Learn to Brew Great Coffee at Home from The Coffee Experts at Coava Coffee
Looking to take the next step from that wasteful disposable cup brewer or try your hand at a slightly more challenging brewing method? We visited Joshua Pangelinan of Coava Coffee, one Portland’s leading coffee professionals, to show us three foolproof techniques for incredible coffee that anyone can brew at home.
Here’s What You’ll Need:
If you don’t have them already, there are three items that you will need to have before you get started with any of these three methods: a pour over kettle (like this one), a coffee grinder, (like this one), and a food scale (like this one).
1. Kalita Wave Method
1. Preheat the vessel and wet the filter with hot water. Pour out excess water.
2. Place brewer and vessel on scale, use the scale’s tare function, and measure out 19 grams of medium fine ground coffee.
3. Add 40-50 grams of hot water (202° – 205°F), just enough to cover the grounds, and let sit for a 45 seconds.
4. Break up the coffee bed by starting your pour in the middle and spiraling out. Be careful to never pour directly onto the edges of the filter. This will lead to a weaker cup of coffee and poor extraction. Once the coffee slurry is broken, pour in small circles in the center of the brewer until you reach 275 grams of water.
5. The total brew time should finish around 2 minutes 30 seconds. Pour into a preheated mug.
2. Aeropress Inversion Method
1. Set up Aeropress as shown, on top of scale. The plunger should fit into the bottom of the chamber with the cap off and the opening face up.
2. Place a circular Aeropress filter in the cap.
3. Add a splash of hot water to wet the filter. Set cap aside.
4. Use the scale’s tare function, then add 15 grams of medium fine to fine ground coffee.
5. Use the scale’s tare function again, then add 50 grams of hot water, stir, and let sit for 30 seconds.
6. After 30 seconds, continue pouring additional hot water until you have reached a total of 225 grams, then twist cap onto the top of the Aeropress.
7. After 90 seconds, invert the aeropress with the cap face down over your preheated mug. Press the plunger down slowly.
3. Chemex + Coava Cone Method
1. Place Cone inside of Chemex and place on scale, then use tare function.
2. Add 23 grams of medium fine ground coffee.
3. Use tare function then add 40 grams of hot water (200° – 205°F). Let sit for 45 seconds.
4. Break up the coffee bed by starting your pour in the middle and spiraling out. Be careful to never pour directly onto the edges of the filter. This will lead to a poor extraction and more fines in the cup.
5. Once coffee slurry is broken, continue pouring in small circles in the center of the filter. Pour until you reach a total water volume of 340 grams.
6. Remove and set aside filter. Gently decant into preheated mug. Pour slowly to keep the coffee particles inside of the Chemex and out of your cup.