22 grams of Ground Coffee
55 grams of Yielded Espresso
27-30 seconds of Extraction Time
Remove the portafilter from the espresso machine and wipe dry.
Place portafilter onto a scale and tare.
Move the portafilter over to the espresso grinder and start grinding.
Once the brew basket is full, place the portafilter back onto the scale.
The scale should read 22 grams.
Disperse the coffee evenly throughout the brew basket.
Tamp with even pressure.
Insert the portafilter into the espresso machine and begin extraction until the proper gram weight of yielded espresso is dispensed, then check the time.
1,000 grams of hot water
66 grams of coffee beans
Grind the coffee on a course setting and add to the french press.
Start the timer and add all 1,000 grams of hot water over the grounds.
After 2 minutes, use the stir stick to stir.
After the 5:00 minute mark, plunge slowly and decant all of the contents.
25 grams of coffee
425 grams of water
3:10-3:25 minutes of extractions time
Start by placing a fresh paper filter in your Kalita Wave
Pour the hot water over the paper filter.
Add the freshly ground coffee to the wet paper filter.
Place the Kalita Wave and carafe onto the scale and press the "Tare" button
Pour hot water over the grounds until you reach 50-55 grams and let sit for 30 seconds
Waiting 30 seconds gives the coffee enough time release the carbon dioxide.
After 30 seconds, start extracting the coffee by pouring in the same spiral motion.
Continuously pour until you reach the 425 gram mark.
While pouring, the spirals should go from the center to the outside of the Wave and back inward.