CatCK wrote:Is that 2T ground or whole bean?
We are not super well versed in standard drip machines, mostly because we don't use them, ever, and wouldn't recommend anyone to use them as a good method for coffee brewing.
Here's a guide for how we like to brew:
How to make a French Press
7 grams of coffee per 4 ounces of water
Brew time: 4 minutes
Grind: Coarse / Ditting 9 / French Press
Place fresh ground coffee in a clean and preheated press pot and fill with water to 50% full. Start the 4 minute timer as soon as water makes contact with the grounds. Wait 60 seconds for the grounds to bloom then fold them into the rest of the pot while filling to the top with water. Gently place the lid and plunger assembly disturbing the grounds as little as possible. At the end of the 4 minutes, gently plunge the press pot and immediately transfer coffee to cups and/or thermos.
How to make a Beehouse Pour Over
21 grams of coffee for 10 ounces of brewed coffee
Grind: Medium / Ditting 4.5-5 / Paper Filter
Fold the filter at seams and place it in the cone. Rinse the filter thoroughly with hot water to remove the paper dust and preheat the ceramic cone. Place fresh ground coffee evenly in the center of the cone and make sure your cup is preheated and ready beneath the dripper. Pour just enough water to saturate the grounds then stop (60g in 10 sec). Gently but thoroughly stir the slurry with a chopstick to break-up any dry clumps. Allow for 20 seconds for the coffee to bloom then (at 30 seconds) pour the rest of the water (380 total) slowly and evenly using the stream to submerge any dark spots and avoid any light spots. Bring the level to flush or a tad above the top of ceramic cone. Once you have 300ml of brewed coffee, remove the mug and allow the remaining brew to drain into a waste cup.
How to make an AeroPress
17 grams coffee for 4 ounces water
Timer: 1 minute
Grind: Medium / Ditting 5 / Paper Filter
Invert the brewer and place the piston at the bottom of the 4 circle. Prepare your filter by placing it in the screen assembly and rinsing it with hot water. Pour hot water into the brewer to preheat it then dump it out and add fresh ground coffee. Starting the timer, pour water evenly and slowly, bringing the level of the slurry to the top of the 3 circle (50ml or 2 oz.) Add the filter assembly and make sure it is snug. When the timer goes off, gently spin the brewer at a slight angle for 10 seconds then flip the brewer onto the cup and begin the plunge. Plunge slowly and steadily (approx. 15 seconds) and stop plunging as soon as you hear the first bit of air escaping. Add 2-3 ounces (50-75g) of hot water to dilute.
How to make an Avid Clever Coffee Dripper
26 grams for 12 ounces water
Total time: 3 minutes 30 seconds plus about 30 seconds drain time
Grind: Medium Coarse / Ditting 6.75 / Metal Filter
Fold filter at seams and place it in the cone. Rinse filter thoroughly with hot water to remove paper dust and preheat the plastic cone. Drain preheating water while placing cone on cup. Place fresh ground coffee evenly in the center of the cone and add half the water starting 3:30 countdown timer. Cover. At 3:00, gently fold the blooming grounds into the slurry by adding the rest of the water, using the stream to submerge any dark spots and avoid any light spots bringing the level to about 1-2 centimeters from the top of the cone. Cover the brewer for the remainder of the brewing time. When the timer goes off, place the brewer on top of a 12 oz cup and allow the coffee to drip out of the cone.
How to make a Hario V60
25 grams for 12 ounces water
Total time: Approx. 2 minutes 30 seconds
Grind: Medium / Ditting 4.75 / Paper Filter
Fold filter at seam and place it in the cone. Rinse filter thoroughly with hot water to remove paper dust and preheat ceramic. Place fresh ground coffee evenly in the center of the cone and add 70g water while starting count-up timer and stirring. At 45 seconds, begin second pour. Slowly and evenly bring the volume up to 400g using the stream to break bloom the brining he level up with spirals. Second pour should finish at 1:15. Allow to drain till you have 12oz brewed coffee in cup and you have just begun to see bed of grounds emerging from the slurry (this should be at about 2:30). Pull cone and serve.
How to make a Vacuum Pot
40 grams for 20 ounces of water
Grind: Medium Coarse / Ditting 7 / Metal Filter
Fill globe with water to the 5 cup mark and heat till just under boiling. Watch for the first signs of bubbles and then seat the funnel with the filter and then seat the funnel with the filter assembly installed. Allow the brewer to reach "gurgle" with the majority of the water in the top vessel and a small amount boiling in the bottom. Use the paddle to create a spiral in the top vessel that will aid in the stirring in of coffee grounds. Add the fresh ground coffee stir for 10 seconds; take care to submerge all the grounds. Let the gurgle continue for 30-40 seconds then stir for another 10 seconds, breaking down the bloom and reintroducing all the grounds to the brew. Remove heat. Wait for the draw-down to begin then do one circular stir to create a swirl. Wait for it to finish then remove the top vessel and serve.
How to make a Chemex
42 grams for 20 ounces brewed
Total time: 4 minutes
Grind: Medium Coarse/ Ditting 7 / Metal Filter
Place the filter in the brewer with the multiple folds toward the spout. Rinse the filter well with hot water starting away from the spout and taking care that the filter seats evenly. Gently pour out the preheat/rinse water opposite the spout, making sure the filter stays in place. Add fresh ground coffee, making sure you have a pile evenly laid in the center of the cone. Start your 4 minute countdown timer and beginning from the center of the pile then working your way around, pour 150g water in 10-15 seconds to saturate the grounds, then stop. Stir gently in a spiral motion starting in the bottom/center and working your way up/out leaving the surface in 3-4 circles. Allow the coffee to bloom till your timer reads 3:15. Start your second pour. Once again, beginning from the center of the slurry, bring the water up to 450g in 15 seconds, using the stream to submerge any dark spots and avoid any light spots. Once the timer reads 2:15, pour for the third time. This time begin around the edges, reintroducing all the grounds then use the stream to submerge any dark spots and avoid any light spots as before. Bring the water to 700g then stop. Allow brew to drain till timer goes off, and then quickly remove the filter and any remaining liquid.