1. QUICK BREW GUIDES
FRENCHPRESS
Recipe: 30 grams of coffee, 500 grams of water
Grind size: Coarse, #32 on Baratza grinder.
* Wet grinds and pause for 30 seconds (bloom)
* Pour rest of water & mix
* Stand for 4 minutes (stir in between)
* Plunge
POUROVER
Recipe: 30 grams of coffee, 500 grams of water
Grind size: Medium, #18-22 on Baratza grinder.
* Wet grinds and pause for 30 seconds (bloom)
* Pour 250 grams of water in small concentric circles
* Pause and then pour in increments of 50 gms
* Aim to finish pouring all water within 3 minutes
* Total extraction time = 3:30-4 minutes
By Driftaway Coffee
AEROPRESS
(Recipe by Tim Wendelboe)
Recipe: 21 grams of coffee, 300 grams of water
Grind size: Medium, #18-22 on Baratza grinder.
* Stir 3 times, place handle, steep for 60 seconds.
* Take the handle off, stir.
* Place the handle on top of the aeropress and press.