Camano Island Coffee Brew Guide: 11 Ways To Brew Great Coffee At Home

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CAMANO ISLAND COFFEE BREW GUIDE11 WAYS TO BREW GREAT COFFEE AT HOMEJAMIE PARRISH WRITERBrew Method: Chemex Favorite Roast: Peru DarkBEN PICTON DESIGNERBrew Method: Syphon Favorite Roast: Colombia ReserveTJ FITTIS EDITORBrew Method: French Press Favorite Roast: Honduras DarkROBIN GUNDERSON PHOTOGRAPHERBrew Method: Pour-Over Favorite Roast: Papua New Guinea LightMEET THE TEAMTABLE OF CONTENTSINTRODUCTIONEASY BREW METHODS These simple methods are the classics of home brew.COMPLEX BREW METHODS For the more experienced brewer, try out these delicious brewing methods.UNIQUE BREW METHODSIf youre an adventurer and looking for a coffee that tastes a little different - start here.TERMS, TOOLS, & GRIND GUIDEChapter 1:Chapter 2:Chapter 3:Chapter 4:FRENCH PRESSPOUR-OVERKEURIGMOKA POTChapter 5:Chapter 6:Chapter 7:Chapter 8:CHEMEXICED CHEMEXAEROPRESSESPRESSOChapter 9:Chapter 10:Chapter 11:TURKISH SYPHON (866) 387-5282INTRODUCTIONWelcome to the Camano Island Coffee Brew Guide: 11 Ways to Make Great Coffee at Home. Weve compiled many of our favorite homebrew methods to share with you. Whether youre new to homebrew coffee, or searching for a new method, this is your one-stop shop for all your homebrewing needs.HELPFUL TIPS BEFORE YOU GET STARTEDNEVER USE BOILING WATER Boiling water will scorch your grounds and cause a burnt flavor in your coffee. Always remove your kettle from the heat source at least 30 seconds before using.PRE-RINSE YOUR FILTERIf your brewing method uses a paper filter, we recommend giving it a pre-rinse with hot water to remove any papery taste. If your brewing method uses a cloth filter, be sure to boil it the first time you use it and always store it in a dish or bag of water in the fridge. Give it a rinse with hot water before brewing as (866) 387-5282INTRODUCTIONHEAT YOUR MUGA hot mug keeps your coffee piping hot. The best way to do this is while pre-rinsing your filter. Simply place the filter over your mug as you rinse it so the hot water warms your mug too! Use this trick to ensure that your coffee stays warm and wonderful for as long as possible. STORE YOUR COFFEE IN AN AIRTIGHT PLACEForget about putting it in the freezer - that doesnt keep it fresh at all! Extreme temperatures change the coffees flavorful oils. This will give you a tainted flavor. Simply place your opened coffee bag in a zip-loc bag and keep it in the cupboard.GRIND YOUR COFFEE JUST BEFORE YOU USE ITThe flavor of your coffee changes dramatically only minutes after you grind it. Thats why its best to grind your coffee right before you brew it. See our Grind Guide on page 98 to learn more.6WHY CAMANO ISLAND COFFEEWhether youre brewing Pour-Over, Turkish, or any other method, there is one key that can make or break your drink: the type of coffee you use. 4 REASONS YOU SHOULD DRINK CAMANO ISLAND COFFEEONLY ORGANIC All Camano Island Coffee is USDA Certified Organic. No pesticides, no herbicides, no harmful chemicals. Coffee is sprayed with more chemicals than any other crop outside of tobacco. Thats why we commit to only buying USDA Certified Organic coffee beans. These are the tastiest and healthiest beans on the market.ONLY SHADE GROWNDirect sunlight is not good for coffee - it causes the beans to grow too quickly, and adds acidity and caffeine to the bean. Shade grown beans develop a smoother flavor, less acidity, and a lot less caffeine. This means no heartburn and no jitters - just a tasty cup of coffee.7WHY CAMANO ISLAND COFFEEONLY FRESHLY ROASTEDStraight from our roaster to your door. The best tasting coffee comes from freshly roasted beans. Even a few weeks on the shelf can be enough to diminish the flavor of your coffee. At Camano Island Coffee we are committed to shipping freshly roasted coffee beans straight to your door. Your beans will never sit around gathering dust. Just take a whiff of your next Coffee Lovers Box shipment and youll know youre getting the freshest beans possible. ONLY FAIRLY TRADEDBy paying a fair wage for a beautiful product, were empowering coffee farmers around the world to support their families. This means the necessities of food, clothing, shelter, and an education for their children. This means ending generational poverty.In addition, Camano Island Coffee partners with Agros International, a Seattle, WA based non-profit that assists responsible coffee farmers in purchasing their own land through low-interest or interest-free loans. When a farmer owns land, he owns his destiny and creates generational change for his family.FRENCH PRESSSkill Level12 MinutesThe exact origin of the French Press has been subject to much debate. Folklore says it was an elderly Frenchman in the 1850s, while the Italians claim to have produced the most functional model in the early 1900s. Of course, the fight to take the credit is understandable, as French Press is one of the most-loved brew methods around the world. For this brew, we used a Bodum 32oz french (866) 387-5282WHAT YOU NEED AMOUNTSCOFFEE4 