BREW GUIDE

Brewing Starts With Water

Water has one of the largest effects on the quality of your coffee brewing. Hard
water can severly mute the taste of your brew. We recommend custom water
for brewing made by using a half packet of Third Wave Water with the volume
of water recommended on the packet. Otherwise, an alternative is to mix in
distilled water into your tap water until your total TDS reads about 45 ppm.
Any cheap TDS meter for aquariums or pools should be able to measure this.

Full Steps For A Simple V60 Recipe

  • prepare your filter paper and dripper
  • fold the the filter paper along the seam
  • place the filter in the dripper
  • pour some water on the filter, then dump this water out
  • add ground coffee into the filter paper, try to make the coffee bed level

Brewing The Coffee

for each pour, start pouring in the center of the bed, then pour in slow
circles spiraling out (~5-7 ml/s flow rate)

zero the scale and start the timer:
1 | pour 60g of hot water, wait 45 seconds (this is called the “bloom”)
2 | pour to 110g (+50g), then let it drain until water level is slightly
above the coffee bed
3 | pour to 180g (+70g), then let it drain until water level is slightly
above the coffee bed
4 | pour to 240g (+60g), then let it drain through completely

More Pour Over Recipes

  • Hario V60

    Coffee Dose: 15 grams
    Water Input: 240 grams
    Ratio: 1:16
    Water Temp: 96°C / 205°F
    Grind:    medium-fine
    Total Brew Time: 3’30”-4’30”
    Steps (General Rec):

    1. Pour 30g, let drain for 60 - 120 seconds
    2. Pour to 150g, let drain
    3. Pour to 240g, let drain

  • Brian Quan's V60

    Coffee Dose: 20 grams
    Water Input: 340 grams
    Ratio: 1:17
    Water Temp: 100°C / 212°F
    Grind:    medium-fine/fine
    Total Brew Time: 3’00”-3’30”
    Steps (General Rec):

    1. Pour 60g, swirl/agitate, Bloom for 60 seconds (5-8ml/s)
    2. Pour to 160g (10-12ml/s kettle close to bed)
    3. Pour to 340g, swirl and tap (10-12ml/s kettle close to bed)

  • April Brewer

    Coffee Dose: 15 grams
    Water Input: 225 grams
    Ratio: 1:15
    Water Temp: 98°C / 208°F
    Grind:    fine
    Total Brew Time: 2’10”
    Steps (General Rec):

    1. Pour to 40g in circle
    2. Immediately pour to 110g with center pour, let drain
    3. Pour to 150g in circle
    4. Immediately pour to 225g with center pour, let drain

  • Hario Switch

    Coffee Dose: 15 grams
    Water Input: 225 grams
    Ratio: 1:15
    Water Temp: 93°C / 199.5°F
    Grind:    medium
    Total Brew Time: 4:00
    Steps (“3 Pour”):

    1. Pour 75g, let drain (percolation)
    2. Pour to 150g, let drain (percolation)
    3. Pour to 225g with Switch closed (immersion)
    4. Steep for 1’30” and then release Switch

Espresso Recipes

  • Traditional 1:2

    Coffee Dose: 18 grams
    Yield: 36 grams
    Water Temp: 93°C / 199.5°F
    Total Brew Time: 30 seconds
    Pressure: 9 bar

  • Slayer Shot

    Coffee Dose: 18 grams
    Yield: 36 grams
    Water Temp: 96°C / 205°F
    Total Brew Time: 60 seconds
    Pressure:

    1. 1 to 3 bar (until 5g yield)
    2. 9 bar (until total yield)

  • Modern 1:3

    Coffee Dose: 18 grams
    Yield: 54 grams
    Water Temp: 93°C / 199.5°F
    Total Brew Time: 30 seconds
    Pressure: 6 bar