Along with cooking, baking and music, another of my passions is coffee. I have built up an impressive collection of ways to brew coffee in the home. And if you have any questions, please don't hesitate to contact me.
Recently, I loaned a Chemex, Sowden, and some other brewing devices and grinders to a friend who is just starting to take her coffee making to the next level. While putting together some favorite instructional videos for her, I decided it might be fun to create a blog with links to some of these.
Rule of Thumb. I weigh my coffee (medium grind, ground with a burr grinder...blade grinders are okay for spices but not for coffee...in the Chemex video below he is grinding with the Baratza, the same one that I use as my default grinder) and start out with the SCAA recommendation of 6 grams of coffee per 100 ml of water (I use a digital scale...although mine had come from resale shops, I recommend the OXO digital scale if you are purchasing one new; or, if money is no object for you, definitely consider the Acaia digital for around $140. It is amazing). I boil my water in a Chantal electric kettle that I got at their annual December factory outlet sale.
Chemex Video : Baratza setting 18. 24 grams of coffee. 400 ml water.
Seattle Coffee's Guide to Pour Over Methods
Seattle Coffee - Chemex
Stumptown Coffee - Chemex
Kalita versus Hario versus Chemex
(I have switched to the Kalita 185 for my daily coffee making. I do a 300 ml to 18-25 grams extraction with it, which is enough coffee for my wife and I to enjoy in the a.m.)
My new, beloved, Acaia digital scale (awesome). Bluetooth. Programmable. iPhone app. My newest Chantal pour over electric kettle (highly recommended). My Javelin digital thermometer (also highly recommended). And my Kalita 185.
The SowdenBrew (as good as, if not better, than a French Press)
The Hario product line (V60), et. al.
My swag collected at an SCAA coffee event, at the last one held here in Houston.