Coffee at Home – The Brewing Guide

Your coffee gear is out and your new speciality Kawah coffee has arrived! That must mean it’s coffee time! Let’s delve into brewing coffee at home.

 

There are 2 primary styles of coffee brewing:

1. Infusion

This is when water moves through ground coffee by using gravity to draw it through. Percolators, Aeropress, pour overs, and espresso are the common types of brewing by infusion however espresso forces pressurised water through finely ground coffee.

2. Immersion

Coffee brewed by immersion is when ground coffee is submerged in water for a period of time. During brewing, there is no movement or pressure other than the infrequent stirring.These methods allow water to work through the coffee. French press, clever dripper, cold brew, Turkish coffee, and siphon are a few types of brewing by immersion.

 

Start with a three step process…

1. Probably the most important thing to do first (without getting too technical) is to choose great quality beansand equally important fresh or recently roasted beans.
2. We recommend choosing whole bean rather than ground as coffee begins to go stale shortly after grinding hence best to grind only what you need to use.
3. To grind your coffee you can use a blade or burr grinder. They will both do a good job however the burr grinder is usually the preferred option as it grinds more evenly ensuring a better coffee consistency.

Other things to consider before choosing a brewing method is whether you wish to use a scale (recommended) to measure & weigh the amount of coffee to use per cup/s. A scale will ensure accuracy and a consistent coffee experience each time. Use a water filter to eliminate chemicals and impurities when using tap water for your coffee.

 

The amount of coffee and water varies depending on the type of coffee you are brewing and your preferred strength.

Coffee strength is a personal preference and only you know how strong or light you prefer your coffee. A good rule of thumb is to use 10 grams or around 2 heaped tablespoons of coffee per 6 ounce cup (177.5 ml) and adjust to suit your preference and cup.

 

Here are some methods of brewing which we will delve further into later on.

Cafetière / French Press

A popular option and also one of the most convenient ways of brewing coffee. The equipment is easily accessible and sold in any supermarket or department store. Coffee made in a cafetière (French for coffee maker) is usually of a thicker, richer flavour. The oils are extracted well as the water and coffee grounds are in contact the entire time ensuring you get a thicker, richer flavour.

 

You will need:

• Cafetière
• Dessert spoon
• Coffee beans/grounds
• Freshly boiled water (preferably filtered water)
• Grinder (optional)
• Timer
• Scales (optional)

Brew time – 4 minutes

Water temp. – 94 deg (off the boil)

Grind size – Coarse

Water –   6-8g coffee per 100g of water  (adjust to your taste preferences)

 

Method:

1. Preheat your cafetière by swirling with hot water, then discard this water
2. Add coffee to the cafetière
3. Start the timer (set to 4 minutes) and begin pouring the hot water into the pot. Saturate the coffee completely
4. Without pressing down on the plunger, place the lid on to prevent heat from escaping. Leave to brew
5. After 4 minutes, remove the plunger then gently stir 3 times, insert the plunger and slowly press down consistently until it is at the bottom of the pot
6. Decant and enjoy!

 

V60 (Drip Brew)

The V60 is a cone dripper used to filter coffee into a cup. It is V shaped with the cone sloped at a 60-degree angle. It produces a delicate and sophisticated cup that doesn’t require a barista to perfect.

 

You will need:

• V60 Dripper
• Grinder (optional)
• Spoon
• 10-15 grams of freshly ground coffee per 177.5-250 ml/g cup (adjust to suit your preference and V60 cup size)
• Kettle (long neck kettle helps to extract evenly)
• Filter paper
• Measuring tablespoon or scales (optional)

Note: When making coffee for two, double the amount of coffee and water. You’d also need to repeat the pouring process and use a coffee server instead of the mug.

 

Brew Time – 2 mins 30 sec

Water temp. – 94 deg (off the boil)

Grind size – Medium

Water –   6-8g coffee per 100g of water (adjust to your taste preferences)

 

Method:

1. Place your V60 on top of a cup or jug and add filter
2. Rinse the filter by pouring hot water through it and into the cup then tip out the excess
3. Place your coffee in the cone and gently shake flat
4. Put your V60 and cup (or jug) on the scale
5. Start the timer. Pour in enough water to cover the coffee, pouring in a circular motion
6. After 30 seconds and over the next 2 minutes gradually add in enough water to fill the cup
7. Your brew should be ready within 2-3 minutes.

 

Aeropress

The AeroPress is a clever device that short brews coffee in a short amount of time. There are many recipes and techniques available for this method. It can brew by either immersion or infusion. Its an effective way of making a great espresso-like coffee.

 

You will need:

• Aeropress
• Kettle
• 10-15 grams of freshly ground coffee per 177.44 – 250 ml cup ( adjust to your taste preferences)
• Measuring spoon or scales (optional)
• Grinder (optional)

 

Brew time – 2 mins

Water temp. – 94 deg (off the boil)

Grind size – Medium

Water – 10-15 gm of coffee per 177.4 – 250 ml water ( adjust to your taste preferences)

 

Method:

1. Boil some water and leave it to rest off the boil for a minute
2. Insert the inner chamber of your Aeropress (plunger) into the outer tube, ensuring the black seal is in line with the number 4.
3. Stand it on its end, so the 4 is closest to the table.
4. Add your coffee into the Aeropress body.
5. Pour in water, saturating all the grounds, fill the tube so that it reaches the bottom of the number 1.
6. Stir it 3 times and set your timer to1.5 minutes.
7. Prepare your filter paper, by placing it into the filter holder and pouring hot water through to rinse it thus ensuring only the coffee flavour is noticeable.
8. Place the lid screw onto the Aeropress tube.
9. After 1.5 minutes has passed, place your mug upside down on top of the Aeropress and carefully flip the Aeropress onto the top of the mug.
10. Carefully push the inner chamber down to start the plunge and watch out not to damage or slip away from the cup below.

