Recommended Measurements: 1:15 coffee to water ratio

In this case, 33g coffee to 495g water, or to taste.

• Start boiling water.

• Place filter in cone and pre-rinse by saturating the filter with a small amount of hot water. Dump water before continuing brewing process.

• Grind coffee to medium coarseness and put it into the filter. Make sure to level the bed. 

• Place cone with vessel onto scale and zero it.

• Finish heating water and start your timer.

• Slowly Pour 66g hot water (2X coffee weight) in a clockwise direction over the grounds for bloom. Don't rush the bloom, it should be 15-45 seconds, or until off-gassing ceases.

• Pour in concentric circles in 80-100g intervals, but not too close to the edge, as it may dilute the cup, until you reach the 495g weight. It should be about 3 minutes brew time. If it's dripping slower, increase grind size, if too fast, decrease grind size.

• Savor this cup of coffee.

Recommended Measurements: 1:15 coffee to water ratio

In this case, 26g coffee to 390g water, or to taste.

• While boiling water, weigh out coffee, and set grinder to medium coarseness.

• Place a filter in the Kalita Wave, and put it onto the server or mug. 

• Pre-rinse by saturating the filter with a small amount of hot water. Dump water before continuing brewing process.

• Grind coffee, put it into the filter, and shake it to level it.

• Place Kalita Wave with vessel onto scale and zero it.

• Finish boiling water.

• Start your pour and the timer.

• Slowly Pour 50-52g hot water (2X coffee weight) onto the coffee, starting in the center, in concentric circles. 

• Coffee will bloom, allow 15-30 seconds to finish off-gassing.

• Continue pouring your circles in 30g intervals, until desired weight is reached (390g), saturating any dark spots.

• Aim for it to finish dripping at around 3 minutes.

• Remove the Kalita Wave, and serve.

• Bask in your success.

Recommended Measurements:
1:15 coffee to water ratio

In this case, 50g coffee to 800g water, adjust to taste.

• Start Boiling Water.

• Place filter in cone. Pre-rinse filter and cone by pouring hot water through vessel. Dump water before continuing brewing process.

• Grind coffee. Medium coarse. (more coarse than a V60 setting but finer than a french press setting)

• Pour your coffee into the filter. Make sure to level the bed of coffee with a gentle shake; This will allow a more even pour.

• Place Chemex onto scale and zero it.

• Start the timer, and pour 100g of water (2X coffee weight) in concentric circles over the grounds for bloom. Let coffee finish off-gassing, which should take 30-60 seconds.

• Pour in concentric circles, in 80-100g intervals, until you reach the desired weight. work your way outward, but not too close to the edge, as it may dilute the brew.  

• Wait until dripping stalls to a drop every second or two, and you're done! Brew time should take anywhere from 4-5 minutes.

• Remove filter and discard it.

• Give Chemex a quick swirl to mix any settled solids.

• If you're willing to share, there should be enough...theoretically.

(Inverted/upside down) 
Recommended Measurements:
16g of coffee to 227g water

*The inverted method is a bit more sketchy to pull off, but makes a better cup, so don't say I didn't warn you!

• Start boiling Water.

• Measure coffee and set grinder on the finer side of medium.

• Place paper filter in the AeroPress’s plastic cap. Pre-rinse filter with hot water to wash away any paper taste.  

• Finishing boiling water and grind coffee.

• Place aeropress upside down, pour coffee into Aeropress.

• Place Aeropress on scale and zero it.

• Start the timer, and pour enough water to cover the grounds, about 32-34g (2X coffee weight) of water for bloom.

• Wait about 30 seconds, then give it a 5 second stir.

• Fill the Aeropress with the rest of the water, and wait about 30 seconds

• Screw the cap onto the AeroPress.

• Flip aeropress right side up and slowly push for about 45-60 seconds, if it flows too fast, grind coffee a bit finer, if too slow, grind coffee a bit coarser.

• Total brew time should be around 2 1/2 minutes.

• Remove Aeropress.

• Reward yourself for such dexterity, assuming you didn't hurt yourself.

Recommended Measurements:
1:15 coffee to water ratio, or 19g per 290g for each 8 oz cup, because of various size presses.

Inspect the condition of your French Press, the screen should be nice and round for a good seal, and if it's glass, make sure there are no cracks or chips! Also, it should be clean,  with no signs of any residue from previous use.

• Start boiling a pot of water, enough to pre-warm the French Press, and brew your coffee.

• Weigh your coffee, and set your grinder to the coarse setting.

• Once the water is boiled, pre-heat the French Press, and your cup if you like.

• Pour out the water, put your Press on the scale.

• Grind your coffee, add it to the Press, and zero the scale.

• Start the timer (set at 5 minutes) as you slowly pour the hot water.

• Completely saturate the grounds, but pour at a speed that allows you to accurately stop at your desired weight.

• After 45-60 seconds, give 6 back and forth stirs to break the crust of coffee, and place the filter lid on, but do not plunge.

• When time is up, carefully press the plunger. Be gentle, you don't want to squirt hot coffee out of the top.

• When you're done pressing, serve the coffee immediately, or decant it, otherwise it will over extract. 

• Old school, but damn good.