Being a coffee enthusiast for so long I have picked up some alternative methods to how I prepare coffee.
Prepare at your own risk!
OXO Rapid Brewer
Warm Soup aka Soup Shot aka SOUP
-23g coffee
Almost espresso like grind.
-96g water
Water at 205 degrees.
-Aeropress filter top and bottom
Tamp after each item added
-Add water
-Press lightly to saturate puck.
Wait 5-10 seconds for pre-infusion (you may like 5 seconds more or 10 seconds more).
-Then pump/press plunger till you hear a hiss.
—Cold Brew
-Grind to an almost espresso grind
-Aeropress filters top and bottom of basket
-25g coffee
-Cold water to the white fill line
-Let coffee steep 5 minutes
-Then pump/press plunger till you hear a hiss
-Cup coffee
-Add water/ice to your desired strength
Pulsar Next Lever Brewer
I start most coffees at a 1:15 ratio and adjust from there.
-20g coffee
-Close to pour over grind
-Pre moisten the filter paper
-Insure all water is removed from getting filter wet
Be careful as I have burnt myself many times doing this
-Close spout
-Pour in coffee
-Leave top lid off
-Start timer at 4:30min try for 4:30min total time
-Start with 40-50 gram water pour to get a nice bloom
-Hold brewer carefully to swish grounds to get full saturation
-Put lid on
-Pour 120g water slowly
-Remove lid and use WDT to swish grounds
-Put lid back on
-Pour remaining 120g water
-Allow coffee to steep
-When timer gets to 3:25 min slowly open spout till it barely lets liquid drain
-When timer is at 3:45 fully open spout to allow coffee to drain quickly.
-Cup coffee
I always swish my carafe to let the coffee breathe a little before enjoying. I love this brewer and it makes really awesome ice coffee.
Pour Over
I have always enjoyed and used some from of Tales “one pour” method for pour overs. This recipe really helped me learn to do pour overs when I was first learning coffee
Here is this awesome recipe
Espresso
I really enjoy 1:2 and have most of my life.
Though for many years I enjoyed 1:3. Lighter coffees in my opinion do better with lower pressure (6 pound) and longer pulls.
Currently I try for
18g coffee in and 36g coffee out. I like to try to get it close to 30 seconds but I am finding with the “Best Overall Pressure Profile” on the decent. That 26-28 seconds most often has better results.
Water chemistry
These days, I’m a fan of the New Zealand gallons of water sold at Trader Joe’s. The quality of the water makes for exceptional coffee.
The biggest reason I switched, after years of using Third Wave Warer, is that I got tired of tracking down distilled water for use with Third Wave Water. I used both the Espresso and Classic profiles and found them to be excellent. The quality is definitely there but for some reason, I feel that the New Zealand water is superior.
If you’re using Third Wave Water, try using half a packet of the Espresso profile that should get you close to the water I use.