Smile Tiger's Brewing Guide

News

BREWING COFFEE

NOTE:

Knowing the correct grind size, proportions, and water temperature is key to any coffee recipe and brew method. Also, never reheat or microwave your coffee. Nothing — and we mean nothing — good can come of that. If you often find yourself tempted to reheat your coffee, maybe try making your own cold brew!


SEVEN FUNDAMENTALS OF BREWING:

  1. Use clean, fresh water.

Coffee is 98% water, it’s important to have the best water possible when preparing it to acquire proper extraction. Filtering your water will further reduce impurities and improve the overall flavor. At Smile Tiger we use Reverse Osmosis to filter our water and then blend a very small controlled amount of minerals to back into the water.
  1. Use the correct water temperature.

For brewing coffee, the proper water temperature is between 195-205°F (90-96°C). If the water is too hot, it can burn the coffee; the results can be bitter and over-extracted. On the other hand, if the water is under the ideal temperature, the result can be under-extracted, displaying sour, thin, and a watery consistency in the cup. It is best to use a temperature controlled kettle, however if you don’t have one at home, proper temperature can be achieved by letting the water rest for a moment after coming to full boil. When in doubt, use a thermometer.
  1. Pre-heat your brewing equipment & rinse filter.

Pouring hot water into your brewing vessel will help maintain consistent temperatures throughout your brew. This is also the best time to rinse your brewing filter to get rid of any paper flavours from your cup.
  1. Measure your coffee and water every time.

One way to ensure consistent brewing results is to measure your coffee and water. The water-to-coffee ratio should be between 15:1 and 18:1 depending on desired brew strength. (Translation: roughly 2 tablespoons per 6 oz. of water.)
We recommend using a scale if you have one, to ensure you're measuring correctly.
  1. Start with fresh roasted whole bean coffee.

Once coffee has been roasted, it becomes sensitive to light, heat, air, and moisture. It’s best to keep coffee in whole-bean form in an air-tight, light-fast container to ensure freshness until you're ready to brew.
Grind only the amount of coffee that you need each time, and make sure to have the proper grind setting for the method of brewing. If the coffee is ground too fine, the results will be bitter and over-extracted. If the coffee is ground too coarse, the results will be watery and under-extracted.
  1. Timing and consistency are everything.
The amount of time that coffee grounds are in contact with water, as well as the amount of agitation given to the coffee while it blooms, are important factors in brewing. Manual brewing methods require simultaneous focus on time, flow rate of the water, and the amount of agitation (or stirring) during the brewing process.
The key is to select a recipe and be consistent. For example, try to finish pouring the water for a manual drip in a given amount of time. Or keep track of the contact time and brew cycle when using a French press. Try stirring the coffee and water the same way during the brewing process. Also, use the same amount of water each time for pre-infusion.
  1. Brew only what you plan to drink.

You deserve to drink good coffee, and reheated coffee is not good coffee! Neither is hot coffee that has gone cold. The longer that coffee sits, the more acrid and unpleasant flavor compounds will come forward in the cup. To fully appreciate the quality of your hard work, drink your coffee within 20 minutes of brewing.
Now that science class is out, get to brewing!

PRE-INFUSION

In addition to the seven fundamentals of brewing, there is also the matter of pre-infusion, often referred to as a "bloom." Pre-infusion has a big impact on the flavor your final cup, giving you more control over the extraction process and overall clarity.

A FEW TIPS TO START

In general, pre-infusion should last between 30 seconds and 1 minute. The amount of water added should be about double the mass of the coffee you plan to brew.

EXTRACTION AND BREWING

In simple terms, extraction is the process of pulling flavor out of your coffee beans. There are hundreds of soluble compounds in every single coffee bean. As your coffee comes into contact with hot water, those compounds are extracted from the non-soluble grounds. The resulting cup is around 98.8% water and 1.2% coffee flavor particles. 
There are several factors that will affect the extraction: coffee/water ratio, grind particle size, contact time, coffee bed depth, amount of turbulence and water temperature. Understanding how each of these factors is interrelated to the final product can help troubleshoot and fine tune the brewing process.

 

Smile Tiger’s

Hario V60 Brew Guide

The Hario V60 allows for a simple hands-on brewing process that relies on the technique of the brewer.

