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Brewing

While there are myriad ways of brewing good and bad coffee, there are some simple steps involved in brewing a perfect cup of coffee. The first few steps have already been taken care of; with  coffee that is properly grown, processed, roasted, packaged, stored and ground. Now, the next crucial components are the water and coffee-to-water ratio.

At Amrita Certified Pure® Coffee, we prefer to use 100 percent spring water. When spring water is not available, we recommend filtered water. Never use demineralized water. Coffee needs the minerals found naturally in water for the proper balance of flavor. Over 90 percent of brewed coffee is water, so it is crucial that the proper water is used.

The ratio of coffee is simple, use 60 grams of coffee per liter of water. Okay, maybe it’s not so simple. First, most homes do not have a gram scale; second most homes use tablespoons for coffee and cups for water. Breaking down the conversion, use 2 tablespoons (3/8 oz) of coffee for every 12 oz (1 1/2 cups) of water.

French Press

For years the French Press was the preferred method of brewing among coffee professionals. This method produces a full-bodied, earthy cup.

French Press illustration

You’ll need:

23 grams, or 4 tablespoons of coffee (coarse-grind) for every 12 oz. of water being used.

  1. Add boiling water to coarsely ground coffee
  2.  Stir
  3. Steep for 4 minutes
  4. Slowly push the plunger down. 

Be sure to hold the French press handle while plunging the coffee. If the coffee will not go down easily, slowly push the plunger up and then slowly down. Difficulty in plunging the coffee is a sign that the coffee is ground too finely.

Auto Drip Coffeemaker

Before brewing make sure your carafe, filter holder, spray head area and grinding channels are completely clean. Coffee residue and oils will impart a bitter and rancid taste if the brewer is not completely clean.

A good coffee brewer will brew coffee at 195 degrees Fahrenheit to 205 degrees Fahrenheit . Choose a brewer that has a cone-shaped filter holder over a basket-shaped filter holder. A brewer with a thermal carafe is an excellent option, since  coffee  left on a warmer will become bitter and burnt tasting. Brewers that have a built-in grinder require vigilant cleaning of the grind channels. 

Coffee mug - Laura Taft illustration Amrita Coffee

You’ll need:

23 grams, or 4 tablespoons of coffee (medium fine-coarse grind) for every 12 oz. of water being used.

  1. Rinse the filter holder and carafe in hot water to prewarm the carafe and filter holder.
  2. Add ground coffee to the filter using approximately 2 tablespoons of medium fine to medium ground coffee for every 6 oz of water.
  3. Add COLD water, bottled or filtered to the brewer.
  4. Brew the coffee according to the manufacturer’s brewing instructions.
  5. Once the coffee has finished brewing, remove the filter holder, throw away the grounds and filter, and wash the filter holder.

Moka

The Moka brewer is often referred to as a stovetop espresso brewer. This is not really a espresso brewer but makes a wonderful full-bodied clean cup. One of our staff members had a memorable cup of coffee brewed in a Moka while visiting the Dominican Republic. After traveling for about four hours up a mountain in a four-wheel drive vehicle stocked with water, propane, and coffee, she stopped at a quaint cottage overlooking the mountains and the sunset. Immediately upon arrival, the coffee was brewed.

Moka Pot How to - Amrita Single Origin Coffee

You’ll need:

23 grams, or 4 tablespoons of coffee (medium-fine grind) for every 12 oz. of water being used.

  1. Unscrew the top of the pot from the bottom and remove the filter basket.
  2. Add water to the bottom chamber. Fill until just below the release valve.
  3. Add medium fine ground coffee and place back in the filter basket.
  4. Level the coffee. DO NOT TAMP the coffee.
  5. Place the filter basket in the bottom chamber.
  6. Screw on the top part of the pot to the bottom.
  7. Place the pot on the stove over medium heat. Once the water is heated, it will rise up into the coffee and be pushed up to the top chamber.
  8. The coffee is done when the gurgling sound stops. Immediately remove from the stove.

Chemex

Brewing in the Chemex is similar to the Pour Over with the Hario or Beehouse filter holders. The main difference with the Chemex is the filter is thicker, so brewing time is longer and the coffee has less oil. The Chemex is flexible in batch sizes.

Chemex illustration - Amrita Coffee Brewing Method

You’ll need:

23 grams (approx. 4 tablespoons) coffee (medium-coarse grind) for a 12 oz. serving, or 46 grams (approximately 8 tablespoons) for a 24 oz serving.

