<brewing>
How we brew it on the bar.
Three ways we make coffee at the freight house, written down so you can do the same at home. The short version: weigh your coffee, mind your water, and do not rush the bloom. The long version is below, because Theo cannot help himself.
Cups
2
Coffee
27g
Water
440g
The long version.
The same three methods, written out in full. The calculator handles the weights, so these just walk you through the order.
Pour-over
- Heat water to just off the boil, about 205F. Rinse the filter so it does not taste like a filter.
- Grind 22g medium, like coarse sand. Tip it in, shake it flat.
- Pour 50g and wait 40 seconds. That is the bloom. It is the coffee letting go of its gas, and skipping it is the most common mistake.
- Pour in slow circles to 360g. Aim for the whole thing to finish draining around three minutes.
Batch brew
- This is what we run when the espresso machine has quit on us, which is more often than she would like you to know.
- 60g coffee per litre of water, ground medium. No need to be precious about it.
- Let the machine do its work. Stir the batch once when it finishes so the strong and the weak meet in the middle.
- Drink it within the hour. Coffee on a hot plate turns to regret.
French press
- Coarse grind, like sea salt. Finer than that and you will be chewing your coffee.
- All the water at once, give it a stir, put the lid on with the plunger up.
- Wait four minutes. Set a timer. Do not press early to feel productive.
- Press slow and even. If it fights you, your grind was too fine. Note it for next time.
Each one pulls a different lever.
The bar does all of this by hand. These let you try it.
Beatrice · dial it invariation · chase the target
Same dose every time. The grind is what changes. Adjust it shot to shot until the time lands in the window. Three in a row and you have found the setting.
finemediumcoarse
Last shot--seconds
In a row0of 3
Same dose every time. Move the grind, pull, and read the clock. Finer slows it down, coarser speeds it up. Land three in the band.
V60 · the pulsevariation · pour on the beat
The bed wants water in even pulses. Tap Pour each time the ring lines up with the target. Off the beat and the grounds shift. Four clean pulses, flat bed, even cup.
Pulses0of 4
On the beat0clean hits
The ring grows and shrinks. Tap Pour when it sits on the dashed target. Hit it on the beat four times for an even bed.
AeroPress · flip itvariation · standard or inverted
Standard drips while it steeps, so it likes a shorter time. Inverted holds every drop until you flip, so it can go longer. Same coffee, different control. Pick a style, set the steep, see which one suits you.
20s60s150s
Standard loses some brew to early drip, so it likes a shorter steep. Inverted holds it all, so it can steep longer for more body. Find the match.
Moka · the gambitvariation · cold start or hot
Cold water means a long climb and the metal scorches the grounds before the coffee moves. Hot water rises fast and clean. Choose your fill, light the flame, pull it at the gurgle.
Climb0percent
Metal heatcoolat the grounds
Cold fill means a long heat that scorches the basket before the coffee even climbs. Hot fill rises fast and clean. Pull at the gurgle either way.
Ibrik · the risevariation · catch the foam
Turkish coffee is about the foam. On the heat it climbs slowly, then surges for the rim. Pull it off the moment it reaches the line, just before it boils over. Too soon and there is no crown. Too late and it floods the stove.
lowfoam level
The foam creeps, then runs for the rim near the end. Watch it, and pull it off right as it touches the dashed line. That is the crown.
French press · the steepvariation · call it at fourFull method →
Four minutes. Start the steep, then call it from your gut when you think it has landed. No timer to help you. Dead-on is a small triumph.
Last call--off target
Best call--closest yet
Four minutes is the number. Start it, then call it from your gut and pull when you feel it land. No timer to help you.
A note from the roaster: Number Nine decides the roast, and the roast decides the brew. A lighter morning batch wants a finer grind and a little more patience. A darker one forgives almost everything. When in doubt, taste as you go. Bram was told the same thing. He is still working on it.
We keep railroad time. Open after the 8:14, Tuesday through Sunday.