To brew drip coffee, you will need a flat bottom or cone filter depending on your brewer, your coffee ground to drip. Use 2 tablespoons of coffee for every 6 ounces of water. Best when served fresh.
To brew a pour-over you will need a cone filter and a pour-over brewer, such as a bee house or Hario V60, and your coffee cone ground; use 2.5 tablespoons for every 8 ounces of water. The water temperature should be about 205 degrees, roughly 30 seconds off a boil.
First wet the filter, then add your coffee grounds. Saturate the grounds completely and let the coffee rest, allowing the grounds and oils to bloom. After about 20 seconds, complete your pour and enjoy immediately.
Add the coffee to the press first, then add water to the halfway point, allowing the coffee to bloom, and stir. After waiting about 1 minute, and the remaining water, let the coffee brew for 3 minutes, and firmly press to the bottom. Enjoy immediately to avoid over-brewing bitter grounds.
Aeropress coffee is made with an Aeropress, a paper Aeropress filter, and drip grind coffee. Use 2.5 tablespoons of coffee per 16 ounces of water, with the water being about 200 degrees.
An aeropress coffee is made by first wetting the filter, then adding the grounds. Add water, let the grounds bloom for 15-20 seconds, then press. You can dilute the coffee based on your preference.
First, preheat your water, then add the heated water to the fill line in the brewer. Add grounds to the Moka Pot filter basket, and screw the top and bottom together. Using moderate heat, put the brewer on the stove with the lid open. Once the coffee begins to come out in a golden-colored stream, remove from heat and close the lid. Cool the bottom chamber with a wet towel to cease extraction. After the coffee stream stops, serve hot, or dilute based on your preference.
Using a 1:8 coffee-to-water ratio, place your coffee in the jar and cover with water. Stir until combined, cover, and let brew for 18-24 hours at room temperature. Then place the cheesecloth in the funnel and filter the brew into another container. Repeat this step until most of the silty residue is filtered out.
Chill, serve, dilute based on your preference, and enjoy!
A Chemex is a great method for making a larger amount of coffee without losing the quality taste. Brewing a Chemex requires a Chemex brewer, a Chemex filter, 8 cups of 205 degree water, and 6 tablespoons of coffee ground for cone.
First, wet the filter and then add your coffee grounds. Do a bloom pour by completely saturating the grounds, being sure to get all coffee clumps, and waiting about 30 seconds for the coffee oils to bloom. Then, complete your pour, being sure to again wet all of the coffee grounds. This brewing method should serve 6-8 people.
Coffee is a camping essential, but brewing essentials are sometimes stripped to the bare minimum: coffee, hot water, and a pot. Cowboy coffee is not always known to be great tasting, but with BV Roastery coffee and the right instructions, every cup will compliment your morning in the great outdoors.
You will need 2 tablespoons of coarsely ground coffee for every 8 ounces of water. Heat your water to a boil, remove from heat, and wait about 30 seconds (the water will be at about 200 degrees). Add coffee grounds, stir, and let the coffee brew 2 minutes. Stir and brew 2 minutes again. Then, to help settle the grounds to the bottom, sprinkle the grounds with cold water. Serve, enjoy your cowboy coffee and the great outdoors!