Whether you're new to brewing or an experienced coffee connoisseur, we’re happy to offer some tips on brewing the most beautiful cup of Red Bay Coffee!
| Brew Method: V60 |
Brew Method: Chemex |
Brew Method: Aeropress |
Brew Method: Espresso | Brew Method: French Press |
|---|---|---|---|---|
| Bring 2 cups (~500 grams) of water to a boil. | Bring 2 cups (~500 grams) of water to a boil. | Measure and grind 17g of coffee — one full AeroPress spoonful or about 2 ½ Tablespoons. Grind the coffee to mimic the fineness of table salt. | Using a Burr grinder (handheld or mechanical), grind coffee to resemble the fineness of powdered sugar. | Bring 1.5 cups (~350 grams) of water to a boil. |
| Grind 22 grams of coffee to a size resembling fine table salt. | Grind coffee to a size resembling table salt. | Place circular Aeropress filter in the basket. Next, rinse the filter with hot water. This prevents a paper-like taste of the filter from entering your coffee. | Place 20 grams of ground coffee into the portafilter puck, making sure coffee is as equally distributed as possible (avoiding a mound). | Grind 22 grams of coffee to a size resembling coarse Kosher salt. |
| Place filter in V60 dripper and place over mug or decanter. Using gooseneck kettle, rinse filter and dripper with hot water. Toss rinse water in a mug or decanter. Pour ground coffee into a dripper that is lined with the rinsed filter. Gently shake the dripper to level off the ground coffee. | Open the filter and place the side with three layers over the spout. Rinse the filter and Chemex with hot water. Toss rinse water. Place 22 grams of ground coffee into the filter, then gently shake the Chemex to level off the grounds. | Discard the rinse water from your mug. Attach the basket to the bottom of the brew chamber and place it on top of the mug. If it’s handy, use the funnel (or coffee loader) that comes with the AeroPress to add 17g of coffee. Then, remove the funnel. | Using a tamper-free of moisture, firmly tamp (press down) coffee in a single motion without spinning or shifting the coffee. After single motion tamps, remove the tamper from the portafilter. | Place the coarsely ground coffee into the French Press brewer. Then pour appx 45 grams of hot water onto the coffee ensuring all grinds are wet. Let sit (and degas) for 30-50 seconds. |
| If you are using a scale, place the pour-over set onto the scale before brewing. Start timer, pour a light stream of hot water (195-205 degrees F) clockwise, starting from the center and slowly moving outward in circular motions. First, pour should be just enough water (approx. 44 grams) to saturate the grounds and allow coffee to bloom. Let sit (and degas) for 30-50 seconds. | If you're using a scale, place the Chemex onto the scale before brewing. Start timer, pour a light stream of hot water (195-205 degrees F) clockwise, starting from the center and slowly moving outward in circular motions. First, pour should be just enough water (appx 44 grams) to saturate grounds and allow coffee to bloom. Let sit (and degas) for 30-50 seconds. | Start the timer and slowly pour water into the brew chamber. Once you hit the No. 4, gently stir the “slurry” (coffee and water mixture) and place the plunger on the brew chamber and pull up slightly to create a pressure seal. Don’t plunge yet! | Place portafilter into the group head and make sure portafilter is securely fastened into group head to avoid water leaking from edges of the group head. Place cup below to retrieve espresso. | If you are using a scale, place the pour over set onto the scale before brewing. Start timer, pour a light stream of hot water (195-205 degrees F) clockwise, starting from the center and slowly moving outward in circular motions. First, pour should be just enough water (approx. 44 grams) to saturate the grounds and allow coffee to bloom. Let sit (and degas) for 30-50 seconds. |
| Break up the remaining water into 3 separate pours using an even-paced, circular motion, starting from the center and moving outwards. Wait ~15 seconds between pours. | Break up the remaining water into 3 separate pours using an even-paced, circular motion, starting from the center and moving outwards. Wait ~15 seconds between pours. | Discard the rinse water from your mug, then place the bottom of the brew chamber on top of the mug. Add 17 grams of coffee into the Aeropress. A funnel (or coffee loader) should come with your Aeropress to make this easy for you. Then, remove the funnel (if used). | Engage brew switch. Brew Carver's Dream for 26-32 seconds. Brew should yield approximately 28-32 grams of espresso. Brew Slow Burn for 28-33 seconds. Brew should yield approximately 32-35 grams of espresso. Enjoy! | After the coffee has degassed, pour appx 300 grams of hot water into the French Press. Place plunger on top but do not plunge. Let sit for appx 3:30 seconds, then plunge. (Total brew time 4:00 |
| Aim to finish your brew between the 2:45-3:20 mark. If using a scale, it should read ~340 grams. Appx. 12 oz mug. Enjoy! | Aim to finish your brew between the 3-4 minute mark. If using a scale, it should read ~340 grams. Appx. 12 oz mug. Enjoy! | When the timer hits 1:15, remove the pressure seal and give the slurry another stir with a spoon or paddle. Put the plunger back on and gently press down with steady pressure, stopping as soon as you hear a hissing sound. This entire brew process should take just under two minutes and yield seven to eight ounces of coffee. Enjoy! | Once the plunge is complete, leave the plunger completely down (separating the grinds from your coffee) and pour coffee into your favorite cup or mug. Brew should yield appx 340 grams of coffee (or a 12 oz mug). Enjoy! |
Brew guides are also up on redbaycoffee.com, you can also shop brew gear on our online store.