tbsp32 g8 tbsp64 gWATER16 oz473 g32 oz946 gFRENCH PRESSCOFFEEFILTERED WATERWOOD STIRRERGOOSENECK KETTLEGRINDER:::::10GROUNDSTo start, we suggest a ratio of 2 tablespoons of grounds for every 8oz of water. The coffee should be ground on the coarsest setting - a #9 on an industrial grinder. If your grounds are too fine, you will get muddy coffee in your press.WATERHeat your water until its boiling, and then remove from the heat source for 30 seconds before pouring (boiling water will burn your grounds and ruin your drink!) - The best temperature for brewing is between 195-205.ADDING GROUNDSDrop the grounds into the french press, and pour enough water over them until they are fully covered.BLOOMPause and let the coffee bloom for 45 seconds.12ADDING WATERContinue to pour the rest of your water into the press. You can now let it brew for 3-5 minutes (personally, we think 4 minutes is the perfect time, but its all about your own taste preference).BREAKING THE CRUSTOnce the time is up, use a small bamboo paddle or chopstick (not metal - you dont want to crack the glass) to break the crust and give the grounds a quick stir. 13PRESSNow you can put on the lid and press! There should be a small amount of resistance, but not much. If it is difficult to push down, your grounds are probably a bit too fine. If it seems way too easy to press, perhaps your grounds are too coarse.ENJOYPour into your favorite mug, and enjoy your marvelous cup of delicious French Press.POUR-OVERSkill Level10 MinutesOver the past few centuries, many different inventors and coffee companies have developed their own unique method of Pour-Over coffee. By changing the size of the hole and the pattern of the interior ridges, companies have developed different pour-over models that all produce their own unique cup of coffee. For this brew, we used a German Cilio pour-over with a size #4 (866) 387-5282WHAT YOU NEED AMOUNTSCOFFEE3 tbsp24 g4 tbsp32 g5 tbsp40 gWATER12 oz355 g16 oz473 g20 oz591 gPOUR-OVERFILTER:::::::COFFEEFILTERED WATERWOOD STIRRERGOOSENECK KETTLEGRINDER17GROUNDSTo start out, measure out your Camano Island Coffee and set your grinder to a medium-fine grind. Also, thats #5 or autodrip on an industrial grinder.WATERBring your water to a boil and then remove from heat. Never pour boiling water straight onto coffee grounds - it will scorch them and give your coffee a burnt flavor. Allow the water to cool for 30 seconds (the temperature should be between 195-205) before you proceed to the next step.18FILTERPlace your filter inside your pour-over, set it on top of your mug, and use hot water to give it a quick rinse. This gets rid of any papery taste the filter might add to the coffee, and warms your mug up, too. Dump out the excess water.ADDING GROUNDSDrop the grounds into the filter and give it a small shake so they are distributed evenly.19POURINGGrab your kettle and begin pouring the water in a slow, circular motion outward from the center. Only pour until the grounds are slightly covered with water, then stop.BLOOMLet the grounds bloom for 45 seconds, then use a small wooden paddle or chopstick to give the grounds a quick stir. By stirring the grounds you are ensuring they are evenly covered with water, which helps create an even extraction.202ND POURINGContinue to pour water in the same circular motion over your coffee until youve used all of your water. Remove pour-over once the drip has slowed to a near stop.ENJOYYou can now enjoy your fresh cup of Pour-Over coffee.KEURIG SOLOFILLSkill Level5 MinutesThe Keurig is one of Americas new favorite ways to brew single-serve coffee. Its fast and easy, but all those disposable K-cups can be harmful to the environment and your wallet. How can you avoid these problems? By using a refillable filter like the Solofill, you can save money and save the (866) 387-5282WHAT YOU NEED AMOUNTSCOFFEE1 tbsp8 g1.5 tbsp12 g2 tbsp16 gWATER6 oz178 g8 oz207 g10 oz236 gKEURIGSOLOFILL:::::::COFFEEFILTERED WATERGRINDER24GROUNDSFirst, youll want your coffee ground to a medium grind - a #6 on an industrial grinder. This is important, because a coarse grind will produce a weak coffee, but a fine grind will clog the machine.SOLOFILL FILTERUse a spoon to scoop the grounds into the filter, and run your finger around the rim to clear any grounds. By removing the excess grounds, you are ensuring the lid seals properly and therefore preventing it from making a big mess - you dont want to learn this the hard way!26BREWOnce youre ready, close the top of the lid and place your favorite coffee mug underneath the spout. Press the Brew button and in just a minute you can enjoy your fresh Camano Island Coffee! 