Aeropress

10 grams coffee    |    170 grams water    |    1:10 brew time

You'll Need:

  • 10g coffee
  • 170g water
  • Aeropress
  • Aeropress filter
  • Scale
  • Kettle
  • Cup

Grind Size:

You Might Want:

Aerobie Aeropress
from 4.00
Full Cycle (Signature Blend)
from 14.00
Featured
1. Weigh out 10 grams of coffee and heat your water to 200F.
Geoff Lecoq
Geoff Lecoq
1. Weigh out 10 grams of coffee and heat your water to 200F.
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
2. Take the plunger and pull it back to the #4 mark, unscrew the cap and set the Aeropress down so that the #1 mark is at the top.
Geoff Lecoq
Geoff Lecoq
2. Take the plunger and pull it back to the #4 mark, unscrew the cap and set the Aeropress down so that the #1 mark is at the top.
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
3. Grind coffee fine (texture of table salt) and pour into the Aeropress. Claire is using the funnel to cleanly pour the grounds into her Aeropress.
Geoff Lecoq
Geoff Lecoq
3. Grind coffee fine (texture of table salt) and pour into the Aeropress. Claire is using the funnel to cleanly pour the grounds into her Aeropress.
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
4. Place the Aeropress on the scale, and zero out the scale. Begin adding water.
Geoff Lecoq
Geoff Lecoq
4. Place the Aeropress on the scale, and zero out the scale. Begin adding water.
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
5. Slowly fill with water up to the top.
Geoff Lecoq
Geoff Lecoq
5. Slowly fill with water up to the top.
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
6. Make sure the grounds are evenly saturated, stirring if necessary.
Geoff Lecoq
Geoff Lecoq
6. Make sure the grounds are evenly saturated, stirring if necessary.
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
7. Insert the paper filter into the cap, and rinse with hot water.
Geoff Lecoq
Geoff Lecoq
7. Insert the paper filter into the cap, and rinse with hot water.
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
8. Screw on the cap & flip the Aeropress over onto your cup.
Geoff Lecoq
Geoff Lecoq
8. Screw on the cap & flip the Aeropress over onto your cup.
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
9. Start plunging until you hear a hissing sound. Serve, and enjoy!
Geoff Lecoq
Geoff Lecoq
9. Start plunging until you hear a hissing sound. Serve, and enjoy!
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq

The Pour Over

21 grams coffee | 340 grams water | 2:30 brew time

You'll Need:

  • 21 grams coffee
  • Water at 200F
  • Pour Over device, such as a Bee House or Kalita Wave
  • Gooseneck Kettle
  • Decanter or large mug
  • Scale
  • Timer

Grind Size:

You Might Want:

Bee House Ceramic Pour Over
Bee House Ceramic Pour Over
25.00
 

Brewing Steps:

Featured
1. Weigh out 21 grams of coffee.
Geoff Lecoq Comment
Geoff Lecoq Comment
1. Weigh out 21 grams of coffee.
Geoff Lecoq Comment
Geoff Lecoq Comment
Geoff Lecoq Comment
Geoff Lecoq Comment
2. Use a bit of hot water to rinse your paper filter and heat your dripper & decanter.
Geoff Lecoq Comment
Geoff Lecoq Comment
2. Use a bit of hot water to rinse your paper filter and heat your dripper & decanter.
Geoff Lecoq Comment
Geoff Lecoq Comment
Geoff Lecoq Comment
Geoff Lecoq Comment
3. Grind the coffee medium-fine (texture of table salt) and dump into your pre-rinsed filter.
Geoff Lecoq
Geoff Lecoq
3. Grind the coffee medium-fine (texture of table salt) and dump into your pre-rinsed filter.
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
4. Start your timer and begin adding water until the grounds are fully saturated.
Geoff Lecoq Comment
Geoff Lecoq Comment
4. Start your timer and begin adding water until the grounds are fully saturated.
Geoff Lecoq Comment
Geoff Lecoq Comment
Geoff Lecoq Comment
Geoff Lecoq Comment
5. Let your coffee "bloom" for 30 seconds.
Geoff Lecoq Comment
Geoff Lecoq Comment
5. Let your coffee "bloom" for 30 seconds.
Geoff Lecoq Comment
Geoff Lecoq Comment
Geoff Lecoq Comment
Geoff Lecoq Comment
6. Slowly add more water, pouring with your kettle in a small, circular pattern.
Geoff Lecoq Comment
Geoff Lecoq Comment
6. Slowly add more water, pouring with your kettle in a small, circular pattern.
Geoff Lecoq Comment
Geoff Lecoq Comment
Geoff Lecoq Comment
Geoff Lecoq Comment
7. Continue pouring until your scale reads 340g around the 2:00 mark, then let it drip through.
Geoff Lecoq Comment
Geoff Lecoq Comment
7. Continue pouring until your scale reads 340g around the 2:00 mark, then let it drip through.
Geoff Lecoq Comment
Geoff Lecoq Comment
Geoff Lecoq Comment
Geoff Lecoq Comment
8. Serve, and enjoy!
Geoff Lecoq Comment
Geoff Lecoq Comment
8. Serve, and enjoy!
Geoff Lecoq Comment
Geoff Lecoq Comment
Geoff Lecoq Comment
Geoff Lecoq Comment

The French Press

50 grams coffee    |    800 grams water    |    6:00 brew time

The French press is a classic brew method, removing many of the variables that can result in poor extraction. Because it is an immersion brew method, the amount of coffee and water can be easily increased or decreased--just ensure the ratio of coffee to water (1:16) remains the same.

