The following is a guest article from Matt over at RoastyCoffee.com.

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Making coffee this way does not exactly embody the term Effortless Gent, but if you really want to experience a delicious down-to-earth coffee, it’s gonna take some effort.

We’re so used to convenience and speed, hence the invention of the single cup brewer — which even its inventor regrets.

Think of the process: a plastic cup covered with foil stores some dried, old, artificially-flavored grounds and a machine spits 192-degree water through in a few seconds. It’s like the Oodles of Noodles of the coffee world. We forget what good coffee tastes like.

There’s a movement happening. Just like the rise of high-quality craft beer and spirits, the third wave of coffee is following. More and more people every day are experiencing what it’s like to drink freshly roasted and ground coffee every morning and it’s life changing.

I believe in slow coffee. Coffee that you make with your hands. The process alone is meditative.

Taking the time to brew the perfect cup of coffee is a skill, it’s an art form, and it will help slow you down in the morning when you need it most, even if that means making time for it.

At Roasty Coffee, I’ve helped to turn Chock Full o’Nuts drinkers into Sun-Dried Ethiopian Yirgacheffe drinkers and they’ve never looked back.

If you’re a bit skeptical, I suggest you venture to a good coffee shop to get a taste of what your mornings could be like, and I’m not talking about Starbucks.

However, if you’re ready, let’s slow down and brew the best cup of coffee you’ve ever had.

What you need…

How to brew…

  1. First, measure 600 ml or grams of water using your digital kitchen scale and heat it up to 205 degrees fahrenheit in your electric kettle.
  2. While the water is heating, measure out 30 grams of coffee beans and grind them in your Hario hand grinder on a medium fine setting.
  3. Place one pre-folded paper filter in the Chemex and add 100 ml of water to rinse the filter and pre-heat the chemex.
  4. After a minute, discard the water  and add the coffee grounds to the wet filter.
  5. Then, we’ll bloom the coffee for one minute by pouring the hot water slowly over the grounds enough to saturate. You’ll see the grounds puff up and release co2 gas. This is the coffee bloom.
  6. After a minute, slowly pour the rest of the water over the grounds in a circular or side-by-side motion to make sure all the grounds are soaked.
  7. Once the water has been filtered through the ground, discard the filter and grounds, then serve and enjoy.

And you? How do you brew?

Although this is arguably one of the best ways to enjoy your cup of Joe, not everyone does it this way.

What’s YOUR preferred method of brewing? Let us know in the comments below.

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23 Responses

    • Matt Giovanisci on

      Does the stainless steel filter work as well as the paper filters? I know it’s just more to clean, but I like the idea.

      • pspierce on

        I prefer the metal filter because it allows more oils into the brew. Clean up is three seconds under running water. I’m easily annoyed with clean up and I don’t even think about doing this, so it must not register as a pain.

    • Barron on

      Aeropress is my jam. Our coffeemaker died on us a few months ago (we had the Bodum Bistro Pourover, which is amazing, but I think they stopped producing it), and we’ve been living off our Aeropress. Takes a bit more effort but coffee’s always amazing.

  1. Øystein Røysland Sørlie on

    Chemex at work, same as above, but a tad stronger coffee, and aeropress at home.

    • Matt Giovanisci on

      That’s awesome that you have a Chemex at work! What style of strong coffee do you like?

      • Øystein Røysland Sørlie on

        A variety of coffees. I love the coffe from Tim Wendelboe, but I have a subscription from kaffebox.no that sends me freshly roasted whole beans every month, so I get to try several types from small quality places.
        We have one chemex, two aeropresses and two Nespresso-machines between me and two others at work. Gotta get the caffeine in the good way!

  2. AirstreamStyle on

    I use a Hario “Technica” 5-Cup Coffee Siphon and a Cozyna Ceramic Burr Hand Grinder, filtered water, digital scale and timer, digital thermometer, the works. Making coffee feels a bit like a science project but I get consistently delicious coffee. My second favorite form of brewing is cold brewing. I just coarse grind 2/3 cup of beans and add a cup of filtered water for each cup of coffee I’m brewing. I pour it into my French Press, place it in the refrigerator for 12 hours then I press and pour. I add about an equal amount of soy milk, ice and enjoy. Perfect for a hot day pick me up!

    • Matt Giovanisci on

      Wow that’s an interesting way to make cold brew. Why do you put it in the fridge? I never tried that. I usually just leave it overnight on the counter.

      • AirstreamStyle on

        I put it in the fridge just so it is already cold and the ice melts less. Otherwise I don’t see any difference in the taste by refrigerating it.

    • Matt Giovanisci on

      Just add an extra 100 ml of water to the kettle and guess. That’s what I do. I just pour a little water in to pre-heat and hope I pour out 100 ml. You could also just put it back on the scale.

  3. Johnny Mean on

    I used to keep metrics on a google doc on specs from water temp, time of brew, pour method, grams of coffee etc. and rate and experiment.
    Then I got an Aeropress and for the cost to benefit you cannot go wrong. I highly recommend if you want to brew good coffee anywhere. My friends who go out hunting and camping use it for the same results.
    Highly portable, easy to clean, and low cost to start.

  4. Hardo20 on

    French Press, Black and Decker Grinder, Revere Ware Copper 1 qt Saucepan, Digital Kitchen Scale, Instant read thermometer.

  5. JeanG on

    I’m more of the convenience sort, but I’m totally on board w/ grinding your own beans. I noticed a significant improvement in taste as opposed to pre-ground coffee (or instant, which i used to drink- can’t stomach the stuff now.) I ground a few days worth ahead of time. (As much as I’d like to do a truly fresh grind n brew, I ain’t got time fo’ dat. :-P)

  6. IanO on

    I also use a chemex, but I use a Kone from Able Brewing. It catches all the particles, but is easily washable and reusable. I do the same thing for cold brew, just pour it through the Kone to strain after it steeps for 18-24 hours.

  7. Dan J. on

    Just out of curiosity, how much were you paid by Chemex, Hario, Bonavito and/or Roasty Coffee to print this article? I don’t have any problem with ads. They’re how a site supports itself and I absolutely understand you need a source of income to survive and thrive. But when you start presenting commercials as content, then I have no idea what you really believe and what you’re being paid to say. You lose all the credibility and the trust you’ve built up over the past few years I’ve been following this site.

    • Barron on

      I was paid $500,000 by Chemex, Hario, Bonavita, and Roasty, to post this article. Hopefully they’re seeing a return!

      Actually I wasn’t paid anything. Although maybe I should’ve been? Next time.

      When we have sponsored or featured posts, we say so on the article. So this one was not sponsored.

      My friend Matt runs Roasty, he likes coffee, I like coffee, and so I asked him to make this video. It just so happens he uses those tools to make the coffee, so we linked to it in case people want to try it for themselves.