Preheat the French press by adding hot water to the carafe, making sure to submerge the metal filter. Discard water.
Measure appropriate amount of coffee and grind it coarse, like coarse beach sand.
Add ground coffee to the French press, zero the scale, start a count-down timer set at four minutes. Fill the French press almost to the top with hot water. Be safe.
The fresh coffee will create a thick, gaseous crust. After one minute has passed, gently stir the crust to completely saturate the grounds, then top off with hot water to reach desired weight.
Place the lid and plunger on the French Press. The filter should sit just below the surface of the liquid to ensure that the ground coffee is completely submerged.
After four minutes, press the plunger down all the way. If it’s difficult to press down, lifting the plunger slightly will clear the filter screen enough to continue pressing.
If the coffee is not going to be served immediately, decant the liquid into another preheated container.
Place filter in the V60, then, using hot water, preheat the V60. Discard water.
Measure 22g coffee and grind medium fine, like granulated sugar.
Add the ground coffee to the filter cone and distribute the coffee grounds into an inverted cone shape.
Zero the scale, and start a count-up timer. Slowly add 30g of water, starting in the center of the coffee bed working outwards to saturate the coffee.
When the timer reaches 30 seconds, begin pouring the remainder of the water in a slow spiral starting in the center and moving outward but avoding the filter. Once all of the coffee has been evenly saturated, maintain a center pour, keeping the water level 2” from the top rim of the filter.
Complete the 330g pour in two minutes. After an additional 30 seconds, the coffee will finish dripping through. Discard the filter and enjoy.
Stand Aeropress in inverted posisiton. Place the filter in the filter holder and rinse with hot water.
Measure 20g coffee and grind medium fine, like fine granulated sugar.
Add the ground coffee to the Aeropress then zero the scale. Start a count-up timer as you add about half of the water. Stir the mexture then add the rest of the water and stir again.
Screw filter onto Aeropress and press out excess air. Carefully flip Aeropress over onto serving vessel.
At 1:10 remove the Aeropress from the scale, and press the plunger down slowly, finishing within 30 seconds.
To clean, unscrew filter holder and plunge the spent grounds through into compost.
5 min/3 min
Place the filter into the Chemex with the three-layered side facing the spout. Preheat the carafe by pouring hot water through the filter. Discard water by pouring water out the back.
Measure 40g/22g coffee and grind medium coarse, like fine playground sand.
Add ground coffee to the filter, then gently press the coffee grounds down with a spoon to seat the filter.
Zero the scale. Start a count-up timer then pour 60g/30g hot water evenly over the grounds. Let the fresh coffee bloom.
When the timer reaches 30 seconds, begin adding the remainder of water. Pour intermittently starting at the center spiraling outward. All of the water should be added over the course of 3:15. The total brew time should be five minutes (3 minutes for 22g).
Discard filter after the coffee is finished dripping. Enjoy.