Brewing
Guide
Ingenious Coffee Roasters not only brings a great cup to the table, but knowledge, passion, and art. Each roast has been roasted and cupped several times before it reaches the public, so we can insure the quality and taste that is expected from each roast. We dedicate our selves to produce maximum flavor through extensive research and understanding for all coffees that pass through our roaster.
Cleverly Crafted Coffee
Select Your Brew Type
Moka Pot
Espresso
Pour Over
Home Brewer
Commercial Brewer
Chemex
French Press
Espresso
Grind
Finer than table salt or granulated sugar but not yet a powder.
Dosage
Espresso should measure between 14-21 grams, depending on stength, body and mouthfeel.
Tamp
Try to put a good 30-35 lbs of pressure no more than once. Clean sides with side taps. Lightly tamp again.
Shot
Two onces(Liquid) average of total liquid extraction or 35-40 grams (Wieght).
Pull between 25-30 seconds or depending on blonding occurs.
The proper method for inquiring after the properties of things is to deduce them from experiments.
- Isaac Newton
Moka Pot
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Fill the lower chamber with hot or cold water just below the valve. (Hot or boiling water is suggested to keep from cooking/burning the coffee grounds)
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Insert the funnel and fill it with ground espresso (do not tamp). Remove any coffee grounds on the edge of the funnel (any where from 15-22 grams of ground coffee for a 4 cup)
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Tightly screw the upper part of the pot on to the base. Avoid using the handle for leverage.
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Select burner size to fit bottom of pot. For gas stovetop, make sure the flame is not larger than bottom of pot. The flame should not come around the sides of the pot.
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Place pot on the stovetop until the water boils and coffee begins to come out of the center post. There will be a gurgling sound during this process.
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When the top of the pot is full of coffee, remove from stove. Hazel brown foam appears just seconds before the coffee is completely done.
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Before pouring coffee, stir it in the upper chamber with a small spoon to equalize all the different coffee layers for optimum flavor
The most beautiful thing we can experience is the mysterious. It is the source of all true art and science.
- Albert Einstein
PourOver
Grind - Fine
Smooth to the touch and a little finer than granulated sugar or table salt.
Dosage
1:16 coffee/water ( 25 grams coffeee/400 grams (200-205 F)
2-3 minutes (2:30 min optimal)
Time
2-3 minutes (2:30 min optimal)
Technique
Prewet filter to clean and warm cup.
Rinse cup with fresh water.
Place fresh ground coffee in filter (purge grinder before grinding).
Pour 30 grams of water to set bloom.
Slowly pour in the remaing 370 grams of water. (keep a slow and steady pace)
Take brew container away between 2-2:30 (depending on grind)
Enjoy
“Sunlight will be used as a source of energy sooner or later…,”. “Why wait?” - Maria Telkes
Home Drip
Grind - Medium
Texture of beach sand
Dosage
A general guideline is one to two tablespoons of ground coffee for every six ounces of water. This can be adjusted to suit individual taste preferences.
Time
5-7 Minutes of brewing for a 10-12 cup carafe (60-64 ounces)
Commerical Drip
Grind - Medium to Course
Coarser than sand, but not as bulky as Kosher Salt
Dosage
Carafe (1.9 liter/64 ounces) 2.5 - 3 ounces coffee
Airpot (2.5 Liter/ 84 ounces) 3.5 - 4 ounces
Chemex
Grind - Medium to Course
Coarser than sand, but not as bulky as Kosher Salt
Prep
Open a CHEMEX® Bonded Coffee Filter into a cone shape so that one side of the cone has three layers, and place it into the top of the CHEMEX® brewer. The thick (three-layer) portion should cover the pouring spout. Prewet filter before putting grounds in.
First Pour
After the grounds bloom, slowly pour the brewing water over the grounds while keeping the water level well below the top of the CHEMEX® (quarter inch or more).
Dosage
Put one rounded tablespoon of ground coffee for every 5 oz. cup into the filter cone. Feel free to use more if you prefer it stronger
Let it bloom
Once you have brought the appropriate amount of water to a boil, remove it from the heat and allow it to stop boiling vigorously.
Pour a small amount of water over the coffee grounds to wet them, and wait for about 30 seconds for them to “bloom”, releasing the most desirable coffee elements from the grounds.
Toss the filter
Once the desired amount of coffee is brewed, lift the filter with spent grounds out of the brewer and discard.
Enjoy
Pour your freshly made coffee into your CHEMEX® mug and indulge in the flavor.
French Press
Grind - Course
Distinct large bulky grounds of coffee - like heavy grained kosher salt
Coffee is brewed by placing the ground coffee in the empty beaker and adding hot (205 degrees Fahrenheit) water
In proportions of about 28 grams (1 ounce) of coffee grounds to 400 ml (15 fluid ounces) of water, more or less to taste.
The water is added and then covered and allowed to brew. The total brewing time from beginning to end is about two to four minutes, depending on the size of the press.
The plunger is pressed to separate the grounds and hold them at the bottom of the beaker and the brew is poured out. (One may wish to decant the coffee into a serving vessel at this point; if the brewed coffee is allowed to remain in the beaker with the used grounds, the coffee can become astringent and bitter, though this is an effect that some users of the French press consider desirable.)
It is widely believed that the optimum time for brewing the coffee is around 4 minutes. Others consider the coffee spoiled after about 20 minutes.