We use a 1:15 brew ratio (1 gram of coffee per 15 grams of water)

Water Volume

Coffee Weight

300ml

20g

 

What You’ll Need:

  • Hario V60
  • Hario V60 Filter
  • Carafe or drinking vessel
  • Kettle
  • Timer
  • Scale (recommended)

Perfectly Brewed in 3:30 minutes

Directions:

  1. Unfold the V60 filter, making it into a cone, and place it into the V60.
  2. Rinse and pre-heat the filter and V60 with hot water. Discard rinsing water
  3. Weigh out 20 g of coffee and grind it slightly coarser than the consistency of sand.
  4. Add coffee to the filter, gently leveling the coffee in the brew bed, and then tare the scale to zero.
  5. Bring water to a full rolling boil, or 210°F. Allow to stand for 1 min.
  6. Start the timer and pour just enough water (~40g) to saturate your grounds to pre-infuse your coffee for 30 seconds.
  7. After 30 seconds, continue adding water until the scale reads 300g
  8. Allow the coffee to brew for another full minute after you finish pouring the water. Aim for a 2.5 min brew.

 

Smile Tiger’s

Chemex Brew Guide

The Chemex filter drip method eliminates bitterness, and the slow brewing allows full flavor from the best coffee beans.

We use a 1:15 brew ratio (1 gram of coffee per 15 grams of water)

Water Volume

Coffee Weight

500ml

34g

 

What You’ll Need:

  • Chemex Brewer
  • Chemex Filters
  • Kettle
  • Timer
  • Scale (recommended)

Directions:

  1. Unfold the Chemex filter, making it into a cone, and place it in the top chamber of the Chemex, making sure that the 3-ply side is facing the spout. (This will allow air to escape during brewing and help with the flow rate and extraction time.)
  2. Rinse and pre-heat the filter and then pour out the rinsing water.
  3. Grind your coffee at a medium-coarse grind size.
  4. Add coffee to the Chemex, gently leveling the coffee in the brew bed, and tare the scale to zero.
  5. Bring your water to a boil, or 210°F/100°C. Let your water stand for about one minute before beginning to brew.
  6. Start the timer and pour just enough water to saturate your grounds to pre-infuse your coffee for 30 seconds.
  7. After 30 seconds, begin pouring in a slow, steady stream in small counter-clockwise circles until the weight on the scale reaches 500 grams.
  8. Allow the coffee to brew for another full minute after you finish pouring the water. Aim for a 4 min brew time

 

Smile Tiger’s

Aeropress Guide

There are other recipes that involve inverting the AeroPress, using different steep times, varying methods of stirring, stirring multiple times during the brew, brewing a concentrated extraction then diluting it, and so forth. We encourage you to experiment and hope this recipe will help you achieve AeroPress excellence.

We use a 1:12 brew ratio (1 gram of coffee per 12 grams of water)

Water Volume

Coffee Weight

235ml

19g

 

What You’ll Need:

  • AeroPress brewer
  • AeroPress filter
  • Timer
  • Mug
  • Scale (recommended)

Perfectly Brewed in Two minutes.

Directions:

  1. Prep the AeroPress by removing the plunger and filter cap from the chamber.
  2. Weigh out the correct amount of coffee and grind it fine.
  3. Bring your water to a boil, or 210°F. Allow to stand for 1 min.
  4. Start a timer and slowly pour water over the ground coffee, ensuring that all grounds are saturated.
  5. Place the plunger on top to insulate the brew and steep for 1:30.
  6. After 1:30, remove the plunger and stir the brew for five seconds.
  7. Remove the AeroPress set-up from the scale, replace the plunger on the chamber, and slowly press down on the plunger to extract the coffee. This process should take around 30 seconds.

 

Smile Tiger’s

French Press Guide

You can make great tasting coffee right at home with a french press. No paper filter not only means no waste, but that the coffee bean's essential oils go directly to your cup.

We use a 1:14 brew ratio (1 gram of coffee per 14 grams of water)

Water Volume

Coffee Weight

340ml

24g

 

What You’ll Need:

  • French press
  • Kettle
  • Timer
  • Scale

Perfectly Brewed in Four minutes.

Directions:

  1. Pre-heat your French press. Discard the water.
  2. Weigh out your coffee and grind it at a coarse grind. The texture should be similar to breadcrumbs.
  3. Add your coffee, gently leveling it at the bottom of the brewer.
  4. Pour hot water directly in the center of the grounds, filling the carafe up 1/3 of the way. Start the 4 min timer as soon as you begin to pour.
  5. After the 30 second bloom, add enough water to fill the carafe just below the spout. Gently stir the coffee to break up the “crust” that may have formed.
  6. Put the lid and plunger assembly on, placing the filter screen just below the surface of the slurry, ensuring that the bloom and all grounds are submerged.
  7. We recommend immediately pouring the brewed coffee into another carafe to avoid over-extraction.


Newer Post


Leave a comment

Please note, comments must be approved before they are published