We’ve gone over a lot of information in the previous posts. There is a lot of great information about grinding, water chemistry, measuring your coffee and water (BY WEIGHT!!), and what kinds of coffee make the best cup (think fresh, properly roasted, and specialty grade).
If you haven’t already seen the previous posts, be sure to read them on the blog to make sure you have all the information you need. They are quick reads, but they are packed with good info!
With all of these considerations, let’s put the information all together in one “recipe” to brew up some killer cups.
The most important tool you can have in your kitchen coffee arsenal is a scale. If you aren’t weighing your ingredients, you won’t have consistency or the ability to make adjustments for future cups. Grab a scale that reads grams, and make it a part of your routine.
Ratios are important, and we talked a lot about the ratios that we use regularly in our shops (see “By the Numbers” in previous blog). Now lets put that together and talk about pouring the water!
We prefer to use the “pulse method” of introducing water to coffee. There are several phases of the brew cycle, and mastering them is really simple.
Step One: The Bloom
As previously discussed, this is the initial point of the brew cycle. We are looking to evenly wet all of the grinds, and then to let them sit for some time to release the flavors, and prepare them to be brewed.
We commonly use a 40 second bloom, and we work right into the brewing cycle.
Step Two: Infusion
After the bloom, we use an initial pour, followed by small pulses of infusion (always weighed!).
Step Three: Draw Down
Having carefully infused all of our brew water, we now wait for the water to fully come through the filter and into the mug.
So what does that look like?
Our Beehouse Recipe:
25g of coffee, ground medium
Pre-wet the filter with hot water to rinse out the paper taste, and to warm the ceramic.
Add ground coffee to the filter, bloom with 50g of water
As you start your pour, start your timer!
After 40 seconds, begin the next section.
At the 40 second mark, begin your initial pour. The goal of this pour is to hit 160g on the scale at the 1 minute mark.
This is the point where we begin the pulse-pour method.
Wait 5 seconds, and begin your first pulse.
Add 40g of water as slowly as possible to the coffee.
Be careful not to touch the paper with your water, instead make slow circles in the inner 50% of the coffee bed.
Between each “pulse” of slow pour water, wait 5 seconds, and begin slowly adding another 40g
When you reach 400g of water weight, you are done pouring, and we begin the “draw down” cycle of the brew.
This should result in a finished time of about 4 minute contact time.
You can adjust your grind more fine or more course to match this contact time for future brews!
25g fresh ground coffee
Wash filter with hot water, empty out mug of water.
Add coffee, zero scale.
Initial pour up to 160g, end at 1 minute mark
Wait 5 seconds after initial pour
Slowly add 40g of water, 5 seconds between each pulse
End at 400g water
Final draw down time 4 minutes
That’s the basics! There are other small details that can be fine-tuned, but this will result in the best cup to start.
Be sure to keep an eye out for our “Home Barista 101” course, offered at our store. We will go through all of the above details, and more. You have the added bonus of being able to pour your own coffee, while we walk you through the routine!