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INDABA COFFEE ROASTERS

Codex Caffeae · de arte infundendi

How to brew, in four methods measured to the gram. Hover over each drawing to watch it brew.

Fig. I, the Chemex

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Chemex

Place the filter in the brewer and rinse it with hot water.
Dump the rinse water and refill or reheat the kettle.
Grind the coffee, add it to the filter, and nest it into a bowl shape.
0:00First pour: 80 g in 8 seconds to bloom. Saturate the grounds with a swirl or compass motion.
1:00Second pour: 200 g in 20 seconds.
2:00Third pour: 200 g in 20 seconds.
3:00Fourth pour: 200 g in 20 seconds.
The drawdown should take about 1 minute.

Fig. II, the Pour Over

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II.

Place the filter in the brewer and rinse it with hot water.
Dump the rinse water and refill or reheat the kettle.
Grind the coffee, add it to the filter, and nest it into a bowl shape.
0:00First pour: 40 g in 4 seconds to bloom. Saturate the grounds with a swirl or compass motion.
0:30Second pour: 100 g in 10 seconds.
1:00Third pour: 100 g in 10 seconds.
1:30Fourth pour: 100 g in 10 seconds.
The drawdown should take 30 seconds to 1 minute.

Fig. III, the AeroPress

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III.

Pour 100 g of water over the coffee in 10 seconds.
Stir firmly 20 times in 10 seconds.
Put the filter cap with a rinsed filter on the brewer and gently press out the excess air.
0:40Flip the AeroPress and press out all the coffee. You should end up with about 60 g.
Add 100 g of water to the extracted coffee.
Taste, and add more water until it reaches the strength you like.
Let the brew cool to about 140°F while stirring and decanting.

Fig. IV, the French Press

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IV.

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