BREWING HANDBOOK

CONTE NTS
INGREDIENTS.................................................................................2-5 CLEVER..................................................................................................6 V60 ICED...............................................................................................7 V60 HOT...............................................................................................8 INVERTED AEROPRESS.....................................................................9 SIPHON...............................................................................................10 FRENCH PRESS..................................................................................11 DRIP MACHINE.................................................................................12 CHEMEX..............................................................................................13 MOKA POT.........................................................................................14 ESPRESSO...........................................................................................15 CUPPING............................................................................................16

W W W. REGUL ARCOF F E E .COM

INGREDIENTS
1. WATER
Always use clean, ltered water. Avoid well water with high mineral and iron content or distilled water which lacks the necessary minerals for proper extraction. Too much mineral content can make great coffee taste harsh and bitter. Too few minerals cause sour, at and bitter avors. Certain bottled re-constituted waters are ideal when available tap-water fails. Ideal water temperature is between 195 and 205. CUPS: There is no standard cup in coffee. The word cup is used to describe the drinking vessels which vary widely throughout history and regions. When in doubt, use 5 or 6 ounces as a cup for coffee. Here are some general denitions: American Standard....................................8 oz American Legal......................................8.12 oz Japanese.................................................6.76 oz Metric.......................................................8.45 oz Imperial.....................................................9.61 oz Commercial Machines............................6.4 oz Chemex..........................................................5 oz
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2. COFFEE
Mountain grown Arabica (Coffea arabica) from a trusted source that specializes in sourcing quality coffees from small farms. ROAST: The roasting process is the single most important process between harvest and your cup to affect coffee avor. A roaster that proudly demonstrates and promotes roasting as an important culinary pursuit with professionalism and enthusiasm is recommended. Dark roasts should be used in moderation and only in the evening or after a heavy dinner where the palate may be fatigued. Light roasts preserve the nuances of the coffee fruit and have bright, sparkling attributes that are delicious rst thing in the morning. Coffee acionados tend to drink lighter roasts. STORAGE: Coffee should be stored in the original package on the counter where the temperature and humidity are stable. Allow the coffee to age gracefully, enjoying it as it develops and opens up like a ne wine or a blossoming
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ower. Flavors, fragrance and aroma will heighten and peak before fading between 10 and 30 days (or more), depending upon varietal, origin, and degree of roast. Espresso tends to demand more rest time (2-6 weeks), while darker roasts generally begin to degrade within 10 days. Coffee can be preserved with minimal degradation in the freezer in an airtight package. Never store coffee in the refrigerator. Grind as needed. GRIND: Uniformity allows the avor compounds to extract and dissolve into the brew water evenly. A sharp burr grinder will produce consistent grind particles with minimal nes (small powdery fragments). Blade grinders are indiscriminate and create a blizzard of various sized grounds. The home brewer should ideally have their own burr grinder (such as a Baratza or other specialty brand) for best results or have their coffee ground in a store with a burr grinder. These grinders are quiet, clean, produce minimal static electricity and can grind coarse for French Press to ne for espresso. FILTERS: Not all lters are equal. Some produce off-avors of paper or mildew. Some are more porous and faster, some are
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thinner and absorb less of the emulsied oils. Espresso lter baskets also vary widely. Standard baskets have irregular hole sizes, while the VST baskets are laser cut and are so precise that one cannot differentiate between the holes with a microscope. We recommend researching available options and experimenting to nd the right lter for your brew method. VESSELS: Porcelain cups retain heat, are thick-walled and are often designed with a wide top lip that cools the coffee as it ows over and to your lips. Use porcelain whenever possible. Drip coffee is frequently appreciated with a mug, however we like to appreciate ne coffee in small, traditional 5 oz. cups that focus the aroma and hold the avors in so that it can be enjoyed before fully cooling. Rocks glasses are great for short espresso drinks and iced coffee cocktails. Choose your cups to accentuate the quality and the experience.

