EQUIPMENT

• Press Pot
• Burr Grinder
• Timer
• Digital Scale

Rule of Thumb

7 g grounded coffee* : 8 oz water
* (7 g = 1 Tbsp grounded coffee)

Size of Grind

Coarse

Method

1. Heat water
2. Coarsely ground measured bean
3. Put the grounds into the press pot
4. Slowly pour the boiling water in and be sure to saturates all the grounds. This is achieve by moving the stream around.
5. Fill the water just to the bottom part of the silver ring. (To ensure the coffee will not over flow due to blooming of fresh coffee which give off-gassing of CO2 from the fresh beans)
6. Let it steep for 1 min before taking the spoon and gently stir the wet grounds.
7. Place the plunger and let it sit on top of the coffee raft for 3 more mins before slowly push the plunger down.
8. Serve and enjoy.

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EQUIPMENT

• Eva solo Carafe
• Burr Grinder
• Timer
• Digital Scale

Rule of Thumb

7 g grounded coffee* : 4 oz water
* (7 g = 1 Tbsp grounded coffee)

Size of Grind

Coarse

Method

1. Heat water
2. Coarsely ground the bean to a coarse salt size.
3. Once the water boil, pour some inside the carafe to heat up the vessel. Pour out the water and place the grounds in the carafe.
4. Place the carafe on a scale* and tare out the weight and pour the water into the carafe. Let it brew bloom for 30sec, stirr once before putting on the top and brew for another 3 mins.

* if you do not have a digital scale , measure the amount of water in advance. Add 1 extra cup for warming the carafe.

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EQUIPMENT

• Chemex
• Chemex Filter
• Burr Grinder
• Digital Scale

Rule of Thumb

7 g grounded coffee* : 4 oz water
* (7 g = 1 Tbsp grounded coffee)

Size of Grind

Coarse

Method

1. Heat up water
2. Place in the Chemex designed filter before pouring some hot water to wet the filter which will also preheat the Chemex.
3. Pour out the excess water and put in the coffee grounds in the filter.
4. In a steady steam, slowly pour the water and saturate the grounds to all it to “bloom”. Let it bloom for about 30 sec. Pour the water in a spiral pattern, starting from the outside ring and work your way inward. Then work the inside ring and work your way outward. Continue this motion unitl water runs out or you’ve reached the desire weight on the scale.

* If you do not have a digital scale. Pre-measure the water and have at least one extra cup for preheating the Chemex and filter.

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EQUIPMENT

• Siphon
• Stirr
• Burr Grinder
• Digital Scale

Rule of Thumb

7 g grounded coffee* : 4 oz water
* (7 g = 1 Tbsp grounded coffee)

Size of Grind

Fine

Method

1. Heat water
2. Place the filter at the bottom of the top part of the siphon. Finely ground the bean.
3. Pour hot water into the bottle half of the siphon.
4. Turn on the butane or burner that comes in
5. Put the top portion in & be sure the chain is in the water
6. Do not seal until you see bubbles start to form
7. As water starts to wet the grounds, let it brew for 30 sec before stirring the coffee
8. When all the water has evaporated to the top, remove the siphon away from the heat
9. Before serving, give the pot one gentle swirl

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EQUIPMENT

• Cone
• Filter
• Burr Grinder
• Digital Scale

Rule of Thumb

7 g grounded coffee* : 4 oz water
* (7 g = 1 Tbsp grounded coffee)

Size of Grind

Fine

Method

1. Boil water
2. Finely ground the bean
3. Place the filter in the cone and pour hot water through the filter and allow to preheat the cone and your favorite cup.
4. Drain out the water and place the grounds in the filter
5. Bring water to a boil again
6. Pour a small amount of water to start saturating the gounds
7. Let it brew for 30 secs before pouring in the rest of the water ina spiral motion starting from the outside and work your water stream inward. Continue until water runs out

* Always have more an extra cup of water in the kettle to heat up the filter and cup

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