The Lab

Brew Guides: Coffee

To help brew the best possible cup of your favorite coffee, we are posting some of our favorite recipes for popular brew methods!

For all of the following methods, you will receive the best results using filtered, not distilled, water. It is important to change your filters regularly in order to maintain the proper water composition.

When grinding coffee we recommend sharp burr grinders, not blades. Burr grinders ensure even distribution of particle size and decreases the likelihood of over extracted particles.

Fresh coffee yields best results, as long as it is at least 2-3 days off roast. Avoid using coffee greater than 2 weeks old for hot brews, or 3 weeks old for cold brews. These coffees will yield flat, less exciting brews.

It is important to adjust these recipes to your equipment at home, everyone’s is a little different. To adjust strength or intensity use a little more or less coffee. The more coffee you use, the coarser the grind will have to be to yield a balanced and evenly extracted brew, and vice versa. If your beverage is too sour, you need to grind finer or brew for longer. If your beverage is too bitter, the grind needs to be coarser or you need to brew for less time.

Chemex

Brews in 3½ – 4½ minutes, yields 16oz

What you will need:
6 or 8 cup Chemex
Gooseneck Kettle

Scale
30g or 3tbsp Coffee
500g or 17oz of Water at 205°
100g Hot Rinse Water

Step 1: Place the filter with the 3-sheet side over spout
Step 2: Pour 100g hot water over the filter to rinse and preheat the Chemex
Step 3: Empty Brewer of rinse water by pouring through the spout and discard
Step 4: Grind Coffee on Percolator setting or similar to cracked peppercorn, and place in Chemex. Level grounds by shaking the Chemex with a gentle side-to-side motion
Step 5: Start timer and gently pour ~60g of hot water over entire brew bed, making sure to saturate the entire brew bed
Step 6: Wait for Coffee to Bloom for 15-45 seconds, until it stops bubbling and expanding
Step 7: Continue to add water using slow circular motions paying close attention to pour over the entire bed evenly. Add 100g over 30 second intervals so all of the water is added in 2½ minutes
Step 8: When the brew slows to small drips remove the filter and discard. This should be between 3½ and 4½ minutes
Step 9: Swirl coffee to aerate and cool, serve, and enjoy!

Aeropress

Brews in 1½ -2 minutes, yields 6oz

What you will need:
Aeropress and filters
Decanter or service vessel
Kettle
Scale
Spoon
20g or 2tbsp Coffee
250g or 8.5oz Water at 205°
100g or 3.5oz Hot Rinse Water

Step 1: Push Plunger out of the chamber
Step 2: Place filter in cap and twist onto the chamber
Step 3: Stand Chamber on a sturdy mug or decanter
Step 4: Pour 50g of hot water over the filter to rinse and preheat the Aeropress
Step 5: Empty rinse water and discard
Step 6: Grind coffee on Fine setting, similar to refined sugar, and add to Aeropress using the funnel. Level grounds by shaking Aeropress with a gentle side-to-side motion
Step 7: Start timer and gently pour 150g of hot water over entire brew bed, making sure to saturate the entire brew bed
Step 8: Wait for Coffee to Bloom for 15-30 seconds, until it stops bubbling and expanding
Step 9: Quickly stir 5 times making sure to incorporate all grounds
Step 10: Slowly add the remaining 100g of water and install plunger on top of chamber
Step 11: At 1½ minutes, gently depress plunger until the Aeropress begins to hiss and there is no liquid remaining.
Step 12: Swirl coffee to aerate and cool, serve, and enjoy!

Hario V60

Brews in 2½ – 3½ minutes, yields 12oz

What You will need:
Hario V60 size 02 and filters
Decanter or service vessel
Gooseneck Kettle

Scale
25g or 2.5tbsp Coffee
400g or 13.5oz Water at 205°
50g Hot Rinse Water

Step 1: Carefully crease the joint of the filter, creating a cone shape to match the V60 and place in the top of the device
Step 2: Pour 50g of hot water over the filter to rinse and preheat the brewer
Step 3: Remove rinse water from the decanter and discard
Step 4: Grind coffee on Drip setting or similar to sand and add to device. Level grounds by shaking the V60 with a gentle side-to-side motion
Step 5: Start timer and gently pour about 50g of water over entire brew bed, making sure to saturate all of the grounds
Step 6: Wait for Coffee to Bloom for 15-45 seconds, until it stops bubbling and expanding
Step 7: Continue to add water using slow circular motions paying close attention to pour over the entire bed evenly, but not over the paper filter. The water should fall straight down from the tip of the gooseneck.
Add 100g over 30 second intervals so all of the water is added in 2 minutes.
Step 8: When the brew slows to small drips remove the V60 from vessel, remove the filter and discard. This should be between 2½ and 3 minutes
Sep 9: Swirl coffee to aerate and cool, serve, and enjoy!

French Press

Brews in 4 minutes, yields 24oz

What you will need:
6 or 8 cup French press
Decanter or service vessel
Kettle
Spoon
Scale
50g or 5tbsp Coffee
800g or 27oz Water at 205°
200g or 7oz Hot Rinse Water

Step 1: Pour 200g of hot water to the French press and depress plunger to rinse and preheat the device
Step 2: Remove lid and discard the rinse water
Step 3: Grind coffee on coarse setting or similar to rock salt and add to vessel
Step 4: Start timer and add 800g of water in a way that saturates the entire brew bed
Step 5: Wait for Coffee to Bloom for 15-45 seconds, until it stops expanding
Step 6: Quickly stir 5 times making sure to incorporate all grounds
Step 7: Place lid back on the French press
Step 8: At 4 minutes, press down on the plunger and decant into a new vessel
Step 9: Swirl coffee to aerate and cool, serve, and enjoy!

Cold Brew

Brew for 12-24 Hours, yields 54oz

What you will need:
French press or large jar
Spoon
145g or 1 cup Coffee
800g or 27oz Water

Step 1: Grind Coffee on Coarse setting or similar to rock salt and add to brewing vessel
Step 2: Add 800g cold water in such a way that you cover and saturate all of the coffee
Step 3: Stir at least 4 times vigorously to ensure the grounds are thoroughly saturated
Step 4: Cover brewing vessel and store in a cool place for 12-24 hours
Step 5: Give the slurry one final stir and filter by depressing on plunger of french press or pouring brew through fine metal strainer
Step 6: If possible pour through secondary filter made of cloth or paper
Step 7: Dilute concentrated cold brew to taste, or 1:1, concentrate:water
Step 8: Serve and Enjoy!

Auto-Drip Brewers

brews for 4-6 minutes, yields 64oz

What you will need:
Automatic Brewer and appropriate filter
Vacuum pot or similar thermal container
120g or 11 tbsp coffee

Step 1: Fill Brewer with 1800g or 64oz of hot water
Step 2: Place Filter in brew basket making sure it is resting evenly
Step 3: Rinse Filter basket with hot water if possible
Step 4: Grind coffee on a Drip setting or similar to sand
Step 5: Gently shake basket side to side to distribute grounds
Step 6: Start machine and wait until brew cycle is complete
Step 7: Serve and Enjoy!

Patrick McKeown

Patrick began his coffee journey on Long Island at a low volume coffee bar, and roasting at home. Since then he has been a barista, manager, and craft roaster in NYC.