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Pour Over Coffee

Pour over coffee is easy to master at home and produces an excellent cup of coffee. Once you try this, you'll never go back to drip!  Pour over can be prepared for an individual cup or for several cups at time to enjoy with friends.

        Ingredients

        2.0 grams of coffee per ounce of water

        Hot water (195 degrees F to 205 degrees F)

        Equipment

        Coffee Dripper (Hario V60, Chemex)

        Paper Filter (Specific to dripper design)

        Directions

  1. For best results, use bottled or filtered water.  Great tasting water makes great tasting coffee! Heat water to boiling.  Thirty seconds off the boil will typically result in water at 205 degrees F.
  2. Place filter in dripper and position the dripper over a cup or decanter.  With Hario filters, if you fold back the filter along the edge of the filter's seam, it helps to position the filter in the dripper
  3. "Pre-wet"  the filter with a little hot water.  This will wash away the paper taste associated  with the filter and help the filter adhere to the dripper
  4. Grind the coffee.  For pour over, grind the coffee to consistency of sand. This is a step coarser than you would use for espresso, but finer than you might use for a French press
  5. Use 2 grams of coffer per ounce of water in the finished cup.  For example, if you are preparing a 12 oz mug of coffee, use 24 grams.  For a 8 oz cup, use 16 grams.  You can adjust this to taste. A kitchen scale comes in handy for this.  Also, the Hario dripper comes with a scoop that is graduated with lines that can help you measure coffee for different cup sizes if you want to avoid the scale
  6. Add the coffee to the filter
  7. Add a small amount of water, about 50 grams, to the coffee and let sit for about 30 seconds.  This will allow the coffee grounds to saturate and "bloom". This step is important as it contributes to a more consistent extraction.  Don't skip this step!
  8.  Slowly add the water to the coffee.  Start with a slow flow of water to the middle of the coffee and control the flow of water into the coffee so that the water level does not rise above the level of grounds. Be patient!  Do not let the water you are pouring hit the side of the dripper, or that water will flow directly into the finished coffee. The whole process should take about 3 to 3 and 1/2 minutes.   - It takes a little practice, but is easily mastered!

 

 
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FRENCH PRESS COFFEE

Making coffee in a French press or press pot is simple and produces an excellent cup of coffee without a major investment in equipment.

        Ingredients

        2.0 grams of coffee per ounce of water

        Hot water (195 degrees F to 205 degrees F)

        Equipment

        A French Press or Press Pot

        Directions

  1. For best results, use bottled or filtered water.  Great tasting water makes great tasting coffee!  Heat water to boiling.  Thirty seconds off the boil will typically result in water at 205 degrees F.
  2. Grind your coffee.  For the French press, grind the coffee to medium grind, about the consistency of breadcrumbs. This is a step coarser than you would use when preparing pour over coffee. Using  too fine a grind will result in more sentiment in your coffee and a more difficult time depressing the plunger!
  3. Use about 2 grams of coffee per ounce of water in the finished cup.  For example, if you are preparing a 12 oz mug of coffee, use 24 grams.  For an 8 oz cup, use 16 grams.  You can adjust this to taste. A small kitchen scale comes in handy for this.  Many French presses have a graduated scale printed on the glass showing the number of cups.  Often this can be a 4 oz cup.  Always use the 2 grams of coffee per ounce proportion as a guide and measure or weight your water.
  4. Add the coffee to French press.
  5. Set your timer to 4 minutes.
  6. Add about half the water and let the coffee stand.  This will allow the coffee grounds to saturate and "bloom".  After 1 minute, stir, add the balance of the water and place the plunger lid atop the French press.
  7. Wait another 3 minute.
  8. Firmly depress the plunger lid.  If making more than one cup at a time, decant the coffee from the French press.  Coffee left in the French press will continue to extract from the grounds in the bottom of the press, resulting in a stronger, over extracted cup.