Camano Island Coffee Brew Guide: 11 Ways To Brew Great Coffee At Home
- 1. CAMANO ISLAND COFFEE BREW GUIDE 11 WAYS TO BREW GREAT COFFEE AT HOME
- 2. JAMIE PARRISH WRITER Brew Method: Chemex Favorite Roast: Peru Dark BEN PICTON DESIGNER Brew Method: Syphon Favorite Roast: Colombia Reserve TJ FITTIS EDITOR Brew Method: French Press Favorite Roast: Honduras Dark ROBIN GUNDERSON PHOTOGRAPHER Brew Method: Pour-Over Favorite Roast: Papua New Guinea Light MEET THE TEAM
- 3. TABLE OF CONTENTS INTRODUCTION EASY BREW METHODS These simple methods are the classics of home brew. COMPLEX BREW METHODS For the more experienced brewer, try out these delicious brewing methods. UNIQUE BREW METHODS If you’re an adventurer and looking for a coffee that tastes a little different - start here. TERMS, TOOLS, & GRIND GUIDE Chapter 1: Chapter 2: Chapter 3: Chapter 4: FRENCH PRESS POUR-OVER KEURIG MOKA POT Chapter 5: Chapter 6: Chapter 7: Chapter 8: CHEMEX ICED CHEMEX AEROPRESS ESPRESSO Chapter 9: Chapter 10: Chapter 11: TURKISH SYPHON WOODNECK 4 92 8 15 22 28 35 43 51 58 68 75 85
- 4. 4camanoislandcoffee.com (866) 387-5282 INTRODUCTION Welcome to the Camano Island Coffee Brew Guide: 11 Ways to Make Great Coffee at Home. We’ve compiled many of our favorite homebrew methods to share with you. Whether you’re new to homebrew coffee, or searching for a new method, this is your one-stop shop for all your homebrewing needs. HELPFUL TIPS BEFORE YOU GET STARTED NEVER USE BOILING WATER Boiling water will scorch your grounds and cause a burnt flavor in your coffee. Always remove your kettle from the heat source at least 30 seconds before using. PRE-RINSE YOUR FILTER If your brewing method uses a paper filter, we recommend giving it a pre-rinse with hot water to remove any papery taste. If your brewing method uses a cloth filter, be sure to boil it the first time you use it and always store it in a dish or bag of water in the fridge. Give it a rinse with hot water before brewing as well.
- 5. 5camanoislandcoffee.com (866) 387-5282 INTRODUCTION HEAT YOUR MUG A hot mug keeps your coffee piping hot. The best way to do this is while pre-rinsing your filter. Simply place the filter over your mug as you rinse it so the hot water warms your mug too! Use this trick to ensure that your coffee stays warm and wonderful for as long as possible. STORE YOUR COFFEE IN AN AIRTIGHT PLACE Forget about putting it in the freezer - that doesn’t keep it fresh at all! Extreme temperatures change the coffee’s flavorful oils. This will give you a tainted flavor. Simply place your opened coffee bag in a zip-loc bag and keep it in the cupboard. GRIND YOUR COFFEE JUST BEFORE YOU USE IT The flavor of your coffee changes dramatically only minutes after you grind it. That’s why it’s best to grind your coffee right before you brew it. See our Grind Guide on page 98 to learn more.
- 6. 6 WHY CAMANO ISLAND COFFEE Whether you’re brewing Pour-Over, Turkish, or any other method, there is one key that can make or break your drink: the type of coffee you use. 4 REASONS YOU SHOULD DRINK CAMANO ISLAND COFFEE ONLY ORGANIC All Camano Island Coffee is USDA Certified Organic. No pesticides, no herbicides, no harmful chemicals. Coffee is sprayed with more chemicals than any other crop outside of tobacco. That’s why we commit to only buying USDA Certified Organic coffee beans. These are the tastiest and healthiest beans on the market. ONLY SHADE GROWN Direct sunlight is not good for coffee - it causes the beans to grow too quickly, and adds acidity and caffeine to the bean. Shade grown beans develop a smoother flavor, less acidity, and a lot less caffeine. This means no heartburn and no jitters - just a tasty cup of coffee. CLICK HERE AND YOUR FIRST POUND IS FREE!
- 7. 7 WHY CAMANO ISLAND COFFEE ONLY FRESHLY ROASTED Straight from our roaster to your door. The best tasting coffee comes from freshly roasted beans. Even a few weeks on the shelf can be enough to diminish the flavor of your coffee. At Camano Island Coffee we are committed to shipping freshly roasted coffee beans straight to your door. Your beans will never sit around gathering dust. Just take a whiff of your next Coffee Lover’s Box shipment and you’ll know you’re getting the freshest beans possible. ONLY FAIRLY TRADED By paying a fair wage for a beautiful product, we’re empowering coffee farmers around the world to support their families. This means the necessities of food, clothing, shelter, and an education for their children. This means ending generational poverty. In addition, Camano Island Coffee partners with Agros International, a Seattle, WA based non-profit that assists responsible coffee farmers in purchasing their own land through low-interest or interest-free loans. When a farmer owns land, he owns his destiny and creates generational change for his family. CLICK HERE AND YOUR FIRST POUND IS FREE!
