We recommend using a Melita or Hario V60 one cup pour over and your favorite cup. Use the corresponding filter for each. Open filter, bring water to boil in an electric kettle, and wet filter. Once all the water has drained into the cup, dispose of water.
On a Medium Fine setting, grind and measure 21 grams of ground coffee or about 3 1/2 tablespoons. Place ground coffee into the filter. Tare scale to zero.
Wet coffee grounds with approximately 50 mL of hot water, or just until the filter begins to drip into the cup, and allow to soak for approx. 30-45 seconds.
Pour water slowly in a spiral pattern in 50 mL increments. Your total water should be 350 mL. For reference, the average sized mug holds approx. 350 mL. Adjust to taste by varying the amount of coffee grounds or water.
Use your hot water kettle or stove top pot to bring a few cups of water to a boil.
Set your grinder to a setting coarser than espresso but finer than a normal drip brewer or pour over would use. Remove the top half of the moka pot and remove the coffee grounds container. Fill loosely with ground coffee without over filling or compacting grounds.
Once your water has begun to boil, remove from heat and pour into the water reservoir to just under the steam release valve. Replace the filled coffee grounds container and screw top and bottom of moka pot back together and place on your stove top on med - high heat.
Stay present and alert while coffee is brewing. You'll need to listen for the gurgling sound. When you hear the moka pot's song of it's people, remove from heat and serve
On a coarse setting, grind 60 grams of coffee, or 5 heaping tablespoons. Remove plunger and pour in coffee grounds.
Rapidly add near-boiling water (~190F) to fill. Stir, stir, stir, grounds and hot water for around 1 minute.
Steep grounds for around 2-3 minutes with lid on, and plunger in the “up” position.
Plunge. Serve in your favorite handmade cup. Enjoy.
Add 50% more ground coffee to the recipe with the same amount of water then pour over ice for an superb quick and easy iced coffee!
Preheat espresso machine boiler and run hot water through the empty portafilter for several seconds to heat the portafilter and group head. For best results, taste and discard first and second shots.
Tare your portafilter on your scale. On a super fine setting, grind enough coffee to fill portafilter with approx. 16 grams of grounds. Your grind should look like smooth powder and should stick together when pressed between the fingers. If no scale is available, overfill portafilter, bump the side of the portafilter two to three times with your hand and refill with grounds. Using your finger, swipe grounds north, south, east, and west to distribute evenly in portafilter basket. Again, using your finger, swipe off any excess grounds flat across top of portafilter. Using your tamper, press straight down with medium pressure to make a level compact surface.
Insert and lock portafilter into grouphead and pull your shot. Place a shot glass on your scale and tare to zero. If possible, pre-infuse for 6 to 10 seconds then pull the shot until the scale measures 32 mL of espresso. If no scale is available you should stop your infusion once you see the stream begin to ‘blonde.’
Use the first two to three shots as a gauge then, adjust and readjust your grinder and until you are able to pull your shot in around 27 seconds. Adjust dose, grind, yield, and time to your equipment and taste.
Remove portafilter from grouphead and knock out the spent puck. Then wipe portafilter with a clean bar towel. Repeat steps 1-5 until you and your friends are thoroughly caffeinated, or until ‘the fog’ subsides.
For a more in-depth explanation of how to dial-in your espresso check out this
3-part series by James Hoffman on YouTube
Measure 16 oz of water and bring to a boil on your stove top or in a hot water kettle.
Measure out 4oz of coarse ground coffee on a scale. Pour ground coffee into the bottom of a 32 oz or greater glass container. Or to eliminate final step use a large fine mesh cheese cloth or other cloth filter to create a 'tea bag' for the coffee. If you go this route be sure to keep the cloth very loosely fitting around the coffee. If it is too tight around the coffee the water will not be able to contact the coffee properly.
Once your water has begun to boil, remove from heat and pour over coffee grounds inside your container. Pour water in 3 portions stirring between each. Steep for ~30 - 45 minutes.
Measure 16 oz. of cold water and pour into your steeping coffee until nearly full leaving room to stir one last time. Seal container with a tight fitting lid or plastic wrap and move to refrigerator.
If you did not use cheese cloth or filter to brew, open your container after 12 - 24 hours and strain. Do not stir or shake before straining as the coffee will settle to the bottom and you may be able to simply pour your cold brew off the top into its final storage container. Serve over ice or with milk.
If you did use a filter, open your container and remove filter with the coffee grounds and drain without squeezing. Coffee is now ready to serve.