Traditional Brewing

Pour Over:

 STEP ONE

Grind the coffee a little finer than you would for a normal paper drip filter.
12oz cup: 26g (1 - 1.75 tbsp)
16oz cup: 29g (2 tbsp)

STEP TWO

Place the filter in the Hario v60. Use hot water to thoroughly wet the filter. This cleans excess particles off the paper while simultaneously warming the v60 and vessel. Pour out this water when finished.

STEP THREE

Place grinds in the filter and shake slightly to create an even bed of coffee.

STEP FOUR

Measure your water into the pouring kettle.
12oz cup: 400g (13.5 oz)
16oz cup: 450g (15 oz)

STEP FIVE

Gently pour just enough water to wet the coffee (nothing should drip through at this point). The coffee will begin to bloom. This is where the coffee bed will rise and even bubble slightly. Allow it to sit and bloom until it seems to stop (generally 15 to 20 secs).

STEP SIX

Gently pour your water using a Buono Kettle (or similar) in slow even circles until the coffee hits about 2/3 of the way up the filter. Level off by pouring at a steady, controlled rate.
Be careful to stay at least a finger’s width from the edge (water will skate past the coffee along the edge). This circling motion knocks down and turbulates the grinds, allowing for a more even extraction.

STEP SEVEN

Allow all coffee to drip through. Pour. Enjoy.


Chemex Method:

STEP ONE

Grind the coffee on a medium-coarse setting (a little finer than you would for a french press).
12oz cup: 26g (1 - 1.75 tbsp)
16oz cup: 29g (2 tbsp)

STEP TWO

Shape the filter into a cone by separating the 3rd and 4th layers of paper without unfolding the filter entirely.
Place the newly formed cone into the Chemex. The side with 3 layers should rest in the spout of the Chemex.

STEP THREE

Rinse the filter with hot water, making sure the filter is completely wet and the carafe is about 1/4 of the way full. This gets rid of any excess particles on the filter and warms your Chemex.

STEP FOUR

Empty the Chemex by pouring out the water used to preheat the carafe.

STEP FIVE

Place coffee in the filter. Give the whole thing a light shake side to side to level the coffee bed.

STEP SIX

Measure your water into the pouring kettle.
12oz cup: 400g (13.5 oz)

16oz cup: 450g (15 oz)

STEP SEVEN

Slowly pour just enough water to wet the grounds. Little to no coffee should drip through at this point.
Allow coffee to bloom for approximately 15 to 20 secs (or until the bloom settles).

STEP EIGHT

Steadily pour the remaining water over the coffee grounds using slow, circular motions.
Avoid pouring around the edges.
This should take somewhere around 1 to 1.5 mins.

STEP NINE

Remove and discard the filter and grinds once all coffee as dripped through. Pour. Enjoy.


French Press Method:

STEP ONE

Fill the French Press with hot water to preheat the press.

STEP TWO

Measure and grind the coffee on the coarse setting.
For every 6oz of water, use 1 tablespoon of coffee.

STEP THREE

After pouring out the water used to preheat, place grinds in the French Press.

STEP FOUR

Bring your water to a boil.
For every tablespoon of coffee, measure out 6oz of water.

STEP FIVE

Pour water over coffee grinds, making sure grinds get completely wet and agitated. If grinds are not agitated during pouring, use a spoon to stir to ensure all are wet.

STEP SIX

With the plunger up, place the lid on the French Press.
Allow coffee to steep for 4 minutes.

STEP SEVEN

When your time’s up, slowly push the plunger all the way down.

STEP EIGHT

Pour coffee into cups. Enjoy.


Iced Coffee Method:

HARIO V60 METHOD

1oz (or 2 tbsp) coffee @ fine paper grind
¾ cups hot water + 1 cup ice
Grind coffee and set aside. Put the ice in the carafe. Place filter in the v60. Pre-wet your filter over the sink (you do not want to melt your ice nor pre-heat your carafe). Set the v60 on the carafe and place the coffee in it. Shake it a little to even out the coffee bed. Measure your hot water and gently pour just enough water to wet the coffee. Allow the coffee to bloom for 15 to 20 sec. Begin pouring in slow, smooth circles until the coffee reaches 3/4 of the way up the filter, then allow it to level off by pouring at a steady, controlled rate. Allow to drip through. Serve over ice.

HARIO FRETTA METHOD

1oz (or 2 tbsp) coffee @ fine paper grind
1 ½ cups hot water + ½ cup ice
Grind coffee and set aside. Put the measured ice in the plastic insert within your Fretta. Place filter in the v60 basket. Pre-wet your filter over the sink (you do not want to melt your ice nor pre-heat your carafe). Set the v60 basket on the carafe and place the coffee in it. Shake it a little to even out the coffee bed. Measure your hot water and gently pour just enough water to wet the coffee. Allow the coffee to bloom for 15 to 20 sec. Begin pouring in slow, smooth circles until the coffee reaches 3/4 of the way up the filter, then allow it to level off by pouring at a steady, controlled rate. Allow to drip through. Serve over ice.

CHEMEX ICED METHOD

1 ¾ oz (or 3 ½ tbsp) @ medium-coarse grind (a little finer than French Press)
1 cup hot water + 1 ½ cups ice
Grind coffee and set aside. Shape the filter into a cone by separating the 3rd and 4th layers of paper without unfolding the filter entirely. Place the newly formed cone into the Chemex. The side with 3 layers should rest in the spout of the Chemex (for images of this, click here). Pre-wet the filter and then discard that water. Now place the measured ice in the Chemex and set filter back into the top. Pour coffee into the filter and level the bed. Measure your hot water and gently pour just enough water to wet the coffee. Allow the coffee to bloom for 15 to 20 sec. Begin pouring in slow, smooth circles at a steady controlled rate. Allow all water to drip through. Serve over ice.

TODDY METHOD

12oz coffee @ coarse grind
7 cups cold water
Fit stopper into the brew tub from the outside. Wet the filter and place on the inside of the brew tub on the bottom, fitting the filter into the round indentation. Pour 1 cup water into the brew tub and 6oz of ground coffee. Slowly introduce 3 more cups of water to the mix, knocking down and wetting the grounds as you go. Add the rest of the ground coffee. Set a timer for 5 mins. When time is up, slowly add the rest of your water. DO NOT STIR. Lightly tamp down the grounds to make sure all grounds are wet. Place in your refrigerator and allow to steep 12-18 hrs. Remove stopper and let the coffee drain into the carafe.
Note: This coffee will be concentrated and Toddy recommends a 1:3 ratio of coffee to water or milk. Feel free to play with different ratios to find what works best for you!

COLD BREW TOWER METHOD

4oz (or 4 tbsp) coffee @ fine paper grind
4 ¼ cups (2 cups cold water, 2 ¼ cups ice)
30 drips/min. for ~3hrs
Grind coffee and place in glass carafe. Even out the coffee bed and place round paper filter on top. Set this in the second tier, fitted with the glass spiral. Place desired container on the bottom tier. Make sure the nozzle is closed on the top glass vessel. Pour the water and ice into the top glass vessel. Adjust nozzle to approximately 30 drips per minute and allow water to drip through until the top vessel is empty.