DRIP BREW:
Ratio: 1:17 (1g of coffee : 1g of water / 1 Tablespoon : 4oz. Water)
Water temp: 195-205 degrees F
Turbulence: N/A
Contact time: Approximately 5 minutes
Grind size: Medium
POUR-OVER:
Ratio: 1:17 (1g of coffee : 1g of water / 1 Tablespoon : 4oz. Water)
Water temp: 195-205 degrees F (30 seconds off boil)
Turbulence: Pour water into cone, stir (Bloom), let it settle, then easily and slowly pour in a spiral motion starting in the middle then working way outwards to edges
Contact time: 30 seconds between pours (Approx. 3-4 minutes total)
Grind size: Medium
FRENCH PRESS:
Ratio: 1:17 (1g of coffee : 1g of water / 1 Tablespoon : 4oz. Water)
Water temp: 195-205 degrees F
Turbulence: Pour water into grinds, stir (Bloom), set for 30 seconds then add rest of water
Contact time: 4 minutes!!!!
Grind size: Coarse
AEROPRESS:
Ratio: 1: 16
Water temp: 195-205 degrees F
Turbulence: “Inverted” or “Normal”. Add water and stir (Bloom) 45 seconds, add rest of water and set for 1 min 30 sec. Press roughly 20-30 seconds.
Contact time: 2-3 minutes
Grind size: Medium-fine (2-3 minute brew time) / Fine (1 min brew time)
PERCOLATOR:
Ratio: 1:17 (1g of coffee : 1g of water / 1 Tablespoon : 4oz. Water)
Water temp: 195-205 degrees F
Turbulence: N/A
Contact time: 1 minute for each cup
Grind size: Coarse
COLD BREW:
Ratio: 1:4
Water temp: Any temp except hot
Turbulence: Stir coffee and water for 30 seconds
Contact time: Counter top: 14-18 hours / Fridge: 20-24 hours **Experiment with times
Grind size: Coarse – Extra Coarse