27FINAL NOTEYou might be tempted to try to brew twice using the same grounds, but dont do it! The second round will taste like coffee-tinged water. Simply let the used grounds cool a bit, dump them out, give the filter a quick rinse, and youre ready to brew another cup. ENJOYSit back, relax, and enjoy the simplicity of the Keurig matched with the taste of your favorite Camano Island Coffee. MOKA POTSkill Level15 MinutesMoka Pot was invented in 1933 when Italys economy wasnt doing so swell. It was marketed as an affordable way to enjoy daily espresso at home, and thereby avoiding cafe prices. Today, many people still use the Moka Pot, and its known as one of the best ways to get Stovetop (866) 387-5282WHAT YOU NEED AMOUNTS*NOTEThe amount of coffee you need depends on the size of your moka pot. Youll want enough to fill the funnel filter of your pot without packing down the grounds. The same goes for water, so measure how much water fills the bottom half of your pot, up to the screw, before beginning.MOKA POTCOFFEEFILTERED WATERGOOSENECK KETTLEGRINDERCOFFEE*4 tbsp32 g8 tbsp64 gWATER16 oz473 g32 oz946 g:::::30GROUNDSGrind your beans on a medium grind, which is a #6 or Drip Flat on an industrial grinder.WATERIts not recommended that you boil your water directly in the moka pot, because it might give it a metallic taste, so heat it in a separate kettle before beginning. Carefully pour the boiling water right into the bottom of the moka pot, filling it until the water line is even with the screw on the side.ASSEMBLYPut the grounds in the funnel filter, using your finger to even it out and remove excess coffee. Place the filter on the base, and screw the top half on. Caution: the base will be hot from the hot water, you might want to use a towel or hot mitt while you do this step.32BEGIN BREWOpen the lid and set the moka pot onto your stovetop on a medium setting. To avoid burning your pot, dont turn the burner any hotter than medium. Also be careful not to have the handle directly over the flame, as it could melt if it gets too hot.33CONTINUE BREWINGAfter a couple minutes, steam will start to push the water up through the grounds and into the top chamber. As soon as this starts, place the lid onto the pot. (Note: Sometimes if the grounds are too coarse, the water will shoot up out of the pot. If this happens, be careful that you dont get burned and try a finer grind the next time you brew.)34FINISH BREWINGOnce the lid is on, wait nearby and listen. When you hear a gurgling noise, remove the pot from heat - your brew is finished!ENJOYPour into a separate mug and enjoy. If you find stovetop espresso too strong, dilute with a bit of hot water or cream. Lastly, be cautious when handling and cleaning your moka pot, as the metal will be extremely hot.CHEMEXSkill Level12 MinutesThe Chemex was invented in 1941 by German scientist Dr. Peter Schlumbohm. What began as an experiment with basic laboratory tools came to be one of the most classic brew vessels in history. In fact, the Smithsonian, the Museum of Modern Art, and many other museums have the Chemex on permanent display because of its rich history and beautiful design. The Chemex might look more like a high school chemistry beaker, but trust us when we say this beauty will give you the smoothest cup of (866) 387-5282AMOUNTSWHAT YOU NEEDCOFFEEFILTERED WATERGOOSENECK KETTLEGRINDERCHEMEXCHEMEX FILTERCOFFEE4 tbsp32 g6 tbsp48 g8 tbsp64 g10 tbsp80 gWATER16 oz444 g32 oz880 g40 oz1182 g50 oz1478 g:::::::::CHEMEX3 cup6 cup8 cup10 cup:::::37GROUNDSGrind your coffee on a coarse grind - for industrial grinders, a #9 setting - to get the best cup of Chemex. If your grind is too fine, itll back up the filter and cause it to rip. We learned this the hard and messy way!WATERBring your water to a boil and then remove from heat. Never pour boiling water straight onto coffee grounds - it will scorch them and give your coffee a burnt flavor. Allow the water to cool for 30 seconds (the temperature should be between 195-205) before you proceed to the next step. FILTERChemex filters are a bit unusual. As much as youll want to, dont unfold it all the way. Instead, pull just one edge away from the three others. Now your filter will resemble a normal Pour-Over filter. There will be one edge on one side, and three on the other. Set it into the Chemex with the crease sitting in the pouring channel. Cone filters you use for Pour-Over, like a #4 or #6, wont fit properly in a Chemex and are too thin to properly filter for Chemex. Only use Chemex filters.39RINSE FILTERUse your hot water to give the filter a quick rinse, which removes any papery taste that the filter might add to your coffee. This hot water will also heat the carafe - keeping your coffee hotter for longer. Dump out the excess water before beginning your brew.ADDING GROUNDSPlace your grounds into the filter. Gently shake the Chemex to level out your grounds. Youre now ready to start the brewing process.40BLOOMBegin pouring the water over the grounds in a circular pattern, until the water has barely covered the grounds. Let it bloom for 30 seconds.412ND POURINGAfter the bloom, continue pouring water in a circular motion until the water is about a quarter inch below the top of the Chemex.Be careful to wait for the water to filter through before pouring more. Its easy to get carried away and pour too much water. Continue to pour until youve used all your water.ENJOYGrab your favorite mug and discover a new bold take on your favorite Camano Island Coffee.ICED