You'll Need:

  • 50 grams coffee
  • 800 grams water
  • An 8-cup French Press
  • Hot water kettle
  • Spoon
  • Scale
  • Timer

Grind Size:

You might want:

Bodum French Press, 8-Cup
Bodum French Press, 8-Cup
40.00
Camila's Organic
Camila's Organic
from 14.00

Brewing Steps:

Featured
1. Weigh out 50 grams coffee. Heat water to 200°F. Rinse and pre-heat the French Press with the water, then dump out.
Geoff Lecoq Comment
Geoff Lecoq Comment
1. Weigh out 50 grams coffee. Heat water to 200°F. Rinse and pre-heat the French Press with the water, then dump out.
Geoff Lecoq Comment
Geoff Lecoq Comment
Geoff Lecoq Comment
Geoff Lecoq Comment
2. Grind coffee coarsely (texture of raw sugar) and dump into French press. Zero out the scale.
Geoff Lecoq Comment
Geoff Lecoq Comment
2. Grind coffee coarsely (texture of raw sugar) and dump into French press. Zero out the scale.
Geoff Lecoq Comment
Geoff Lecoq Comment
Geoff Lecoq Comment
Geoff Lecoq Comment
3. Start the timer and begin pouring water over the grounds until they are fully saturated, about 400 grams of water.
Geoff Lecoq
Geoff Lecoq
3. Start the timer and begin pouring water over the grounds until they are fully saturated, about 400 grams of water.
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
4. Let the coffee bloom for about 30 seconds, then add more water until the scale reads 800 grams, making sure the grounds are evenly saturated.
Geoff Lecoq
Geoff Lecoq
4. Let the coffee bloom for about 30 seconds, then add more water until the scale reads 800 grams, making sure the grounds are evenly saturated.
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
5. At the 6 minute mark, give your coffee a quick stir to reincorporate the grinds.
Geoff Lecoq
Geoff Lecoq
5. At the 6 minute mark, give your coffee a quick stir to reincorporate the grinds.
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
6. Place the lid on the press, and plunge!
Geoff Lecoq
Geoff Lecoq
6. Place the lid on the press, and plunge!
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
7. Serve, and enjoy.
Geoff Lecoq
Geoff Lecoq
7. Serve, and enjoy.
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq

Chemex

45 grams coffee    |    720 grams water    |    4:00 brew time

You'll Need:

  • 45 grams coffee
  • 720 grams water
  • Chemex
  • Chemex filter
  • Gooseneck kettle
  • Scale
  • Timer

Grind Size:

You might want:

Chemex Brewer & Filters
from 8.00
Ecuador - Finca Maputo
from 15.00
Featured
1. Weigh out 45 grams of coffee and heat your water to 200F.
Geoff Lecoq Comment
Geoff Lecoq Comment
1. Weigh out 45 grams of coffee and heat your water to 200F.
Geoff Lecoq Comment
Geoff Lecoq Comment
Geoff Lecoq Comment
Geoff Lecoq Comment
2. Insert the filter into the Chemex with three of the plys facing the spout.
Geoff Lecoq
Geoff Lecoq
2. Insert the filter into the Chemex with three of the plys facing the spout.
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
3. Pre-rinse your filter with hot water and then dump the water out.
Geoff Lecoq
Geoff Lecoq
3. Pre-rinse your filter with hot water and then dump the water out.
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
4. Grind the coffee medium-coarse (texture of kosher salt) and pour into the filter. Zero out your scale.
Geoff Lecoq
Geoff Lecoq
4. Grind the coffee medium-coarse (texture of kosher salt) and pour into the filter. Zero out your scale.
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
5. Start your timer and begin pouring water over the grounds until they are fully saturated.
Geoff Lecoq
Geoff Lecoq
5. Start your timer and begin pouring water over the grounds until they are fully saturated.
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
6. Let the coffee bloom for 30 seconds.
Geoff Lecoq
Geoff Lecoq
6. Let the coffee bloom for 30 seconds.
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
7. Slowly add more water until your scale reads 720 grams, pouring in a spiral pattern.
Geoff Lecoq
Geoff Lecoq
7. Slowly add more water until your scale reads 720 grams, pouring in a spiral pattern.
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
8. You should be done adding water at around 3:30. Let the remaining water drip through. At around 4 minutes, remove the filter from the brewer.
Geoff Lecoq
Geoff Lecoq
8. You should be done adding water at around 3:30. Let the remaining water drip through. At around 4 minutes, remove the filter from the brewer.
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
10. Serve, and enjoy.
Geoff Lecoq
Geoff Lecoq
10. Serve, and enjoy.
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq
Geoff Lecoq