- 8. FRENCH PRESS Skill Level 12 Minutes The exact origin of the French Press has been subject to much debate. Folklore says it was an elderly Frenchman in the 1850s, while the Italians claim to have produced the most functional model in the early 1900s. Of course, the fight to take the credit is understandable, as French Press is one of the most-loved brew methods around the world. For this brew, we used a Bodum 32oz french press. camanoislandcoffee.com Share This Ebook Watch Video Online
- 9. 9camanoislandcoffee.com (866) 387-5282 WHAT YOU NEED AMOUNTS COFFEE 4 tbsp 32 g 8 tbsp 64 g WATER 16 oz 473 g 32 oz 946 g FRENCH PRESS COFFEE FILTERED WATER WOOD STIRRER GOOSENECK KETTLE GRINDER : : : : :
- 10. 10 GROUNDS To start, we suggest a ratio of 2 tablespoons of grounds for every 8oz of water. The coffee should be ground on the coarsest setting - a #9 on an industrial grinder. If your grounds are too fine, you will get “muddy” coffee in your press. WATER Heat your water until it’s boiling, and then remove from the heat source for 30 seconds before pouring (boiling water will burn your grounds and ruin your drink!) - The best temperature for brewing is between 195°-205°.
- 11. ADDING GROUNDS Drop the grounds into the french press, and pour enough water over them until they are fully covered. BLOOM Pause and let the coffee bloom for 45 seconds.
- 12. 12 ADDING WATER Continue to pour the rest of your water into the press. You can now let it brew for 3-5 minutes (personally, we think 4 minutes is the perfect time, but it’s all about your own taste preference). BREAKING THE CRUST Once the time is up, use a small bamboo paddle or chopstick (not metal - you don’t want to crack the glass) to break the crust and give the grounds a quick stir.
- 13. 13 PRESS Now you can put on the lid and press! There should be a small amount of resistance, but not much. If it is difficult to push down, your grounds are probably a bit too fine. If it seems way too easy to press, perhaps your grounds are too coarse.
- 14. ENJOY Pour into your favorite mug, and enjoy your marvelous cup of delicious French Press.
- 15. POUR-OVER Skill Level 10 Minutes Over the past few centuries, many different inventors and coffee companies have developed their own unique method of Pour- Over coffee. By changing the size of the hole and the pattern of the interior ridges, companies have developed different pour-over models that all produce their own unique cup of coffee. For this brew, we used a German “Cilio” pour-over with a size #4 filter. camanoislandcoffee.com Share This Ebook Watch Video Online
- 16. 16camanoislandcoffee.com (866) 387-5282 WHAT YOU NEED AMOUNTS COFFEE 3 tbsp 24 g 4 tbsp 32 g 5 tbsp 40 g WATER 12 oz 355 g 16 oz 473 g 20 oz 591 g POUR-OVER FILTER : : : : : : : COFFEE FILTERED WATER WOOD STIRRER GOOSENECK KETTLE GRINDER
- 17. 17 GROUNDS To start out, measure out your Camano Island Coffee and set your grinder to a medium-fine grind. Also, that’s #5 or autodrip on an industrial grinder. WATER Bring your water to a boil and then remove from heat. Never pour boiling water straight onto coffee grounds - it will scorch them and give your coffee a burnt flavor. Allow the water to cool for 30 seconds (the temperature should be between 195°-205°) before you proceed to the next step.
- 18. 18 FILTER Place your filter inside your pour- over, set it on top of your mug, and use hot water to give it a quick rinse. This gets rid of any papery taste the filter might add to the coffee, and warms your mug up, too. Dump out the excess water. ADDING GROUNDS Drop the grounds into the filter and give it a small shake so they are distributed evenly.
- 19. 19 POURING Grab your kettle and begin pouring the water in a slow, circular motion outward from the center. Only pour until the grounds are slightly covered with water, then stop. BLOOM Let the grounds bloom for 45 seconds, then use a small wooden paddle or chopstick to give the grounds a quick stir. By stirring the grounds you are ensuring they are evenly covered with water, which helps create an even extraction.
- 20. 20 2ND POURING Continue to pour water in the same circular motion over your coffee until you’ve used all of your water. Remove pour-over once the drip has slowed to a near stop.
- 21. ENJOY You can now enjoy your fresh cup of Pour-Over coffee.
- 22. KEURIG SOLOFILL Skill Level 5 Minutes The Keurig is one of America’s new favorite ways to brew single-serve coffee. It’s fast and easy, but all those disposable K-cups can be harmful to the environment and your wallet. How can you avoid these problems? By using a refillable filter like the Solofill, you can save money and save the environment. camanoislandcoffee.com Share This Ebook Watch Video Online
- 23. 23camanoislandcoffee.com (866) 387-5282 WHAT YOU NEED AMOUNTS COFFEE 1 tbsp 8 g 1.5 tbsp 12 g 2 tbsp 16 g WATER 6 oz 178 g 8 oz 207 g 10 oz 236 g KEURIG SOLOFILL : : : : : : : COFFEE FILTERED WATER GRINDER
- 24. 24 GROUNDS First, you’ll want your coffee ground to a medium grind - a #6 on an industrial grinder. This is important, because a coarse grind will produce a weak coffee, but a fine grind will clog the machine.
