AUBERGINE CAFE HOME BREW GUIDE
Tools: Dripper, Filter, Grinder, Irving Farm Coffee, Kettle, Scale, Timer
Bring to a boil twice as much water as you'll need for the actual brewing (around 600-700ml).
Weigh out about 25-30 grams of coffee (or approximately two to three tablespoons of whole beans).
While the water is heating, grind your coffee. The coarseness should be close to that of sea salt.
Fold your filter and place it in a clean dripper.
Pour in about half of your hot water, fully saturating the filter and warming the porcelain. This water will also heat your cup or carafe. Let your remaining water sit in its kettle until it is about 200 degrees fahrenheit. After a minute or so, empty your now-warm cup or carafe and prepare to brew.
Pour your ground coffee into the filter and give it a gentle shake. This will flatten the bed, allowing for a more even pour.
Starting at the bed's center, gently pour twice the amount of water that you have coffee into your grounds - for example, 50 grams of water if you have 25 grams of coffee. Work your way outward gently, and avoid pouring down the sides of the filter. You'll notice that adding this amount of water causes the coffee to expand, or "bloom." Allow it to do so for between 30 and 45 seconds. A solid bloom will ensure even water dispersion - and a delicious cup later on.
Continue pouring - delicately - into the center of the grounds. You should pour at such a rate that the complete brew process takes about two and a half to three minutes. All told, it should be about 350 grams of water.
Tools: Irving Farm Coffee, French press, Grinder, Kettle, Scale, Timer, Wooden spoon
Bring to a boil enough water for your French press. For a 17-oz. press, you'll need about 400 grams.
While the water is heating, grind your coffee. French press coffee calls for a coarse, even grind. We recommend starting with a 1:10 coffee to water ratio. If you're using 400 grams of water, you’ll want 40 grams of coffee.
To start, gently pour twice the amount of water that you have coffee, onto your grounds. For example, if you have 40 grams of coffee, you’ll want to start with 80 grams of water.
Give the grounds a gentle stir with a bamboo paddle or chopstick. If it helps, visualize gentle canoe paddling. Let the coffee bloom for 30 seconds.
Add the rest of your water and place the pot’s lid gently on top of the grounds. Do not plunge yet. Let the coffee steep for four minutes. Four. Don’t guess.
Gently remove your french press from the scale and place it on your counter. Press the filter down. If it’s hard to press, that means your grind is too fine; if the plunger thunks immediately down to the pot’s floor, it means your grind is too coarse. The sweet spot, pressure-wise, is 15-20 pounds. Not sure what this feels like? Try it out on your bathroom scale. We have. When you’ve finished pressing, serve the coffee immediately. Do not let it sit, as this will cause it to continue brewing.
Tools: Aeropress, Aeropress Filter, Irving Farm Coffee, Grinder, Scale, Timer, Wooden Spoon
Bring roughly 220g water to the boil. Load a filter into the Aeropress’ cap.
Weigh out 15g coffee and grind it to a fine grind—somewhere between drip and espresso.
Assemble your Aeropress upside down (flared end up, numbers inverted) and place it on a tared scale.
Drip a little hot water onto the filter to help it adhere to the cap, as you’ll be inverting it to attach.
Gently stir and let sit for 30 seconds then top off with water and let sit for 60 seconds.
After the minute has elapsed give the grinds a few vigorous stirs, then carefully screw on the cap.
Flip the entire assembly over in one smooth controlled motion to sit on top of a cup or other vessel with a rim diameter smaller than the Aeropress’ flared section. The Aeropress is now “right-way-up.”
Begin applying downward pressure to the upper section of the Aeropress. Be careful when you get to the bottom, as the last liquid exiting the chamber is followed by a hiss of vapor—if you are holding the Aeropress to the brew vessel by the flared flange (as we tend to do) you can scald your fingers.
Your coffee is now brewed and you can now remove the Aeropress.
Tools: Chemex Carafe, Chemex Filter, Irving Farm Coffee, Grinder, Scale, Kettle, Timer
Bring 454g of water to boil. (Good for 2 cups of coffee)
Weigh out 32g of coffee and grind coarsely
Unfold the filter and load it into the Chemex. We like to line up the folds with the spout, use some of the excess water to pre-soak the filter and warm the glass of the Chemex. Make sure to dump the water before pouring the coffee into the filter.
