home

CAMANO ISLAND COFFEE BREW GUIDE
11 WAYS TO BREW GREAT COFFEE AT HOME

JAMIE PARRISH
WRITER
Brew Method: Chemex
Favorite Roast: Peru Dark
BEN PICTON
DESIGNER
Brew Method: Syphon
Favorite Roast: Colombia Reserve
TJ FITTIS
EDITOR
Brew Method: French Press
Favorite Roast: Honduras Dark
ROBIN GUNDERSON
PHOTOGRAPHER
Brew Method: Pour-Over
Favorite Roast: Papua New Guinea Light
MEET THE TEAM

TABLE OF CONTENTS
INTRODUCTION
EASY BREW METHODS
These simple methods are the classics of home brew.
COMPLEX BREW METHODS
For the more experienced brewer, try out these delicious brewing methods.
UNIQUE BREW METHODS
If you’re an adventurer and looking for a coffee that tastes a little different - start here.
TERMS, TOOLS, & GRIND GUIDE
Chapter 1:
Chapter 2:
Chapter 3:
Chapter 4:
FRENCH PRESS
POUR-OVER
KEURIG
MOKA POT
Chapter 5:
Chapter 6:
Chapter 7:
Chapter 8:
CHEMEX
ICED CHEMEX
AEROPRESS
ESPRESSO
Chapter 9:
Chapter 10:
Chapter 11:
TURKISH
SYPHON
WOODNECK
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4camanoislandcoffee.com (866) 387-5282
INTRODUCTION
Welcome to the Camano Island Coffee Brew Guide: 11 Ways to Make Great Coffee at Home.
We’ve compiled many of our favorite homebrew methods to share with you. Whether you’re
new to homebrew coffee, or searching for a new method, this is your one-stop shop for all
your homebrewing needs.
HELPFUL TIPS BEFORE YOU GET STARTED
NEVER USE BOILING WATER
Boiling water will scorch your grounds and cause a burnt flavor in your
coffee. Always remove your kettle from the heat source at least 30 seconds
before using.
PRE-RINSE YOUR FILTER
If your brewing method uses a paper filter, we recommend giving it a pre-rinse
with hot water to remove any papery taste. If your brewing method uses a
cloth filter, be sure to boil it the first time you use it and always store it in a
dish or bag of water in the fridge. Give it a rinse with hot water before
brewing as well.

INTRODUCTION
HEAT YOUR MUG
A hot mug keeps your coffee piping hot. The best way to do this is while
pre-rinsing your filter. Simply place the filter over your mug as you rinse it so
the hot water warms your mug too! Use this trick to ensure that your coffee
stays warm and wonderful for as long as possible.
STORE YOUR COFFEE IN AN AIRTIGHT PLACE
Forget about putting it in the freezer - that doesn’t keep it fresh at all! Extreme
temperatures change the coffee’s flavorful oils. This will give you a tainted
flavor. Simply place your opened coffee bag in a zip-loc bag and keep it in the
cupboard.
GRIND YOUR COFFEE JUST BEFORE YOU USE IT
The flavor of your coffee changes dramatically only minutes after you grind it.
That’s why it’s best to grind your coffee right before you brew it. See our Grind
Guide on page 98 to learn more.

6
WHY CAMANO ISLAND COFFEE
Whether you’re brewing Pour-Over, Turkish, or any other method, there is one key that can make or
break your drink: the type of coffee you use.
4 REASONS YOU SHOULD DRINK CAMANO ISLAND COFFEE
ONLY ORGANIC
All Camano Island Coffee is USDA Certified Organic. No pesticides, no
herbicides, no harmful chemicals. Coffee is sprayed with more chemicals than
any other crop outside of tobacco. That’s why we commit to only buying USDA
Certified Organic coffee beans. These are the tastiest and healthiest beans on
the market.
ONLY SHADE GROWN
Direct sunlight is not good for coffee - it causes the beans to grow too quickly,
and adds acidity and caffeine to the bean. Shade grown beans develop a
smoother flavor, less acidity, and a lot less caffeine. This means no heartburn and
no jitters - just a tasty cup of coffee.
CLICK HERE AND YOUR FIRST POUND IS FREE!

7
WHY CAMANO ISLAND COFFEE
ONLY FRESHLY ROASTED
Straight from our roaster to your door. The best tasting coffee comes from
freshly roasted beans. Even a few weeks on the shelf can be enough to diminish
the flavor of your coffee. At Camano Island Coffee we are committed to
shipping freshly roasted coffee beans straight to your door. Your beans will
never sit around gathering dust. Just take a whiff of your next Coffee Lover’s
Box shipment and you’ll know you’re getting the freshest beans possible.
ONLY FAIRLY TRADED
By paying a fair wage for a beautiful product, we’re empowering coffee farmers
around the world to support their families. This means the necessities of
food, clothing, shelter, and an education for their children. This means ending
generational poverty.
In addition, Camano Island Coffee partners with Agros International, a Seattle,
WA based non-profit that assists responsible coffee farmers in purchasing their
own land through low-interest or interest-free loans. When a farmer owns land,
he owns his destiny and creates generational change for his family.
CLICK HERE AND YOUR FIRST POUND IS FREE!