- 25. SOLOFILL FILTER Use a spoon to scoop the grounds into the filter, and run your finger around the rim to clear any grounds. By removing the excess grounds, you are ensuring the lid seals properly and therefore preventing it from making a big mess - you don’t want to learn this the hard way!
- 26. 26 BREW Once you’re ready, close the top of the lid and place your favorite coffee mug underneath the spout. Press the “Brew” button and in just a minute you can enjoy your fresh Camano Island Coffee!
- 27. 27 FINAL NOTE You might be tempted to try to brew twice using the same grounds, but don’t do it! The second round will taste like coffee-tinged water. Simply let the used grounds cool a bit, dump them out, give the filter a quick rinse, and you’re ready to brew another cup. ENJOY Sit back, relax, and enjoy the simplicity of the Keurig matched with the taste of your favorite Camano Island Coffee.
- 28. MOKA POT Skill Level 15 Minutes Moka Pot was invented in 1933 when Italy’s economy wasn’t doing so swell. It was marketed as an affordable way to enjoy daily espresso at home, and thereby avoiding cafe prices. Today, many people still use the Moka Pot, and it’s known as one of the best ways to get “Stovetop Espresso.” camanoislandcoffee.com Share This Ebook Watch Video Online
- 29. 29camanoislandcoffee.com (866) 387-5282 WHAT YOU NEED AMOUNTS *NOTE The amount of coffee you need depends on the size of your moka pot. You’ll want enough to fill the funnel filter of your pot without packing down the grounds. The same goes for water, so measure how much water fills the bottom half of your pot, up to the screw, before beginning. MOKA POT COFFEE FILTERED WATER GOOSENECK KETTLE GRINDER COFFEE* 4 tbsp 32 g 8 tbsp 64 g WATER 16 oz 473 g 32 oz 946 g : : : : :
- 30. 30 GROUNDS Grind your beans on a medium grind, which is a #6 or Drip Flat on an industrial grinder. WATER It’s not recommended that you boil your water directly in the moka pot, because it might give it a metallic taste, so heat it in a separate kettle before beginning. Carefully pour the boiling water right into the bottom of the moka pot, filling it until the water line is even with the screw on the side.
- 31. ASSEMBLY Put the grounds in the funnel filter, using your finger to even it out and remove excess coffee. Place the filter on the base, and screw the top half on. Caution: the base will be hot from the hot water, you might want to use a towel or hot mitt while you do this step.
- 32. 32 BEGIN BREW Open the lid and set the moka pot onto your stovetop on a medium setting. To avoid burning your pot, don’t turn the burner any hotter than medium. Also be careful not to have the handle directly over the flame, as it could melt if it gets too hot.
- 33. 33 CONTINUE BREWING After a couple minutes, steam will start to push the water up through the grounds and into the top chamber. As soon as this starts, place the lid onto the pot. (Note: Sometimes if the grounds are too coarse, the water will shoot up out of the pot. If this happens, be careful that you don’t get burned and try a finer grind the next time you brew.)
- 34. 34 FINISH BREWING Once the lid is on, wait nearby and listen. When you hear a gurgling noise, remove the pot from heat - your brew is finished! ENJOY Pour into a separate mug and enjoy. If you find stovetop espresso too strong, dilute with a bit of hot water or cream. Lastly, be cautious when handling and cleaning your moka pot, as the metal will be extremely hot.
- 35. CHEMEX Skill Level 12 Minutes The Chemex was invented in 1941 by German scientist Dr. Peter Schlumbohm. What began as an experiment with basic laboratory tools came to be one of the most classic brew vessels in history. In fact, the Smithsonian, the Museum of Modern Art, and many other museums have the Chemex on permanent display because of its rich history and beautiful design. The Chemex might look more like a high school chemistry beaker, but trust us when we say this beauty will give you the smoothest cup of coffee. camanoislandcoffee.com Share This Ebook Watch Video Online
- 36. 36camanoislandcoffee.com (866) 387-5282 AMOUNTSWHAT YOU NEED COFFEE FILTERED WATER GOOSENECK KETTLE GRINDER CHEMEX CHEMEX FILTER COFFEE 4 tbsp 32 g 6 tbsp 48 g 8 tbsp 64 g 10 tbsp 80 g WATER 16 oz 444 g 32 oz 880 g 40 oz 1182 g 50 oz 1478 g : : : : : : : : : CHEMEX 3 cup 6 cup 8 cup 10 cup : : : : :
- 37. 37 GROUNDS Grind your coffee on a coarse grind - for industrial grinders, a #9 setting - to get the best cup of Chemex. If your grind is too fine, it’ll back up the filter and cause it to rip. We learned this the hard and messy way! WATER Bring your water to a boil and then remove from heat. Never pour boiling water straight onto coffee grounds - it will scorch them and give your coffee a burnt flavor. Allow the water to cool for 30 seconds (the temperature should be between 195°-205°) before you proceed to the next step.
- 38. FILTER Chemex filters are a bit unusual. As much as you’ll want to, don’t unfold it all the way. Instead, pull just one edge away from the three others. Now your filter will resemble a normal Pour-Over filter. There will be one edge on one side, and three on the other. Set it into the Chemex with the crease sitting in the pouring channel. Cone filters you use for Pour-Over, like a #4 or #6, won’t fit properly in a Chemex and are too thin to properly filter for Chemex. Only use Chemex filters.
