Chemex
chemex filter | 30g coffee | 480g water | grinder | scale | timer | pour over kettle
- Weigh out 30g of your favorite coffee and set aside.
- Place the filter in the Chemex with the thick side of the filter covering the pour spout. Pour hot water over the filter to wet the filter and preheat the brewing chamber. Carefully pour out the rinse water.
- Grind the coffee and evenly distribute the grounds into the filter. Place the Chemex onto the scale and tare to zero.
- Fill the kettle with water and heat to desired brew temp. We recommend about 30 seconds off boiling.
- Start the timer and pour 40-60g of water in a concentric pattern over the coffee grounds. Be sure to wet all the grounds.
- At 0:45 begin pouring again in a concentric pattern until 350g have been added.
- At 2:00 gently add the rest of the brew water (480g). Let the coffee drip until 4:30. Remove the grounds, stir and serve.
Tips: adjust the grind finer if dripping is complete before 4:30 / adjust the grind coarser if dripping continues after 4:30
Kalita Wave 185
kalita wave 185 filter | 36 g of coffee | 575 g of water | grinder | scale | timer | pour over kettle | carafe
- Weigh out 36 g of your favorite coffee and set aside.
- Place the filter in the dripper and set it on the carafe. Pre-wet the filter by pouring water into the base until fully saturated. Take care not to misshape the filter (you don't want to be that person) and use hot water to preheat the brewer and carafe. Carefully pour out the rinse water.
- Grind the coffee and distribute them into the filter. Place the dripper and carafe onto the scale and tare to zero.
- Fill the kettle with water and heat to desired brew temp. We recommend about 30 seconds off boiling.
- Start the timer and quickly pour 40-80g water in a concentric pattern over the coffee grounds. Be sure to wet all the grounds.
- At 0:45 begin pouring in concentric pulses. Try to maintain a consistent water level above the grounds.
- At 2:00 pour one pass around the waves of the filter. Continue pouring in pulses, try to reach 575g of water by 3:00.
- Let the dripper drain until 3:30. Remove the dripper, stir and serve.
Tips: adjust the grind finer if dripping is complete before 3:30 / adjust the grind coarser if dripping continues after 3:30 / if 575g is reached before 3:00, try pouring slower or waiting longer in between pulses / if 575g is not reached by 3:00, try pouring faster or waiting less in between pulses.
Kalita Wave 155
kalita wave 155 filter | 20 g of coffee | 370 g of water | grinder | scale | timer | pour over kettle | carafe
- Weigh out 20 g of your favorite coffee and set aside.
- Place the filter in the dripper and set it on the carafe. Pre-wet the filter by pouring water into the base until fully saturated. Take care not to misshape the filter, and use hot water to preheat the brewer and carafe. Carefully pour out the rinse water.
- Grind the coffee and evenly distribute the grounds into the filter. Place the dripper and carafe onto the scale and tare to zero.
- Fill the kettle with water and heat to desired brew temp. We recommend about 30 seconds off boiling.
- Start the timer and quickly pour 20-40g water in a concentric pattern over the coffee grounds. Be sure to wet all the grounds.
- At 0:45 begin pouring in concentric pulses. Think of a dance party. Try to maintain a consistent water level above the grounds.
- At 2:00 pour one pass around the waves of the filter. Continue pouring in pulses, try to reach 320g of water by 3:00.
- Let the dripper drain until 3:30. Remove the dripper, stir and serve.
Tips: adjust the grind finer if dripping is complete before 3:30 / adjust the grind coarser if dripping continues after 3:30 / if 320g is reached before 3:00, try pouring slower or waiting longer in between pulses / if 320g is not reached by 3:00, try pouring faster or waiting less in between pulses.
French Press
40g of coffee | 640g water | grinder | timer | spoon | kettle | serving carafe
- Weigh out 40g of your favorite coffee and set aside.
- Fill the French Press with boiling water to preheat the chamber. Empty the French Press, remove the plunger, and place it on the scale.
- Fill the kettle with water and heat to desired brew temp. We recommend about 30 seconds off boiling.
- Grind the coffee and add it to the French Press. Tare the scale to zero.
- Start the timer and pour the heated water over the coffee grounds until the scale reads 640g.
- At 0:45, gently stir the brewing coffee to make sure all the grounds are fully saturated. Set the plunger on top of the French Press, but don’t press it down. Think French thoughts.