FRENCH PRESS
Skill Level
12 Minutes
The exact origin of the
French Press has been
subject to much debate.
Folklore says it was an
elderly Frenchman in
the 1850s, while the
Italians claim to have
produced the most
functional model in the
early 1900s. Of course,
the fight to take the
credit is understandable,
as French Press is one
of the most-loved brew
methods around the
world. For this brew,
we used a Bodum 32oz
french press.
camanoislandcoffee.com
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WHAT YOU NEED AMOUNTS
COFFEE
4 tbsp
32 g
8 tbsp
64 g
WATER
16 oz
473 g
32 oz
946 g
FRENCH PRESS
COFFEE
FILTERED WATER
WOOD STIRRER
GOOSENECK KETTLE
GRINDER
:
:
:
:
:

10
GROUNDS
To start, we suggest a ratio of 2
tablespoons of grounds for every
8oz of water. The coffee should be
ground on the coarsest setting - a
#9 on an industrial grinder. If your
grounds are too fine, you will get
“muddy” coffee in your press.
WATER
Heat your water until it’s boiling,
and then remove from the heat
source for 30 seconds before
pouring (boiling water will burn
your grounds and ruin your drink!) -
The best temperature for brewing is
between 195°-205°.

ADDING GROUNDS
Drop the grounds into the french
press, and pour enough water over
them until they are fully covered.
BLOOM
Pause and let the coffee bloom for
45 seconds.

12
ADDING WATER
Continue to pour the rest of your
water into the press. You can
now let it brew for 3-5 minutes
(personally, we think 4 minutes is
the perfect time, but it’s all about
your own taste preference).
BREAKING THE CRUST
Once the time is up, use a small
bamboo paddle or chopstick (not
metal - you don’t want to crack the
glass) to break the crust and give the
grounds a quick stir.

13
PRESS
Now you can put on the lid and press! There should be a small
amount of resistance, but not much. If it is difficult to push
down, your grounds are probably a bit too fine. If it seems
way too easy to press, perhaps your grounds are too coarse.

ENJOY
Pour into your
favorite mug, and
enjoy your marvelous
cup of delicious
French Press.

POUR-OVER
Skill Level
10 Minutes
Over the past few
centuries, many
different inventors and
coffee companies have
developed their own
unique method of Pour-
Over coffee. By changing
the size of the hole and
the pattern of the interior
ridges, companies have
developed different
pour-over models that all
produce their own unique
cup of coffee. For this
brew, we used a German
“Cilio” pour-over with a
size #4 filter.
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COFFEE
3 tbsp
24 g
4 tbsp
32 g
5 tbsp
40 g
WATER
12 oz
355 g
16 oz
473 g
20 oz
591 g
POUR-OVER
FILTER
:
:
:
:
:
:
:
COFFEE
FILTERED WATER
WOOD STIRRER
GOOSENECK KETTLE
GRINDER

17
GROUNDS
To start out, measure out your
Camano Island Coffee and set your
grinder to a medium-fine grind.
Also, that’s #5 or autodrip on an
industrial grinder.
WATER
Bring your water to a boil and then
remove from heat. Never pour
boiling water straight onto coffee
grounds - it will scorch them and
give your coffee a burnt flavor.
Allow the water to cool for 30
seconds (the temperature should
be between 195°-205°) before you
proceed to the next step.

18
FILTER
Place your filter inside your pour-
over, set it on top of your mug, and
use hot water to give it a quick
rinse. This gets rid of any papery
taste the filter might add to the
coffee, and warms your mug up,
too. Dump out the excess water.
ADDING GROUNDS
Drop the grounds into the filter and
give it a small shake so they are
distributed evenly.

19
POURING
Grab your kettle and begin pouring
the water in a slow, circular motion
outward from the center. Only
pour until the grounds are slightly
covered with water, then stop.
BLOOM
Let the grounds bloom for 45
seconds, then use a small wooden
paddle or chopstick to give the
grounds a quick stir. By stirring the
grounds you are ensuring they are
evenly covered with water, which
helps create an even extraction.

20
2ND POURING
Continue to pour water in the same
circular motion over your coffee
until you’ve used all of your water.
Remove pour-over once the drip
has slowed to a near stop.

ENJOY
You can now enjoy
your fresh cup of
Pour-Over coffee.

KEURIG SOLOFILL
Skill Level
5 Minutes
The Keurig is one of
America’s new favorite
ways to brew single-serve
coffee. It’s fast and easy,
but all those disposable
K-cups can be harmful
to the environment and
your wallet. How can you
avoid these problems?
By using a refillable filter
like the Solofill, you can
save money and save the
environment.
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COFFEE
1 tbsp
8 g
1.5 tbsp
12 g
2 tbsp
16 g
WATER
6 oz
178 g
8 oz
207 g
10 oz
236 g
KEURIG
SOLOFILL
:
:
:
:
:
:
:
COFFEE
FILTERED WATER
GRINDER

24
GROUNDS
First, you’ll want your coffee ground to a medium grind - a #6 on
an industrial grinder. This is important, because a coarse grind will
produce a weak coffee, but a fine grind will clog the machine.

