GENERAL COFFEE BREWING GUIDELINES

Here the bests  way to make coffee from Bean & Bean.

• Heat water to boil (Recommended: 195-205 F).
• Weigh out 36 grams of coffee and rinse your filter with hot water.
• Preheat your brew carafe and cups. Empty the water before adding coffee.
• Use a paper filter grind (medium grind, the size of sea salt), and add the coffee to the filter.
• Pour 100g of water into the middle of the coffee bed. Allow the coffee to bloom for 1 minute.
• Slowly pour 300g of water making sure all the coffee is wet. Allow the coffee to drain for 45 seconds.
• Add 200 grams of water making sure coffee grounds are not stuck to the sides of the Chemex. 
• Allow to drain.
• Tip: Adjust your grind finer next time if it took less than 4 minutes; adjust your grind coarser if it took more than 4 minutes. 

 
POUR OVER (WE RECOMMEND THE HARIO V60)

• Heat water to boil (Recommended: 195-205 F). 
• Weigh out 18 grams of coffee and rinse your filter with hot water.
• Preheat your brew carafe and cups. Empty the water before adding coffee.
• Use a paper filter grind (fine salt), and add coffee to the filter.
• Pour 20g of water into the coffee bed. Allow the coffee to bloom for 1 minute.
• Slowly pour 100g of water making sure all the coffee is wet. Allow the coffee to drain down for 45 seconds.
• Add 100g of water making sure no grounds are stuck to the sides of the pour over.
• Allow to drain for 30 seconds.
• Add the remaining 65g of water and let drain down. Aim for 3-4 minutes.
• Tip: Adjust your grind finer next time if it took less than 3 minutes; adjust your grind coarser if it took more than 4 minutes.

FRENCH PRESS

• Heat water to boil (Recommended: 195-205 F).
• Weigh out 36 grams of coffee and rinse your filter with hot water.
• Preheat your brew carafe and cups. Empty the water before adding coffee.
• Use a medium-coarse grind (coarse sea salt), and add the coffee to the press. 
• Pour 100g of water into the middle of the coffee bed. Stir to ensure all the grounds are saturated. Allow the coffee to bloom for 1 minute.
• Slowly pour 500g of water making sure all the coffee is wet. Allow the coffee to brew for 3 minutes.
• Add the plunger to the brew and slowly press.
• Tip: If you cover the plunger with a filter, you can grind finer and brew faster (as fast as a 1 minute brew at espresso fine grind). You also won't have to take apart your plunger and get grounds out.

 
AEROPRESS

• Heat water to boil (Recommended: 195-205 F).
• Weigh out 18 grams of coffee and rinse your filter with hot water.
• Preheat your brew carafe and cups. Empty the water before adding coffee.
• Use a very fine grind (table salt), and add the coffee to the filter.
• Place your aeropress on your sturdy mug.
• Pour 50g of water into the middle of the bed of coffee. Allow the coffee to bloom for 1 minute.
• Slowly pour an additional 210g of water and stir to ensure all the grounds are saturated. Allow the coffee to brew for 1:30 seconds.
• Add the plunger to the brew and slowly press until you hear a bubbling noise.
• Compost your filter and grounds and enjoy.
• Tip: Add 30 seconds to the brew if the coffee is not strong enough; if it's bitter, take 30 seconds off your brew. 

 
COLD BREW

• Preheat ceramic espresso cup.
• Coarsely grind 1lb of coffee to 1 gallon of room temperature water.
• Place the grounds in a large pitcher, and pour the water directly over the grounds. Make sure all coffee grounds are saturated. Alternatively, if you don't want to filter out the coffee grounds later, place the grounds in a paper, cloth, or nylon filter.
• Steep in room temperature for 12-48 hours, depending on preferred strength. For light roast 36 hours; medium roast 24 hours; dark roast 12 hours. It's a matter of personal preference. 
• After the suggested brew time, pour coffee through a filter, and then dilute it to your desired strength.

ESPRESSO

• Remove portafilter from espresso machine's grouphead. Place on scale and tare the weight.
• Purge grouphead with hot water.
• Finely grind 18-21g of coffee into basket for a double shot. 
• Distribute coffee in alternating swipes to make sure coffee grounds are evenly distributed.
• Place portafilter on a flat surface and tamp flat above the grounds. Apply pressure downward. Recommended pressure is about 20-30lbs. Gently spin the tamper to smooth out the grounds for even extraction. 
• Place portafilter into grouphead and start your shot. 
• Pull shot for 30 seconds. This is just when the shot will start blonding (turning yellow). 

If you have any questions on the best way to brew coffee or our coffee roasts, connect with us on Instagram or Facebook.