10 Cup Chemex Recipe
Here’s what you’ll need:
10 Cup Chemex
Fresh Coffee
Chemex Filter
Kettle
Third Wave Water
Gram Scale
Grinder
Timer
Coffee to Water Ratio: 70g / 940g
Brew Time: 4 minutes 30 seconds
Grind: 18 on Baratza Encore
The filter should be placed with 3 layers facing the spout and 1 layer opposite.
BEFORE YOU BREW
Start with Third Wave Water (or fresh filtered water) just off boil.
Create a cone shape with your filter. There should be a compartment created with one layer on one side and 3 layers on the other side. Place this into the Chemex.
Pour a generous amount of water through your paper filter, completely wetting the entire filter, to rinse paper dust and preheat your Chemex, then dump the water from the Chemex. Be sure the side of the filter with three layers is positioned with the spout centered on it.
GRIND & BLOOM COFFEE
Grind 70g of fresh roasted coffee on a medium-coarse setting and add it to your filter. Give the Chemex a gentle shake to flatten the bed of coffee.
Pour 140g of water over the coffee while starting a timer. Note: 1g of water = 1ml of water.
Let the coffee sit. You should see the coffee bed start to rise. This is called the bloom.
SLOW & STEADY. STAY CENTERED.
When your timer reads 40 seconds, pour water directly in the center of the coffee bed in a single stream. Keep the pour steady and in the center the entire time. Stop at 400g.
When your timer reads 2 minutes, pour another 400g of water the exact same way, then stop. The total amount of water should be 940g.
THE DRAW DOWN
Allow the coffee to draw down through the filter. When the flow of coffee from the filter breaks into drips, gather the filter at the edges and throw the coffee grounds and filter in the trash or compost. You're ready to serve your coffee. The entire process should take about four and a half minutes.
Enjoy!
AeroPress Recipe
Here’s what you will need:
AeroPress Brewer Kit
Fresh Coffee
Kettle
Third Wave Water
Gram Scale
Grinder
Timer
Coffee to Water Ratio: 19g / 300g
Brew Time: 1 minute 30 seconds
Grind: 10 on Baratza Encore
BEFORE YOU BREW
Bring your Third Wave Water to a boil and set it aside (or set your EKG to 205º).
Grind 19g coffee. Use setting 10 on your Encore grinder.
Place an AeroPress filter in the filter holder.
Screw the filter holder onto the AeroPress then pour hot water through the filter to rinse.
Set your AeroPress on your favorite mug and on top of your gram scale.
Using the funnel, pour 19g (or two scoops) ground coffee into the AeroPress.
Add Water & Stir
Start your timer as you pour 150g water into the AeroPress.
Using the paddle, stir gently for 10 seconds.
Add another 150g of water.
plunge & enjoy!
Remove your cup and AeroPress from your scale.
When your timer says 1 minute, put the plunger into the AeroPress and gently press down until you hear a small hiss, then stop.
Unscrew the filter holder and press the coffee puck into the trash for easy cleanup!
Drink some coffee.
AeroPress + Prismo Recipe
Here’s what you’ll need for an espresso-like brew:
AeroPress Brewer Kit
Fellow Prismo
Fresh Coffee
Kettle
Third Wave Water
Gram Scale
Grinder
Timer
Coffee to Water Ratio: 20g / 60g
Brew Time: 1 minute 15 seconds
Grind: 3 on Baratza Encore
BEFORE YOU BREW
Bring water to a boil (or set your Fellow EKG to 210º).
Grind 20g coffee. Use setting 3 on your Encore grinder.
Place metal filter in the Prismo with the Fellow logo face up.
Screw the Prismo onto the AeroPress.
Pour some hot water into your AeroPress to preheat it, then dump it out.
Set your AeroPress on your favorite mug or demitasse.
Pour 20g (or two scoops) finely ground coffee into the AeroPress.
Add Water & Stir
Start your timer as you pour 60g water into the AeroPress.
Stir vigorously with the paddle for 30 seconds.
plunge & enjoy!
After 1 minute, remove the AeroPress from the scale.
Put the plunger into the AeroPress and press firmly all the way down.
Unscrew the Prismo and press the coffee into the trash for easy cleanup.
Rinse your Prismo completely.
Drink black or top with cold or heated milk for a tasty latte!
Latte tips
Our favorite is to do a quick home made AeroPress latte with some ingredients you probably already have at home. You essentially have an espresso machine under $100 with the AeroPress and Prismo combo set up.
Add your freshly plunged Prismo espresso to some honey in a 12oz glass. If you have a scale handy, 15g is the perfect sweetness. Add two shakes of cinnamon and stir until the honey is melted. Add some oat milk to the top to make a delicious honey cinnamon oat latte. Regular whole or 2% milk also works just fine. Just use what you have or what you enjoy the most.
It’s delicious as is over ice, but you can make it nice and creamy with a cold foam feel too. Just use a milk frother to whip it until fluffy and top with a sprinkle of cinnamon to feel extra fancy.
Enjoy!
Clever dripper Recipe
Here’s what you’ll need:
Abid Clever Coffee Dripper
Melitta #4 Paper Filter
Your Favorite Mug
Kettle
Third Wave Water (or fresh filtered water)
Freshly Roasted Coffee
Grinder
Gram Scale
Timer
Coffee to Water Ratio: 20g / 320g
Brew Time: 3 minutes
Grind: 22 on Baratza Encore
BEFORE YOU BREW
Start with Third Wave Water (or fresh filtered water) just off boil. We suggest 208ºF if you're using a Fellow Stagg EKG kettle.
Fold the bottom and side of the filter so that it will set flush in the Clever Dripper.