CLEVER

V60 ICED

Coffee: ..................... 1 oz Grind....................drip (4) Water...................14.5 oz

Bloom............................no Brew Time............2 mins

Coffee: ..................0.6 oz Grind....................drip (4) Water..................... 7.4 oz

Ice............................8.3 oz Bloom........... 30 seconds Brew Time............3 mins

Pre-wet lter. Grind coffee. Add grounds to lter. Add water. Steep. Gently agitate. Place brewer over serving vessel to allow drip-out. Watch for clumps of coffee that rise to the surface, as this tends to happen with ner grinds. If it does, gently agitate with bamboo paddle, making sure not to brush against the lter. Do not agitate more than 1 deep into water.
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Pre-wet lter. Grind coffee. Add grounds to lter. Place on serving vessel lled with ice. Pour water in circular motion. Varying pour volume will alter avor.

V60 HOT

INVERTED AEROPRESS

Coffee: ..................... 1 oz Grind.....................drip (4) Water...................14.5 oz

Bloom............ 30 seconds Brew Time...........3 mins

Coffee: ...................0.6 oz Grind.....................drip (4) Water......................... 8 oz Bloom............ 30 seconds

Steep Time............2 mins w/ 30 sec plunge Total Time.............3 mins

Pre-wet lter. Grind coffee. Add grounds to lter. Pour water in circular motion. Varying pour volume will alter avor.

Assemble Aeropress plunger and brew chamber and stand with brew chamber facing up on counter. Add coffee grounds and hot water. Fasten lter cap and allow to bloom, then swirl gently for 10 seconds, followed by a 2 minute steep. Flip and place over vessel and plunge.
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SIPHON

FRENCH PRESS (8 CUP)

Coffee: ..................... 1 oz Grind....................drip (4) Water...................14.5 oz

Bloom............................no Brew Time............2 mins

Coffee: ..................... 3 oz Grind....... coarse (5-5.5) Water......................46 oz

Bloom........... 30 seconds Brew Time........4-6 mins

Add water to bottom chamber. Attach brew chamber. Place over heat source. Allow water to ll brew chamber. Adjust heat source to achieve soft rolling bubbles (200F) Add coffee. Stir one revolution. Allow to brew 2 minutes. Remove from heat source. Stir one revolution. Watch coffee siphon back into bottom chamber.

Add water. Add coffee. Stir one revolution. Allow to steep 1-6 minutes. Press. Allow coffee to settle and clarify 1-2 minutes. Serve.

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DRIP MACHINE (1.5 LITER ZOJIRUSHI)

CHEMEX (8 CUP / 5 OZ CUPS)

Coffee: ..................... 3 oz Grind....................drip (4) Water...................... 53 oz

Bloom............................no Steep Time.......full cycle

Coffee: ..................... 2 oz Grind...............coarse (5) Water......................40 oz

Bloom........... 30 seconds Pour Time.......8-10 mins

Follow instructions. Use cold ltered tap water.

Pre-wet lter. Grind coffee. Add grounds to lter. Pour water in circular motion. Varying pour volume will alter avor.

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MOKA POT (3 CUP)

ESPRESSO

Coffee: ..................... 1 oz Grind............ drip (3-3.5) Water.....................6.5 oz

Bloom............................no Steep Time...........5 mins

Coffee: ..................0.6 oz (double shot) Grind........... espresso (3) Water.....................1.5 oz

Pre-Infusion..........8 secs Time............... 20-30 secs

Fill basket to rounded. Level. Add water to bottom chamber. Place lter basket in bottom chamber. Attach lid. Place on heat source. As coffee begins to brew, reduce heat. Remove from heat at the rst sign of crema, before all water is allowed through. This prevents scorching and over-extraction.
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Grind coffee into portalter. Level and distribute. Tamp and polish. Brush off excess grounds. Flush grouphead. Lock in portalter. Pre-infuse for 8 seconds (lever machine only). Allow 18-24 seconds brew time.

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CUPPING

Coffee: ..................0.3 oz Grind............ drip (3-3.5) Water........................ 5 oz

Bloom............................no Steep Time...........3 mins

Grind coffee. Evaluate fragrance. Add Water. Steep 3 minutes. Break crust. Remove foam and grounds from top of vessel with spoon. Slurp quickly from cupping spoon so as to spray entire palette at once. Evaluate aroma, avor, acidity, body, aftertaste, balance (sweetness optional).

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