Brewing Methods


 

Roast Master Shane's Favorite Daily Method

A newer brewing method introduced in 2008, the Clever Dripper combines the clean cup of a pour-over cone with the full immersion steeping of a French Press.

The Protocol

  1. Bring water to a boil and let it stand a minute.
  2. Add medium to finely ground coffee to the water, start timer. The industry standard for optimal flavor is 55 grams of ground coffee per liter. Start from there and adjust according to taste for a stronger or weaker cup. If the coffee is too strong, add hot (not boiling) water.
  3. Use spoon to stir the grinds to ensure a full saturation
  4. Cap the brewer with the lid no later than 0:25 to steep until 1:10
  5. At 1:10 remove cap
  6. Break crust by stirring with spoon, pulling residual grounds off of the filter walls, and stir two full rotations
  7. Place dripper on top of carafe/cup to activate drain-valve while stirring 4 more times to initiate a vortex, replace lid, and wait for coffee to fully drain

8. Also a nice method for tea.

That Special Cup

Roast Master Shane's go to method for Rare Harvest.

Another new comer on the coffee scene, the Areo Press was invented in 2004 by Alan Adler, Stanford engineering lecturer and toy inventor who wanted to reduce extraction time and bitterness. The extraction is short--around 30 seconds. Because of the pressure used to extract the immersion, this method can be difficult for some people to utilize (it takes some strength). The result though, is a cup with very low acidity.

The Method

  1. Heat the water. Bring to a boil and let stand a minute.
  2. Grind the beans. Fine to medium Use the AeroPress scooper to measure.
  3. Wet the filter. Assemble the AeroPress with a paper filter inside the cap and place on top of a mug or cup. Drizzle a little warm water in to wet the filter.
  4. Add the coffee. Place the funnel on top of the cup and pour in the coffee. Remove the funnel.
  5. Add the water. Pour in coffee until it comes up to the top line on the AeroPress.
  6. Stir. A couple of swirls.
  7. Press. Insert the plunger. Firmly press down the plunger until you hear a long hiss.
  8. Taste. The AeroPress makes a concentrated cup of coffee that equals two cups. Drink concentrated or split into two cups. It's okay to add a little hot water to dilute if desired.

The Pioneer

An immersion brewer that leaves a little sediment. Roast Master Shane enjoys a dark roasted washed or natural coffee brewed by French Press.

Invented in France or Italy in the 1850's, the French Press was refined in 1929 Italy. A seal was added to prevent grounds from coming through the side of the plunger. Later improvements were largely asethetic.

The Basics

  1. Bring your water to a boil, remove from heat and rest one minute.
  2. Add medium to course ground coffee to the carafe and then the hot water. 1 gram of coffee to 10–16 grams of water (1:10 to 1:16) Experiment with the grind to find the preferred extraction.
  3. Wait about one minute, until you see coffee grounds forming a “crust” at the top of the carafe. Stir gently to break up the crust.
  4. Put the lid on the carafe—with the plunger pulled all the way up—and allow the coffee to steep for about three more minutes.
  5. Gently push the plunger all the way down and serve immediately, or transfer to another container.
  6. Can also be used to make tea.

Form Follows Function

Invented by chemist Dr. Peter Schlumbohm and launched into mass production in 1941 when metals and other materials were rationed for the war, Chemex gained a following because of its simple, beautiful glass design. For many years this was Roast Master Shane's daily method of brewing.



The Procedure

  1. Insert a Chemex filter into the brewer making sure the three-layered side of the filter faces the pouring spout. This orientation prevents the filter from clogging the spout and ensures proper water flow. Rinse the filter thoroughly with hot water. Rinsing removes any papery taste from the filter and creates a nice seal.
  2. Grind coffee to a medium-coarse consistency. Pour the grounds into the filter and gently shake to level the grounds. An even bed ensures uniform water distribution and consistent extraction throughout the brewing process.
  3. Place the Chemex on the scale and zero it out. Begin a timer and start pouring just enough water to saturate all the coffee grounds evenly, adding approximately 50-100 grams of water depending on your coffee amount. Begin pouring from the center and spiral outward in concentric circles, then back to the center.
  4. At the 45-second mark, begin the second pour using the same spiral pattern—starting in the center and spiraling outward toward the edges before spiraling back inward. Avoid pouring directly on the filter edges, as this can cause uneven extraction. Continue pouring until the scale reads 300 grams of water total. The water should filter through the grounds almost completely before beginning the next pour. Allow water to drain before pouring more.
  5. At the 1:50 mark, begin the third pour using the same spiral technique. Bring the total water weight up to 500 grams. Again, allow the water to filter through the grounds almost completely before proceeding to the final pour. Pushing the pour can result in over-extraction and bitter flavors.
  6. At 3:10 seconds, begin the fourth and final pour, continuing with the same spiral pattern. Bring the total water weight up to 700 grams. Continue pouring steadily and evenly. This final pour completes the extraction process.
  7. Allow all the water to drain through the filter completely. A typical Chemex brew takes around 4 minutes total. However, brew times of up to 7 minutes are not unusual. Once the water has finished dripping through the filter the coffee is ready to pour.













A Method

The espresso machine was invented as a time saver in 1884 Italy. The steam-driven machine meant to serve customers quickly was again improved in 1901 Italy by the addition of the portafilter and individual brew-heads. Today, the fastest baristas reside in Italy--the exceptional pulling 623 shots in an hour. It is the custom in Italy to order and drink at a standing counter.

A Perfect Extraction

  1. Grind Extremely fine grind that is even--a burr grinder is certainly required.
  2. Measure The standard ratio for a modern double shot is 1:2-- 18 grams of dry coffee grounds should yield 36 grams of liquid espresso in about 25 to 33 seconds.
  3. Tamp A level, even tamp pressed firmly and evenly will prevent channeling. Channeling occurs when water finds the path of least resistance through the coffee resulting in uneven extraction which creates a cup with sour or bitter notes.
  4. Extract The ideal range is 20 to 30 seconds. The flow can be thicker at the beginning, but should appear fairly even.
  5. Enjoy Don't let the shot sit. Espresso should be enjoyed immediately after extraction.

Troubleshooting Taste and Flow

Too fast (under 20 seconds): If the shot pours too quickly and tastes sour, the grind is too coarse.

Too slow (over 30 seconds): If the shot drips painfully slow or tastes too bitter, the grind is too fine.