brew guides
General Rule for Brewing The Bean Shop Coffee:
To achieve the best coffee, keep these three variables in mind.
1. Coffee to Water Ratio:
A standard ratio is 1:15, meaning 1 gram of coffee for every 15 grams of water. You can adjust this based on your taste preferences (stronger = more coffee, lighter = less).
2. Grind Size:
The grind size should match the brewing method. A coarse grind is best for immersion methods, like a cafetiere, while espresso requires a fine grind.
3. Brewing Time:
The length of brewing time impacts the flavor. Longer brew times extract more from the coffee, making it stronger or more bitter. Shorter brew times extract fewer compounds, often resulting in a lighter, milder brew.
Brewing Guidelines for Specific Coffee Makers:
1. Cafetiere (French Press)
• Grind Size: Coarse (similar to sea salt)
• Coffee to Water Ratio: 1:15 (e.g., 15g of coffee for 225g of water)
• Water Temperature: 92-96°C (198-205°F)
• Brewing Time: 4 minutes
• Method:
1. Boil water and let it cool slightly to reach the correct temperature.
2. Add coffee grounds to the French press.
3. Pour the hot water over the coffee, ensuring all grounds are saturated.
4. Stir gently, place the lid on, and let steep for 4 minutes.
5. Press the plunger down slowly and evenly, then serve.
2. Mesh Filter (Reusable Filter)
• Grind Size: Medium-coarse (similar to a drip coffee grind)
• Coffee to Water Ratio: 1:15
• Water Temperature: 92-96°C (198-205°F)
• Brewing Time: 3-4 minutes
• Method:
1. Add the coffee grounds to the mesh filter.
2. Pour hot water evenly over the coffee grounds, making sure all the coffee is saturated.
3. Allow the coffee to steep for 3-4 minutes.
4. If using a pour-over method, pour water in small, controlled circles; if it’s an automatic drip method, the water will flow through automatically.
5. Serve immediately.
3. Paper Filter (Pour-Over)
• Grind Size: Medium (similar to table salt)
• Coffee to Water Ratio: 1:16 (e.g., 15g of coffee for 240g of water)
• Water Temperature: 92-96°C (198-205°F)
• Brewing Time: 3-4 minutes
• Method:
1. Place a paper filter in the dripper and rinse it with hot water to eliminate any paper taste.
2. Add coffee grounds to the filter.
3. Pour hot water (just off the boil) in a slow, circular motion to bloom the coffee (pour a small amount of water to wet the grounds, then wait for 30 seconds).
4. Continue pouring water in a steady, slow spiral to ensure even extraction.
5. Let the coffee drip through and serve.
4. Aeropress
• Grind Size: Medium-fine (similar to table salt)
• Coffee to Water Ratio: 1:15 (e.g., 15g of coffee for 225g of water)
• Water Temperature: 85-92°C (185-198°F)
• Brewing Time: 2 minutes
• Method:
1. Insert the filter into the Aeropress cap and rinse it with hot water.
2. Add coffee grounds to the Aeropress.
3. Pour hot water into the Aeropress, saturating all the coffee grounds.
4. Stir the mixture for about 10 seconds.
5. Attach the filter cap, flip the Aeropress onto your mug, and press down slowly and steadily for 30 seconds to 1 minute.
6. Serve.
5. Stove Top Espresso (Moka Pot)
• Grind Size: Fine (but not as fine as espresso)
• Coffee to Water Ratio: 1:8 (depends on the size of the Moka pot)
• Brewing Time: 3-5 minutes
• Method:
1. Fill the bottom chamber of the Moka pot with water up to the safety valve.
2. Place coffee grounds into the filter basket, leveling them without tamping.
3. Assemble the Moka pot and place it on the stove over medium heat.
4. As the water heats, it will force through the coffee grounds and create espresso-like coffee in the top chamber.
5. Once the bubbling sound stops (usually after 3-5 minutes), remove from the heat.
6. Stir the coffee in the top chamber to mix, then serve.
6. Espresso Machine
• Grind Size: Fine (powdery, like flour)
• Coffee to Water Ratio: 1:2 (e.g., 18g of coffee for 36g of espresso)
• Water Temperature: 90-96°C (194-205°F)
• Brewing Time: 25-30 seconds (for a shot)
• Method:
1. Preheat the espresso machine and portafilter.
2. Grind the coffee fresh and evenly distribute the grounds in the portafilter.
3. Tamp the grounds evenly and firmly.
4. Lock the portafilter into the espresso machine.
5. Start the shot and time it. A good shot should take around 25-30 seconds.
6. Once the espresso is brewed, serve immediately.
7. Turkish Coffee
• Grind Size: Very fine (almost powder-like)
• Coffee to Water Ratio: 1:10 (e.g., 10g of coffee for 100g of water)
• Water Temperature: Low heat (do not let it boil)
• Brewing Time: 2-3 minutes
• Method:
1. Combine very finely ground coffee, water, and sugar (optional) in a small cezve (Turkish coffee pot).
2. Stir well to mix and dissolve the coffee grounds (it should be a smooth, thick liquid).
3. Place the cezve over low heat and allow the coffee to heat gradually.
4. As it begins to foam, remove from the heat just before it boils. Stir again and return to the heat.
5. Repeat this process (heating, foaming, removing) 2-3 times.
6. Pour the coffee into small cups, allowing the grounds to settle at the bottom.
Summary of Key Differences:
• Cafetiere (French Press): Coarse grind, 4-minute steep.
• Mesh Filter: Medium-coarse grind, 3-4 minutes.
• Paper Filter: Medium grind, 3-4 minutes.
• Aeropress: Medium-fine grind, 2-minute brew.
• Stove Top Espresso (Moka Pot): Fine grind, 3-5 minutes.
• Espresso Machine: Very fine grind, 25-30 seconds.
• Turkish Coffee: Very fine grind, 2-3 minutes, low heat.
