Brewing
Brewing can be welcoming and easily repeatable at home with some simple guidance.
If you have the freshest coffee at your disposal, it makes sense to treat it right to get the best from the bean. Coffee brewing is a crafty and exciting process. Keep the following in mind to get the most out of your brewing device to make the perfect cup every time:
Simplified Brewing Thoughts:
ONE
Coffee to Water Ratio
This factor determines the strength of your coffee.
We prefer a range of 1:14 to 1-18 depending on the brewing technique.
The most important thing to note – this is a guideline. Please play. Experiment.
Rules were made to be broken! That’s the principal reason you have a great Two Beards Coffee to experiment with right in front of you!
TWO
Grind Size
Simplistically:
Coarser Grinds are paired with a Longer Brewing Time
Finer Grinds are paired with a Shorter Brewing Time
If your coffee is sour, grind a little finer.
If your coffee is bitter, grind a little coarser.
THREE
Water Quality and Temperature
Fresh, Clean Water – in Swakopmund we prefer Filtered or Purified.
Brewing Temperature ± 90 – 92 degrees Celsius.
FOUR
Operation and Maintenance
Your coffee is only as good as your equipment.
Keep it clean – no one likes stale coffee.
FIVE
PLAY
Experiment. Play. Enjoy.
Embrace your coffee moments!
Brew Methods
Aeropress
O Assemble your Aeropress with its filter
O Remove the plunger
O Add 12-14g medium/fine ground coffee
O Add 200ml water at 80-85 degrees Celsius
O Stir for 10 seconds; allow 1 0r 2 minutes to steep
O Plunge for 30 seconds – not too much resistance
O Enjoy!
Chemex
O Setup the Chemex with filter paper – thick edge on spout
O Rinse filter paper with hot water
O Coffee: 3 cup chemex: ±25g medium/coarse grind
6 cup chemex: ±44g medium/coarse grind
O Water: temperature: 90 degrees; gooseneck kettle
1st pour: ±50gram water even distribution
allow to bloom and breathe
2nd pour: 3 even batches of water to total:
3 cup chemex: 400ml
6 cup chemex: 800ml
try not to disturb the coffee to much
O Remove filter paper
O Swirl and pour
O Enjoy!
Siphon
O Setup clean equipment over burner
O Water in bottom globe; rest top globe on bottom globe
O 3 cup: 300ml water
O 5 cup: 500ml water
O When water boils fit top globe tightly to bottom globe
O As water tranfers to top globe, stir to cool. Aim for 92 degrees Celsius
O Add coffee: 3 cup: ±22grams fine/medium grind
5 cup: ±42grams fine/medium grind
O Stir and allow to steep for 3 minutes
O Remove heat until filtered coffee returned to bottom globe
O Remove top globe carefully and pour.
O Enjoy!
Moka Pot / Stovetop
O Fill water chamber to below release valve
O Fill basket with medium-fine grind coffee
O Assemble Moka pot – make sure seal is clean & good
O Medium heat source – 10 minutes to ooze into top chamber is best!
O Gentle heat source as soon as coffee visible in top chamber
O Remove from heat when top chamber is 80% full
O Cooling rapidly (cold towel) keeps over extracted coffee in base
O Pour and serve immediately
O Enjoy!
Plunger
O Preheat plunger with hot water and discard
O Add coffee: 3 cup: ±20grams medium/coarse grind
8 cup: ±56grams medium/coarse grind
O Water: 1st pour: 3 cup: 250ml water
8 cup: 800ml water
O Stir and allow to steep for 2-3 minutes
O Water: 2nd pour: 3 cup: 100ml water
8 cup: 200ml water
O After 4 minutes slowly plunge
O Decant and serve
O Enjoy!
V60 / Pour Over
O Setup the v60 dripper on scale
O Rinse filter paper with hot water and discard
O Tare scale
O Coffee: ±25g medium/coarse grind
O Tare scale
O Water: temperature: 90 degrees; gooseneck kettle
1st pour: ±30gram water even distribution
allow to bloom and breathe
2nd pour:2-3 even batches of water to total 330gram
try not to disturb the coffee to much
O Remove v60 dripper
O Swirl and pour
O Enjoy!