- 39. 39 RINSE FILTER Use your hot water to give the filter a quick rinse, which removes any papery taste that the filter might add to your coffee. This hot water will also heat the carafe - keeping your coffee hotter for longer. Dump out the excess water before beginning your brew. ADDING GROUNDS Place your grounds into the filter. Gently shake the Chemex to level out your grounds. You’re now ready to start the brewing process.
- 40. 40 BLOOM Begin pouring the water over the grounds in a circular pattern, until the water has barely covered the grounds. Let it bloom for 30 seconds.
- 41. 41 2ND POURING After the bloom, continue pouring water in a circular motion until the water is about a quarter inch below the top of the Chemex. Be careful to wait for the water to filter through before pouring more. It’s easy to get carried away and pour too much water. Continue to pour until you’ve used all your water.
- 42. ENJOY Grab your favorite mug and discover a new bold take on your favorite Camano Island Coffee.
- 43. ICED CHEMEX Skill Level 14 Minutes There are a lot of ways to make iced coffee, but the Japanese Iced Coffee method is our favorite. It’s quick, and easy. And, for cold-brewing it gives you the brightest, fullest flavor possible. The full flavor is possible because brewing with hot water extracts maximum flavor while cooling instantly protects the flavor from acquiring off flavors due to oxidization. camanoislandcoffee.com Share This Ebook Watch Video Online
- 44. 44camanoislandcoffee.com (866) 387-5282 AMOUNTSWHAT YOU NEED CHEMEX COFFEE FILTERED WATER GOOSENECK KETTLE GRINDER CHEMEX FILTER ICE *NOTE For getting the proper volume of ice, we’ve found a 16oz cup of ice is equal to a weight of 8oz. Remember this ratio if you’re measuring your ice without a scale. COFFEE 2 tbsp 16 g 4 tbsp 32 g 8 tbsp 64 g WATER 4 oz 118 g 8 oz 236 g 16 oz 473 g : : : : : : : ICE* 4 oz 118 g 8 oz 236 g 16 oz 473 g : : : : : : :
- 45. 45 WATER Bring your water to a boil and then remove from heat. Never pour boiling water straight onto coffee grounds - it will scorch them and give your coffee a burnt flavor. Allow the water to cool for 30 seconds (the temperature should be between 195°-205°) before you proceed to the next step. ICE You need equal parts ice and water. We used 8oz water and 8oz ice in our Chemex. Make sure you measure out your proper water and ice amounts before beginning.
- 46. 46 RINSE FILTER Before unfolding your Chemex filter place your Chemex filter over your sink and pour hot water (not from your pre-measured amount) over the filter. This will remove the papery taste from the filter. GROUNDS Additionally, you’ll want 4 tablespoons of coarsely ground coffee. (Set an industrial grinder to a #9, or “French Press” setting.)
- 47. 47 There will be one edge on one side, and three on the other. Set it into the Chemex with the crease sitting in the pouring channel. Cone filters you use for Pour-Over, like a #4 or #6, won’t fit properly in a Chemex and are too thin to properly filter for Chemex. Only use Chemex filters. ICE & FILTER Dump your ice into the Chemex, and unfold your Chemex filter. As much as you’ll want to, don’t unfold it all the way. Instead, pull just one edge away from the three others. Now your filter will resemble a normal Pour-Over filter.
- 48. 48 ADD GROUNDS & BLOOM Add the grounds into the filter and begin pouring your hot water over the grounds until they are covered. Let the grounds bloom for 30 seconds.
- 49. POURING Continue to pour the rest of your 8oz of water over the grounds in a slow, circular motion. The ice will begin to melt - that’s okay. FINAL NOTES Once the water has fully filtered through, remove the filter. Take care when pouring your iced coffee - the ice tends to slide out quickly.
- 50. ENJOY Sit back, and enjoy your refreshing brew of Chemex iced coffee.
- 51. AEROPRESS Skill Level 10 Minutes Aerobie, the company that invented the Aeropress, is not a coffee company by origin. Their first product was actually the Aerobie Pro - a flying disk. Alan Adler, the founder of the company, had invented many disk-like toys before he invented the Aeropress. Today, Aeropress is Aerobie’s #1 product and an extremely popular method of one cup brewing. The Aeropress produces an espresso strength coffee and as a result, has become known as the “poor man’s espresso.” camanoislandcoffee.com Share This Ebook Watch Video Online
- 52. 52camanoislandcoffee.com (866) 387-5282 AMOUNTSWHAT YOU NEED COFFEE FILTERED WATER GOOSENECK KETTLE GRINDER AEROPRESS CIRCULAR FILTER TOOLS INCLUDED COFFEE 1 scoop 16 g WATER 12 oz 355 g : : :
- 53. 53 GROUNDS You’ll want one heaping Aeropress scoop of finely ground coffee to start - a #4 grind on industrial machines. WATER Bring your water to a boil and then remove from heat. Never pour boiling water straight onto coffee grounds - it will scorch them and give your coffee a burnt flavor. Allow the water to cool for 30 seconds (the temperature should be between 195°-205°) before you proceed to the next step.
- 54. 54 FILTER Place the paper filter into the plastic filter, screw it onto the Aeropress and set it over your mug. From here, you can wet the filter with your hot water, to remove the papery taste and heat your press and mug. Dump out the water before proceeding.