SOLOFILL FILTER
Use a spoon to scoop the grounds
into the filter, and run your finger
around the rim to clear any grounds.
By removing the excess grounds, you
are ensuring the lid seals properly and
therefore preventing it from making a
big mess - you don’t want to learn this
the hard way!

26
BREW
Once you’re ready, close the top of the
lid and place your favorite coffee mug
underneath the spout. Press the “Brew”
button and in just a minute you can enjoy
your fresh Camano Island Coffee!

27
FINAL NOTE
You might be tempted to try to brew
twice using the same grounds, but don’t
do it! The second round will taste like
coffee-tinged water. Simply let the used
grounds cool a bit, dump them out, give
the filter a quick rinse, and you’re ready
to brew another cup.
ENJOY
Sit back, relax, and enjoy the simplicity
of the Keurig matched with the taste of
your favorite Camano Island Coffee.

MOKA POT
Skill Level
15 Minutes
Moka Pot was invented
in 1933 when Italy’s
economy wasn’t doing
so swell. It was marketed
as an affordable way
to enjoy daily espresso
at home, and thereby
avoiding cafe prices.
Today, many people still
use the Moka Pot, and it’s
known as one of the best
ways to get “Stovetop
Espresso.”
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*NOTE
The amount of coffee you need depends
on the size of your moka pot. You’ll want
enough to fill the funnel filter of your pot
without packing down the grounds. The
same goes for water, so measure how
much water fills the bottom half of your
pot, up to the screw, before beginning.
MOKA POT
COFFEE
FILTERED WATER
GOOSENECK KETTLE
GRINDER
COFFEE*
4 tbsp
32 g
8 tbsp
64 g
WATER
16 oz
473 g
32 oz
946 g
:
:
:
:
:

30
GROUNDS
Grind your beans on a medium
grind, which is a #6 or Drip Flat on
an industrial grinder.
WATER
It’s not recommended that you boil
your water directly in the moka pot,
because it might give it a metallic
taste, so heat it in a separate kettle
before beginning. Carefully pour
the boiling water right into the
bottom of the moka pot, filling it
until the water line is even with the
screw on the side.

ASSEMBLY
Put the grounds in the funnel filter,
using your finger to even it out and
remove excess coffee. Place the
filter on the base, and screw the top
half on. Caution: the base will be
hot from the hot water, you might
want to use a towel or hot mitt
while you do this step.

32
BEGIN BREW
Open the lid and set the moka pot
onto your stovetop on a medium
setting. To avoid burning your pot,
don’t turn the burner any hotter than
medium. Also be careful not to have
the handle directly over the flame, as
it could melt if it gets too hot.

33
CONTINUE BREWING
After a couple minutes, steam will start to push the water up through
the grounds and into the top chamber. As soon as this starts, place
the lid onto the pot. (Note: Sometimes if the grounds are too coarse,
the water will shoot up out of the pot. If this happens, be careful that
you don’t get burned and try a finer grind the next time you brew.)

34
FINISH BREWING
Once the lid is on, wait nearby and
listen. When you hear a gurgling
noise, remove the pot from heat -
your brew is finished!
ENJOY
Pour into a separate mug and
enjoy. If you find stovetop espresso
too strong, dilute with a bit of hot
water or cream. Lastly, be cautious
when handling and cleaning your
moka pot, as the metal will be
extremely hot.

CHEMEX
Skill Level
12 Minutes
The Chemex was
invented in 1941 by
German scientist Dr.
Peter Schlumbohm. What
began as an experiment
with basic laboratory
tools came to be one of
the most classic brew
vessels in history. In fact,
the Smithsonian, the
Museum of Modern Art,
and many other museums
have the Chemex on
permanent display
because of its rich history
and beautiful design.
The Chemex might look
more like a high school
chemistry beaker, but
trust us when we say this
beauty will give you the
smoothest cup of coffee.
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AMOUNTSWHAT YOU NEED
COFFEE
FILTERED WATER
GOOSENECK KETTLE
GRINDER
CHEMEX
CHEMEX FILTER
COFFEE
4 tbsp
32 g
6 tbsp
48 g
8 tbsp
64 g
10 tbsp
80 g
WATER
16 oz
444 g
32 oz
880 g
40 oz
1182 g
50 oz
1478 g
:
:
:
:
:
:
:
:
:
CHEMEX
3 cup
6 cup
8 cup
10 cup
:
:
:
:
:

37
GROUNDS
Grind your coffee on a coarse
grind - for industrial grinders, a
#9 setting - to get the best cup of
Chemex. If your grind is too fine,
it’ll back up the filter and cause
it to rip. We learned this the hard
and messy way!
WATER

FILTER
Chemex filters are a bit unusual. As much
as you’ll want to, don’t unfold it all the way.
Instead, pull just one edge away from the
three others. Now your filter will resemble
a normal Pour-Over filter. There will be one
edge on one side, and three on the other. Set
it into the Chemex with the crease sitting in
the pouring channel. Cone filters you use for
Pour-Over, like a #4 or #6, won’t fit properly
in a Chemex and are too thin to properly filter
for Chemex. Only use Chemex filters.

