Capresso coffee pots

ESSENTIAL ELEMENTS

Chemex

Hot water (195 - 205 F) is essential for proper extraction.

Grinding coffee with precision is important. A high-quality grinder is essential to handcrafted coffee!

Brew equipment relevant to this program include a Chemex or Drip Cones. Additional essentials include filters (bleached filters are recommended for better taste) and a container to brew into (if using a drip cone).

Pouring water on the grounds should be slow, careful and consistent. Dedicated spouted kettles or pitchers are recommended for controlled pouring. (Hario makes the best one for the money)

Timing the brew is essential for proper extraction. We recommend a digital timer.

THE CHEMEX

Combining elegance and efficient design, the Chemex functions as one self-contained brewing, pouring, and serving piece. It is a little more expensive than a drip cone, but it makes up the cost in style and multi functionality.

DRIP CONE

Manual drip cones produced by companies such as Hario and Melitta are proven to yield consistent, high quality coffee. Advantages include simplicity, low cost and easy cleanup.

BREWING PARAMETERS

Coffee to Water Ratio:

Chemex and Drip Cone: 1.6 - 2.0 grams of coffee per fluid ounce of water OR 2 table spoons of coffee per 6 fluid ounces of water

Grind Size:

Chemex: Comparable to coarse Kosher salt

Drip Cone:Comparable to typical granulated table salt

Brew Time:

Chemex: 3 minutes

Drip Cone: 3 - 4 minutes

Brewing Water Temperature:

Chemex: 195 - 205 F

Drip Cone:195 - 205 F

STEPS FOR BREWING

1. Use the table above as a reference.
2. Use a small amount of hot water to pre-wet the filters (to avoid paper taste). Dispose of water used for pre-wetting. Add coffee to filter.
3. With a gentle pour, saturate the grounds, allowing the coffee to "bloom." Try to add only enough water to saturate the grounds; stop before coffee starts to flow from bottom of filter.
4. Carefully pour remaining water and control brewing time by slowing or stopping the pour as needed. Keeping the water level in the cone between ½ and ¾ full in the cone is recommended for optimum brewing.
5. Brewing is complete when the drip becomes irregular (instead of a steady flow) within recommended time parameters.

GOOD PRACTICES

• Adjust parameters to compensate for individual bean characteristics.
• If coffee is too bitter, coarsen the grind to help ease the extraction. Adapting the coffee to water ratio may then be necessary to balance the concentration.
• As a general rule, darker roasts work well with cooler water and lighter roasts with hotter water.
• Too long a brew time can lead to over extraction; too short can lead to under extraction. Use time as a tool to fine tune a brew.
• The parameters work in tandem so it is a good idea to allow for experimentation with each to truly master brews.
• A steaming pitcher is an effective way to transfer water from the boiling source to the grounds, but a well-designed kettle, such as a Hario, will allow for more precision and control.
• Water Quality - Use clean water free of any off tastes or odors. Water quality differs from region to region, so a water quality test should be taken to discern the appropriate treatment required. If you are home brewing, a Brita pitcher will work just fine.

CONTINUING EDUCATION

To learn more about Texas Coffee School coffee business workshops, barista training classes, professional and consumer coffee education, or coffee shop consulting check out - http://www.texascoffeeschool.com and follow us on Facebook and Twitter (@TXCoffeeSchool). Our training centers are located in the Dallas, and Austin, Texas areas.

(Texas Coffee School was formerly known as "Texas Coffee College".)