- 55. 55 ADD GROUNDS & BLOOM Drop the grounds into the vessel, and add just enough water to cover them. Let them bloom for 30 seconds before continuing. POURING After the bloom, pour more hot water into the Aeropress, until the water level is just above the blue number 3.
- 56. STIRRING AND PRESS Use the paddle that comes with your press to give the grounds a stir for about 5 seconds, then place the plunger into the tube. From here, slowly press the coffee through the filter until you hear a hissing noise.
- 57. ENJOY Add hot water for an americano, steam milk for a latte, or drink it straight.
- 58. ESPRESSO Skill Level 8 Minutes Espresso was invented as a way to make coffee “expressly,” as people were in a hurry and didn’t have time to wait 10 minutes to brew their morning pot of coffee. However, over the years, espresso has become more about the taste than the speed. The rich, strong flavor is something that coffee drinkers around the world look forward to every morning. The art of steaming milk is tricky, but worth the dedication required to learn. Keep a close eye on all the small details, and with practice you can become a true pro. camanoislandcoffee.com Share This Ebook Watch Video Online
- 59. 59camanoislandcoffee.com (866) 387-5282 AMOUNTSWHAT YOU NEED COFFEE MILK PITCHER GRINDER ESPRESSO MACHINE WITH STEAM WAND CLOTH PORTAFILTER SHOTS 1 shot 2 shots 3 shots 4 shots DRINK SIZE 8 oz 12 oz 16 oz 20 oz : : : : :
- 60. 60 ADDING GROUNDS Put the grounds into the portafilter so it forms a little mound on the top. Grab your tamper and press down firmly. Remove the tamper and use the handle to give the side of the filter a quick tap to remove excess grounds, then press again. Give it a quick twist before you remove it so the top is nice and smooth. GRINDING Grind your coffee on a fine grind - #1 on an industrial grinder. For a double shot, you’ll want 15 grams of coffee, which is equal to a smidge less than 2 tablespoons.
- 61. 61 PULLING SHOTS Insert the portafilter into the machine, making sure that it’s fully locked into its proper position. Place shot glasses or a mug below to catch the shot. Press the button and watch as the shot begins to pour. The best shots take anywhere between 25-33 seconds from pushing the button to finish. BARISTA TIP If your shots are pulling too slowly, try easing up on the tamping pressure. If they pull too quickly, try tamping harder. If this doesn’t solve your problem, try adding slightly less grounds to the portafilter for a faster pour and adding slightly more for a longer pour.
- 62. MACHINE CARE Once you’ve pulled your shot, make sure you properly care for your machine and equipment. Carefully take the portafilter out, remove the used grounds, and give it a quick wipe down with a towel. You should also quickly run some water through the group head on your machine to rinse away any grounds that are stuck in the screen. Place the filter back into the machine for storage, and give your shot glasses a quick rinse.
- 63. 63 STEAMING PREPARATION To start, pour milk into your pitcher until it’s about half full. You will need the extra room to properly steam your milk and achieve fantastic foam. Before starting the steaming process, be sure to give a quick pull on the handle to bleed the steam wand. This removes any water from the wand.
- 64. 64 Slowly continue to draw the pitcher down until you have your desired amount of foam. Now you can move the wand completely under the surface of the milk (but not touching the bottom of the pitcher) and hold steady. STEAMING Submerge the wand in the milk and begin to steam. Slowly lower the pitcher so just the tip is submerged. Small microfoam will begin to form and the milk will expand. Do this slowly so that no large bubbles are created. The milk should swirl like a whirlpool and incorporate the microfoam into the pitcher of milk.
- 65. 65 ACHIEVING OPTIMUM TEMPERATURE We recommend the use of a thermometer to make sure your milk is the perfect temperature of 160°. To achieve this optimum temperature steam your milk until your thermometer reaches 150°, then shut off the steam wand. The milk will continue to heat a few more degrees once you shut off the steam, hitting 160°.
- 66. 66 REMOVE AIR BUBBLES Finally, tap the pitcher once or twice on the counter, to remove any air bubbles in the foam. Give it a quick swirl, and observe the texture of the milk. If it looks like wet paint - you’ve done a marvelous job. FINISH Remove the pitcher from the wand, bleed the steam wand once more, and wipe clean with a damp towel. This clears away any milk residue that may be left behind, so your machine will always steam properly and stay completely clean inside.
- 67. ENJOY Whether you made a latte, americano, or some other fabulous espresso drink, enjoy sipping your Camano Island Coffee - you’ve earned it.
- 68. TURKISH Skill Level 7 Minutes Coffee is a huge part of Turkish culture. In fact, traditional houses include special “coffee rooms” specifically for brewing and drinking coffee. In the 17th century, the Turks were spending more time drinking coffee than going to the mosques to pray, so the government made coffee illegal. This, however, didn’t stop the Turks from drinking coffee, and to this day it remains a rich part of their culture today. camanoislandcoffee.com Share This Ebook Watch Video Online
- 69. 69camanoislandcoffee.com (866) 387-5282 AMOUNTSWHAT YOU NEED COFFEE FILTERED WATER GRINDER OR TURKISH GRINDER IBRIK *NOTE Ibriks come in many sizes. A finished cup of Turkish coffee is considered 3oz, so the amount of water you use depends on the size of your Ibrik and the number of cups you’re serving. We are using a 2 serving Ibrik. You should never fill the Ibrik past the neck. SUGAR (OPTIONAL) COFFEE* 1 tbsp 8 g 2 tbsp 16 g WATER 3 oz 88.5 g 6 oz 177 g : : : : :
- 70. 70 GROUNDS For every 3oz of water, you should use 1 tablespoon of Turkish-ground coffee, which is extremely fine. The best way to get this fine of a grind is to purchase a Turkish grinder, but you can also get a similar grind by putting your grinder on the finest setting possible. You’ll find most industrial machines have a Turkish setting.
