This is the most common brew method because of its simplicity and the availability of a variety of electronic brewers. Water is heated to almost boiling point and slowly poured over finely ground coffee beans, which sit on a paper filter.
HOW TO:
1. Place a non-bleached filter (or reusable metal filter) in the top of your coffeemaker with the thick portion toward the pouring spout.
2. Using a medium* grind for regular paper filter brewing, put 2 rounded tablespoons of coffee per 6 oz cup into the filter cone. SCAA brewing is 7.25 grams per 5 oz cup, which is closer to 2 rounded (not heaping) tablespoons. (This is the ratio for all filter / infusion brewing methods).
* - On the proper grind: If the water stalls completely in the grounds - your grind is too fine. If it pours through too fast, and the resulting coffee is weak - then the grind is too coarse. Adjust to your preference.
3. When the water is boiling, remove it from the heat for 30 seconds. We recommend pouring a small amount of water over the grinds, just enough to wet them without floating them. This pre-wetting allows coffee to "bloom", to swell and prepare for even infusion brewing.
4. After this first wetting simply pour more water, soaking the grounds each time but keeping the water level well below the top of the coffeemaker. Don't pass too much water through the grounds or you will have weak coffee with over-infused bitter components in it. Once the desired amount of coffee is brewed, dispose of the spent grounds by lifting the filter out of the coffeemaker (great for the compost or vermiculture!). We don't recommend applying heat to keep the coffee hot, if you can avoid it. Better to have a luke-warm cup with good flavour than a hot cup with bad flavour because it has been kept on a burner.
AGRO Cafe coffee is fair trade and roasted in Vancouver, BC, Canada.
Certified Organic by PACS. 16-326
© 2010 AGRO Cafe Inc. Coffee & Roasting House
Agricultural Growers Resource Organisation
All Rights Reserved