39
RINSE FILTER
Use your hot water to give the filter
a quick rinse, which removes any
papery taste that the filter might add
to your coffee. This hot water will also
heat the carafe - keeping your coffee
hotter for longer. Dump out the excess
water before beginning your brew.
ADDING GROUNDS
Place your grounds into the
filter. Gently shake the Chemex
to level out your grounds.
You’re now ready to start the
brewing process.

40
BLOOM
Begin pouring the water
over the grounds in a circular
pattern, until the water has
barely covered the grounds.
Let it bloom for 30 seconds.

41
2ND POURING
After the bloom, continue pouring
water in a circular motion until the
water is about a quarter inch below
the top of the Chemex.
Be careful to wait for the water
to filter through before pouring
more. It’s easy to get carried
away and pour too much water.
Continue to pour until you’ve used
all your water.

ENJOY
Grab your favorite mug and discover a new bold
take on your favorite Camano Island Coffee.

ICED CHEMEX
Skill Level
14 Minutes
There are a lot of ways
to make iced coffee, but
the Japanese Iced Coffee
method is our favorite.
It’s quick, and easy. And,
for cold-brewing it gives
you the brightest, fullest
flavor possible. The full
flavor is possible because
brewing with hot water
extracts maximum flavor
while cooling instantly
protects the flavor from
acquiring off flavors due
to oxidization.
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CHEMEX
COFFEE
FILTERED WATER
GOOSENECK KETTLE
GRINDER
CHEMEX FILTER
ICE
*NOTE
For getting the proper volume of ice,
we’ve found a 16oz cup of ice is equal to
a weight of 8oz. Remember this ratio if
you’re measuring your ice without a scale.
COFFEE
2 tbsp
16 g
4 tbsp
32 g
8 tbsp
64 g
WATER
4 oz
118 g
8 oz
236 g
16 oz
473 g
:
:
:
:
:
:
:
ICE*
4 oz
118 g
8 oz
236 g
16 oz
473 g
:
:
:
:
:
:
:

45
WATER
ICE
You need equal parts ice and water.
We used 8oz water and 8oz ice in
our Chemex. Make sure you measure
out your proper water and ice
amounts before beginning.

46
RINSE FILTER
Before unfolding your Chemex filter
place your Chemex filter over your
sink and pour hot water (not from
your pre-measured amount) over
the filter. This will remove the papery
taste from the filter.
GROUNDS
Additionally, you’ll want 4
tablespoons of coarsely ground
coffee. (Set an industrial grinder to a
#9, or “French Press” setting.)

47
There will be one edge on one side,
and three on the other. Set it into
the Chemex with the crease sitting
in the pouring channel. Cone filters
you use for Pour-Over, like a #4 or
#6, won’t fit properly in a Chemex
and are too thin to properly filter for
Chemex. Only use Chemex filters.
ICE & FILTER
Dump your ice into the Chemex, and
unfold your Chemex filter. As much
as you’ll want to, don’t unfold it all
the way. Instead, pull just one edge
away from the three others. Now
your filter will resemble a normal
Pour-Over filter.

48
ADD GROUNDS & BLOOM
Add the grounds into the filter and begin
pouring your hot water over the grounds
until they are covered. Let the grounds
bloom for 30 seconds.

POURING
Continue to pour the rest of your 8oz
of water over the grounds in a slow,
circular motion. The ice will begin to
melt - that’s okay.
FINAL NOTES
Once the water has fully filtered
through, remove the filter. Take care
when pouring your iced coffee - the ice
tends to slide out quickly.

ENJOY
Sit back, and enjoy
your refreshing
brew of Chemex
iced coffee.

AEROPRESS
Skill Level
10 Minutes
Aerobie, the company
that invented the
Aeropress, is not a coffee
company by origin. Their
first product was actually
the Aerobie Pro - a flying
disk. Alan Adler, the
founder of the company,
had invented many
disk-like toys before he
invented the Aeropress.
Today, Aeropress is
Aerobie’s #1 product and
an extremely popular
method of one cup
brewing. The Aeropress
produces an espresso
strength coffee and as
a result, has become
known as the “poor man’s
espresso.”
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COFFEE
FILTERED WATER
GOOSENECK KETTLE
GRINDER
AEROPRESS
CIRCULAR FILTER
TOOLS INCLUDED
COFFEE
1 scoop
16 g
WATER
12 oz
355 g
:
:
:

53
GROUNDS
You’ll want one heaping Aeropress
scoop of finely ground coffee to
start - a #4 grind on industrial
machines.
WATER
remove from heat. Never pour boiling
water straight onto coffee grounds - it
will scorch them and give your coffee a
burnt flavor. Allow the water to cool for
30 seconds (the temperature should be
between 195°-205°) before you proceed
to the next step.

54
FILTER
Place the paper filter into the plastic filter, screw it
onto the Aeropress and set it over your mug. From
here, you can wet the filter with your hot water, to
remove the papery taste and heat your press and
mug. Dump out the water before proceeding.