- 71. WATER & ADDING GROUNDS Put the water into your ibrik and place it on medium heat. Wait roughly 2 minutes, and then add the grounds into the ibrik. Do not stir the grounds.
- 72. SUGAR Some people prefer to add sugar into their brew. If you would like to do this, add sugar on top right after you add the coffee. We recommend a teaspoon to start and you can adjust accordingly next time you brew based on your preferences. Again, do not stir.
- 73. 73 BREWING Once the coffee starts sinking and the sugar begins to dissolve, you can give the coffee a few quick stirs and turn down the heat just a bit. Your coffee will soon begin to bubble a bit on the surface. When you see small bubbles, make sure you turn down the heat even lower. Keep a close eye on your brew - don’t let it boil. A froth will start to rise to the surface. When it does this, remove from heat and let it settle. Once the froth has gone down, put it back on the heat and let it rise once more. Some prefer to let it rise and fall 3-4 times, but we recommend only twice.
- 74. POUR Take care when pouring your Turkish coffee from the ibrik - give it a quick initial pour to get the foam, then slow down so most the coffee grounds will stay in the bottom of the vessel and not fall into your cup. ENJOY Let it sit for a minute or two, so any grounds that might have slipped into your cup can settle at the bottom. Sit back and enjoy.
- 75. SYPHON Skill Level 12 Minutes The history of Syphon began with a French woman in the mid 1800s, who designed a beautiful coffee brewer that was intended to be displayed at dinner parties during the brew. Over the years, companies across the globe have designed and sold their own versions of the syphon. The stovetop and burner versions, both of which are manufactured in Japan, are the most popular versions available today. For this brew, we’ve used the Hario 5 cup Syphon. camanoislandcoffee.com Share This Ebook Watch Video Online
- 76. 76camanoislandcoffee.com (866) 387-5282 AMOUNTSWHAT YOU NEED COFFEE FILTERED WATER GRINDER SYPHON CIRCULAR FILTER* GOOSENECK KETTLE COFFEE 3 tbsp 24 g 4 tbsp 32 g 8 tbsp 64 g WATER 15 oz 443 g 22 oz 650 g 40 oz 1182 g : : : : : : : SYPHON 3 cup 5 cup 8 cup : : : : : : : *NOTE If you have a new syphon cloth filter, make sure to soak it in boiling water for 5 minutes before your first brew. After each brew, store it in a small dish of water in the fridge.
- 77. 77 GROUNDS You’ll need 1 tablespoon of coffee for every 5 ounces of water, ground on a medium grind (a #6 grind on an industrial machine).
- 78. 78 FILTER To start, you’ll want to assemble your filter. We used a cloth filter on our syphon, but other options are available as well - such as glass, paper, or metal/mesh. If you are using a cloth filter, make sure to soak it in boiling water for a few minutes before your first brew. Drop the filter into the top chamber and use the chain to properly hook it on at the bottom.
- 79. ASSEMBLY Fill the “bulb” or lower chamber up with water to the designated fill line and assemble the syphon (don’t forget to put the lid on the top chamber!)
- 80. 80 HEAT SOURCE Slide your syphon over the heat source. We are using the small wick burner that came with our syphon, and have filled it with denatured alcohol (a clean burning fuel), which can be purchased from your local hardware store. You’ll need the wick to be tall enough that the flame touches the bottom of the syphon.
- 81. 81 BEGIN BREW As it heats, the water will start to move up the chain to the second chamber. When all the water has reached the top, pop off the lid and check the temperature. Adjust the heat source accordingly, so your water is approximately 190°.
- 82. 82 ADDING GROUNDS Place the grounds into the chamber and use a bamboo paddle or chopstick to give it a quick, gentle stir. Replace the lid and let the coffee steep. BREW TIME For a smaller syphon (3 cup), wait 45 seconds. For a larger one (5-8 cup), wait just over 1 minute.
- 83. FINISHING BREW Give the coffee another quick stir and then remove the syphon from the heat source. Soon, the coffee will begin to be pulled back down into the bulb. You will know this process is complete when the grounds have formed a small mound in the upper chamber.
- 84. ENJOY You can now remove the top components and use the bottom carafe to serve your coffee.
- 85. WOODNECK Skill Level 12 Minutes Woodneck brewing originated in Japan in the early 1900s. Its unique flavor comes from the use of a cloth filter and the slow brewing process. We recommend the Woodneck to those who are truly dedicated to the craft of homebrew - it requires patience and precision to get the bold, sweet cup it’s known for. camanoislandcoffee.com Share This Ebook Watch Video Online
- 86. 86camanoislandcoffee.com (866) 387-5282 WHAT YOU NEED AMOUNTS COFFEE 3 tbsp 24 g 5 tbsp 40 g WATER 8 oz 236 g 13 oz 385 g WOODNECK CLOTH FILTER* : : : : : COFFEE FILTERED WATER GOOSENECK KETTLE GRINDER *NOTE If you have a new Woodneck cloth filter, make sure you remove the cloth filter from its frame and soak it in boiling water for 5 minutes before beginning to brew. After each brew, store it in a small dish of water in the fridge.