CHEMEXSkill Level14 MinutesThere are a lot of ways to make iced coffee, but the Japanese Iced Coffee method is our favorite. Its quick, and easy. And, for cold-brewing it gives you the brightest, fullest flavor possible. The full flavor is possible because brewing with hot water extracts maximum flavor while cooling instantly protects the flavor from acquiring off flavors due to (866) 387-5282AMOUNTSWHAT YOU NEEDCHEMEXCOFFEEFILTERED WATERGOOSENECK KETTLEGRINDERCHEMEX FILTERICE*NOTEFor getting the proper volume of ice, weve found a 16oz cup of ice is equal to a weight of 8oz. Remember this ratio if youre measuring your ice without a scale.COFFEE2 tbsp16 g4 tbsp32 g8 tbsp64 gWATER4 oz118 g8 oz236 g16 oz473 g:::::::ICE*4 oz118 g8 oz236 g16 oz473 g:::::::45WATERBring your water to a boil and then remove from heat. Never pour boiling water straight onto coffee grounds - it will scorch them and give your coffee a burnt flavor. Allow the water to cool for 30 seconds (the temperature should be between 195-205) before you proceed to the next step. ICEYou need equal parts ice and water. We used 8oz water and 8oz ice in our Chemex. Make sure you measure out your proper water and ice amounts before beginning.46RINSE FILTERBefore unfolding your Chemex filter place your Chemex filter over your sink and pour hot water (not from your pre-measured amount) over the filter. This will remove the papery taste from the filter.GROUNDSAdditionally, youll want 4 tablespoons of coarsely ground coffee. (Set an industrial grinder to a #9, or French Press setting.)47There will be one edge on one side, and three on the other. Set it into the Chemex with the crease sitting in the pouring channel. Cone filters you use for Pour-Over, like a #4 or #6, wont fit properly in a Chemex and are too thin to properly filter for Chemex. Only use Chemex filters.ICE & FILTERDump your ice into the Chemex, and unfold your Chemex filter. As much as youll want to, dont unfold it all the way. Instead, pull just one edge away from the three others. Now your filter will resemble a normal Pour-Over filter.48ADD GROUNDS & BLOOMAdd the grounds into the filter and begin pouring your hot water over the grounds until they are covered. Let the grounds bloom for 30 seconds.POURINGContinue to pour the rest of your 8oz of water over the grounds in a slow, circular motion. The ice will begin to melt - thats okay. FINAL NOTESOnce the water has fully filtered through, remove the filter. Take care when pouring your iced coffee - the ice tends to slide out quickly.ENJOYSit back, and enjoy your refreshing brew of Chemex iced coffee.AEROPRESSSkill Level10 MinutesAerobie, the company that invented the Aeropress, is not a coffee company by origin. Their first product was actually the Aerobie Pro - a flying disk. Alan Adler, the founder of the company, had invented many disk-like toys before he invented the Aeropress. Today, Aeropress is Aerobies #1 product and an extremely popular method of one cup brewing. The Aeropress produces an espresso strength coffee and as a result, has become known as the poor mans (866) 387-5282AMOUNTSWHAT YOU NEEDCOFFEEFILTERED WATERGOOSENECK KETTLEGRINDERAEROPRESSCIRCULAR FILTERTOOLS INCLUDEDCOFFEE1 scoop16 gWATER12 oz355 g:::53GROUNDSYoull want one heaping Aeropress scoop of finely ground coffee to start - a #4 grind on industrial machines.WATERBring your water to a boil and then remove from heat. Never pour boiling water straight onto coffee grounds - it will scorch them and give your coffee a burnt flavor. Allow the water to cool for 30 seconds (the temperature should be between 195-205) before you proceed to the next step. 54FILTERPlace the paper filter into the plastic filter, screw it onto the Aeropress and set it over your mug. From here, you can wet the filter with your hot water, to remove the papery taste and heat your press and mug. Dump out the water before proceeding.55ADD GROUNDS & BLOOMDrop the grounds into the vessel, and add just enough water to cover them. Let them bloom for 30 seconds before continuing. POURINGAfter the bloom, pour more hot water into the Aeropress, until the water level is just above the blue number 3.STIRRING AND PRESSUse the paddle that comes with your press to give the grounds a stir for about 5 seconds, then place the plunger into the tube. From here, slowly press the coffee through the filter until you hear a hissing noise.ENJOYAdd hot water for an americano, steam milk for a latte, or drink it straight.ESPRESSOSkill Level8 MinutesEspresso was invented as a way to make coffee expressly, as people were in a hurry and didnt have time to wait 10 minutes to brew their morning pot of coffee. However, over the years, espresso has become more about the taste than the speed. The rich, strong flavor is something that coffee drinkers around the world look forward to every morning. The art of steaming milk is tricky, but worth the dedication required to learn. Keep a close eye on all the small details, and with practice you can become a true (866) 387-5282AMOUNTSWHAT YOU NEEDCOFFEEMILKPITCHERGRINDERESPRESSO MACHINE WITH