MEXICO NAYARIT 

STRAWBERRY, MILK CHOCOLATE, CREAM

The natural-process beans in this delicious light-roast have come all the way from Nayarit, Mexico from Grupo Terruńo Nayarita, a co-op collective of farmers in the state of Nayarit. Harvested around an extinct volcano, this coffee brings an exquisite experience of sweet strawberry, hints of cream, with a rounded almond flavor at the back.

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POUR OVER

BREW TIME:

3.5 - 5 mins

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Step 1

Bring at least 600 grams (20 oz) of water to a boil.

Step 2

Grind 30 grams of coffee (3 tbsp) to a coarseness resembling sea salt. To enjoy the nuanced flavor of a single-origin coffee that is lightly roasted, we recommend less coffee: 23 grams for every 350 grams water.

Step 3

Place a filter in the dripper. If you are using a #2 filter with another dripper, we recommend wetting the filter with hot water and then dumping the water before proceeding with brewing.

Step 4

Add the ground coffee to the filter and gently tap it to level the surface of the grounds. Place the brewer on a carafe or cup, place this entire set-up onto a digital scale, and set it to zero.

Step 5

There will be four pours total for this coffee preparation. This is the first, and the most magical, because it is when you will see the coffee “bloom.” As hot water first hits the grounds, Co2 is released creating a blossoming effect—the grounds will rise up en masse.

Start a timer. Begin pouring water slowly over the coffee, starting at the outer rim and moving in a steady spiral toward the center of the grounds. Stop pouring when the scale reaches 60 grams. Make sure all the grounds are saturated, even if you need to add a little water. The pour should take about 15 seconds. Give the coffee an additional 30 seconds to drip before moving on to the second pour.

Step 6

Starting in the center of the grounds, pour in a steady spiral toward the outer edge and then back toward the center. Be sure to pour all the way out to the edge over the ripples in the filter. This helps to keep grounds from being trapped in there and removed from the rest of the extraction. Add roughly 90 grams, bringing the total to 150 grams. The goal during this pour is to sink all of the grounds on the surface of the bed. This creates a gentle turbulence that “stirs” the coffee, allowing water to more evenly extract the grounds. Allow 45–65 seconds to elapse.

Step 7

As the mixture of water and coffee from the second pour drops to the bottom of the filter, coming close to the level of the grounds, pour an additional 100 grams of water using the same pattern as the second pour. This brings the total up to 250 grams and should take 15–20 seconds.

Step 8

When the water and coffee from the third pour drops to the bottom of the filter, complete your fourth and final pour. Add 100 grams, bringing the total up to 350 grams of water. This pour should take 20 seconds.

 
AEROPRESS

BREW TIME:

5 mins

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Step 1

Bring 7 oz (200 g) of water to a boil. Weigh out 15–18 grams of coffee (depending on your preferred strength). Grind to a texture slightly finer than sea salt.

Step 2

Insert a paper filter into the AeroPress's detachable plastic cap.

Step 3

Use some of your hot water to wet your filter and cap. The water serves a dual function here: It helps the filter adhere to the cap, and heats your brewing vessel. This can be challenging as the water is hot and the cap is quite small: Hold the cap by its “ears” and pour the water very slowly so it can be absorbed by the filter.

Step 4

Assemble your AeroPress. Make sure the entire assembly is dry, since any residual moisture can compromise the device’s seal.

Step 5

Place it on your scale with the flared end up, then tare the weight. The numbers should appear upside-down. It’s possible to attach the black filter cap and place it right side-up, but this tends to cause leakage and make accurate brewing difficult.

Step 6

Add your ground coffee. Be careful not to spill any grounds into the ring-shaped gutter at the top of the AeroPress.

Step 7

Start a timer. Add twice the weight of water than you have grounds (e.g., for 15 grams coffee, add 30 grams water). The water should be about 200 degrees F.

Step 8

Make sure the coffee is saturated evenly, tamping slightly with the paddle or butter knife if necessary, and let it sit for 30 seconds.

Step 9

Use the remainder of the hot water to fill the chamber.

Step 10

After a minute has elapsed, stir grounds 10 times to agitate.