- 87. 87 GROUNDS You’ll want to grind your coffee on a medium grind - a #6 for those who have their coffee ground on an industrial machine. WATER Heat your water until it’s boiling and then remove it from the heat source. Woodneck brews best with an unusually low temperature of water - around 175° - 185°. Let your water cool for about 1 minute before you begin the brewing process.
- 88. 88 ADDING GROUNDS Once you’ve dumped the water out of your Woodneck, place the grounds into your filter. Give it a gentle nudge, so the grounds settle flat. FILTER Place the filter onto the wire frame, set it over the carafe and pour boiling water through the filter. The main purpose of this step is to warm your vessel prior to brewing to keep your coffee hotter for longer.
- 89. 89 BLOOM Begin pouring water in a very slow, circular pattern, starting at the edges and working your way towards the middle. When the water has barely covered the grounds, stop and let it bloom for 45 seconds.
- 90. 90 FINAL STEPS Once it has all filtered through, you can set the filter aside. To properly care for your cloth filter, give it a thorough rinse and store it in a small dish of water in your fridge. POURING To continue the brew, pour half of the remaining water in the same slow circular fashion as before, and then wait for it to fully filter through. Finally, pour the last round of water very slowly until the filter is full and wait for your brew to finish.
- 91. ENJOY Now enjoy your strong, bold cup of Camano Island Coffee.
- 92. 92camanoislandcoffee.com (866) 387-5282 TERMS BLOOM When you pour hot water over dry grounds, the grounds rise up and expand, creating a pretty sight that looks like the top of a chocolate muffin. This is called a “bloom” and it happens because CO2 is escaping from the grounds. Letting your coffee bloom is an important step to making the best cup of coffee. ESPRESSO Espresso is made up of “shots,” which are brewed through a machine at high pressure and produce a final product of 1oz of highly concentrated coffee. There are “poor man methods” to brewing espresso, such as Aeropress or Moka Pot, but true espresso can only be made by a high quality espresso machine. Lattes, Americanos, and other specialty drinks are made with espresso shots. GROUPHEAD The grouphead is the part of the espresso machine that you lock the portafilter into. Water is pushed through tiny holes in the grouphead and evenly distributed across all the coffee in the portafilter, ensuring an evenly extracted shot. PORTAFILTER The portafilter holds the coffee grounds when pulling shots of espresso. It is designed to lock into the espresso machine’s grouphead, so that the water can come through the grounds at the high pressure needed to pull the best shots. Share This Ebook
- 93. 93camanoislandcoffee.com (866) 387-5282 TERMS SINGLE-CUP BREW A Single-Cup Brew describes a coffee brewing method that brews one cup at a time. The Keurig and Pour-Over are examples of a single-cup brew. TAMPER The tamper is used to evenly pack the coffee grounds into the portafilter, which helps you get the best extraction possible. #CICRBREW Want to share your favorite brewing method? Share it on Facebook, Twitter, Pinterest and Instagram. Use the hashtag #CICRBrew
- 94. 94camanoislandcoffee.com (866) 387-5282 TOOLS OF THE TRADE FRENCH PRESS The French Press is a cylindrically shaped coffee brewer that has two main parts: the beaker (where the water and coffee grounds go), and the plunger. The plunger has a wire mesh filter on one end, designed to be pressed into the cylinder and separate the grounds from the liquid coffee at the end of the brew. Many french press filters can be taken apart to make cleaning easier. Recommended Brand: Bodum POUR-OVER Pour-Overs are made up of a single piece (most commonly ceramic - though they are also available in glass and plastic) with one or more holes in the bottom and various types of grooves on the inside walls. It’s a quick, clean and simple single-cup brewer. Recommended Brand: Hario MOKA POT The Moka Pot is made up of three main parts - the bottom chamber, the funnel filter, and the top chamber. It’s used on the stovetop to brew espresso at home without an expensive espresso machine. Recommended Brand: Bialetti KEURIG The Keurig is a countertop coffee machine that uses K-Cups to produce a single-cup brew. Recommended Brand: Keurig Share This Ebook
- 95. 95camanoislandcoffee.com (866) 387-5282 SOLOFILL Solofill is a brand of reusable K-Cups. We recommend using a Solofill and your favorite Camano Island Coffee instead of expensive, non-recyclable K-Cups. CHEMEX The Chemex, brewed like the Pour-Over, is a vase-like vessel. The filter sits in the top, and the coffee brews through that into the bottom. It’s a simple brew and can be used as a classy serving tool when your coffee is finished. Recommended Brand: The one and only, Chemex AEROPRESS The Aeropress has a cylinder, a filter, and a plunger. The filter screws onto the cylinder, the coffee is added, and then pressed through the filter with the plunger. This method produces what is known as a “poor-man’s espresso” type drink, because it’s a cheap way to get a drink resembling espresso. Recommended Brand: Aerobie ESPRESSO MACHINE Espresso Machines are complex machines that use high amounts of pressure to push water through coffee grounds to brew a highly concentrated coffee. There are many types of “drive mechanisms” in different espresso machines that make high pressure extraction possible, like steam-driven, pump- driven, and piston-driven. Steam-driven machines are lower in price and are typically used in home espresso setups, while pump-driven machines are much more expensive and are commonly found in cafes and coffee bars. Due to their complexity, espresso machines require regular maintenance to ensure they are producing the best cup of coffee every time. TOOLS OF THE TRADE
