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Coffee
- 55 grams of coffee to 1,000 grams (1 L) water (55 g/L)
- 1.6 grams per 1 fl oz (1 L == 33.814 fl oz)
- 8.1 grams per 5 fl oz cup (Usual coffee carafe cup size)
- Brewing Temp: 200°F ±5°
- Grind 22 to 24 grams fresh coffee.
- Stand AeroPress upside down with plunger extended and add coffee.
- Heat water to 190 - 195 F.
- Add enough water to wet the beans and mix them to ensure there are no
dry pockets. This allows the coffee to bloom.
- Top off with water and let steep for 30 seconds.
- Put a filter in the AeroPress and wet it.
- Put cap on the AeroPress.
- Swirl the AeroPress around (to make sure there is no coffee stuck to
the plunger), flip it over, and put it on top of the mug.
- Plunge for 10-20 seconds.
- Dilute the coffee by 50-60%. Optionally, if you want iced coffee,
use a large mug and fill it with ice before you plunge the coffee
into it.
- Grind 80 grams fresh coffee.
- Put the coffee grinds in the french press.
- Heat water to 195 - 205 F. (Boil it and let it sit for 30 seconds.)
- Slowly add water to the french press.
- After one minute of infusion, stir the coffee.
- Let it infuse for 3 minutes more.
- Slowly depress the plunger. Make sure it goes down strait.
- Serve immediately. Don't let the coffee sit in the press for more
than 10 minutes.
- Grind 48 grams fresh coffee.
- Heat water to 195 - 205 F. (Boil it and let it sit for 30 seconds.)
- Place a filter in the Chemex and wet it using hot water. Pour out
the water (the wetted filter should stick to the Chemex).
- Put the grinds in the filter. Pour just enough water over them to
wet them and allow them to bloom for 10 to 45 seconds.
- Pour water slowly and in a circular motion over the grounds. Avoid
pouring down the sides of the filter.
- Remove the filter and serve.
- Coarse grind 3 lbs of coffee and add to bag.
- Put bag into bucket and wet coffee to get it to bloom.
- After the coffee has bloomed, fill bucket to the 3.5 gallon mark.
- Wait 24 hours and then pour off coffee.
- First crack: 395-405 F
- Water in bean turns to steam and escapes.
- Second crack: 440-455 F
- The AeroPress uses approximately 200 - 220 grams (6.6 - 7.3 oz) of
water, which by SCAA standards corresponds to 11 - 12 grams of
coffee. But the AeroPress is designed to make concentrate coffee that
is diluted before serving, so double that amount to 22 - 24 grams.
- The Chemex (6 cup) brewer uses approximately 30 oz (887 grams) of
water, which by SCAA standards corresponds to 49 grams of coffee.
- Our french press uses approximately 30 oz (887 grams) of water, which
by SCAA standards corresponds to 49 grams of coffee. I've found this
to be pretty weak coffee so i normally use 80 grams.
- Commercial Cold Brew coffee equipment suppliers
- Cold brew coffee on draft
- Avoid using beer gas mix (75% Nitrogen and 25% CO2) because CO2 adds
unpleasant bitterness.
- If serving as plain cold brew coffee, keep at 5 PSI.
- If serving as nitrogenated cold brew coffee, keep at 35-55 PSI.
- When refrigerated at 35-55 PSI it will take for 24-48 hours to
initially nitrogenate the cold brew.
- Cold Brew History
- 2018.02.27: Used 3.5 lbs of freshly roasted and ground Colombian
coffee from Connoisseur Coffee Company. Brewed in a 5 gal bucket
with 3.8 gallons of water. Used a Coffee Sock. Put a CO2 head on
top of the brewing coffee to avoid oxidation. Started brewing at
22:30, finished brewing at 17:00, for a total of time of 18:30.
Transferred into a 3.5 gal corny keg, also with a CO2 head on it.
Nitrogenated in the kegerator at 40 psi. The keg was completely
full.
- 2018.02.01: Used 3.8 lbs of freshly roasted Ethiopian coffee from
Connoisseur Coffee Company. Ground coffee coarsely with a Solis
Virtuoso on 26. Brewed in a 5 gal bucket with 3.8 gallons of water.
Used a Coffee Sock, tied it off, and tried to submerge it, which was
a failure. There was always some air trapped within the Coffee Sock
and it would always float back up to the surface. Presumably this
was also mixing air (and oxygen) into the coffee. Next time just
drape the Coffee Sock over the top of the bucket. Put a CO2 head on
top of the brewing coffee to avoid oxidation. Started brewing at
17:00, finished brewing at 18:00, for a total of 25:00 hours.
Transferred into 1 3.5 gal corny keg, also with a CO2 head on it.
Nitrogenated in the kegerator at 40 psi. The keg was completely
full. The coffee is very strong and best diluted. Next time i
could steep it less.
- 2017.12.28: Used 3.0 lbs of green coffee, estimated about 2.6 lbs of
roasted coffee. Freshly roasted coffee had lots of chaff. Ground
coffee coarsely with a Solis Virtuoso on 26. Brewed in a 5 gal
bucket with 3.5 gallons of water. Used a Coffee Sock and draped the
coffee sock over the top of the bucket (didn't tie it off). Put a
false bottom in the bucket to simplify pour off. Put a CO2 head on
top of the brewing coffee to avoid oxidation. Started brewing at
12:15, finished brewing at 12:15, for a total of 24:00 hours.
Transferred into 1 3.5 gal corny keg, also with a CO2 head on it.
Nitrogenated in the kegerator at 40 psi.
- 2017.10.28: Used 3.0 lbs of the Breakfast Blend from Mother Lode
Coffee Roasting Co. Ground coffee coarsely with a Solis Maestro on
five. Placed grounds in a CoffeeSock commercial coldbrew coffee
bag. Brewed in a 5 gal bucket with 3.5 gal of cool tap water for 25
hours. Put a false bottom in the bucket to simplify pour off. Put
a CO2 head on top of the brewing coffee. Transferred into 1 3.5 gal
corny keg, also with a CO2 head on it.
- 2017.10.22: Used 2.0 lbs of the Breakfast Blend from Mother Lode
Coffee Roasting Co. Ground coffee coarsely with a Solis Maestro.
Placed grounds in a small mesh bag. Brewed in a 5 gal bucket with
3.5 gal of cool tap water for 12 hours. Weighed down the soaking
bag. Put a CO2 head on top of the brewing coffee. Transferred into
1 3.5 gal corny keg, also with a CO2 head on it. Coffee was very
weak and light colored. I expect that the soaking bag was too small
and the extraction was poor.