STEAM WANDCLOTHPORTAFILTERSHOTS1 shot2 shots3 shots4 shotsDRINK SIZE8 oz12 oz16 oz20 oz:::::60ADDING GROUNDSPut the grounds into the portafilter so it forms a little mound on the top. Grab your tamper and press down firmly. Remove the tamper and use the handle to give the side of the filter a quick tap to remove excess grounds, then press again. Give it a quick twist before you remove it so the top is nice and smooth.GRINDINGGrind your coffee on a fine grind - #1 on an industrial grinder. For a double shot, youll want 15 grams of coffee, which is equal to a smidge less than 2 tablespoons.61PULLING SHOTSInsert the portafilter into the machine, making sure that its fully locked into its proper position. Place shot glasses or a mug below to catch the shot. Press the button and watch as the shot begins to pour. The best shots take anywhere between 25-33 seconds from pushing the button to finish. BARISTA TIPIf your shots are pulling too slowly, try easing up on the tamping pressure. If they pull too quickly, try tamping harder. If this doesnt solve your problem, try adding slightly less grounds to the portafilter for a faster pour and adding slightly more for a longer pour.MACHINE CAREOnce youve pulled your shot, make sure you properly care for your machine and equipment. Carefully take the portafilter out, remove the used grounds, and give it a quick wipe down with a towel. You should also quickly run some water through the group head on your machine to rinse away any grounds that are stuck in the screen. Place the filter back into the machine for storage, and give your shot glasses a quick rinse.63STEAMING PREPARATIONTo start, pour milk into your pitcher until its about half full. You will need the extra room to properly steam your milk and achieve fantastic foam.Before starting the steaming process, be sure to give a quick pull on the handle to bleed the steam wand. This removes any water from the wand.64Slowly continue to draw the pitcher down until you have your desired amount of foam. Now you can move the wand completely under the surface of the milk (but not touching the bottom of the pitcher) and hold steady.STEAMINGSubmerge the wand in the milk and begin to steam. Slowly lower the pitcher so just the tip is submerged. Small microfoam will begin to form and the milk will expand. Do this slowly so that no large bubbles are created. The milk should swirl like a whirlpool and incorporate the microfoam into the pitcher of milk.65ACHIEVING OPTIMUM TEMPERATUREWe recommend the use of a thermometer to make sure your milk is the perfect temperature of 160.To achieve this optimum temperature steam your milk until your thermometer reaches 150, then shut off the steam wand. The milk will continue to heat a few more degrees once you shut off the steam, hitting 160.66REMOVE AIR BUBBLESFinally, tap the pitcher once or twice on the counter, to remove any air bubbles in the foam. Give it a quick swirl, and observe the texture of the milk. If it looks like wet paint - youve done a marvelous job.FINISHRemove the pitcher from the wand, bleed the steam wand once more, and wipe clean with a damp towel. This clears away any milk residue that may be left behind, so your machine will always steam properly and stay completely clean inside.ENJOYWhether you made a latte, americano, or some other fabulous espresso drink, enjoy sipping your Camano Island Coffee - youve earned it.TURKISHSkill Level7 MinutesCoffee is a huge part of Turkish culture. In fact, traditional houses include special coffee rooms specifically for brewing and drinking coffee. In the 17th century, the Turks were spending more time drinking coffee than going to the mosques to pray, so the government made coffee illegal. This, however, didnt stop the Turks from drinking coffee, and to this day it remains a rich part of their culture (866) 387-5282AMOUNTSWHAT YOU NEEDCOFFEEFILTERED WATERGRINDER OR TURKISH GRINDERIBRIK*NOTEIbriks come in many sizes. A finished cup of Turkish coffee is considered 3oz, so the amount of water you use depends on the size of your Ibrik and the number of cups youre serving. We are using a 2 serving Ibrik. You should never fill the Ibrik past the neck.SUGAR (OPTIONAL)COFFEE*1 tbsp8 g2 tbsp16 gWATER3 oz88.5 g6 oz177 g:::::70GROUNDSFor every 3oz of water, you should use 1 tablespoon of Turkish-ground coffee, which is extremely fine. The best way to get this fine of a grind is to purchase a Turkish grinder, but you can also get a similar grind by putting your grinder on the finest setting possible. Youll find most industrial machines have a Turkish setting.WATER & ADDING GROUNDSPut the water into your ibrik and place it on medium heat. Wait roughly 2 minutes, and then add the grounds into the ibrik. Do not stir the grounds.SUGARSome people prefer to add sugar into their brew. If you would like to do this, add sugar on top right after you add the coffee.We recommend a teaspoon to start and you can adjust accordingly next time you brew based on your preferences. Again, do not stir.73BREWINGOnce the coffee starts sinking and the sugar begins to