Coffee Extraction 201 (Intermediate Brewing)
Date | Nov 13, 2021
Time | 1 - 3 PM EST
Instructor | Lem Butler, 2016 US Barista Champ
Prerequisite | Brew Basics
Type | In Person & Online
Deadline | Class Closes Nov 8 for Online Students
Take your brewing to the next level -
Coffee extraction 201 is a breakdown of the different brewing variables you learned about in the introduction class. You will work on palate development through tasting 3 different coffee processing methods. You will also continue the discussion of the different brewing devices and their attributes and how to approach these methods.
Each student will receive a set of 3 coffees of different processing methods which will be shipped to you along with other class materials. These items will be shipped 1 week prior to the class starting for those students taking the class online.
Requirements | Brew Basics Class 101, Goose Neck Brewer, Scale, pour over dripper and grinder.
Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays
Please place your order the day before the roast day you would like your order shipped on.
Brewing Suggestions For Our Coffee At Home
Kalita Brewer Recipe
Start | 16:1 Ratio (25g coffee input 400g coffee output)
Total Brew Time | 3:00
Recipe |
1. Heat kettle up to around 195 F - 205 F
2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).
3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds
4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35
5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/ time: 2:35
6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00
V60
Start | 16:1 Ratio (25g coffee input 400g coffee output)
Total Brew Time | 2:45
Recipe |
1. Heat kettle up to around 195 F - 205 F.
2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).
3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.
4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.
5. Let the entire bed go dry before adding second and final pour.
6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).
7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.
8. If done correctly, you should have a mini dome instead of a flat bed of grounds.
Origami Dripper
Start | 16:1 Ratio (25g coffee input 400g coffee output)
Total Brew Time | 3.00
Recipe |
1. Heat kettle up to around 195 F - 205 F.
2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).
3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.
4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.
5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer / time: 2:35.
6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.
Moka Pot (1cup)
Start | 10:1 Ratio
Grind | really fine ( as fine as your grinder will go)
Total Brew Time | 3.30
Recipe |
1. Preheat 150g.
2. Pour water up to water release valve.
3. Put coffee in basket and level (tamp a little).
4. Put basket in water.
5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.
More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com
