Our Noontime Brewing Coffee Options
We take pride in Artisan Coffee Brew Methods and we are very proud to offer you a variety of Slow Brew Methods @Tougo Coffee Co
Press Pot (French Press)
Coffee beans are ground to a coarse grind using a quality burr grinder. Bladed grinders tend to chop rather than grind coffee, producing unevenly sized particles and increased bitterness and inconsistency when brewed. Coffee is measured out to one tablespoon for every 4 oz. of water and added to the pot, but amounts may be adjusted depending on personal tastes. Water is brought just to a boil and then cooled for 45 seconds before being poured into the pot. The pour should not be light, and special care is given to ensure all the grounds are evenly saturated. To retain a smooth finish, the pot is not be filled entirely. Using a timer, the coffee and water should sit for exactly one minute, then stirred. Next, the lid-top is placed on the press pot and pushed slowly into the pot, forcing the grounds to the bottom. Coffee is poured immediately following, to produce the correct flavors and extraction levels.
Chemex
As with the press pot, the chemex is another easy way to make excellent coffee with little equipment. With this method, coffee is ground to a medium coarseness using a burr grinder. With the folded chemex filter inside the cone, hot water is used to rinse out the filter and preheat the brewer. The water is completely drained though the filter before being poured out of the brewing container, with the filer pressed and sealed against the walls of the brewer. Five large tablespoonfuls of coffee (1.5 oz) are added to make 20 oz. of brewed coffee. Water is brought to just a boil, then cooled for about 45 seconds. The first pour should barely saturate the grounds with very little coffee dripping into the brewer. To achieve an even saturation, the pour should be made around the cup, rather than over one spot. After 30 seconds, the second pour is made in a spiral or back-and-forth pattern, at an even stream rate. When the water level reaches a 1/2 inch below the rim and the coffee has dripped to the desired amount, the filter is removed. When brewed correctly, the coffee should have an even surface with little to no dark or blond spots.
V60
The V60 cone brewer is one of two single cup, pour-over brewing methods used in house. Coffee is ground to a medium-fine coarseness with a quality burr grinder. Folding the filter at the seams, it is placed inside the cone and over the waste cup. The filter is rinsed with hot water to remove any impurities and to preheat the cone. Water is drained completely before being placed over the coffee cup. Two heaping tablespoons are added to make 8 oz. of coffee. Once water has just reached a boil and cooled for 45 seconds, it is poured into the cone with just enough to saturate the grounds evenly and with very little dripping into the cup. After about 15 seconds, the second pour is made, using a spiral and/or back-and-forth pattern, pouring evenly over the grounds. After the cone has dripped 8 oz. of coffee into the cup, it is quickly moved to the waste cup to drain completely. The finished cup should have an even surface with little to no dark or blond spots.
Clever Dripper
Like the V60 brewer, the clever dripper is a single cup, pour-over method for brewing. The difference is its smooth, ceramic body as opposed to the plastic and grooved V60. Coffee is ground to a fine coarseness with a burr grinder. Folding the filter at the seams, it’s placed inside the cone and over the waste cup. The filter is rinsed with hot water to remove any impurities and to preheat the cone. Water is drained completely before being placed over the coffee cup. Two heaping tablespoons are added to make 8 oz. of coffee. Once water has just reached a boil and cooled for 45 seconds, it is poured into the cone with just enough to saturate the grounds evenly and with very little dripping into the cup. After about 15 seconds, the second pour is made, using a spiral and/or back-and-forth pattern, pouring evenly over the grounds. After the cone has dripped 8 oz. of coffee into the cup, it is quickly moved to the waste cup to drain completely. The finished cup should have an even surface with little to no dark or blond spots.
Syphon pot
The syphon pot refers to a type of vacuum brewing method, which way a long- established way to prepare coffee. This method is one of the more complicated as vacuum pots can be more fragile and difficult to use than a v60 or clever dripper. However, when done right, the resulting cup is worth the extra effort. Depending on the pot being used, the coffee is ground between a fine to coarse grind. One heaping tablespoon of coffee is measured out for each 5 oz. of water. The water (sometimes preheated to decrease boiling time) is poured into the globe and heated over a burner. Once the water nears boiling temperature, the top globe, with coffee in it, is attached to the bottom portion. After enough water has reached the top globe and saturated the coffee, the liquid is quickly stirred and the lid placed on top. Once almost all the water has left the bottom globe, the brewer is removed from the burner. As the coffee is extracted through the filter and into the bottom globe, the brewer cools. The top globe is removed after all the water has poured through, and the coffee is ready to be served.
Aero Press
Like with the French Press (another full immersion brew method), one can control the time that the water and coffee are in contact with each other. Pressing the coffee through a filter adds a bit of pressure which speeds up the extraction and enhances the flavor profile. However, don’t use the manufacturer’s instructions (other than a starting point). It’s best to “dial In” your own parameters and keep your note pad handy too because once you get “dialed in” you will no doubt want to share with your friends. What you can expect to get in a cup from the Aero Press is a really concentrated beverage that needs no fixings at all, except someone to experience it.
The Hario Drip Pot Woodneck
The Hario woodneck coffee brewer is a wonderful coffee brewing tool that uses the traditional drip method This method showcases the distinctive flavor and aromas from any of the coffees we carry, although the preferred are central american coffees for the delicate nuances and hearty flavors that are best enhance via the V60, Chemex, and Woodneck brewing methods.