Automatic Drip Machine:
In general, you want about 1 or 2 tablespoons of ground coffee per six ounces of water. Your preferences may vary, so feel free to try different amounts. Once you get a good ratio, stick with it. When you're doing so, run a few tests on the "cup lines" on your brewer to see how they actually stack up.
1: Drop in the filter.
2: Weigh/Measure the ground coffee into the filter.*
3: Weigh/Measure the water and pour it into the reservoir.*
4: Slide the basket onto the rails.
5: Place the carafe below, and press the button to start.
*We suggest you brew with a 1:20 ratio (20 grams of water for every 1 gram of coffee). This is more than we usually recommend but the brewer actually loses a lot of that water to steam.)
Chemex Pour Over:
Equal parts brilliance and common sense, the Chemex remains a staple in every coffee enthusiast's arsenal. Its design has endured, unchanged since its invention in 1941 by Peter Schlumbohm. Coffee from a Chemex is very similar to that from a drip, but there’s more room for error. To guarantee the best results, grind your beans more coarsely than you would for a ceramic drip, and offer extra attention to the pour rate. This level of care yields a delicate and nuanced coffee, with plenty left over to share with friends.
12 oz | 468g of water 16oz | 594g of water 24oz | 900g of water
4 min | 26g of coffee 5 min | 33g of coffee 8min | 50g of coffee
1: Bring kettle to a boil.
2: Weigh coffee using a 1:18 ratio (1 gram of coffee to 18 grams of water).
3:Drop in the filter
4: Rinse the filter with boiled water. Empty water from Chemex.
5: Place brewer on scale and set to zero.
6: Grind coffee and add to filter. Set scale to zero again.
7: Start timer and pour twice as much water as coffee over grounds. (i.e. 18g coffee, 36g water). Pour slowly clockwise.
8: After a minute, add water in stages (about 70-100g at a time) until you reach the final weight of water.
9: Once the drip stalls to every couple of seconds, your brew is finished. Remove filter.
French press coffee is dense and heavy, yet it has its own sort of elegance. To achieve a full expression of the coffee, decant it immediately after brewing so it doesn’t become bitter or chalky. It only takes four minutes to brew.
1. While the water is heating, grind your coffee. French press coffee calls for a coarse, even grind. We recommend starting with a 1:12 coffee-to-water ratio. If you're using 350 grams of water, you’ll want 30 grams of coffee.
2. To start, gently pour twice the amount of water than you have coffee onto your grounds. For example, if you have 30 grams of coffee, you’ll want to start with 60 grams of water.
3. Give the grounds a gentle stir with a bamboo paddle or chopstick. Allow the coffee to bloom for 30 seconds.
4. Pour the remaining water and place the lid gently on top of the grounds. Don’t plunge just yet. Let the coffee steep for four minutes. Four. Don’t guess.
5. Press the filter down. If it’s hard to press, that means your grind is too fine; if the plunger “thunks” immediately down to the floor, it means your grind is too coarse. The sweet spot, pressure-wise, is 15–20 pounds. Not sure what this feels like? Try it out on your bathroom scale.
When you’ve finished pressing, serve the coffee immediately. Don’t let it sit, as this will cause it to continue brewing and over-extract.