 

Clever Drip

The Clever Dripper creates a clean cup of coffee as it brews by immersion and uses a paper filter which traps the oils. Its a simpler method than the V60 and is a great place to start when brewing coffee at home.

 

You will need:

• Clever Dripper funnel
• Grinder (optional)
• Spoon
• 10-20 grams of freshly ground coffee per 177.5-400 ml cup
• Long neck kettle (optional, helps to extract evenly)
• Filter paper
• Measuring spoon or scales (optional)

 

Brew time – 2 mins 30 sec

Water temp. – 94 deg (off the boil)

Grind size – Medium

Water – 10-20 grams per 177.5 – 400 ml cup

 

Method:

1. Boil the kettle and leave to rest for 1 minute.
2. Fold the bottom then the side seam of filter
3. Place the filter into the Clever Dripper, and rinse it with hot water to remove any residual paper taste.
4. Pour coffee ground into the filter paper and shake to level it out. Note ( adjust coffee ground portion to suit your taste).
5. Pour in the water and stir 3 times, saturating all the grounds and ensuring that you are pouring the water directly into the coffee, and not just the sides of the filter paper.
6. Place the lid on and allow it steep soak for two minutes.
7. Place the Clever Dripper onto a cup or jug and open the valve, allow the coffee to fill up the cup or jug.

Chemex

The Chemex brews by infusion and was Invented by American chemist Peter Schlumbohm in 1941. Its elegant design made it a part of the collection at the Museum of Modern Art in New York.

 

You will need:

• Chemex
• Grinder (optional)
• Spoon
• 10-25 grams of freshly ground coffee per 177.5-450 ml/g cup
• Long neck kettle (optional, helps to extract evenly)
• Filter paper
• Measuring spoon or scales (optional)

 

Brew time – 4 minutes

Water temp. – 94 deg (off the boil)

Grind size – Coarse

Water – 10-25 grams per 177.5 – 450 ml/g cup

 

Method:

1. Place the filter paper on the Chemex ensuring the triple layer fold is facing the spout side of the glass jar.
2. Give it a rinse through with hot water, Pour over some hot water to wash away the paper taste and tip away the excess.
3. Place the ground coffee onto the filter paper and gently shake to level it out.
4. Place the Chemex on the scale and zero out the scales.
5. Set the timer, then pour 50 ml/g of water into the grounds, until saturated. The coffee will swell and bloom.
6. Pour in 200 ml/g water after 30 seconds.
7. At 90 seconds, add 200 ml/g more.
8. All 450 ml/g of water should be in by the 90-second mark. Allow it to finish dripping.
9. Your drink should be ready to enjoy after 4 minutes.

Cold Brew

This is a simple method for brewing immersion method iced coffee. It produces a naturally sweeter cup just add ground coffee, water and let it sit for eight to twelve hours in the fridge, it can keep for over a week.

You will need:

• A container
• 500 g of filtered water
• 100 g of coarse coffee
• A paper filter or Cafetiere

Brew time – 9-12 hours

Water temp – Cold

Grind size – Coarse

Water – 120g coffee per 1 litre of water (adjust to your taste preferences)

 

Method:

1. Add coffee to your cold brew container or cafetiere
2. Add cold, filtered water stirring to ensure all coffee is immersed
3. Place in the fridge and leave for 12-24 hours (dependent on taste preference)
4. Pour the cold brew through a filter (if not part of your cold brew container)
5. Pour and enjoy with ice (dilute further with cold filtered water if required).

Note: Can be used as a mixer for your drink of choice.

 

Moka Pot/Stovetop

 

Moka pots were invented in 1930s Italy. The name refers to the city of Mocha in Yemen which was a centre of coffee excellence. It was designed to enable Italians to make their own espresso at home.

A moka pot consists of a bottom chamber, a filter funnel, a top chamber with a second removable filter, held in place by a rubber gasket. It works by pushing hot water through ground coffee under steam pressure.

You will need:

• Moka pot (Stovetop)
• Ground coffee
• Heat source (cooker hob)
• Kettle
• Tea towel

 

Brew time – 2 Mins

Water temp – 94 deg

Grind size – Medium

Water – 10-15 grams per 177.5 – 250 ml/g

 

Method:

1. Boil your kettle, and leave it to rest for a minute
2. Remove the top of the Moka pot (filter too) and fill the bottom chamber with your off the water, to just below the valve.
3. Next, place your ground coffee into the coffee chamber and level it out without patting it down.
4. Drop the coffee chamber back into the Moka pot, with the spout down.
5. Using the tea towel to protect your hands, carefully screw the top of the moka pot onto the bottom (handle with care as it will be hot).
6. Put the stovetop on the hob, on a medium heat.
7. When the pot starts gurgling turn the hob off. You can run the base under cold water to avoid over extraction.

Your coffee is ready to serve and enjoy!