55
ADD GROUNDS & BLOOM
Drop the grounds into the vessel, and add
just enough water to cover them. Let them
bloom for 30 seconds before continuing.
POURING
After the bloom, pour more hot water into
the Aeropress, until the water level is just
above the blue number 3.

STIRRING AND PRESS
Use the paddle that comes with your
press to give the grounds a stir for about
5 seconds, then place the plunger into
the tube. From here, slowly press the
coffee through the filter until you hear a
hissing noise.

ENJOY
Add hot
water for an
americano,
steam milk
for a latte,
or drink it
straight.

ESPRESSO
Skill Level
8 Minutes
Espresso was invented
as a way to make coffee
“expressly,” as people were
in a hurry and didn’t have
time to wait 10 minutes to
brew their morning pot of
coffee. However, over the
years, espresso has become
more about the taste than
the speed. The rich, strong
flavor is something that
coffee drinkers around the
world look forward to every
morning.
The art of steaming milk
is tricky, but worth the
dedication required to
learn. Keep a close eye
on all the small details,
and with practice you can
become a true pro.
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COFFEE
MILK
PITCHER
GRINDER
ESPRESSO MACHINE
WITH STEAM WAND
CLOTH
PORTAFILTER
SHOTS
1 shot
2 shots
3 shots
4 shots
DRINK SIZE
8 oz
12 oz
16 oz
20 oz
:
:
:
:
:

60
ADDING GROUNDS
Put the grounds into the
portafilter so it forms a little
mound on the top. Grab your
tamper and press down firmly.
Remove the tamper and use
the handle to give the side of
the filter a quick tap to remove
excess grounds, then press
again. Give it a quick twist
before you remove it so the top
is nice and smooth.
GRINDING
Grind your coffee on a fine grind - #1 on
an industrial grinder. For a double shot,
you’ll want 15 grams of coffee, which is
equal to a smidge less than 2 tablespoons.

61
PULLING SHOTS
Insert the portafilter into the machine,
making sure that it’s fully locked into its
proper position. Place shot glasses or a
mug below to catch the shot. Press the
button and watch as the shot begins
to pour. The best shots take anywhere
between 25-33 seconds from pushing the
button to finish.
BARISTA TIP
If your shots are pulling too slowly, try
easing up on the tamping pressure. If
they pull too quickly, try tamping harder.
If this doesn’t solve your problem, try
adding slightly less grounds to the
portafilter for a faster pour and adding
slightly more for a longer pour.

MACHINE CARE
Once you’ve pulled your shot, make sure you properly care for your machine and equipment.
Carefully take the portafilter out, remove the used grounds, and give it a quick wipe down with a
towel. You should also quickly run some water through the group head on your machine to rinse
away any grounds that are stuck in the screen. Place the filter back into the machine for storage,
and give your shot glasses a quick rinse.

63
STEAMING PREPARATION
To start, pour milk into your pitcher until
it’s about half full. You will need the extra
room to properly steam your milk and
achieve fantastic foam.
Before starting the steaming process, be
sure to give a quick pull on the handle to
bleed the steam wand. This removes any
water from the wand.

64
Slowly continue to draw the pitcher
down until you have your desired
amount of foam. Now you can move the
wand completely under the surface of
the milk (but not touching the bottom
of the pitcher) and hold steady.
STEAMING
Submerge the wand in the milk and begin
to steam. Slowly lower the pitcher so just
the tip is submerged. Small microfoam
will begin to form and the milk will
expand. Do this slowly so that no large
bubbles are created. The milk should
swirl like a whirlpool and incorporate the
microfoam into the pitcher of milk.

65
ACHIEVING
OPTIMUM
TEMPERATURE
We recommend the use
of a thermometer to make
sure your milk is the perfect
temperature of 160°.
To achieve this optimum
temperature steam your
milk until your thermometer
reaches 150°, then shut off
the steam wand. The milk
will continue to heat a few
more degrees once you shut
off the steam, hitting 160°.

66
REMOVE AIR BUBBLES
Finally, tap the pitcher once or twice
on the counter, to remove any air
bubbles in the foam. Give it a quick
swirl, and observe the texture of the
milk. If it looks like wet paint - you’ve
done a marvelous job.
FINISH
Remove the pitcher from the wand, bleed
the steam wand once more, and wipe
clean with a damp towel. This clears
away any milk residue that may be left
behind, so your machine will always steam
properly and stay completely clean inside.

ENJOY
Whether you made a
latte, americano, or some
other fabulous espresso
drink, enjoy sipping your
Camano Island Coffee -
you’ve earned it.

