CHEMEX BREWING INSTRUCTIONS

24 fluid oz of water at 206F or 97C 55 g of ground coffee pre-wet chemex paper filter (preferably bleached) Place pre-wet filter in the Chemex brewer. Add ground coffee. Place 24 fluid oz of hot water into an insulated pitcher or vessel. Begin pre-infusion of the coffee by pouring 4 oz of water onto the grounds as evenly as possible. Allow the grounds to bloom, expanding as the water is absorbed. Once the bloom begins to fall, evenly pour the water over the grounds in a spiral fashion starting in the center of the chamber working your way to the outer edge. As the water in the top chamber begins to transfer into the bottom chamber, maintain a consistent water level in the top chamber. This will require multiple pours. Once all of the pre-dosed water has been distributed to the top chamber, allow 1 - 2 minutes for the brew to complete and the coffee to transfer into the bottom chamber. Remove the filter

SYPHON POT BREWING INSTRUCTIONS

21 fluid oz of pre-heated water 45-55 g of ground coffee pre-wet cloth filter Pour 21 fluid oz of pre-heated water into the bottom globe-shaped chamber. Rinse the filter with warm water. Place the filter in the top chamber and affix it through the stem. Activate the butane burner and apply high heat. As the water boils in the bottom chamber, it will begin to syphon into the top chamber. Once 3/4 of the water is in the top chamber, add ground coffee. Immediately stir the coffee in a circular motion six times to ensure even wetting. (6 full stirs is recommended.) Start your timer. After 30 seconds, reduce the flame to medium-low. After 90-120 seconds, stir the coffee in a circular motion six more times. Immediately cut the flame and set the burner aside. Coffee will soon begin to siphon down into the bottom chamber. Gently remove the top chamber and set aside.

CAF SOLO BREWING INSTRUCTIONS

28 fluid oz of water at 206F or 97C 60 g of coarsely ground coffee (approximate size of sea salt) Place the zippered jacket on the Solo carafe. Pre-heat the carafe with hot water, empty carafe. Add ground coffee. Pour the pre-dosed amount of water into carafe swiftly to saturate all grounds. The coffee will bloom, rising up to the neck of the carafe. After 45 seconds, stir the grounds to ensure complete saturation. (6 full stirs is recommended.) Place metal sieve collar on the carafe followed by the circular stopper. Allow 3 4 minutes for extraction. Keep the stopper and the sieve secure in the carafe. Serve by gently pouring the carafe into chosen vessel. Enjoy

NOTES

remember, there are countless ways to make a good

cup of coffee, and each brew is subject to the taste of the coffee drinker, so please use our instructions as a base for your own personal methods and experiments, and enjoy.