dissolve, you can give the coffee a few quick stirs and turn down the heat just a bit. Your coffee will soon begin to bubble a bit on the surface. When you see small bubbles, make sure you turn down the heat even lower. Keep a close eye on your brew - dont let it boil. A froth will start to rise to the surface. When it does this, remove from heat and let it settle. Once the froth has gone down, put it back on the heat and let it rise once more. Some prefer to let it rise and fall 3-4 times, but we recommend only twice. POURTake care when pouring your Turkish coffee from the ibrik - give it a quick initial pour to get the foam, then slow down so most the coffee grounds will stay in the bottom of the vessel and not fall into your cup.ENJOYLet it sit for a minute or two, so any grounds that might have slipped into your cup can settle at the bottom. Sit back and enjoy.SYPHONSkill Level12 MinutesThe history of Syphon began with a French woman in the mid 1800s, who designed a beautiful coffee brewer that was intended to be displayed at dinner parties during the brew.Over the years, companies across the globe have designed and sold their own versions of the syphon. The stovetop and burner versions, both of which are manufactured in Japan, are the most popular versions available today. For this brew, weve used the Hario 5 cup (866) 387-5282AMOUNTSWHAT YOU NEEDCOFFEEFILTERED WATERGRINDERSYPHONCIRCULAR FILTER*GOOSENECK KETTLECOFFEE3 tbsp24 g4 tbsp32 g8 tbsp64 gWATER15 oz443 g22 oz650 g40 oz1182 g:::::::SYPHON3 cup5 cup8 cup:::::::*NOTEIf you have a new syphon cloth filter, make sure to soak it in boiling water for 5 minutes before your first brew. After each brew, store it in a small dish of water in the fridge.77GROUNDSYoull need 1 tablespoon of coffee for every 5 ounces of water, ground on a medium grind (a #6 grind on an industrial machine). 78FILTERTo start, youll want to assemble your filter. We used a cloth filter on our syphon, but other options are available as well - such as glass, paper, or metal/mesh. If you are using a cloth filter, make sure to soak it in boiling water for a few minutes before your first brew. Drop the filter into the top chamber and use the chain to properly hook it on at the bottom.ASSEMBLYFill the bulb or lower chamber up with water to the designated fill line and assemble the syphon (dont forget to put the lid on the top chamber!)80HEAT SOURCESlide your syphon over the heat source. We are using the small wick burner that came with our syphon, and have filled it with denatured alcohol (a clean burning fuel), which can be purchased from your local hardware store. Youll need the wick to be tall enough that the flame touches the bottom of the syphon.81BEGIN BREWAs it heats, the water will start to move up the chain to the second chamber. When all the water has reached the top, pop off the lid and check the temperature. Adjust the heat source accordingly, so your water is approximately 190.82ADDING GROUNDSPlace the grounds into the chamber and use a bamboo paddle or chopstick to give it a quick, gentle stir. Replace the lid and let the coffee steep. BREW TIMEFor a smaller syphon (3 cup), wait 45 seconds. For a larger one (5-8 cup), wait just over 1 minute.FINISHING BREWGive the coffee another quick stir and then remove the syphon from the heat source. Soon, the coffee will begin to be pulled back down into the bulb. You will know this process is complete when the grounds have formed a small mound in the upper chamber.ENJOYYou can now remove the top components and use the bottom carafe to serve your coffee.WOODNECKSkill Level12 MinutesWoodneck brewing originated in Japan in the early 1900s. Its unique flavor comes from the use of a cloth filter and the slow brewing process. We recommend the Woodneck to those who are truly dedicated to the craft of homebrew - it requires patience and precision to get the bold, sweet cup its known (866) 387-5282WHAT YOU NEED AMOUNTSCOFFEE3 tbsp24 g5 tbsp40 gWATER8 oz236 g13 oz385 gWOODNECKCLOTH FILTER*:::::COFFEEFILTERED WATERGOOSENECK KETTLEGRINDER*NOTEIf you have a new Woodneck cloth filter, make sure you remove the cloth filter from its frame and soak it in boiling water for 5 minutes before beginning to brew. After each brew, store it in a small dish of water in the fridge. 87GROUNDSYoull want to grind your coffee on a medium grind - a #6 for those who have their coffee ground on an industrial machine.WATERHeat your water until its boiling and then remove it from the heat source. Woodneck brews best with an unusually low temperature of water - around 175 - 185. Let your water cool for about 1 minute before you begin the brewing process.88ADDING GROUNDSOnce youve dumped the water out of your Woodneck, place the grounds into your filter. Give it a gentle nudge, so the grounds settle flat.FILTERPlace the filter onto the wire frame, set it over the carafe and pour boiling water through the filter. The main purpose of this step is to warm your vessel prior to brewing to keep your coffee hotter for longer.89BLOOMBegin pouring water in a very slow, circular