TURKISH
Skill Level
7 Minutes
Coffee is a huge part
of Turkish culture. In
fact, traditional houses
include special “coffee
rooms” specifically for
brewing and drinking
coffee. In the 17th
century, the Turks were
spending more time
drinking coffee than
going to the mosques to
pray, so the government
made coffee illegal. This,
however, didn’t stop
the Turks from drinking
coffee, and to this day
it remains a rich part of
their culture today.
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COFFEE
FILTERED WATER
GRINDER OR
TURKISH GRINDER
IBRIK
*NOTE
Ibriks come in many sizes. A finished cup
of Turkish coffee is considered 3oz, so the
amount of water you use depends on the
size of your Ibrik and the number of cups
you’re serving. We are using a 2 serving
Ibrik. You should never fill the Ibrik past
the neck.
SUGAR (OPTIONAL)
COFFEE*
1 tbsp
8 g
2 tbsp
16 g
WATER
3 oz
88.5 g
6 oz
177 g
:
:
:
:
:

70
GROUNDS
For every 3oz of water, you should use 1 tablespoon of Turkish-ground coffee,
which is extremely fine. The best way to get this fine of a grind is to purchase a
Turkish grinder, but you can also get a similar grind by putting your grinder on the
finest setting possible. You’ll find most industrial machines have a Turkish setting.

WATER & ADDING GROUNDS
Put the water into your ibrik and place it on
medium heat. Wait roughly 2 minutes, and then
add the grounds into the ibrik.
Do not stir the grounds.

SUGAR
Some people prefer to add sugar into their brew. If you would like to
do this, add sugar on top right after you add the coffee.
We recommend a teaspoon to start and you can adjust accordingly
next time you brew based on your preferences. Again, do not stir.

73
BREWING
Once the coffee starts sinking and the sugar begins to dissolve, you can give the coffee a few
quick stirs and turn down the heat just a bit. Your coffee will soon begin to bubble a bit on the
surface. When you see small bubbles, make sure you turn down the heat even lower. Keep a close
eye on your brew - don’t let it boil. A froth will start to rise to the surface. When it does this,
remove from heat and let it settle. Once the froth has gone down, put it back on the heat and let it
rise once more. Some prefer to let it rise and fall 3-4 times, but we recommend only twice.

POUR
Take care when
pouring your Turkish
coffee from the ibrik
- give it a quick
initial pour to get
the foam, then slow
down so most the
coffee grounds will
stay in the bottom
of the vessel and not
fall into your cup.
ENJOY
Let it sit for a minute
or two, so any
grounds that might
have slipped into
your cup can settle
at the bottom.
Sit back and enjoy.

SYPHON
Skill Level
12 Minutes
The history of Syphon
began with a French
woman in the mid 1800s,
who designed a beautiful
coffee brewer that was
intended to be displayed
at dinner parties during
the brew.
Over the years,
companies across the
globe have designed and
sold their own versions of
the syphon. The stovetop
and burner versions,
both of which are
manufactured in Japan,
are the most popular
versions available today.
For this brew, we’ve used
the Hario 5 cup Syphon.
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COFFEE
FILTERED WATER
GRINDER
SYPHON
CIRCULAR FILTER*
GOOSENECK KETTLE
COFFEE
3 tbsp
24 g
4 tbsp
32 g
8 tbsp
64 g
WATER
15 oz
443 g
22 oz
650 g
40 oz
1182 g
:
:
:
:
:
:
:
SYPHON
3 cup
5 cup
8 cup
:
:
:
:
:
:
:
*NOTE
If you have a new syphon cloth filter,
make sure to soak it in boiling water for 5
minutes before your first brew. After each
brew, store it in a small dish of water in
the fridge.

77
GROUNDS
You’ll need 1 tablespoon of coffee for every 5 ounces
of water, ground on a medium grind (a #6 grind on an
industrial machine).

78
FILTER
To start, you’ll want to assemble your filter.
We used a cloth filter on our syphon, but
other options are available as well - such
as glass, paper, or metal/mesh. If you are
using a cloth filter, make sure to soak it
in boiling water for a few minutes before
your first brew.
Drop the filter into the
top chamber and use the
chain to properly hook it
on at the bottom.

ASSEMBLY
Fill the “bulb” or lower chamber up with
water to the designated fill line and
assemble the syphon (don’t forget to
put the lid on the top chamber!)

80
HEAT SOURCE
Slide your syphon over the heat source. We are using the small wick burner that came with our
syphon, and have filled it with denatured alcohol (a clean burning fuel), which can be purchased
from your local hardware store. You’ll need the wick to be tall enough that the flame touches the
bottom of the syphon.

81
BEGIN BREW
As it heats, the water will start to move up
the chain to the second chamber. When all
the water has reached the top, pop off the
lid and check the temperature. Adjust the
heat source accordingly, so your water is
approximately 190°.

82
ADDING
GROUNDS
Place the grounds into
the chamber and use
a bamboo paddle or
chopstick to give it a quick,
gentle stir. Replace the lid
and let the coffee steep.
BREW TIME
For a smaller syphon (3 cup), wait 45
seconds. For a larger one (5-8 cup),
wait just over 1 minute.

FINISHING BREW
Give the coffee another quick
stir and then remove the
syphon from the heat source.
Soon, the coffee will begin to
be pulled back down into the
bulb. You will know this process
is complete when the grounds
have formed a small mound in
the upper chamber.

ENJOY
You can now remove the top components and use
the bottom carafe to serve your coffee.