Pour your ground coffee into the Chemex, trying to get the “bed” of coffee as even as possible (tap and shake if necessary).
Starting at the bed’s center, commence pouring 100g of water every minute into the coffee bed, working outwards. Try to avoid pouring directly down the sides.
Allow 30-45 seconds for the coffee to bloom, or expand. This maximizes surface area and ensures even water distribution.
Now pour water directly into the center of the grounds, pouring slowly and carefully. We aim to take four minutes for the full pour.
Tools: Bamboo paddle or butter knife, Irving Farm Coffee, Filtron Set, Grinder, Scale, Stainless Steel Bowl
Measure out 2,000 grams (two liters) of water.
Place the Filtron’s rubber cap in the hole at the bottom of the device.
Wet the wool filter and place it in the circular groove at the bottom of the Filtron. You’ll want to make sure this is in evenly; otherwise, the extraction may be subpar.
Unfold your filter and place it in the Filtron. It will be a slightly loose fit. Secure it evenly and fold where necessary.
Weigh out one pound (454 grams) of coffee.
Grind the coffee finely into a large nonreactive bowl.
Add your coffee to the Filtron, then give it a few shakes to level the bed.
Pour your water over the grounds—gradually and carefully—in a series of concentric circles.
Submerge the grounds with a butter knife or bamboo paddle.
Place the plastic disc filter on top of the filter, then place the plastic top component on top of that. Let steep for 12 hours.
Here’s where you’ll need a friend. Carefully position the Filtron over your carafe and swiftly pull out the rubber stopper. Often, you have a couple of seconds before the flow of coffee begins.
Serve over ice.
Tools: Irving Farm Coffee, Espresso Machine, Demitasse, Double Basket Bottomless Portafilter, Grinder, Scale, Tamper, Timer
Remove your portafilter from the espresso machine’s grouphead. Place it on a scale and tare the weight.
Purge your grouphead thoroughly with hot water.
For a double shot, grind between 18-21 grams of coffee into your basket. The proper grind is crucial to a balanced, delicious shot of espresso. It might be necessary to adjust its fineness a bit. In general, the grind ought to be quite fine.
Distribute the coffee by drawing a finger across it in a series of alternating swipes. It is most effective to alternate sides in a series of 90 degree increments (top to bottom, then left to right, etc.).
Place your portafilter on a clean, flat surface and position your tamper level on top of the grounds. Without driving your palm into the tamper’s base (which can cause gnarly wrist problems down the line), apply pressure downward. You don’t need to tamp incredibly hard – just enough to seal the coffee in evenly. Twenty to 30 pounds' worth of pressure ought to do it.
Give the tamper a gentle spin. This will smooth, or “polish,” the grounds for an even extraction.
Position the portafilter in the grouphead and start your shot. We recommend pulling it into a pre-heated ceramic demitasse and serving with a sparkling water back.
The shot should start with a slow drip, then develop into a gentle, even stream. Near the 30 second mark, the extraction will end, causing the shot to thicken and start “blonding,” or turning yellow. Stop the shot just as this process begins. Some people like to stir a shot after it’s been pulled; some like to sip immediately in order to experience its many layers of flavor. This is up to you. If at first you don’t succeed, try again. And again, and again...
Tools: Irving Farm Coffee, Grinder, Moka pot, Kettle, Scale, Timer
Grind about 20-22 grams of coffee, about as finely as you would for a shot of espresso.
Boil water, and fill the bottom half of your Moka pot with water that’s fresh off the boil.
Fill the pot’s filter basket with the ground coffee, and give it a shake to settle the grounds evenly. Now place it into the bottom compartment.
Screw on the Moka pot’s spouted top. Caution! The bottom chamber will be hot.
Place the pot on a stove set to medium heat.
When the water in the bottom chamber approaches a boil, the pressure will push a stream of coffee slowly and methodically through the upper chamber. If it explodes upward, your water’s too hot, if it burbles lethargically, turn up your flame. You know it’s done when you hear a hissing, bubbling sound.