Some tips to help you get started
Everyone's equiptment, water quality and taste are different so I encourage you to test things out and explore. My best advice would be try to understand the variables and change one thing at a time.
Feel free to reach out to me on Instagram (@thebrownbarista) for any help brewing our coffees!
Pour Over
I handle Light and Medium roasts in a similar way for pour over.
I grind medium/fine and aim for a brew time of around 3:30.
Ratios
- 1 serving - Use 20g coffee to 300g - 340g of water.
--- (You can use 15g/250g but I find I get better results brewing with more coffee) - 2 servings - use 30g coffee to 500g water
Recipe
- Use 210 F for Light roasts, 205 F for Medium
- Bloom 60g, wait 30-40 seconds and let bed dry
--- (Feel free to give the brewer a little swirl to get everything saturated evenly) - Pour in a small circle 60g at a time until you hit your target weight. Let the water drain almost to the surface of the bed and pour again. It should be about 30-40 seconds in between pours.
--- (Pour in a consistent way, pay attention to your speed and height) - I like to aim for a 3:00 - 3:30 brew time.
Espresso
Light Roasts
- I still have not figured out how to do this honestly 😅
- I have had some success pulling really long ratio shots like 1:5 - 1:8 in about 30 seconds.
- Try it out, it makes a delicious "pour over coffee shot" (also known as a Spro-over)
Medium Roasts
- 1:3 Ratio in about 30 seconds usually works well and is easier to dial in than going for 1:2.
- These are going to be a bit fruity and acidic so just pull longer shots if you want to get past the acidity and find the sweetness and chocolatey notes.
Espresso Roasts
- This should be super easy to dial in.
- Aim for the classic 1:2 Ratio in 25-30 seconds works great.
- I also like "Shorter" shots like 1:1 or 1:1.5 in about 20-25 seconds.