Setup

1:16 Ratio
- 25g Coffee to 400g Water
- Grind medium (16 on the Baratza Encore)

- 202°F Water Temp

Method

Pour water in a circular motion for each pour, beginning in the middle of the bed of
grounds and working your way to the outside, saturating all of the coffee.
- To begin, pour 60g water to bloom bloom. Stir grounds with back of spoon
- At 00:30, seconds pour: 100g water
- At 00:45, third pour: 60g water
- At 01:00, fourth pour: 60g water
- At 01:15. fifth pour: 60g water
- At 01:45, sixth and final pour: 60g water
- Finish 2:30-3 minutes total. Remove dripper at 3m regardless of how much water is sitting unfiltered

Setup

1:17 Ratio
- 20g Coffee to 340g Water
- Grind medium (16 on the Baratza Encore)

- 205°F Water Temp

Method

Pour water in a circular motion for each pour, beginning in the middle of the bed of
grounds and working your way to the outside, saturating all of the coffee.
- To begin, pour 60g of water to bloom. Swirl grinds
- At 45sec, second pour: 70g water
- At 1:30, third pour: 70g water
- At 2:00, fourth pour: 70g water
- At 3:00, fifth pour: 70g water
- Finish 3:30 – 4 min: remove dripper at 4min regardless of how much water is sitting unfiltered

Setup

1:17 ratio
- 60g Coffee to 1,020g Water
- Grind medium-course (18 on the Baratza Encore)

This recipe was tested on a Moccamaster and a Behmor home brewer.

Setup

1:16 ratio
- 18g Coffee to 288g Water
- Grind medium fine (11-12 on the Baratza Encore)
- 202-205°F Water Temp

Method
- Add filter to cap, twist cap onto chamber; stand chamber on sturdy mug or carafe.
- Wet the filter with a splash of hot water. Discard the water before next step.
- Add coffee (18g) to chamber; tap to level.
- Add water to the top of the chamber, stir back and forth with Aeropress paddle or spoon
handle

- Gently place the plunger just on the top of the chamber to create a pressurized brewing space, then let steep for 1.5-2 minutes
- At end of time, gently press the plunger down with even spacing of your hands, pausing when you feel resistance or until plunger reaches grounds. (You should hear a gentle hissing noise as the
pressure releases)
- Remove filter cap, push plunger to eject used coffee; rinse seal with hot water.

Setup

1:16 ratio
- 40g coffee to 640g Water
- Grind medium-course (20 on the Baratza Encore)

Method

Pour water in a circular motion for each pour, beginning in the middle of the bed of grounds and working your way to the outside, saturating all of the coffee.

- First, use the back of spoon to create a divot in the center of the coffee
- To begin, pour 100ml for a 30 second bloom, swirl the Chemex to remove clumping
- At 00:30, second pour, 100g water. Swirl again.
- At 01:00 minute, third pour: 200g water. Rapidly, swirl ever so slightly.
- At 02:00, fourth pour: 150g water. 
- At 03:00, fifth and final pour: 100g water
- The coffee should finish between 4-5 minutes

Setup:

1:16 ratio

- 30g Coffee to 480g Water

- Grind course (28 on the Baratza Encore)

- 205-212°F Water Temp

Method:

- Pre-heat french press with fresh hot water. Dump water before brewing.

- Add ground coffee into empty french press

- Pour approx. half of the ater onto the ground, stir gently to expose all grounds to water.

- Let sit for 1 minute

- Add remaining water to french press and place the lid on top (DO NOT PLUNGE AT THIS TIME)

- Let steep for 3 minutes

- Gently press plunger down after 4 minutes of total brewing time to stop brewing process. Serve immediately.

- Always disassemble and clean your french press after use including fine mesh