Coffee Brewing Methods Collection (Continually Updated)

Just a collection of coffee brewing methods that I have enjoyed making. Writing them down so I will not forget how to make them. Welcome to try them out.

Last updated on 1/4/20, added a recipe for the Kalita Wave brewer.

Aeropress

Simple to use. Travel-friendly. Countless recipes to try out. A great beginner brewer.

Method 1

Base on the 2015 World Aeropress Champion’s recipe

Inverted method

18 grams of coffee

Medium grind (3 revolutions to 3 ½ revolutions (36 dots to 42 dots) from 0 on the Helor 101)

220 ml of water at 195 °F (90 °C)

Total brew time of 1:30

1. Invert Aeropress on the scale. Rinse filter. Put ground into Aeropress; shake to even the bed.
2. Start the timer. Add 50 ml of water to bloom.
3. At the 15-second mark, use a stirrer to gently stir the ground for five to ten seconds to even saturation.
4. At the 30-second mark, add the rest 170 ml of water within ten seconds.
5. At the 40-second mark, stir again for ten seconds.
6. Put on the cap. At 1:10, flip the Aeropress onto the mug.
7. Slowly plunge the Aeropress for around 20 seconds. Stop at the 1 mark on the outside, or when you hear the “shhh” sound.

Comment:

Simple and tasty.

Method 2

Base on 2016 World Aeropress Champion’s recipe

Inverted method

35 grams of coffee

Coarse grind (4 revolutions to 4 ½ revolutions (48 dots to 54 dots) from 0 on Helor 101)

300 ml of water at 195 °F (90 °C)

Total brew time of 1:30

1. Invert Aeropress on the scale. Rinse filter. Put ground into Aeropress; shake to even the bed.
2. Start the timer. Add 150 ml of water within ten seconds.
3. At the 30-second mark, use a stirrer to stir for ten to fifteen seconds.
4. Put on the cap. At 1:05, flip the Aeropress onto the mug.
5. Slowly plunge the Aeropress for around 25 seconds. Stop at the 1 mark on the outside, or when you hear the “shhh” sound.
6. Dilute the coffee with 150 ml of water.

Comment:

The best Aeropress recipe in my opinion. The aroma is stunning. Smooth with almost no bitterness. However, I cannot afford to use 35 grams of coffee every day.

V 60

Classic pour-over. Not as fancy as Chemex or Kalita Wave, but allow you to practice and master the art of pour-over.

Method 1

Base on Tetsu Kasuya’s 4:6 method

25 grams of coffee

Coarse grind (4 revolutions (48 dots) from 0 on Helor 101)

375 ml of water at 190 – 195 °F (88 – 90 °C)

1:15 ratio

Total brew time of 3:30 to 4:00

1. Put V 60 on a coffee server on the scale. Rinse the filter. Dump the water into another mug.
2. Put coffee ground in V 60. Tap on its side to even the bed.
3. Divide your water into a 4:6 ratio. The first 40% will adjust the sweetness and the acidity; dividing into two pours, more water to the first pour will make the flavor more acidic, less water to the first pour will make the flavor sweeter. The last 60% will adjust the strength; dividing into two, three, or four pours, more pours will make the taste stronger. I will describe my usual way of adjustment below.
4. Start the timer. Pour 80 grams of water in concentric circles to bloom. Each pour should last around 45 seconds.
5. Wait till all water has dripped down to start your next pour. Pour 70 grams of water to finish the first 40% of water.
6. Wait till all water has dripped down. Pour 75 grams of water.
7. Wait till all water has dripped down. Pour 75 grams of water. Shake the V 60 gently to even the bed.
8. Wait till all water has dripped down. Pour the last 75 grams of water. Shake the V 60 gently to even the bed.
9. Remove V 60 when the water turns from flowing to dripping. The timer should read around 3:30 to 4:00.

Comment:

The best V 60 method I have tried so far. Gives a clean and flavorful cup. Easy to adjust the flavor and strength.

Method 2:

Japanese Iced Coffee

25 grams of coffee

Coarse grind (4 revolutions (48 dots) from 0 on Helor 101)

Combination of 375 ml of water

250 ml of water at 190 – 195 °F (88 – 90 °C)

125 grams of ice

1:15 ratio

Total brew time of 2:30 to 3:00

1. Put V 60 on a coffee server on the scale. Rinse the filter with cold water. Dump the water into another mug.
2. Put 125 g ice in the server. Put ground in V 60. Tap on its side to even the bed.
3. Start the timer. Pour 60 grams of water in concentric circles to bloom. Each pour should last around 30 seconds.
4. Wait till all water has dripped down to start your next pour. Pour 40 grams of water.
5. Wait till all water has dripped down. Pour 50 grams of water.
6. Wait till all water has dripped down. Pour 50 grams of water. Shake the V 60 gently to even the bed.
7. Wait till all water has dripped down. Pour the last 50 grams of water. Shake the V 60 gently to even the bed.
8. Remove V 60 when the water turns from flowing to dripping. The timer should read around 2:30 to 3:00.
9. Gently shake the server to melt the remaining larger pieces of ice.
10. Pour the drink into a cup with new ice cubes inside.

Comment:

I believe it is a better way to make iced coffee than the cold brew. The coffee keeps the acidity and fruitiness.

Kalita Wave

A stainless steel pour-over brewer with flat bottom, multiple drainage holes, and wavy filters that produces excellent extraction.

With Wave 155

20 grams of coffee

Coarse grind (4 revolutions (48 dots) from 0 on Helor 101)

300 ml of water at 190 – 195 °F (88 – 90 °C)

1:15 ratio

Total brew time of around 3:00

1. Put Kalita Wave 155 on a mug on the scale. Rinse the filter. Dump the water into another mug.
2. Put coffee ground in Wave 155. Tap on its side to even the bed.
3. Start the timer. Pour 60 grams of water in concentric circles to bloom.
4. Wait till all water has dripped down to start your next pour. Pour 60 grams of water.
5. Wait till all water has dripped down. Pour 90 grams of water. Shake the brewer gently to even the bed.
6. Wait till all water has dripped down. Pour the rest 90 grams of water. Shake the brewer gently to even the bed.
7. Remove the brewer when the water has drained through. The timer should read around 3:00.

Comment:

A simple recipe for the single-cup brewer. You can’t really mess up with a Kalita Wave.

Espresso Machine

The creation of espresso machine paves the way for the global coffee culture. Espresso has become the most popular coffee drink in cafes and coffee shops. Why would you want one at home? I guess it can save you the trouble to walk to Starbucks everyday.

Espresso

You would need to dial in yourself to find the perfect recipe for every kind of coffee beans based on your grinder and machine. Here is just a recipe that works for mine.

Coffee: Verve Streetlevel, a medium-light roast espresso blend

Dose: 18 grams of coffee

Grind: Fine, 19.5 dots from 0 on Helor 101 (Conventional Burr)

Extraction time: around 30 seconds

Yield: 30 to 36 grams

Ratio: 1:2

Comment:

A delicate drink that’s difficult to make.