- 96. 96camanoislandcoffee.com (866) 387-5282 STEAM WAND Steam wands are found on most espresso machines. When dipped into a pitcher of milk, the steam is used to warm and froth the milk, so you can then mix it with shots of espresso to make a latte. IBRIK (TURKISH) The Ibrik is the traditional brewing vessel for Turkish coffee. The long handle enables you to handle the Ibrik even when it has been on the stovetop. The peculiar shape is to aid in the brewing process, as well as pour the finished drink properly. Recommended Brand: Turkish Coffee World SYPHON The Syphon device creates a vacuum with heat and the unique shape of the vessel to brew coffee. The water starts in the lower bulb, then heat pushes the water into the upper chamber to mix with the grounds. Once it has steeped the heat source is removed and the vacuum pulls the coffee through a filter, giving you tasty coffee in the lower bulb and coffee grounds in the upper chamber. Recommended Brand: Hario WOODNECK The Woodneck, also known as Nel Drip, is a single-cup brewer that consists of a small carafe and a cloth filter on a wire frame. This cloth filter must be boiled before the first use. And you also must keep the cloth filter in a dish of water in your refrigerator after each use. Similar to Pour-Over, the grounds are placed in the filter which rests on top, and the coffee brews into the lower part of the carafe. Recommended Brand: Hario TOOLS OF THE TRADE
- 97. 97camanoislandcoffee.com (866) 387-5282 FILTER Many brew methods require some kind of filter. This keeps the grounds from being mixed with your final cup of coffee. Filters are typically made of either paper, cloth, or wire mesh. Paper filters require a pre-rinse with hot water to wash away a papery flavor, and cloth filters have to be boiled before first use so they are soft. Cloth filters also need to be stored in a small dish or bag of water in the fridge after their first use. BURR GRINDER Grinders come in two main categories - Burr and Blade. We highly recommend that you invest in a Burr Grinder. Why? Because a burr grinder uses two burrs or gears to grind the beans producing a consistent grind each time. A blade grinder chops beans and as a result produces an inconsistent grind. A consistent grind is imperative for maximum flavor extraction and a perfect cup of coffee. GOOSENECK KETTLE The gooseneck kettle has a thin, curved spout which gives you better control of pouring. This helps you pour in the slow, circular motion needed for many homebrews such as Pour-Over and Chemex. TOOLS OF THE TRADE
- 98. GRIND GUIDE The type of grind you use for any particular brew is extremely important. If you have the wrong grind, you can clog and break a filter, or get a weak extraction. Each brew guide has a recommended grind type, and this guide outlines what those look like, so you don’t have to worry about having the wrong grounds. Share This Ebook
- 99. 99 TURKISH GRIND The Turkish grind is the finest way to grind coffee. It is used specifically for the Turkish method of brewing, and that is all. Most industrial grinders include a Turkish setting, or you can buy a special Turkish grinder. ESPRESSO GRIND The Espresso grind is an extra fine setting used for pulling shots from an espresso machine. You can get an Espresso grind by setting an industrial machine to #1.
- 100. 100 FINE GRIND The fine grind is only used for one method in this guide (Aeropress). The #4 setting on an industrial machine will get you an excellent fine grind. MEDIUM FINE GRIND The medium-fine grind is best for Pour-Over, and can be achieved by setting an industrial grinder to a #5 setting.
- 101. 101 MEDIUM GRIND The medium grind is used for Moka Pot, Keurig, Syphon, and Woodneck in this guide. Set an industrial grinder to #6 for a medium grind. COARSE GRIND The coarse grind is used for a few of our favorite brew methods: French Press and Chemex (and iced Chemex, too!) You can get a coarse grind by selecting a #9 on an industrial machine.
- 102. OH, AND ONE MORE THING
- 103. GET YOUR FREE POUND OF COFFEE HOW IT WORKS 1. ORDER FREE COFFEE For your first pound of Camano Island Coffee you pay nothing but the flat-rate $8.95 shipping and handling. We pay for your coffee. 2. ALWAYS ENJOY COFFEE Three weeks later we’ll send you your next 2lb shipment. You can adjust your shipment to arrive as often as you need it, from every 2 weeks to every 10 weeks. You’re only charged when each Coffee Lover’s Box ships. There are no dues or cancellation fees. 3. CHANGE LIVES With every shipment you receive, a minimum of $1 per box will be donated to our great cause. CLICK HERE FOR YOUR FREE POUND OF COFFEE!
- 104. LET’S BE FRIENDS Connect with us online and if you enjoyed our brew guide let us know with #CICRbrew © 2014 Camano Island Coffee All Rights Reserved @CICR Facebook.com/CamanoIslandCoffee Pinterest.com/CICR Instagram.com/CamanoIslandCoffee