Instructions:

• Measure 8 tbsp of freshly ground coffee, add to the French Press.
• Heat water to 195-205°F (or bring water to boil, and allow it to cool for about a 1:30 minutes).
• Add water to French Press and stir coffee and water together with a wooden spoon or bamboo stir stick, making sure to break a part any clumps.
• Let brew for 4 minutes by gently placing the plunger on top of the coffee and letting the coffee and water rest.
• After 4 minutes, firmly and slowly push the press down until the filter platform makes contact with the coffee grounds.
• Serve.

TIP! Once the coffee has brewed and been pressed, transfer the coffee into a separate carafe or container to avoid over extraction or “over brewing” the coffee. If you don’t transfer it out of the French Press, too much coffee will dissolve and cause the rest of it to taste bitter.

For French Presses, we suggest these Dillanos coffees:

Double Dark  |  Black & Tan | Ava Blonde

Created in 1941, the Chemex is a classic way of brewing coffee. Aesthetically beautiful, this pour over method is best known for offering more control and slowing the brew process down.  A slower brew results in lighter-bodied coffee with generally less of the naturally occurring oils present. 

For that reason we tend to recommend lighter roast profiles, particularly light roast single origin coffees. The complete control over water temperature, pouring speed and pouring pattern allow the brewer to extract exactly what they want to achieve.  This is the kind of treatment many of our Dillanos Limited coffees do quite well with, by the way.

Recommended Equipment:

• 6 tbsp (40 grams) of freshly ground coffee
• Scale
• Timer
• Filter
• Gooseneck Kettle

Instructions:

1. Begin by heating water to 195-205°F in a gooseneck kettle (or bring water to boil, and allow it to cool for about a 1:30 minutes.)
2. While water is heating measure out 6 tablespoons (40 grams) of freshly ground coffee.
3. Place the paper filter in the top compartment of the Chemex.
4. Wet all of your filter with hot water in order to remove paper taste; empty paper water from carafe.
5. Add the ground coffee to filter, place on the scale and zero it out. Start timer.
6. Begin by pouring 80 grams of water, wetting all of the coffee.
7. The coffee will begin to bubble and release gases. Allow this to happen for 35-45 seconds. This is considered the blooming phase. This step is necessary in producing a balance and evenly extracted brew.
8. Next, add 160 grams of water in a spiral motion, spiraling into the center and back out to the outer edge.
9. As soon as water settles right above your bed of coffee, add another 200 grams of water.
10. Add final 200 grams of water after the water settles again.
11. The active brew process of incrementally adding the water in a spiral motion should take between 4:30 to 5 minutes.
12. Remove the paper filter and discard.
13. Serve coffee directly from the Chemex.

TIP!  For those not yet familiar with a gooseneck kettle also known as a “drip kettle”, it is actually quite handy for achieving a proper Chemex brew.  The long, thin spout controls the water flow and placement, which cultivates the well-developed flavor and mouthfeel coffee brewed by Chemex is meant to achieve.

For this method, we suggest these Dillanos coffees:

Method  |  Moka Java  |  Midway

Using an Aeropress produces a brew that intensifies the sweetness of coffee while also upholding the inherent heavy body of the natural processed coffees.

Typically, a scale is used in conjunction with the brewing device.  The brewer sits on the scale, and once tared water is poured into the brewer, measuring it as it is poured over the grounds. 

The other cool thing about Aeropress? It’s lightweight, compact, and mobile.  Many people choose this device for camping and backpacking adventures.

Recommended Equipment:

• Grinder
• Aeropress brewing device
• Aeropress filter
• Aeropress spatula (comes with Aeropress Brewer)
• One Aeropress scoop of freshly ground coffee (17g)
• Scale
• Timer
• Cup or carafe

Instructions:

• Heat water to 195-205°F (or bring water to boil, and allow it to cool for about a 1:30 minutes.)
• While water is heating, measure out one level Aeropress scoop (17g) of finely ground coffee (or the texture of regular sugar)
• Add filter to black disk and attach to the body of the aeropress. Wet filter and discard the water that filters through. 
• Put ground coffee in the device and place on a scale — any scale that can measure grams. Tare out scale and start timer. By watching the scale, pour in 35 grams of the heated water. Be sure to pour in the water such that all the grinds are equally saturated. This step is referred to as the bloom and is a critical first step toward creating a balanced and sweet cup of coffee.
• After 35-45 seconds, add 225 grams of the heated water (or to the #4 on the side of the Aeropress).
• Using the Aeropress spatula, stir three full rotations in order to break up any clumps of coffee.
• Carefully insert plunger, and pull up slightly to create a vacuum. This little step ensures a full immersion brew.
• At 2 minutes, transfer the Aeropress to a cup or carafe and slowly push plunger down to disperse the brewed coffee. This should take 20-30 seconds to complete.
• Serve immediately.

For this brew method, we suggest these Dillanos coffees:

Fero Sidama  | La Familia Guzman  |  Nicaragua

The Clever Dripper is special in that in combines a full immersion brew method with a pour over. Translation: full flavor extraction meets controlled brew method.  

When ordering your coffee on Dillanos.com, be sure to select the “coarse drip” option for a Clever Dripper brew method.

Pro tip: it can also be used for brewing tea! 

Recommended Equipment:

• Grinder
• 4 tbsp (25g) freshly ground coffee to a coarse drip setting
• 400g water
• Scale
• Timer
• Small wooden spoon or Bamboo Stir Stick
• Filter
• Cup or Carafe
• Gooseneck Kettle

Instructions:

• Heat water to 195-205°F (or bring water to boil, and allow it to cool for about a 1:30 minutes) in a gooseneck kettle.
• Grind coffee to medium-coarse grind size and measure 4 tablespoons (25 grams).  (TIP! Select the “coarse drip” setting when ordering your coffee on Dillanos.com and we will grind it for you.)
• Place the filter inside the Clever, and saturate with water while allowing the water to pass immediately through the device.  This prevents the filter from absorbing the coffee, and also prevents the paper filter flavor from infiltrating the coffee. 
• Add coffee to filter and place the Clever on the scale.
• Tare scale and start timer.
• Add 50g of hot water, making sure to wet all of the coffee. This first step is referred to as the bloom, where the grounds are saturated with hot water and allowed to steep undisturbed. 
• After 35-45 seconds add the remaining 350g of hot water.
• Stir a few times in order to ensure that there are no clumps of coffee.
• After 2 minutes, set the Clever on a mug or carafe. The coffee will begin to draw down.
• The total brew time for this method is approximately 3:30 to 4 minutes.
• Serve.

For this brew method we suggest these Dillanos coffees:

Skylar’s  |  Rogue  | Rio Azul