Kalita Wave

• 1:16 ratio
• 25g Coffee
• Grind medium (16 on the Baratza Encore)
• 400ml water
• Pour water in a circular motion for each pour, beginning in the middle of the bed of
  grounds and working your way to the outside, saturating all of the coffee.
• 60ml bloom, stir grounds with back of spoon
• At 30 seconds pour 100ml
• At 45 seconds pour 60ml
• At 1 minute pour 60ml
• At 1:15 pour 60ml
• At 1:45 pour 60ml
• Finish 2:30-3 minutes total

Home Drip Coffee Maker

• 1:17 ratio
• 60g Coffee
• Grind medium-course (18 on the Baratza Encore)
• 1020ml water
• This recipe was tested on a Moccamaster and a Behmor home brewer
• Do not use the carafe your coffee is brewed in to fill the water reservoir, it will make cleaning your drip coffee maker more difficult.

V60

• 1:17 ratio
• 20g Coffee
• Grind medium (15-16 on the Baratza Encore)
• 340ml water
• 205f water
• Brew time: 3 ½ – 4 minutes
• 60g bloom, swirl grinds, wait 45 sec
• 70g second pour at 45 sec
• 70g third pour at 1 min 30 sec
• 70g fourth pour at 2 min 15 sec
• 70g final pour at 3 min
• Finish 3:30 – 4 min

Chemex

• 1:16 ratio
• 40g coffee
• Grind medium-course (20 on the Baratza Encore)
• 650ml water
• Brew time: 4-5 minutes
• Use back of spoon to create a divot in the center of the coffee
• Pour 100ml for a 30 second bloom, swirl the Chemex to remove clumping
• At 30 seconds pour another 100ml and swirl again
• At 1 minute pour 200ml rapidly, swirl ever so slightly
• At 2 minutes pour 150ml
• At 3 minutes pour the final 100g
• The coffee should finish between 4-5 minutes, serve and enjoy!

Aeropress

• 1:16 ratio
• 18g Coffee
• Grind medium fine (12-13 on the Baratza Encore)
• 288ml water
• 202-205f water
• Steep time: 1-2 minutes
• Add filter to cap, twist cap onto chamber; stand chamber on sturdy mug or carafe.
• Wet the filter with a splash of hot water. Discard the water before next step.
• Add one rounded scoop of coffee (18g), ground medium fine, to chamber; tap to level.
• Add water to the top of the chamber, stir back; forth with aeropress paddle or spoon
  handle, gently place the plunger just on the top of the chamber to create a pressurized brewing space. Then let brew for 1.5-2 minutes
• Gently press the plunger down with even spacing of your hands pausing when you feel resistance–until plunger reaches grounds.
• You should hear a gentle hissing noise as the
  pressure releases.
• Remove filter cap, push plunger to eject used coffee; rinse seal with hot water

French Press

• 1:16 ratio
• 30g Coffee
• Grind course (28 on the Baratza Encore)
• 500ml Water
• Water Temp: 205-212 Fahrenheit
• Steep time: 4 minutes
• Do not plunge the coffee during brewing
• When plunging after brew is complete, be gentle

Ivory Brew’s Coffee Grind Size Order Recommendation

TURKISH (#1)

FINE – AEROPRESS (#2)

ESPRESSO (#3)

MOKA POT (#4)

DRIP – CONE FILTER (#5)

CHEMEX (#6)

DRIP – FLAT BOTTOM FILTER (#7)

SIPHON BREWER (#8)

CLEVER DRIPPER (#9)

FRENCH PRESS (#10)

COARSE – AEROPRESS (#11)

COLD BREW (#12)

PERCOLATOR (#13)