- At 7:00 remove the French Press from the scale and gently press the plunger down.
- Decant the brewed coffee into the carafe and serve.
Tips: preheat the French Press before brewing, and the carafe before serving to maintain a hot temperature and avoid any unwanted sour or bitter tastes.
Aeropress
aeropress filter | 20g coffee | 280g water | grinder | scale | timer | kettle | carafe
- Weigh out 20g of your favorite coffee and set aside.
- Place the filter in the filter holder and connect to the bottom of the Aeropress. Gently pour in hot water to saturate the filter and preheat the brew chamber.
- Empty the Aeropress and set it onto the carafe. Place both the carafe and Aeropress on top of the scale.
- Fill the kettle with water and heat to desired brew temp. We recommend about 30 seconds off boiling. If you’re camping, heat some water over the fire and pat yourself on the back for being outdoors.
- Grind the coffee and add it to the Aeropress, tare the scale to zero.
- Start the timer and pour 100g into the Aeropress. Quickly add the plunger to the top of the Aeropress to create a seal. Do not press down on the plunger.
- At 0:30, remove the plunger and add the rest of the brew water. Reinsert the plunger.
- At 1:30, gently press the plunger down. Remove the Aeropress, stir the coffee and enjoy.
Tips: act quickly to avoid coffee passing through the Aeropress before adding the plunger / the plunger will create a seal and prevent the coffee from dripping through / remove the Aeropress and carafe from the scale before pressing down on the plunger.
Cold Brew (Toddy Cold Brew System)
Toddy Cold Brew System with handle, reusable filter, glass decanter, lid and stopper | 12oz coffee | 7 cups water at room temperature
- Grind 12-oz. of your favorite coffee as coarse as possible and set aside.
- Insert the stopper into the outside bottom of the brewing container.
- Pre-wet the reusable filter and insert into the bottom of the brewing container.
- Pour 1 cup of water into the brewing container, followed by half of your ground coffee.
- Slowly pour 3 cups over the ground coffee. Gently stir to ensure all of the grounds are fully saturated.
- Add the rest of the coffee to the brewing container, followed by the rest of the water. Gently stir again to ensure all of the grounds are fully saturated.
- Let the coffee brew for 12-24 hours at room temperature. Be a cool human during this time.
- Remove the stopper from the bottom of the brewing container and set it on top of the glass decanter.
- When the coffee stops dripping,brewing is complete. Place the lid on the decanter and store in the refrigerator for up to two weeks.
- The brew is concentrated cold brew coffee. We recommend diluting it with equal parts water or milk before serving.
Tips: be sure to saturate all of the coffee grounds / avoid using hot or cold water / Dominic’s tastes great as a cold brew, but so do our other offerings. Experiment with different coffees to find your favorite.
Brewing without a Toddy Cold Brew System:
Brewing cold brew coffee is very simple: saturate all of the coarsely ground coffee in water, let it brew for 12-24 hours, and remove the liquid from the grounds. The brew will be concentrated, so dilute with water or milk to desired strength. You can use almost any container and then pour the slurry through a layer or two of cheesecloth. Use 5 grams of water for every 1 gram of coffee used.
Ice Brew
kalita wave 185 filter | 50g of coffee | 330g of water 400-600g of ice | grinder | scale | timer | pour over kettle | carafe
- Weigh out 50g of your favorite coffee and set aside.
- Place the ice into the carafe.
- Place the filter into the Kalita, set it on a separate carafe or cup and fill with hot water to rinse the filter and heat the brew chamber. Be careful not to misshape the filter.
- Fill the kettle with water and heat to desired brew temp. We recommend about 30 seconds off boiling.
- Place the Kalita onto the ice carafe and set both on top of the scale. Grind the coffee and add it to the Kalita. Tare the scale to zero.
- Start the timer and begin pouring 50-60g water in a concentric pattern. Be sure to saturate all the grounds.
- At 0:45, gently pour the remaining water in short concentric pulses. Try to pour 330g of brew water by 2:30 without exposing the grounds to air.
- Allow the coffee to drip over the ice until 3:30. Stir the brew and serve.
Tips: adjust the grind finer if dripping is complete before 3:30 / adjust the grind coarser if dripping continues after 3:30 / if 330g is reached before 2:30, try pouring slower or waiting longer in between pulses / if 330g is not reached by 2:30, try pouring faster or waiting less in between pulses.