Step 11

Fasten the cap, ensuring it locks into the grooves tightly. Flip the whole assembly over with haste and control. Position it atop your brew vessel and begin applying downward pressure. You will experience about 30 pounds of resistance here. If the pushing feels too easy, your grind is likely too coarse; if it’s very hard to push, chances are the grind is too fine. Your coffee is fully brewed once it begins to make a hissing sound. This means there is no more water to push through the device.

Step 12

Once you’ve unscrewed the cap, you can pop out the filter and the puck of condensed grounds by simply pushing AeroPress’s interior section a final inch.

 
FRENCH PRESS

BREW TIME:

5 mins

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Step 1

Bring enough water to fill the French Press to a boil. For a 17-oz press, you'll need about 350 grams (12 ounces).

Step 2

While the water is heating, grind your coffee. French press coffee calls for a coarse grind. For this recipe, start with 1:12 coffee-to-water ratio. If you're using 350 grams of water, you’ll want 30 grams (2 tbsp) of coffee.

Step 3

Pour twice the amount of water than you have coffee onto your grounds. For 30 grams of coffee, pour 60 grams of water.

Step 4

Give the grounds a gentle stir with a bamboo paddle or chopstick. Allow the coffee to bloom for 30 seconds.

Step 5

Pour the remaining water and place the lid gently on top of the grounds. Don’t plunge just yet. Let the coffee steep for four minutes. Four. Don’t guess.

Step 6

Gently remove your French press from the scale and place it on your counter. Press the filter down. If it’s hard to press, that means your grind is too fine; if the plunger “thunks” immediately down to the floor, it means your grind is too coarse. The sweet spot, pressure-wise, is 15–20 pounds. Not sure what this feels like? Try it out on your bathroom scale.

When you’ve finished pressing, serve the coffee immediately. Don’t let it sit, as this will cause it to continue brewing and over-extract.

 
CHEMEX

BREW TIME:

4 mins

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Step 1

Note: The amount of coffee and water varies depending on the type of coffee you are brewing and your preferred strength. As a starting point, we recommend using 50 grams of coffee and 700 grams of water (about 25 ounces), and then adjust according to your taste.

Weigh out the coffee and grind to a coarseness resembling sea salt.

Step 2

Unfold your filter and place it in your Chemex, ensuring that the triple-fold portion is facing the pour spout and lays across without obstructing it.

Step 3

Fully saturate the filter and warm the vessel with hot water. Discard this water through the pour spout.

Step 4

Pour your ground coffee into the filter and give it a gentle shake. This will flatten the bed, allowing for a more-even pour.

Step 5

There will be four pours total, and this is the first.

Starting at the bed’s center, gently pour twice the amount of water that you have coffee into your grounds (for example, 50 grams of water if you have 25 grams of coffee). Work your way gently outward, and avoid pouring down the sides of the filter. You’ll notice that adding this amount of water causes the coffee to expand, or “bloom.” Allow it to do so for 45–55 seconds. A solid bloom ensures even saturation.

Step 6

Pour water in a circular pattern starting in the center. Spiral out toward the edge of the slurry before spiraling back toward the middle. Avoid pouring on the filter. Allow the water to drip through the grounds until the slurry drops 1 inch from the bottom of the filter. You should use about 200 grams of water for this pour.

Step 7

Repeat the same pour pattern as in Step 6, adding water in 200-gram increments. Repeat once more, allowing the water to percolate through the grounds until the slurry drops 1 inch from the bottom of the filter before beginning the next pour.

Step 8

Allow the water to drip through the grounds entirely.

Step 9

The brew should have taken between 3.5–4.5 minutes. If the brew was too fast, consider using a finer grind or a slower pour rate next time. If the brew was too slow, consider using a coarser grind or a faster pour rate.

 
DRIP COFFEE

WHAT YOU'LL NEED:

Filtered Water

BREW TIME:

5 -10 mins

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Step 1

Add filtered water for the amount of coffee you want to make. You want to add 8 oz of water for every 2.5 tablespoons of coffee. Many auto-drips have markers to indicate how much water to use.

Step 2

Open your auto-drip and place a filter in the basket. Add your medium ground coffee. 

Step 3

Level out the coffee bed to ensure an even extraction. The most convenient part of an auto-drip is that it does most of the work for you. 

Step 4

Close the lid. Turn on your coffee maker and wait for your delicious brew.

Don't forget to turn off your coffee maker. You don't want to start a fire.

Step 5

Enjoy!

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