Brew Recipe's

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ESPRO BLOOM DRIPPER

• Coffee Dose: 24g

• Water Dose : 400g

• Brew Time: 3:20 - 3:40

• Grind Setting: Medium/Fine

DIRECTIONS:

1. The Bloom: 

1. Start a timer and Pour 55g - 60g of hot water over the coffee grounds to fully saturate. 

2. Let it sit until the timer reads 40 seconds. 

2. The Brew:

1. Pour water slowly in a spiral-like pour until you get to 150g. This should take about 20 seconds. 

2. Wait 20 seconds. 

3. When the timer reaches 1:20, then slowly start pouring up to 225g. This should take about 20 seconds. 

4. Wait 20 seconds. 

5. When the timer reaches 2:00, then slowly start pouring until the scale reads 300g. This should take about 20 seconds. 

6. Wait 20 seconds.

7. When the timer reaches 2:40, slowly start pouring the last pour up to 400g (+/- 3g). This should take about 20 seconds.

3. The Finish: 

1. Let the water seep through the ground bed until there are no more puddles of water remaining, then stop the timer. 

2. Carefully remove the Bloom Dripper from the server and throw the spent filter and grounds away.

ESPRESSO RECIPE

Brew Parameters:

• 18.5-19 grams of Ground Coffee

• 32-35 grams of Yielded Espresso

• 26-30 seconds of Extraction Time

Directions:

1. Remove the portafilter from the espresso machine and wipe dry.

2. Place portafilter onto a scale and tare.

3. Move the portafilter over to the espresso grinder and start grinding.

4. Once the brew basket is full, place the portafilter back onto the scale.

   1. The scale should read 22 grams.

5. Disperse the coffee evenly throughout the brew basket.

6. Tamp with even pressure.

7. Insert the portafilter into the espresso machine and begin extraction until the proper gram weight of yielded espresso is dispensed, then check the time.
   

FRENCH PRESS

Brew Parameters

• 1,000 grams of hot water

• 66 grams of coffee beans

• Grind: Coarse

Directions:

1. Grind the coffee on a course setting and add to the french press.

2. Start the timer and add all 1,000 grams of hot water over the grounds.

3. After 2 minutes, use the stir stick to stir.

4. After the 5:00 minute mark, plunge slowly and decant all of the contents.

HARIO V60

Brew Parameters:

• 25 grams of coffee

• 425 grams of hot water

• Brew Time: 3:00-3:15 minutes

Directions:

1. Start by placing a fresh paper filter in your Hario V60

2. Pour the hot water over the paper filter

3. Add freshly ground coffee to the wet paper filter

4. Place the Hario V60 and carafe onto the scale and press the "Tare" button

5. Pour hot water over the grounds until the scale reaches 40 grams and all the grounds are saturated. Let sit for 20 seconds

6. After 20 seconds, start pouring tight small circles into the center of the coffee bed until the scale reaches 60 grams. Let sit until the timer reaches 45 seconds

   1. The bloom is 45 seconds total. We do a double bloom to ensure that all of the dry grounds get bloomed before the brewing begins.

7. After the bloom, start by pouring small burst pours (each pour is about 10 grams). Pour 10 grams of water, then let sit for about 3 seconds, then pour another 10 grams and wait for another 3 seconds.

   1. Perform this same brew technique until you reach the 250 gram mark, then let the water drain out until you can almost see the bottom of the grounds bed.

8. At this point, we are going to pour an extremely fierce pour until the scale reads 425 grams (this pour should take anywhere from 10 seconds to pour).

9. Let the brewed coffee drain out completely.

10. Once the coffee starts to drip out of the bottom of the filter, remove the filter and discard.