INDABA COFFEE ROASTERS

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Codex Caffeae · de arte infundendi

How to brew, in four methods measured to the gram. Every drawing is a brew timer: press Begin as the water meets the coffee, and it calls out each pour.

Fig. I, the Chemex
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I.

Chemex

Coffee
40 g
Grind
7 / 10
Water
680 g at 203°F
Ratio
1 : 17
Brew time
5 minutes
  1. Place the filter in the brewer and rinse it with hot water.
  2. Dump the rinse water and refill or reheat the kettle.
  3. Grind the coffee, add it to the filter, and nest it into a bowl shape.
  4. 0:00First pour: 80 g in 8 seconds to bloom. Saturate the grounds with a swirl or compass motion.
  5. 1:00Second pour: 200 g in 20 seconds.
  6. 2:00Third pour: 200 g in 20 seconds.
  7. 3:00Fourth pour: 200 g in 20 seconds.
  8. The drawdown should take about 1 minute.
Fig. II, the Pour Over
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II.

Pour Over

Coffee
20 g
Grind
5 / 10
Water
340 g at 201°F
Ratio
1 : 17
Brew time
5 minutes
  1. Place the filter in the brewer and rinse it with hot water.
  2. Dump the rinse water and refill or reheat the kettle.
  3. Grind the coffee, add it to the filter, and nest it into a bowl shape.
  4. 0:00First pour: 40 g in 4 seconds to bloom. Saturate the grounds with a swirl or compass motion.
  5. 0:30Second pour: 100 g in 10 seconds.
  6. 1:00Third pour: 100 g in 10 seconds.
  7. 1:30Fourth pour: 100 g in 10 seconds.
  8. The drawdown should take 30 seconds to 1 minute.
Fig. III, the AeroPress
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III.

AeroPress

Coffee
30 g
Grind
7 / 10
Water
100 g at 197.6°F
Method
Inverted
Brew time
60 seconds
  1. Insert the plunger about ½ inch into the top of the chamber, then set the AeroPress upside down on the plunger.
  2. Add the ground coffee.
  3. Pour 100 g of water over the coffee in 10 seconds.
  4. Stir firmly 20 times in 10 seconds.
  5. Put the filter cap with a rinsed filter on the brewer and gently press out the excess air.
  6. 0:40Flip the AeroPress and press out all the coffee. You should end up with about 60 g.
  7. Add 100 g of water to the extracted coffee.
  8. Taste, and add more water until it reaches the strength you like.
  9. Let the brew cool to about 140°F while stirring and decanting.
Fig. IV, the French Press
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IV.

French Press

Coffee
50 g
Grind
5 / 10 (medium)
Water
800 g, just off the boil
Ratio
1 : 16
Brew time
9+ minutes
  1. Grind 50 g of coffee to a medium grind.
  2. Set the French press on the scale and add the coffee.
  3. Add 800 g of filtered water just off the boil.
  4. 4:00Leave it for 4 minutes, then gently stir the crust that has formed.
  5. With two spoons, remove the foam and any floating sediment.
  6. 9:00+Leave it for at least 5 more minutes. Longer is better.
  7. Put the lid back on and plunge until the plunger touches the coffee.
  8. Pour gently into a pre-heated cup.

Brew it once by the numbers, then adjust the grind to taste.