Set your dripper on your mug, and pour a generous amount of water through your paper filter, completely wetting the entire filter, to rinse paper dust.
Preheat your Clever Dripper by filling it with hot water, then dump the water from the mug.
Refill your kettle with fresh water and bring it back up to temperature.
GRIND & BLOOM COFFEE
Grind 20g of fresh roasted coffee on a medium-coarse setting (about a 22 on a Baratza Encore). Add your freshly ground coffee to your filter. Give the Clever Dripper a gentle shake to flatten the bed of coffee.
Pour 320g of water over the coffee while starting a timer for 3 minutes. Note: 1g of water = 1ml of water.
Let the coffee sit. You should see the coffee bed start to rise. This is called the bloom.
AGITATION
When your timer reads 2 minutes, gently stir circles into the bloom 5-6 times, breaking up the crust of coffee grounds that have formed on top.
Set the lid on top, but don’t set the Clever Dripper down on your cup just yet.
THE DRAW DOWN
When your timer goes off, pick up your Clever Dripper and set it on top of your mug. Allow one minute for your coffee to fully drip out into your cup before removing the dripper and setting it aside.
Gather the filter at the edges and throw the coffee grounds and filter in the trash or compost. You're ready to drink your coffee. The entire process should take about four minutes.
Enjoy!
French Press Recipe
Here’s what you’ll need:
French Press
Freshly Roasted Coffee
Your Favorite Mug
Kettle
Third Wave Water
Gram Scale
Grinder
Spoon
Timer
Coffee to Water Ratio: 55g / 900g
Brew Time: 4 minutes
Grind: 29 on Baratza Encore
BEFORE YOU BREW
Start with Third Wave Water (or fresh filtered water) just off boil. We suggest 210 degrees if you're using a Fellow Stagg EKG kettle.
Fill your French Press beaker about halfway with hot water and set the lid back on, plunge the filter to the bottom. This will ensure that your equipment is nice and hot, so it will not draw heat away from your coffee as it brews.
Refill your kettle with fresh water and bring it back up to temperature. You’ll need nearly a liter for the brew, so fill it as much as you can.
GRIND & BLOOM COFFEE
Grind 55g of fresh roasted coffee on a coarse setting (about a 29 on a Baratza Encore). Pull the lid off of your French Press, set the lid aside, pour the pre-heated water out of your beaker, and add your freshly ground coffee. Give the press a gentle shake to flatten the bed of coffee.
Pour 900g of water over the coffee while starting a timer for 4 minutes. Note: 1g of water = 1ml of water.
Let the coffee sit. You should see the coffee bed start to rise. This is called the bloom.
Break the crust and stir your coffee grounds.
AGITATION
When your timer has counted down one minute, gently stir circles into the bloom 5-6 times, breaking up the crust of coffee grounds that have formed on top.
Set the lid on top, but don’t press the filter down just yet.
Use the plunger to press the coffee down.
PLUNGE AND SERVE
When your timer goes off, gently press the plunger down, stopping when you meet the resistance from the coffee grounds. Pressing too hard at this point can result in a muddier cup.
Immediately pour your coffee into mugs and drink up. If it will be a while before you pour the second cup, you could pour the coffee into a carafe to hold the coffee until you’re ready. Leaving the coffee with the grounds for an extended period can result in a bitter cup.
french press sizes
This recipe uses the 34 ounce Bodum Chambord French Press. French Presses come in a lot of shapes and sizes. If you’d prefer a different size or style, use the same recipe but change your dose to fit the size.
For example, if you choose a larger size French Press (this one is 51oz), use a ratio of 73g coffee to 1200g(ml) water; for a smaller one like this 12oz size, use a ratio of 21g coffee to 340g(ml) water.
Stagg XF Recipe
Here’s what you’ll need:
Stagg XF Dripper Set
Carafe (or Mug)
Kettle
Third Wave Water (or fresh filtered water)
Stagg XF Paper Filter
Freshly Roasted Coffee
Grinder
Gram Scale
Timer
Coffee to Water Ratio: 20g / 320g
Brew Time: 2 minutes 30 seconds
Grind: 13 on Baratza Encore
BEFORE YOU BREW
Start with Third Wave Water (or fresh filtered water) just off boil. We suggest 204 degrees if you're using a Fellow Stagg EKG kettle.
Set your paper filter inside the dripper.
Pour a generous amount of water through your paper filter, completely wetting the entire filter, to rinse paper dust and preheat your insulated dripper and carafe, then dump the water from the carafe.
Set your dripper back onto the carafe. Alternatively, you can set the dripper onto a mug and brew directly into it.
GRIND & BLOOM COFFEE
Grind 20g of fresh roasted coffee on a medium setting (about a 13 on a Baratza Encore) and add it to your filter. Give the dripper a gentle shake to flatten the bed of coffee.
Pour 40g of water over the coffee while starting a timer. Note: 1g of water = 1ml of water.
Let the coffee sit. You should see the coffee bed start to rise. This is called the bloom.
SLOW & STEADY. Concentric circles.
When your timer reads 40 seconds, pour water in slow circles of varying sizes, concentric around center of the coffee bed.
Keep the pour steady, but try to hit 320g of water at the same time your timer reads 1:45.
THE DRAW DOWN
Allow the coffee to draw down through the filter.
When liquid is no longer visible on your bed of coffee, pull the dripper off of your carafe and set it in the drip cup, gather the filter at the edges and throw the coffee grounds and filter in the compost or trash.
You're ready to serve your coffee. The entire process should take about two and a half minutes.
Don’t have a scale or goose neck kettle on hand? We also recommend Fellow's fill up method.
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