WOODNECK
Skill Level
12 Minutes
Woodneck brewing
originated in Japan in the
early 1900s. Its unique
flavor comes from the
use of a cloth filter and
the slow brewing process.
We recommend the
Woodneck to those who
are truly dedicated to
the craft of homebrew -
it requires patience and
precision to get the bold,
sweet cup it’s known for.
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COFFEE
3 tbsp
24 g
5 tbsp
40 g
WATER
8 oz
236 g
13 oz
385 g
WOODNECK
CLOTH FILTER*
:
:
:
:
:
COFFEE
FILTERED WATER
GOOSENECK KETTLE
GRINDER
*NOTE
If you have a new Woodneck cloth filter,
make sure you remove the cloth filter from
its frame and soak it in boiling water for 5
minutes before beginning to brew. After
each brew, store it in a small dish of water
in the fridge.

87
GROUNDS
You’ll want to grind your coffee on
a medium grind - a #6 for those
who have their coffee ground on an
industrial machine.
WATER
Heat your water until it’s boiling and
then remove it from the heat source.
Woodneck brews best with an
unusually low temperature of water
- around 175° - 185°. Let your water
cool for about 1 minute before you
begin the brewing process.

88
ADDING GROUNDS
Once you’ve dumped the water
out of your Woodneck, place the
grounds into your filter. Give it
a gentle nudge, so the grounds
settle flat.
FILTER
Place the filter onto the wire frame,
set it over the carafe and pour boiling
water through the filter. The main
purpose of this step is to warm your
vessel prior to brewing to keep your
coffee hotter for longer.

89
BLOOM
Begin pouring water in a very slow,
circular pattern, starting at the edges
and working your way towards the
middle. When the water has barely
covered the grounds, stop and let it
bloom for 45 seconds.

90
FINAL STEPS
Once it has all filtered through, you
can set the filter aside. To properly
care for your cloth filter, give it a
thorough rinse and store it in a small
dish of water in your fridge.
POURING
To continue the brew, pour half of the
remaining water in the same slow circular
fashion as before, and then wait for it to
fully filter through. Finally, pour the last
round of water very slowly until the filter is
full and wait for your brew to finish.

ENJOY
Now enjoy your
strong, bold cup
of Camano Island
Coffee.

TERMS
BLOOM
When you pour hot water over dry grounds, the grounds rise up and expand, creating a pretty sight
that looks like the top of a chocolate muffin. This is called a “bloom” and it happens because CO2
is
escaping from the grounds. Letting your coffee bloom is an important step to making the best cup
of coffee.
ESPRESSO
Espresso is made up of “shots,” which are brewed through a machine at high pressure and produce
a final product of 1oz of highly concentrated coffee. There are “poor man methods” to brewing
espresso, such as Aeropress or Moka Pot, but true espresso can only be made by a high quality
espresso machine. Lattes, Americanos, and other specialty drinks are made with espresso shots.
GROUPHEAD
The grouphead is the part of the espresso machine that you lock the portafilter into. Water is pushed
through tiny holes in the grouphead and evenly distributed across all the coffee in the portafilter,
ensuring an evenly extracted shot.
PORTAFILTER
The portafilter holds the coffee grounds when pulling shots of espresso. It is designed to lock into
the espresso machine’s grouphead, so that the water can come through the grounds at the high
pressure needed to pull the best shots.
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TERMS
SINGLE-CUP BREW
A Single-Cup Brew describes a coffee brewing method that brews one cup at a time. The Keurig and
Pour-Over are examples of a single-cup brew.
TAMPER
The tamper is used to evenly pack the coffee grounds into the portafilter, which helps you get the
best extraction possible.
#CICRBREW
Want to share your favorite brewing method? Share it on Facebook, Twitter, Pinterest and Instagram.
Use the hashtag #CICRBrew

TOOLS OF THE TRADE
FRENCH PRESS
The French Press is a cylindrically shaped coffee brewer that has two main parts: the beaker (where
the water and coffee grounds go), and the plunger. The plunger has a wire mesh filter on one end,
designed to be pressed into the cylinder and separate the grounds from the liquid coffee at the end
of the brew. Many french press filters can be taken apart to make cleaning easier. Recommended
Brand: Bodum
POUR-OVER
Pour-Overs are made up of a single piece (most commonly ceramic - though they are also available
in glass and plastic) with one or more holes in the bottom and various types of grooves on the inside
walls. It’s a quick, clean and simple single-cup brewer. Recommended Brand: Hario
MOKA POT
The Moka Pot is made up of three main parts - the bottom chamber, the funnel filter, and the
top chamber. It’s used on the stovetop to brew espresso at home without an expensive espresso
machine. Recommended Brand: Bialetti
KEURIG
The Keurig is a countertop coffee machine that uses K-Cups to produce a single-cup brew.
Recommended Brand: Keurig
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SOLOFILL
Solofill is a brand of reusable K-Cups. We recommend using a Solofill and your favorite Camano
Island Coffee instead of expensive, non-recyclable K-Cups.
CHEMEX
The Chemex, brewed like the Pour-Over, is a vase-like vessel. The filter sits in the top, and the coffee
brews through that into the bottom. It’s a simple brew and can be used as a classy serving tool when
your coffee is finished. Recommended Brand: The one and only, Chemex
AEROPRESS
The Aeropress has a cylinder, a filter, and a plunger. The filter screws onto the cylinder, the coffee is
added, and then pressed through the filter with the plunger. This method produces what is known
as a “poor-man’s espresso” type drink, because it’s a cheap way to get a drink resembling espresso.
Recommended Brand: Aerobie
ESPRESSO MACHINE
Espresso Machines are complex machines that use high amounts of pressure to push water through
coffee grounds to brew a highly concentrated coffee. There are many types of “drive mechanisms”
in different espresso machines that make high pressure extraction possible, like steam-driven, pump-
driven, and piston-driven. Steam-driven machines are lower in price and are typically used in home
espresso setups, while pump-driven machines are much more expensive and are commonly found
in cafes and coffee bars. Due to their complexity, espresso machines require regular maintenance to
ensure they are producing the best cup of coffee every time.
TOOLS OF THE TRADE

