{pour over}

Image

{ingredients}

  • 20g coffee (medium grind)
  • 300g hot water (195–205°F)
  • Pour over(e.g., V60 or Chemex) + paper filter
  •  Mug or carafe
Image

{directions}

Place the filter in your dripper and rinse it with hot water (then discard the rinse water).
1
Add ground coffee to the filter and gently shake to level the bed.
1
Pour a small amount of water (just enough to wet the grounds) and let it sit for a few seconds to bloom.
1
Slowly pour the rest of the water in circles, keeping the bed evenly wet.
1
Let the coffee finish dripping—this usually takes 2½ to 3 minutes.
1
Remove the dripper and enjoy your clean, flavorful cup!
1

{aeropress}

Image

{ingredients}

  • 17g coffee (medium-fine grind)
  • 220g hot water (175–185°F)
  • Paper micro-filter
  • AeroPress
Image

{directions}

Insert a paper filter into the cap and rinse it with hot water.
1
Twist the cap onto the AeroPress and place it over your mug.
1
Add ground coffee to the chamber.
1
Pour hot water up to the top (or the “4” mark).
1
Stir gently to mix the coffee and water.
1
Insert the plunger and press down slowly until you hear a hissing sound.
1
Remove the AeroPress, pop out the used grounds, and enjoy your coffee.
1

{espresso}

Image

{ingredients}

  • 18–20g finely ground coffee (for a double shot)
  • Espresso machine
  • Tamper
  • Scale (optional)
Image

{directions}

Preheat your machine and portafilter.
1
Add 18–20g of finely ground coffee to the portafilter.
1
Distribute and tamp evenly with firm pressure.
1
Lock the portafilter into the machine.
1
Start the shot and stop it when you have about 36–40g of espresso (usually around 25–30 seconds).
1
Serve as is, or add milk for latte latte, cappuccino, or other drinks.
1