STEP 1
Place your portafilter on a scale and tare the weight.

STEP 2
Grind between 18-20 grams of fine coffee and place it in a clean portafilter. Proper grind is crucial, so please use the parameters in this guide to ensure you dial in the grind correctly.

STEP 3
Distribute the coffee using the bottom of fingers to swipe coffee from side to side motions, then top to bottom motions.

STEP 4
Tamp your coffee to create an even surface. There is no need to tamp too hard, tamp about 20-30 pounds of pressure. Now give the tamper a gentle spin to even the grinds in the portafilter.

STEP 5
Purge your group head thoroughly and place the portafiler in the group head.

STEP 6
If your using a volumetric machine. Press the double shot option and ensure you pull 2 oz of coffee in a span of 25-30 seconds. If your machine pulled 2 oz in less than 25 seconds then you should redo with a finer grind size. If your machine pulled 2 oz in more than 30 seconds then you should redo with a courser grind size.

STEP 1
Boil the water.

STEP 2
Weigh out 20 grams of coffee or about two table spoons of whole beans.

STEP 3
Grind the coffee to a medium-fine grind (similar to the size of sea salt).

STEP 4
Place the paper filter in the dripper.

STEP 5
Pour hot water and saturate the whole filter. This will eliminate any of the filter’s paper like residue and also heat your flask. After 30 seconds pour out the water in the flask.

STEP 6
Pour your ground coffee into the pre-wet filter.

STEP 7
Starting in the center, gently pour twice the amount of water that you have coffee into the grounds (40 grams in this case). Work your way outwards as you are pouring in circular motions, clock wise. This step will allow the coffee to “Bloom”. Let it be for 30 seconds.

STEP 8
Continue pouring in the same clockwise circular motion. You should be pouring at a rate to which you will reach 320 grams of coffee in two to three minutes.

STEP 9
Remove the filter and enjoy the coffee.

STEP 1
Remove wrapper & rip filter along striped line.

STEP 2
Unfold hangers to secure filter to mug.

STEP 3
Kickstart the coffee with a drip of freshly boiled water, wait 20 seconds, then fill the filter. Allow to drain & refill.

Drip tip: For the best taste, we advise using 160-180ml or 5.4-6.1fl.oz. of water at 96°C or 205°F.

STEP 4
Once completely drained, remove the filter and dispose of it responsibly.

STEP 5
Now your Freshdrip is ready to sip. Enjoy!

STEP 1
Boil water then let it sit for half a minute.

STEP 2
Rinse your press and punter with warm water.

STEP 3
Grind coffee.

STEP 4
Pour coffee into French Press and shake gently.

STEP 5
Pour about half of the water over the grounds and wait for the bloom (a thick crust should also form).

STEP 6
Start a timer for 30 seconds, then stir to break the crust.

STEP 7
After your timer goes off, pour the remaining water.

STEP 8
Place the lid on French Press with the plugger pulled all the way up. Wait a minimum of 3 minutes.

STEP 9
Slowly press plunger.

STEP 1
Boil the water.

STEP 2
Weigh out 30 grams of coffee or about two tablespoons of whole beans.

STEP 3
Grind the coffee to a medium-fine grind (similar to the size of sea salt).

STEP 4
Place a filter into the top compartment of the Chemex making sure the 3-layered side is facing the spout.

STEP 5
Pour hot water over the filter. This will eliminate any of the papery taste from effecting the brew and will also preheat your chemex.

STEP 6
After 30 seconds pour out the water from the flask. Don’t be tempted to remove the filter to empty the chemex faster; it can be difficult to secure back into place once removed.

STEP 7
Pour your ground coffee into the pre-wet filter.

STEP 8
Starting in the center, gently pour twice the amount of water that you have coffee into the grounds (60 grams in this case). Work your way outwards as you are pouring in circular motions, clock wise. This step will allow the coffee to “Bloom” and fully de-gas. This is an important step so do it slowly. Let it be for 45 seconds.

STEP 9
Continue pouring the water in stages (around 100 milliliter at a time) in the same clockwise circular motion while making sure that the grounds are never exposed to air until the brew is finished. Try to aim in the center and move about an inch outwards only. Pour until the drips stall to every couple of seconds. You should be pouring at a rate to which you will reach 480 mililiter of coffee in four to five minutes.