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  • Aeropress

    1

    Put your aeropress and cup on a scale. Bring filtered water to a boil. Thoroughly rinse paper filter to get rid of paper flavor.

  • V60

    2

    Weigh out 18 grams of whole bean coffee. Grind the coffee a bit finer than filter drip (or use a grind that suits best for flavor and extraction).

  • Coffee Machine

    3

    Pull water off of the boil, and wait 45 seconds to a minute, or until the water is 200-205 degrees Fahrenheit. Start your timer, and quickly pour the water into the aeropress until it reaches 270 grams of water (near the top). Stir coffee.

  • Aeropress

    4

    Place plunger in just enough to seal the top, and keep coffee from dripping through.

  • V60

    5

    At 50 seconds, remove the plunger, and stir for five seconds. Place the plunger back on the aeropress to keep coffee from dripping through.

  • Espresso

    6

    At 1 minute 45 seconds, remove plunger and stir for 5 seconds. Place the plunger and slowly push down for 20 seconds, until you hear a hissing sound. There should be moderate resistance. If it's very difficult to push down, your grind is too fine, if it's very easy, your grind is too coarse.