Brewing Guide

Vacuum pot brewing is arguably the most unusual and fascinating method ever invented for brewing coffee. In addition, it may well produce the best cup of coffee you’ll ever taste. You must pay close attention to the brewing process – do not walk away!

When heat is applied to the water in the bottom vessel, it expands, creating water vapor. This builds pressure, driving the heated water up a siphon tube, through a filter into the coffee grounds.

By the time it reaches the boiling point all but a small amount of water will have been forced to the top bowl. At this point, only vapor is moving up the tube, further heating the brewing coffee while creating a gentle rolling action that thoroughly extracts the coffee while keeping it at a nearly perfect temperature.

Once the brewing is finished, the heat source is removed. The bottom globe immediately begins to cool and the gases begin to contract. The coffee is “vacuumed” back down into the lower chamber as you watch! The brewing takes approximately 12 minutes and is fun from beginning to end.

Tools:
Vacuum Pot
Burr grinder if possible
High quality, Rao’s fresh coffee

Step 1
Grind 40 grams (about 6 Tablespoons medium-coarse grind ) of coffee for a 20oz brew volume.

Step 2
Fill the globe with water to the 5 mark (20oz or 570 grams.) Put on stove and heat water to about 200 degrees F and insert funnel with filter assembly. After water has risen to the top chamber, stir with a coffee paddle to create whirlpool

Step 3
Start 3:30 minute timer and add coffee. Stir in circular motion for 10 seconds to integrate grounds. At 2:30 minutes, stir in a circular motion to integrate grounds for another 10 seconds. At 1:55 minutes, remove the heat source. Use hot pads.

Step 4
When the drawdown begins, stir the top chamber with a wooden stirrer to create a whirlpool. When it’s finished, remove top portion and serve.

Moka Pot stovetop brewers produce a dense concentrated cup that produces a finish between espresso and Turkish coffee. Moka pots were invented in Italy in the 1930’s.. The name refers to the city of Mocha, Yemen, which was for many centuries a center of coffee excellence

The moka pot is a great way to make coffee. However, there is a delicate balance between brewing a great cup or ending up with a murky and muddled cup if messed up!

Tools:
Moka Pot
Grinder

• Fill the base chamber with pre-heated water up to the level of the valve. (this helps not let the pot get too hot which can impart a metallic taste).
• Insert the filter and completely fill the filter with ground coffee, (about 15-17 grams for a 4-cup moka pot – ground as fine as table salt) but don’t pack it down.
• Make sure the filter and rubber gasket are in place. Screw the two chambers tightly together.
• Place the moka pot on the stove but keep the heat low.
• Remove pot from heat just when coffee starts to gurgle/splutter, before it starts to rise and bubble. You’ll be sure to extract only the best parts of the coffee.
• Wrap the bottom of the pot in a chilled towel or run under cold tap water to stop extraction.
• Mix the coffee with a spoon before pouring into cups.
• Rinse the coffee maker with hot water and let dry thoroughly before screwing chambers back together.

Step 1:
Make sure the carafe is clean (no oils left over in wire screen). Use two rounded tablespoons of coffee for each 8oz. of water. (there are different sizes of French Press carafes but keep this formula)
Use a coarse grind (extremely important –about breadcrumb texture)

Step 2:
Using the correct temperature water (205 degrees) slowly add to the carafe and fill halfway. After 45 seconds, gently stir the “bloom” (top layer) allowing the grounds to mix and sink.

Step 3:
Place the lid/screen on the carafe but DO NOT “plunge” yet.

Step 4:
After 3 -5 minutes you will need to start the plunge ( 3 minutes for small carafe)
Hold the lid with one hand and gently push the plunger down. The screen will push the grinds to the bottom. (do not rush this part!)

Step 5:
Pour your beverage into a warm cup. Do not let the carafe sit with coffee for more than 15 minutes. Enjoy!

Step 1:
Make sure your machine is heated up. Also, preheat your espresso cup with hot water.

Step 2:
Remove porta-filter and wipe it out to clean and dry the basket.

Step 3:
Grind and dose your coffee. The grind should be a very fine powder but not too fine (feel the grind and “pinch” and feel a little “sand” texture). Use 18-21 grams (about 3 Tablespoons) depending on your porta-filter basket. This should fill the basket, with enough coffee to have a small “mound” in the porta-filter. Tap the porta-filter on the counter or grinder to settle the coffee.

Step 4:
Make sure that grounds are evenly distributed in the porta-filter. To level, keep your finger straight and glide your finger across the surface of the coffee to create an even surface. Then “Tamp” the coffee. Make sure the tamper is level to allow for even extraction

Step 5:
Flush the group-head of the espresso machine. (this should also be repeated after the espresso is made and the porta-filter is removed). Then insert the porta-filter into the group-head. Place your cup under the porta-filter and start the brew cycle.

Step 6:
Look for a slow stream then steady after 8-10 seconds). The entire extraction should take 21-26 seconds to brew 1.5 ounces of espresso. (if this step takes longer, check the grind as it may be too fine; if this step takes a shorter length of time then the grind may be too coarse)

Step 7:
Look for good “crema” – the surface of the espresso should have a light tawny-tan color.


Enjoy!

Like all good things, full flavor takes time. Using a Chemex is an easy and convenient way to brew excellent coffee at home. Use clean equipment, high quality fresh beans, grind the coffee correctly and pour the water correctly.

Chemex Information:
Total brew time: 3:45 minutes
Yield: 2 mugs
Coffee flavor/characteristics: Clean and refined

Tools:
Chemex 6-cup brewer
Square Chemex filter
Pouring Kettle (gooseneck preferred)
Timer
Mug
Burr grinder (recommended)

Step 1:
Grind the coffee (36 grams – 6-7 tablespoons) to a medium-coarse grind.

Step 2:
Place the filter inside the Chemex, lining up the multiple folds with the spout. Pre-rinse with ample hot water to seal the filter and rinse out the paper flavor. Discard the rinse water and add your ground coffee.

Step 3:
Pour just enough water (about 205 degrees F) to saturate the grounds and let it bloom for 30 seconds. The fresher the coffee, the more bloom you will get. Next, pour water evenly in a spiral motion over the coffee and slowly fill to the top of the brewer. For an even extraction, pour over the dark spots and avoid the light ones. Continue to add water periodically until the brewed coffee reaches the glass button on the Chemex.

Step 4:
Lift the filter out of the Chemex and discard. Pre-warm your cup with hot water.

Pour coffee and enjoy!