STEAM WAND
Steam wands are found on most espresso machines. When dipped into a pitcher of milk, the steam
is used to warm and froth the milk, so you can then mix it with shots of espresso to make a latte.
IBRIK (TURKISH)
The Ibrik is the traditional brewing vessel for Turkish coffee. The long handle enables you to handle
the Ibrik even when it has been on the stovetop. The peculiar shape is to aid in the brewing process,
as well as pour the finished drink properly. Recommended Brand: Turkish Coffee World
SYPHON
The Syphon device creates a vacuum with heat and the unique shape of the vessel to brew coffee.
The water starts in the lower bulb, then heat pushes the water into the upper chamber to mix with
the grounds. Once it has steeped the heat source is removed and the vacuum pulls the coffee
through a filter, giving you tasty coffee in the lower bulb and coffee grounds in the upper chamber.
Recommended Brand: Hario
WOODNECK
The Woodneck, also known as Nel Drip, is a single-cup brewer that consists of a small carafe and a
cloth filter on a wire frame. This cloth filter must be boiled before the first use. And you also must
keep the cloth filter in a dish of water in your refrigerator after each use. Similar to Pour-Over, the
grounds are placed in the filter which rests on top, and the coffee brews into the lower part of the
carafe. Recommended Brand: Hario
TOOLS OF THE TRADE

FILTER
Many brew methods require some kind of filter. This keeps the grounds from being mixed with your
final cup of coffee. Filters are typically made of either paper, cloth, or wire mesh. Paper filters require
a pre-rinse with hot water to wash away a papery flavor, and cloth filters have to be boiled before
first use so they are soft. Cloth filters also need to be stored in a small dish or bag of water in the
fridge after their first use.
BURR GRINDER
Grinders come in two main categories - Burr and Blade. We highly recommend that you invest in a
Burr Grinder. Why? Because a burr grinder uses two burrs or gears to grind the beans producing a
consistent grind each time. A blade grinder chops beans and as a result produces an inconsistent
grind. A consistent grind is imperative for maximum flavor extraction and a perfect cup of coffee.
GOOSENECK KETTLE
The gooseneck kettle has a thin, curved spout which gives you better control of pouring. This helps
you pour in the slow, circular motion needed for many homebrews such as Pour-Over and Chemex.
TOOLS OF THE TRADE

GRIND GUIDE
The type of grind you
use for any particular
brew is extremely
important. If you
have the wrong grind,
you can clog and
break a filter, or get a
weak extraction. Each
brew guide has a
recommended grind
type, and this guide
outlines what those
look like, so you don’t
have to worry about
having the wrong
grounds.
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99
TURKISH GRIND
The Turkish grind is the finest
way to grind coffee. It is used
specifically for the Turkish method
of brewing, and that is all. Most
industrial grinders include a Turkish
setting, or you can buy a special
Turkish grinder.
ESPRESSO GRIND
The Espresso grind is an extra fine
setting used for pulling shots from
an espresso machine. You can get
an Espresso grind by setting an
industrial machine to #1.

100
FINE GRIND
The fine grind is only used for one
method in this guide (Aeropress).
The #4 setting on an industrial
machine will get you an excellent
fine grind.
MEDIUM FINE GRIND
The medium-fine grind is best for
Pour-Over, and can be achieved by
setting an industrial grinder to a
#5 setting.

101
MEDIUM GRIND
The medium grind is used for Moka
Pot, Keurig, Syphon, and Woodneck
in this guide. Set an industrial
grinder to #6 for a medium grind.
COARSE GRIND
The coarse grind is used for a few
of our favorite brew methods:
French Press and Chemex (and
iced Chemex, too!) You can get a
coarse grind by selecting a #9 on an
industrial machine.

GET YOUR FREE POUND OF COFFEE
HOW IT WORKS
1. ORDER FREE COFFEE
For your first pound of Camano Island
Coffee you pay nothing but the flat-rate
$8.95 shipping and handling. We pay for
your coffee.
2. ALWAYS ENJOY COFFEE
Three weeks later we’ll send you your next
2lb shipment. You can adjust your shipment
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ships. There are no dues or cancellation fees.
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LET’S BE FRIENDS
Connect with us online and if you enjoyed our
brew guide let us know with #CICRbrew
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@CICR
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