  1. Place the filter in the Chemex with the 3 layer side centered on the spout of the Chemex.
  2. Rinse the filter and warm the Chemex carafe by pouring near boiling water (205℉) completely soaking the filter. Pour enough water to fill the Chemex carafe about 1 /3 full.
  3. Empty the Chemex carafe by carefully pouring out the water without removing the filter by gently lifting the filter near the spout.
  4. Add the ground coffee to the filter and gently shake the Chemex carafe to level out the coffee.
  5. Place the carafe on a gram scale and tare the scale to zero.*
  6. Pour enough water to soak the grounds and create a bloom. The bloom is an expansion of the coffee grounds while gases are being released. 
  7. Let the bloom settle for about 15 to 20 seconds.
  8. Slowly pour water in a circular motion over the grounds. Pausing for about 20 seconds when the filter is full. Pour until the scale reads 385 grams for the 12 oz. and 770 grams for the 24 oz. The pouring process will take about 4 minutes for the 12oz. and about 6 minutes for the 24oz.
  9. Allow all of the water to drip through the filter.

*If a gram scale is unavailable, measure out 13 oz. of near boiling water (205 degrees Fahrenheit) and follow the pouring instructions.

Pour Overs

At Amrita Certified Pure® Coffee, our favorite way of brewing is the Pour Over method. Pour Overs highlight the characteristics of the coffee, giving the coffee a lively and clean cup. While this method was popularized in 1908 with Melitta Benz’s invention of the paper filter, it has gained popularity in recent years with the emergence of the Third Wave cafés and the work of the Specialty Coffee Association of America (SCAA) on brewing standards.

Pour Over Coffee - Laura Taft illustration

You’ll need:

23 grams (approximately 4 tablespoons) of coffee (medium-grind).

  1. Place the filter holder on top of a carafe or large mug.
  2. Pour hot water over the filter, making sure the filter is thoroughly soaked. Use enough water to fill the carafe or mug at least 1/3 full.
  3. Place the ground coffee in the filter and shake gently to level out the coffee.
  4. Empty the carafe.
  5. Place the prewarmed carafe on a gram scale* and the filter holder with the coffee on top of the carafe or mug.
  6. Tare the scale to zero.
  7. Pour near boiling water (205 degrees Fahrenheit) onto the coffee just barely wetting the grounds. Make sure all of the grounds appear wet. The coffee will bloom. The bloom is an expansion of the coffee grounds while the gases from the coffee are released. You should use 35 – 40 grams of water.
  8. Let the bloom settle for 5 – 15 seconds.
  9. Continue to pour water over the coffee in a slow circular motion from the center to the outer edges and back to the center. This circular motion will create a turbulence that aids in the extraction of the coffee. Stop pouring when the scale reaches 385 grams. The pouring process should take about 2 minutes.
  10. Allow the water to drip through the coffee.

Cold Brew Toddy

Cold brew coffee is one of the more popular coffee trends in the United States. The advantages of the cold brew is less acid and bitterness is extracted from the coffee. When added to ice, the ice does not dilute the coffee as much as hot brewed coffee.

Cold Brew Toddy How to - Amrita Single Origin Coffee

You’ll need:

6 oz. coffee (coarse-grind) for every 3 cups of water.

  1. Place the rubber stopper in the bottom of the brewing chamber from outside of the chamber.
  2. Moisten the reusable filter and insert inside the brewing chamber at the bottom.
  3. Add one cup of cold filtered or bottled water to the brewing chamber.
  4. Add 6 oz. of coarsely ground coffee.
  5. Add three cups of cold filtered or bottled water.
  6. Stir.
  7. Add 6 oz. of coffee to the mixture.
  8. Wait five minutes.
  9. Add 3 more cups of water to the mixture. Do not stir. If the coffee grounds on top are not wet, gently press down with the back of a spoon to moisten.
  10. Steep the coffee for 12 to 18 hours.
  11. After steeping, hold the brewing chamber above the carafe and remove the stopper. Place the brewing chamber on top of the carafe and let the coffee drain into the carafe.

To make iced coffee, add one part brewed coffee concentrate to two parts water or milk, sweeten to taste, and add ice.

Unused coffee concentrate can be refrigerated up to ten days.

espresso

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Blue Heron Amrita Coffee - LAURA TAFT illustration

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Blue Heron Amrita Coffee - LAURA TAFT illustration