Welcome to the FRINJ home brew guides. For those FRINJ.com readers and brewers. Here are simplified guides to get you started on your own coffee brewing experience. Ultimately you should explore the coffee and refine your brew technique to what works best for you and those you are brewing for. The brew tools and techniques are selected for amount of brew servings and to explore a variety of brew technologies. The guides assumes you have a good burr coffee grinder, quality water and water heating capabilities. Take a look, at our brew diamond for a quick reference tool.A Farmers Perspective on Brewing Coffee
Kalita Wave 185 Pour-Over Directions
- Measure out 34 grams of coffee, and heat at least 500 grams/milliliters of water.
- For whole bean coffee, grind the coffee to a medium grind, which is similar in size to table salt granules. For pre-ground coffee, remove O2 scrubber.
- Hot rinse the Kalita Wave filter in the dripper.
- Add ground coffee to the filter, making sure the bed is completely flat.
- Place Kalita Wave on top of carafe with both items on top of the scale.
- Reset scale weight to zero grams.
- Start timer and saturate the dry grounds completely with approximately 60 grams of hot water. The goal is to pre-saturate and wet all grounds. Water should be about 200
- 210 degrees F; ideally 205. Do not brew with boiling water!
- Let pre-wet grounds sit for 20 seconds before starting to add the water.
- Start to slowly pour water in a spiral motion into the center of the coffee grounds. The goal is 500 grams in under 3 minutes. This helps you to achieve an even extraction and keeps all the coffee grounds integrated. The coffee ground bed should start to “bloom” and swell with CO2 gases erupting at the center of the coffee slurry.
- Pour very slowly. The amount of water entering the pack should equal the amount of water dripping into the carafe, while keeping the coffee grounds evenly saturated and being careful not to flood. It is fine to add small amounts of water (25-50 grams) periodically, trying to keep the coffee slurry slightly submerged.
- Once you hit 500 grams of water by 3 minutes on the timer, you have finished your brew.
- Remove the Wave from the carafe and set it in the sink.
- Please see our Kalita Wave brew video for the full experience.
French Press (1000 milliliters)
- Weigh out 60 grams of coffee on the scale and heat at least 1 liter of water.
- Grind coffee to a coarse grind, about the size of breadcrumbs.
- Warm up your empty French Press by rinsing it with boiling water; this helps maintain the temperature, while brewing for best extraction.
- Now that your French Press is warmed up, discard the hot water, and add coffee into the empty press.
- Start your timer and add the hot water, filling it up halfway to the top and fully saturating all of the grounds, making sure that there are no dry spots.
- At 1 minute, use a spoon or spatula to break the top layer, referred to as “the crust.” It’s best to use a wooden spoon if your French Press is glass to prevent cracking the glass. Give it a good stir.
- At 4 minutes, you are ready to press down. Firmly and slowly push the press all the way down. If the pushing feels too easy, your grind is likely too coarse. If it’s very hard to push, chances are your grind is too fine.
- Once you get to the bottom and cannot press anymore, the brew is finished.
- Enjoy, while warm!
Mocha Master (10 cup units) Auto Drip
- Weigh out 60 grams of coffee.
- Grind coffee to a medium grind.
- Pre-wet the filter with water and then load the filter into the coffee machine.
- Pour coffee into the filter housing and shake it down to level the grounds.
- Add cold water to the brewer reservoir. Do not add hot water.
- Hit the ON switch to brew your coffee and watch it brew for you.
- Please read manufacturer’s directions, as each unit has different operating instructions. Different carafe sizes will call for different ground coffee weights.
Aero Press Directions
- Weigh out 15 grams of coffee and bring at least 200 grams/milliliters of water to a high temperature.
- Grind to a texture slightly finer than sea salt.
- Push plunger out of chamber.
- Insert the paper filter into a detachable filter cap, and wet the filter and cap with hot water.
- Twist filter cap onto Aero Press chamber.
- Insert plunger, only an inch, turning the body of the Aero Press upside down.
- Place Aero Press onto the scale at the flared-up end and take zero out of the weight.
- Add 15 grams of ground coffee, while being careful not to spill any grounds onto the ring-shaped gutter at the top of the device.
- Start your timer and add twice the weight of the water. For the current example, we would add 30 grams of water. The water temperature should be about 200 degrees F.
- Make sure the coffee is evenly saturated, tapping slightly with the paddle or a butter knife, if necessary, then let it sit for 30 seconds.
- Add the remainder of the water, filling the chamber.
- After 1 minute, stir the grounds 10 times to agitate.
- Fasten the cap, ensuring it locks tightly into the grooves. Flip the whole assembly over onto a sturdy mug and begin applying downward pressure. You will experience about 30 pounds of resistance here. If the pushing feels too easy, your grind is likely too coarse. Conversely, if it’s very hard to push, your grind is too fine.
- Remove the filter cap, push plunger to eject grounds, and rinse seal.