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Two Sparrows - Brew Guides

Lets brew some great coffee!
French Press

What you need

Warm up your empty French Press by rinsing it with very hot water. This helps maintain the temperature while brewing for best extraction.

Measure out 50g (about 6-7 Tablespoons) of coffee and ground coarse.

Now that your French Press is warmed up, discard the hot water and add the ground coffee into the empty press. Start your timer as soon as you add hot water. Fill it up halfway to the top saturating all the grounds.

At 1:00, use a wooden spoon or spatula to mix the crust. We prefer to use wood so you don’t accidentally crack the glass.

Now, fill to the top with water. Put the top on and allow the coffee to finish brewing without pressing.

At 4:00, you are ready to press. Firmly push the press all the way down.

Serve it up. Pour coffee into you favorite carafe to avoid over extraction. If the coffee sits on the grounds too long, it continues to extract and will become bitter. To clean the French Press, we find it easiest to add a little water to the grounds, give it a good swirl, and empty into the trash or compost bin and enjoy.

 

 Kalita Wave

What you need

  • Kalita Wave brewer
  • Kalita Wave filter
  • Grinder
  • 21g (3 Tablespoons) of coffee
  • Water right off the boil (about 205°F)
  • Spoon
  • Scale
  • Timer
  • Mug
  • Optional: Brewing carafe

Place and rinse the Kalita Wave filter in the dripper. Heat up your mug while you’re at it.

Add 21g (about 3 Tablespoons) of ground coffee as fine as table salt to the filter, making sure the bed is completely flat. Place the Kalita Wave on top of a carafe or mug. Tare your scale to zero.

Saturate the grounds completely with 60g of hot water right off the boil (about 205°F) in the first 10 seconds and allow it to bloom then give the coffee a good stir with a spoon.

At :45, pour water up to 200g in a spiral motion by 1:00.

Pour small amounts (25-50g of water) periodically to hit 375g by 2:00. Submerging dark spots and avoiding light spots, slowly bring the water level to the top for an even extraction.

Your brew volume should reach approximately 300ml or about to the top of a 10oz mug at 2:45 to 3:00. Now sit back and enjoy what you have created.

 

 Chemex

What you need

Place the Chemex Filter in the brewer and rinse the filter with hot water to get a nice even seal all the way around. This preheats the brewer and gets rid of any paper flavor from the filter. Dump the rinse water and fold the filter toward the spout to reinforce this area.

Add 50g or about 7-8 Tablespoons of coffee ground kind of like Kosher salt. Center the coffee in your brewer and zero out the scale.

Start the timer as you add the hot water. Pour until you reach about 150g. Stir with a chopstick to make sure there are no dry clumps.

At :45, start the second pour with a wiggling motion, then a gentle spiral until the volume reaches 450g of water. Pour over the dark spots and avoid the light ones.

At 1:45, fill the brewer flush to the top or about 750g of water.

At 4:00, you should be pretty close to volume. Look at the glass bubble or belly button, which indicates 26 ounces. Lift the filter. It’s okay to hover for a couple of seconds to make sure you have enough volume. Then pull the filter out completely and let it drain into the sink.

Swirl the Chemex around a little and you’re ready to serve two cups of brewed coffee. Share with a friend or that special someone. 

Hario V60 Brewer

What you need

 

Place filter into the Hario dripper and rinse with hot water to eliminate paper flavor and to heat up the mug or carafe you are brewing into. Discard the rinse water.

Grind 21 grams (about 3 Tablespoons) of coffee to be about as fine as kosher salt and add coffee to your brew filter.

Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds. Let it bloom for 15 seconds to let it bloom.

Pour water in a slow, even spiral pattern, adding water every 10 – 15 seconds for an even extraction. Pour over the dark spots and avoid the light ones. If you're using a scale, you should pour until you reach 360 g.

Once you hit 3:00, you should have about 10 oz of brewed coffee. Remove the brewer and pour the coffee into your favorite warm mug and enjoy.