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Brew Guides

French Press

The French Press is a coffee brewing device patented by Italian designer, Attilio Calimani in 1929. It is a full-immersion brewing device with a metal mesh filter, and is perfect for people who like their coffee with a heavier body and bolder mouth feel.

What you will need:

  1. French Press Brewer (3 cups serving portion)
  2. Scale
  3. Timer
  4. Goose neck kettle/Kettle
  5. Wooden spoon
  6. Ground coffee (18 grams, Coarse Grind - #9 on Ditting Grinder )

  7. Hot water (290ml, 90 degrees Celsius)

    How to brew:
  1. Warm up French Press brewer by pouring hot water into it.
  2. Discard hot water and pour 18 grams of coarse coffee grounds into the brewer.
  3. Pour 40 grams of hot water into the coffee grounds and let it sit for 30 seconds.
  4. Then add another 250 grams of water.
  5. After 4 minutes, stir gently 3 times, plunge and serve. 
  6. Enjoy!

Tips:

  • Make sure your cup is warmed up before pouring coffee in.
  • Once brewing is completed, pour into serving cup immediately to avoid over extraction.

Hario V60

The V60 Dripper gets its name from the 60-degree angle created by the shape of the cone. The distinctive spiral ribs in the V60 serve the purpose of lifting the paper filter from the ceramic glass. This allows the coffee to bloom when it comes in contact with water during the brewing process. The new V60 design comes with a large hole in the centre which allows more water to make contact with the coffee grounds. This results in an extraction of more nuanced and delightful flavours, thus producing a slightly complex yet bolder cup than a Chemex brew.

What you will need:

  1. V60 coffee dripper
  2. Hario Server
  3. V60 paper filter
  4. Weighing scale
  5. Timer
  6. Goose neck kettle
  7. 18 grams of ground coffee (Medium coarse - #8 on Ditting Grinder)

  8. Hot water (280ml, 90 degrees Celsius)

How to brew:

  1. Place V60 paper filter on the V60 dripper. Pour hot water over the paper filter to rinse away any taste of paper. This will also warm up the dripper and server.

  2. Discard hot water and gently pour 18 grams of ground coffee into the paper filter, making sure to distribute it evenly.

  3. Slowly pour 40 grams of hot water into the ground coffee and let it sit for 40 seconds for the initial bloom.

  4. Now add the remaining 240 grams of water, pouring continuously and constantly.

  5. Total brew time should be between 2 minutes to 2 minutes and 30 seconds.

Tips:

  • Make sure your cup has been warmed before pouring coffee in.

  • Avoid pouring water on to the side wall of the paper filter. Make sure that the water flows through the coffee grounds thoroughly to get an even extraction.

Chemex

The Chemex is a classic but modern-looking brewing device designed by German chemist, Peter J. Schlumbohm in 1941. It is an elegant, hourglass-shaped vessel made of high-quality and heat-resistant glass. The traditional model comes with a polished wood collar and leather tie. The collar serves as an insulated handle around the middle of the coffeemaker.

The paper filter used for the Chemex (CHEMEX BONDED Filter) is 20 – 30% heavier than regular paper filters. This removes undesirable oils and fats from the coffee, resulting in a remarkably clean cup. Due to the thickness of the paper filter, the grind size for the Chemex will be slightly coarser than that for the Hario V60.

This is an excellent brew method for brewing for a small group of people.

What you will need:

  1. Chemex Carafe (6 cups serving portion)
  2. Chemex Bonded Filter paper
  3. Scale
  4. Timer
  5. Goose neck kettle
  6. Ground coffee (50 grams, Medium Coarse - #8 on Ditting Grinder)

  7. Hot water (800ml, 90 degrees Celsius)

How to brew:

  1. Fold the Chemex paper filter and place it in the carafe making sure that it sits nicely.

  2. Pour hot water over the paper filter to rinse away any taste of paper.

  3. Discard hot water and gently pour 50 grams of medium coarse coffee grounds into the paper filter, making sure to distribute it evenly.

  4. Pour 100 grams of hot water into the coffee grounds and let it sit for 30 seconds.

  5. Now add the remaining 700 grams of water, pouring continuously and constantly.

  6. Remove the paper filter after 3 minutes and 30 seconds.

  7. Enjoy!

Tips:

  • Make sure your cup has been warmed before pouring coffee in.

  • Avoid pouring water on to the side wall of the paper filter. Make sure that the water flows through the coffee grounds thoroughly to get an even extraction.

Aeropress

The AeroPress is a coffee-brewing device invented in 2005 by an engineer, Alan Adler. Coffee can be brewed in the Aeropress using the traditional or inverted method.

The brew result can achieve the concentration similar to an espresso, or a light and complex brew similar to that from the V60. The portable and lightweight AeroPress is compact and fun to use, and a great brew companion to travel with.

What you will need:

  1. Aerobie Aeropress
  2. Aeropress paper filter
  3. Weighing scale
  4. Timer
  5. Goose neck kettle/Normal Kettle
  6. Stirring device
  7. Server
  8. 17 grams of ground coffee (Medium coarse - #8 on Ditting Grinder)

  9. Hot water (180ml, 90 degrees Celsius)

How to brew:

  1. Place a paper filter into the Aeropress detachable plastic cap. Pour hot water over the paper filter to rinse away any taste of paper.

  2. Put 17 grams of ground coffee into the Aeropress.

  3. Now, add 60 grams of hot water into the coffee grounds and let it sit for 45 seconds.

  4. Add another 180 grams of water.

  5. Stir 3 times, exert pressure on the plunger and press gently.
  6. Once the brew is completed, there will be a hissing sound.

  7. Total brew time should be between 1 minute 45 seconds and 2 minutes.

  8. Pour the coffee into a server and add another 50 grams of 80 degrees Celsius water into the coffee.

  9. Make sure your cup has been warmed before pouring coffee in.

Tips:

  • Depress the plunger gently to get a cleaner cup.