BREW GUIDE
V-60 #2
For a nuanced, balanced cup
EQUI PMENT
Scale
Timer
Kettle
Coffee
Filter
Mug
R ECI PE
22 grams of coffee to 300 grams of water. 1 serving / 8oz cup. DI R EC TIONS
1. Put your water on to boil. Use fresh filtered or bottled water. 2. Weigh out your coffee (22g) and water (300g). Fold down edge of filter and place in V-60.
V-60 #2
3. Rinse the filter with freshly boiled water.
200-205F
4. Let the water cool 1-2 minutes to reach 200-205F. While you are waiting, grind your coffee. 22g
5. Drain all the rinse water and add your coffee. Tare your scale to 0.
V-60 #2
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6. Start your timer and slowly pour 40-50g of water into the center of your coffee bed. Swirl small circles outward help to ensure even saturation. Wait 30 seconds.
7. At the 30 second mark, slowly pour water until you reach 150g. Make small additions of water until you reach your desired weight. All the water should be poured by 1 minute and 15 seconds. Water should drain completely to the 2 minute mark. Enjoy!
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V-60 #2
Chemex
For a clean, consistent cup
EQUI PM ENT
Scale
Timer
Kettle
Coffee
Filter
Chemex
R E CI PE
40g of coffee and 520g water. 2 servings / 8oz cups DI R E C T I O NS
1. Open Chemex coffee filter into a cone shape so that one side of the cone has three layers, and place it into the top of the brewer. The thick (three-layer) portion should cover the pouring spout.
Chemex
2. Dampen the filter with warm water to rinse and preheat the brewer. Once the water has drained through the filter completely, pour it out of the brewer while keeping the filter sealed against the coffeemaker wall. 40g
3. Put 40g of ground coffee into the wetted filter.
4. Once you have brought the appropriate amount of water to a boil, remove it from the heat. Let the water cool 1-2 minutes to reach 200 - 205F. 200F
Chemex
5. Pour approximately 80g or twice as much water to coffee over the coffee grounds to wet them.
6. Stir the grounds with a spoon to agitate the coffee and make sure there are no dry spots for about 30sec.
80g
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7. Slowly pour the brewing water over the grounds while keeping the water level well below the top of the Chemex (quarter inch or more).
Chemex
8. Contiune to pour water over the grounds until you reach 520g, using a circular or back-and-forth motion as you pour to ensure an even soaking of the grounds. Enjoy!
Chemex
French Press
For a rich, well-rounded cup
EQUI PMENT
Scale
Timer
Kettle
Coffee
Mug
French press
F RONT RECIP E
18 grams of coffee and 252 grams of water. 1 serving / 9oz DI R EC TIONS
1. Put your water on to boil. Use fresh filtered or bottled water.
2. Preheat your French press with some boiled water.
French Press
3. Weigh out your coffee (18g). While you are waiting for the water to cool to 200-205F, grind your coffee.
200-205F
4. Discard the pre-heated water and add the coffee to the press pot. Tare your scale with the french press and coffee on it.
5. Pour the hot water (200-205F) into the French press, using momentum to swirl the coffee.
French Press
6. Secure the lid of the French press. Press the plunger just far enough to keep the coffee below the water line. Avoid pressing further.
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7. After 3 minutes and 30 seconds, press the plunger down fully. Pour out the coffee until you see the stream of finely ground coffee reach the spout. Enjoy!
French Press
150 Mississippi Street, San Francisco, CA 94107 415.437.6822