What you’ll need:

• An 8 cup French Press
• A scale and a timer
• A burr grinder
• Clean, hot water (200-205°F) 
• 56g of coffee ground on coarse
• A small spoon or paddle for stirring

Directions:

1. Heat the water and rinse the press to preheat.  Dump the rinse water.
2. Grind the coffee.
3. Place the French Press on the scale and add the ground coffee.
4. Tare the scale.
5. Hit the coffee with 100 grams of water (and start your timer) to wet all the grounds and cause the coffee to bloom. (When the coffee is freshly ground, you’ll see quite a dramatic bloom as all of the grounds become oxygenated and the gases in the coffee are released.) Bloom for 30 seconds then gently stir to ensure even wetness. 
6. Add remaining water and fill to top.
7. Place the plunger on top of the press and at 4 minutes press down firmly and slowly.
8. Immediately pour all of the coffee into awaiting cups or into a decanter. This avoids over extraction of the coffee which leads to bitterness.
9. Toss the coffee into the compost and enjoy a rich, delicious cup of coffee.

What you’ll need:

• An Aeropress
• Aeropress filters
• A scale and a timer
• A burr grinder
• Clean, hot water (195-200°F) 
• 18 grams of coffee ground on fine
• Gooseneck kettle

Directions:

1. Heat the water and wet your Aeropress filter (do this by placing a filter in the black perforated holder to wet). Set this aside.
2. Grind the coffee.
3. Pull the plunger out to the very edge of the Aeropress (just beyond the “4”).  Place the Aeropress on the scale upside down in what is called the “inverted” position.
4. Add the ground coffee to the Aeropress and tare the scale.
5. Hit the coffee with about 40 grams of water (and start your timer) to wet all the grounds and cause the coffee to bloom. (When the coffee is freshly ground, you’ll see quite a dramatic bloom as all of the grounds become oxygenated and the gases in the coffee are released) Bloom for 30 seconds.
6. Using the black Aeropress paddle, stir the coffee for 10 seconds.
7. Fill the Aeropress with hot water until you reach 250 grams and screw on the filter.
8. At one minute and thirty seconds, flip the brewer onto your cup and slowly press down the plunger for about 25 seconds. Stop pressing when you hear a hissing sound.
9. Toss the coffee into your compost and enjoy a rich, delicious cup of coffee.

What you’ll need:

• Hario V60
• V60 filters
• A burr grinder
• 24 grams of your favorite coffee, ground medium fine
• A scale and timer
• Clean, hot water (200-205°F)
• Gooseneck kettle

Directions:

1. Heat the water and rinse the filter (dumping the rinse water before brewing).

2. Grind the coffee.

3. Place the V60 on the scale and add the ground coffee (shake slightly to create a level bed of coffee).

4. Tare the scale.

5. Hit the coffee with about 50 grams of water to wet all the grounds and cause the coffee to bloom. (When the coffee is freshly ground, you’ll see quite a dramatic bloom as all of the grounds become oxygenated and the essential oils and gases in the coffee are released.) Bloom for 30 to 40 seconds.

6. Once the coffee bloom has stopped bubbling, proceed with the first pour (about 100 grams), wetting all of the grounds in concentric circles beginning in the center.

7. Continue pouring in a few small (about 50 gram) pours until you reach 360 grams.  After the last pour, use a small spoon or wooden paddle to gently stir a couple of times to bring the grinds off of the walls and into the middle.  This allows a good extraction of all of the coffee and avoids those “high and dry” grounds that cling to the sides. (You know you’ve had a good extraction if the coffee bed is flat or slightly domed when all of the coffee has drawn down.)

8. Toss the filter in your compost and enjoy an amazing cup of coffee.