pattern, starting at the edges and working your way towards the middle. When the water has barely covered the grounds, stop and let it bloom for 45 seconds.90FINAL STEPSOnce it has all filtered through, you can set the filter aside. To properly care for your cloth filter, give it a thorough rinse and store it in a small dish of water in your fridge. POURINGTo continue the brew, pour half of the remaining water in the same slow circular fashion as before, and then wait for it to fully filter through. Finally, pour the last round of water very slowly until the filter is full and wait for your brew to finish.ENJOYNow enjoy your strong, bold cup of Camano Island (866) 387-5282TERMSBLOOMWhen you pour hot water over dry grounds, the grounds rise up and expand, creating a pretty sight that looks like the top of a chocolate muffin. This is called a bloom and it happens because CO2 is escaping from the grounds. Letting your coffee bloom is an important step to making the best cup of coffee.ESPRESSOEspresso is made up of shots, which are brewed through a machine at high pressure and produce a final product of 1oz of highly concentrated coffee. There are poor man methods to brewing espresso, such as Aeropress or Moka Pot, but true espresso can only be made by a high quality espresso machine. Lattes, Americanos, and other specialty drinks are made with espresso shots.GROUPHEADThe grouphead is the part of the espresso machine that you lock the portafilter into. Water is pushed through tiny holes in the grouphead and evenly distributed across all the coffee in the portafilter, ensuring an evenly extracted shot. PORTAFILTERThe portafilter holds the coffee grounds when pulling shots of espresso. It is designed to lock into the espresso machines grouphead, so that the water can come through the grounds at the high pressure needed to pull the best (866) 387-5282TERMSSINGLE-CUP BREWA Single-Cup Brew describes a coffee brewing method that brews one cup at a time. The Keurig and Pour-Over are examples of a single-cup brew. TAMPERThe tamper is used to evenly pack the coffee grounds into the portafilter, which helps you get the best extraction possible.#CICRBREWWant to share your favorite brewing method? Share it on Facebook, Twitter, Pinterest and Instagram. Use the hashtag (866) 387-5282TOOLS OF THE TRADEFRENCH PRESSThe French Press is a cylindrically shaped coffee brewer that has two main parts: the beaker (where the water and coffee grounds go), and the plunger. The plunger has a wire mesh filter on one end, designed to be pressed into the cylinder and separate the grounds from the liquid coffee at the end of the brew. Many french press filters can be taken apart to make cleaning easier. Recommended Brand: BodumPOUR-OVERPour-Overs are made up of a single piece (most commonly ceramic - though they are also available in glass and plastic) with one or more holes in the bottom and various types of grooves on the inside walls. Its a quick, clean and simple single-cup brewer. Recommended Brand: HarioMOKA POTThe Moka Pot is made up of three main parts - the bottom chamber, the funnel filter, and the top chamber. Its used on the stovetop to brew espresso at home without an expensive espresso machine. Recommended Brand: BialettiKEURIGThe Keurig is a countertop coffee machine that uses K-Cups to produce a single-cup brew. Recommended Brand: (866) 387-5282SOLOFILLSolofill is a brand of reusable K-Cups. We recommend using a Solofill and your favorite Camano Island Coffee instead of expensive, non-recyclable K-Cups.CHEMEXThe Chemex, brewed like the Pour-Over, is a vase-like vessel. The filter sits in the top, and the coffee brews through that into the bottom. Its a simple brew and can be used as a classy serving tool when your coffee is finished. Recommended Brand: The one and only, ChemexAEROPRESSThe Aeropress has a cylinder, a filter, and a plunger. The filter screws onto the cylinder, the coffee is added, and then pressed through the filter with the plunger. This method produces what is known as a poor-mans espresso type drink, because its a cheap way to get a drink resembling espresso. Recommended Brand: AerobieESPRESSO MACHINEEspresso Machines are complex machines that use high amounts of pressure to push water through coffee grounds to brew a highly concentrated coffee. There are many types of drive mechanisms in different espresso machines that make high pressure extraction possible, like steam-driven, pump-driven, and piston-driven. Steam-driven machines are lower in price and are typically used in home espresso setups, while pump-driven machines are much more expensive and are commonly found in cafes and coffee bars. Due to their complexity, espresso machines require regular maintenance to ensure they are producing the best cup of coffee every time.TOOLS OF THE (866) 387-5282STEAM WANDSteam wands are found on most espresso machines. When dipped into a pitcher of milk, the steam is used to warm and froth the milk, so you can then mix it with shots of espresso to make a latte.IBRIK (TURKISH)The Ibrik is the traditional brewing vessel for