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AUTO DRIP COFFEE MACHINE
Makes: 2-12 cups
Grind: Medium
Brew Time: 4-8 min
Recipe: 2 tbsp of coffee / 6 oz water
Directions:
1.) Pour filtered water in coffee pot of machine.
2.) Fill Line to desired cups of coffee.
3.) Insert Filter.
4.) Add ground coffee (2 tbsp per 6 oz of water).
5.) Brew 4-8 minutes.
POUR OVER
Makes: 2 Cups
Grind: Medium to Medium-Fine
Brew Time: 2:45 min
Recipe: 25g of coffee / 400g of water
Directions:
1.) Grind your coffee and heat your water.
2.) Rinse the filter in the brewer well with water and discard water.
3.) Place the carafe on your scale, and the brewer on the carafe. Add 25g of ground coffee to the filter.
4.) Start your timer and slowly pour in 60g of water (198-202F), let coffee bloom for 30 seconds.
5.) Stir and slowly pour an additional 150g of water in a circular motion, waiting 20 seconds after pouring.
6.) Finally, slowly add the remaining 190g of water in a circular motion and let the coffee filter through.
FRENCH PRESS
Makes: 2-3 cups
Grind: Medium
Brew Time: 5 min
Recipe: 30g of coffee / 500g of water
Directions:
1.) Add 30g of ground coffee to the press and heat your water.
2.) Soak grounds with water (198-202F) and let bloom for 30 seconds.
3.) Add water (198-202F) until press is full.
4.) Stir good and let steep for 5 minutes.
5.) Push the plunger down slowly and then pour into a mug.
ESPRESSO
1.) It’s important to warm the cup before using it. Rinse it with hot water so that the porcelain or glass won’t cool down your beverage on impact.
2.) Next, check your portafilter handle to ensure it’s clean and dry. Remember, old coffee residue will affect the taste of the new espresso you’re making. A wet basket will affect extraction, as it will make the coffee moist.
3.) Dose your ground coffee into your portafilter. Pay attention to the grind size as well as the dose to make sure you don’t over- or under-extract your shot. (Remember: under-extracted coffee will taste sour; over-extracted coffee will be bitter.) If you have a calibrated on-demand grinder, then it’s easy to check the dose. If not, it’s best to use a scale.
4.) Tap the portafilter handle gently on the tamp mat to distribute the ground coffee evenly, or – if you have one – use a distribution tool. This is a very important step, as it will ensure that you don’t have any air pockets in the coffee. The presence of air pockets means water will channel, i.e. it will take specific routes through the ground coffee rather than spreading evenly. In turn, this means that some grounds will extract more than others.
5.) The next step is to tamp. Again, the aim is to remove any air pockets and ensure the coffee is completely level. Take your tamper and press it down onto the ground coffee, making sure you both tamp straight and use sufficient pressure. The pressure is important as this will ensure the coffee is adequately compressed and that the puck will retain its shape. Similarly, a straight tamp will make sure that the coffee is even.
6.) Finally, using the tamper, polish the surface of the ground coffee. To do this, place the tamper on top of the puck and spin. This will smooth out any small ridges, ensuring the surface of the coffee really is smooth and flat.
7.) Can you imagine ordering a cappuccino and finding coffee grounds in it? To avoid this ever happening, make sure to clean any excess dry coffee off the top, ears, and spouts of your portafilter.
8.) Rinse the group head before inserting the portafilter (brush the group head if you need to). This will remove any old coffee particles from the shower head. Be careful not to overlook this step! If any of those particles did make it into your espresso, you could expect it to taste inconsistent or stale.
9.) Finally, you’re ready to insert the portafilter handle into the group head and start brewing your espresso! Make sure to begin brewing immediately, otherwise the heat might cause the surface of the coffee to burn.
10.) Once the machine stops – either automatically or because you’ve manually stopped it at 25 seconds – remove the cup from the machine tray. You can now either serve the espresso or start steaming milk for a latte or cappuccino.
11.) Remove the portafilter and knock the coffee puck out into the knock box. Remember to never skip this step!
12.) Clean and rinse your handle ready for the next shot. Don’t forget to dry it, either!
13.) Rinse and brush the group head. You need to clean it thoroughly to remove any oils or particles that could spoil the next shot.
14.) Put the portafilter back into the group head, ready for the next round. This will keep it clean and hot, and also prevent it from getting lost!
COLD BREW COFFEE
Makes: 1L
Grind: Coarse
Active Time: 5 minutes
Total Time: 24 hours
What you’ll need:
1 cup of ground coffee
4 Cups of filtered cold water
1L Mason Jar, Growler or Bottle of choice
3-4 of cheese cloth or 1-2 coffee filters
Directions:
1.) Add the 1 cup of course ground Covert Op Cold Brew Coffee to the mason jar/bottle and fill the jar with 4 Cups of filtered cold water until full.
2.) Close the lid and turn the jar over a few times to mix. Place the jar in the fridge for 12-24 hours (After 12 hours give the jar/bottle a little shake to mix up the grounds).
3.) Once brewing is complete, place 3-4 layers of cheesecloth or 1-2 coffee filters on top of the mason jar/bottle secured with an elastic band. Pour through the cheesecloth/coffee filter into another mason jar or glass of choice.
4.) Dilute with ice, water or milk to taste or add to your favorite drink. Store in the fridge for up to a week.
CHEMEX
Makes: 4 Cups
Grind: Medium to Medium-Coarse
Brew Time: 4-5 minutes
Recipe: 42g of coffee / 700g water
Directions:
1.) Fold filter according to package directions, place into Chemex (thick side on the spout) and rinse with hot water, once warm, dump out the water.
2.) Add 42g of ground coffee to the Chemex, place on scale and tare (clear) scale.
3.) Pour 150g of hot water (198-202F) in a slow circular motion until grinds are wet and let bloom.
4.) Wait 30 seconds then stir.
5.) Next, pour water slowly in a circular motion until you reach 250g of water.
6.) Wait until the water level drops by ½-inch, then add in remaining 300g of water. Totaling to 700g.
7.) Wait for it to finish filtering, and then throw away filter.
AEROPRESS
Makes: 1 Cup
Grind: Fine
Brew Time: 2 min
Recipe: 2 tbsp of coffee / 6 oz of water
Directions:
1.) Place the filter in the cap of the Aeropress and give it quick rinse to remove any paper taste from your coffee.
2.) With the filter in the cap, twist the cap into place on the end of the brewer and place over your mug.
3.) Add 2 tbsp of finely ground coffee to the chamber, and pour water (198-202F) over the coffee until the chamber is half full and stir.
4.) Fill chamber with water (198-202F) until full.
5.) Place the rubber stopper just inside the barrel of the Aeropress, above the level of your coffee and water. This will create an airtight seal and keep the coffee from dripping through the filter into the cup before we want it to. Wait 1 minute.
6.) Place the Aeropress over a coffee mug and press the plunger down to filter your coffee.