Brew Guide
Welcome to the Town & Country Brew Guide! Whether you're a seasoned barista or a coffee enthusiast brewing at home, our step-by-step recipes will help you make the perfect cup of coffee.
AeroPress
Ingredients & Equipment:
- 17 grams of Town & Country coffee beans
- AeroPress
- AeroPress filters
- Grinder
- Scale
- Kettle
- Timer
- Stirring paddle
Instructions:
- Grind: Grind 17 grams of coffee beans to a medium-fine consistency, similar to table salt.
- Prepare the AeroPress: Insert a filter into the AeroPress cap and rinse with hot water to eliminate any papery taste.
- Assemble: Use the inverted method. Place the AeroPress plunger-side down on your scale and add the ground coffee.
- Boil Water: Heat water to 200°F (93°C).
- Bloom: Pour 50 grams of hot water over the coffee, start your timer, and stir gently. Allow the coffee to bloom for 30 seconds.
- Add Water: Pour additional water up to the 220-gram mark.
- Stir & Steep: Stir the coffee gently, then place the filter cap on and let it steep for a total of 2 minutes.
- Invert & Press: Carefully flip the AeroPress onto your cup and press down slowly, aiming for a 20-30 second press time.
- Enjoy: Remove the AeroPress, discard the grounds, and savor your coffee.
Chemex
Ingredients & Equipment:
- 42 grams of Town & Country coffee beans
- Chemex coffee maker
- Chemex filters
- Grinder
- Scale
- Kettle
- Timer
Instructions:
- Grind: Grind 42 grams of coffee beans to a medium-coarse consistency, similar to sea salt.
- Prepare the Chemex: Place the filter in the Chemex and rinse with hot water to preheat and remove any papery taste. Discard the rinse water.
- Boil Water: Heat water to 200°F (93°C).
- Add Coffee: Place the Chemex on your scale and add the ground coffee.
- Bloom: Pour 100 grams of hot water over the coffee, ensuring all grounds are saturated. Allow it to bloom for 30-45 seconds.
- First Pour: Slowly pour water in a circular motion, adding up to 300 grams.
- Second Pour: Continue pouring slowly until you reach 700 grams of water.
- Wait: Allow the coffee to drip through the filter completely, which should take about 4-5 minutes total.
- Enjoy: Remove the filter, pour your coffee, and enjoy.
Pour-over (V60)
Ingredients & Equipment:
- 25 grams of Town & Country coffee beans
- Hario V60 dripper
- V60 filters
- Grinder
- Scale
- Kettle
- Timer
Instructions:
- Grind: Grind 25 grams of coffee beans to a medium-fine consistency, similar to granulated sugar.
- Prepare the V60: Place the filter in the V60 dripper and rinse with hot water to remove any papery taste. Discard the rinse water.
- Boil Water: Heat your water to 200°F (93°C).
- Add Coffee: Place the V60 on your cup or carafe and add the ground coffee.
- Bloom: Pour 50 grams of hot water over the coffee, ensuring all grounds are wet. Let it bloom for 30 seconds.
- First Pour: Slowly pour water in a circular motion, adding up to 200 grams.
- Second Pour: Continue pouring slowly until you reach 400 grams of water.
- Wait: Allow the coffee to drip through completely, which should take about 3-4 minutes total.
- Enjoy: Remove the dripper, pour your coffee, and enjoy the bright, clean flavors.
Espresso
Ingredients & Equipment:
- 18 grams of Town & Country coffee beans
- Espresso machine
- Grinder
- Tamper
- Scale
Instructions:
- Grind: Grind 18 grams of coffee to a fine consistency, similar to table salt.
- Prepare the Portafilter: Place the ground coffee into the portafilter and distribute evenly.
- Tamp: Press down firmly with the tamper to create a level and compact coffee puck.
- Preheat Machine: Ensure your espresso machine is fully heated and the group head is flushed with hot water.
- Insert Portafilter: Place the portafilter into the group head and start the extraction.
- Extract: Aim for a 25-30 second extraction time, yielding about 36 grams of espresso.
- Enjoy: Remove the portafilter, discard the used grounds, and enjoy your freshly brewed espresso.