Turkish coffee. The long handle enables you to handle the Ibrik even when it has been on the stovetop. The peculiar shape is to aid in the brewing process, as well as pour the finished drink properly. Recommended Brand: Turkish Coffee WorldSYPHONThe Syphon device creates a vacuum with heat and the unique shape of the vessel to brew coffee. The water starts in the lower bulb, then heat pushes the water into the upper chamber to mix with the grounds. Once it has steeped the heat source is removed and the vacuum pulls the coffee through a filter, giving you tasty coffee in the lower bulb and coffee grounds in the upper chamber. Recommended Brand: HarioWOODNECKThe Woodneck, also known as Nel Drip, is a single-cup brewer that consists of a small carafe and a cloth filter on a wire frame. This cloth filter must be boiled before the first use. And you also must keep the cloth filter in a dish of water in your refrigerator after each use. Similar to Pour-Over, the grounds are placed in the filter which rests on top, and the coffee brews into the lower part of the carafe. Recommended Brand: HarioTOOLS OF THE (866) 387-5282FILTERMany brew methods require some kind of filter. This keeps the grounds from being mixed with your final cup of coffee. Filters are typically made of either paper, cloth, or wire mesh. Paper filters require a pre-rinse with hot water to wash away a papery flavor, and cloth filters have to be boiled before first use so they are soft. Cloth filters also need to be stored in a small dish or bag of water in the fridge after their first use.BURR GRINDERGrinders come in two main categories - Burr and Blade. We highly recommend that you invest in a Burr Grinder. Why? Because a burr grinder uses two burrs or gears to grind the beans producing a consistent grind each time. A blade grinder chops beans and as a result produces an inconsistent grind. A consistent grind is imperative for maximum flavor extraction and a perfect cup of coffee.GOOSENECK KETTLEThe gooseneck kettle has a thin, curved spout which gives you better control of pouring. This helps you pour in the slow, circular motion needed for many homebrews such as Pour-Over and Chemex.TOOLS OF THE TRADEGRIND GUIDEThe type of grind you use for any particular brew is extremely important. If you have the wrong grind, you can clog and break a filter, or get a weak extraction. Each brew guide has a recommended grind type, and this guide outlines what those look like, so you dont have to worry about having the wrong grounds.ShareThisEbook99TURKISH GRINDThe Turkish grind is the finest way to grind coffee. It is used specifically for the Turkish method of brewing, and that is all. Most industrial grinders include a Turkish setting, or you can buy a special Turkish grinder.ESPRESSO GRINDThe Espresso grind is an extra fine setting used for pulling shots from an espresso machine. You can get an Espresso grind by setting an industrial machine to #1.100FINE GRINDThe fine grind is only used for one method in this guide (Aeropress). The #4 setting on an industrial machine will get you an excellent fine grind.MEDIUM FINE GRINDThe medium-fine grind is best for Pour-Over, and can be achieved by setting an industrial grinder to a #5 setting.101MEDIUM GRINDThe medium grind is used for Moka Pot, Keurig, Syphon, and Woodneck in this guide. Set an industrial grinder to #6 for a medium grind.COARSE GRINDThe coarse grind is used for a few of our favorite brew methods: French Press and Chemex (and iced Chemex, too!) You can get a coarse grind by selecting a #9 on an industrial machine.OH, AND ONE MORE THINGGET YOUR FREE POUND OF COFFEEHOW IT WORKS1. ORDER FREE COFFEEFor your first pound of Camano Island Coffee you pay nothing but the flat-rate $8.95 shipping and handling. We pay for your coffee.2. ALWAYS ENJOY COFFEEThree weeks later well send you your next 2lb shipment. You can adjust your shipment to arrive as often as you need it, from every 2 weeks to every 10 weeks. Youre only charged when each Coffee Lovers Box ships. There are no dues or cancellation fees.3. CHANGE LIVESWith every shipment you receive, a minimum of $1 per box will be donated to our great cause.LETS BE FRIENDSConnect with us online and if you enjoyed our brew guide let us know with #CICRbrew 2014 Camano Island Coffee All Rights ReservedButton 15: Button 61: Button 17: Button 60: Button 18: Button 19: Button 20: Button 63: Button 21: Button 22: Button 23: Button 64: Button 24: Button 25: Button 26: Button 65: Button 27: Button 28: Button 29: Button 66: Button 30: Button 31: Button 32: Button 67: Button 33: Button 34: Button 35: Button 68: Button 36: Button 37: Button 38: Button 69: Button 39: Button 40: Button 41: Button 70: Button 42: Button 43: Button 44: Button 71: Button 45: Button 46: Button 47: Button 72: Button 48: Button 49: Button 50: Button 73: Button 51: Button 52: Button 53: Button 54: Button 55: Button 56: Button 57: Button 58: Button 59: choose your host free pound 4: twitter 2: Button 11: Button 12: Button 13: Instagram 3: Button 62:


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