Category: Brewing How-Tos

The heat has been brutal this summer all across the United States. Many have asked me to refresh their memories on making great ice coffee and I am here to help! Although making regular coffee and letting it cool can work for good coffee, and cold brew is really popular now, I’d like to share with you the Flash Brew method that in my opinion produces a better cup every time. Watch this brief video and I will show you how it is done. Also Read: A Summer of Iced Read More…

Long-time readers of this blog know I highly enjoy my Moka Pot. With over 200 million sold worldwide, it is said an estimated 70% of Italian households own one. The Moka Pot struggled when K-Cups and Nespresso Pods started to dominate the market but during the pandemic lockdown, when Europeans could no longer start their mornings at the local cafe, the Moka Pot saw a resurgence. Once people started using it again, they often thought, why did I ever stop? The Moka Pot will not create a true espresso, but Read More…

Over the last several years of really learning to make coffee well, I still return time and time again to my Hario V60. As pour-over devices go it is pretty simple. It features a 60-degree angle in the shape of a cone, with ridges to prevent airlock on the filter and one large aperture at the bottom of the cone. There are a lot of opening sizes and basket shapes, but I always get reliably great coffee with the V60. We are going to start with: 1. Fresh Whole Bean Read More…

We have explored many different ways to make coffee in the course of the last year. We have examined French Press, Moka Pot, Pour Over, Chemex and AeroPress. Today let’s add one more to the list albeit a bit on the rare and unique side. The Siphon Brewer also known as a Vacuum Brewer is not new, it has been around since the mid-1800s yet has only recently started to make a big comeback. In specialty cafes across the world, the Siphon brewer creates both a great cup of coffee Read More…

For over a year now we have collectively been on a quest to get the best from our coffee. We have reviewed a number of brewing methods including the French Press, the Moka Pot, the AeroPress and the Chemex but I would be remiss if I didn’t include my personal “go-to” anytime, anywhere extraction method. That is the Hario V60. The name the V60 refers to the cone shape, (Like a “V”) and a 60º angle on the cone. Raised ridges allow for better airflow to prevent “air-lock”, with a Read More…

Happy New Year! If you regularly read this blog, you know that we are dedicated to the pursuit of exceptional coffee and avid seekers of tips and tricks to enhance our coffee-making ability. About six months ago we had a guest stop by the farm and ask if he could have 20 grams of coffee. He had brought his own kettle and his AeroPress and told us he travels for a living and always has the ability to make really good coffee wherever he is. As the AeroPress was his Read More…

In our never-ending quest to get the best from our coffee, no repertoire would be complete without mastery of a pour-over system. There are many different types of pour-over systems, from very cheap plastic cones that will cost you $5 to the Marco SP9 that will run you just over $5,000. Today we will focus on the very popular Chemex. This method always gives a clean and crisp cup of coffee. I use mine regularly and follow the procedure described below. As always if you have variations, please share in Read More…

In our quest to become better acquainted with the art of making coffee, I am looking at some different extraction methods. Last month we spotlighted the French Press. Today, let’s examine the Moka Pot. I love my Moka Pot and use it often for both shots of espresso and making espresso-style drinks. It is convenient, easy to clean, not expensive, and always gives me an exceptional cup of coffee that is somewhere between a regular drip brew and a true espresso shot. So, I was surprised to hear from some Read More…

As we continue with our Art of Making Coffee Series, I thought I’d shine a light on the French Press. It is so simple, easy, portable, requires no paper filter and yet can make a beautiful cup of coffee. For many months now, I have been using my Moka Pot and Chemex pour-over as my go-to method. The Moka pot gives me a great stovetop espresso, and the Chemex always delivers a crisp and clean cup. Last month, we featured our Elizabeth J 100% Kona from the Pacamara variety of Read More…