While the popularity of espresso is showing no signs of slowing down in the Australian coffee scene, some alternative brewing techniques have been gaining traction over the years, namely the Chemex, Aeropress and V60.
The baristas at Sydney-based coffee roaster, Toby’s Estate have compiled a go-to guide on how to perfect the art of these three alternative brewing techniques.
Chemex Brewing
Chemex is a beautifully simple way to enjoy coffee. The super fine filtration and gentle gravity controlled brewing really draws out all the complexity and subtlety of high grade, specialty light roasts.
What you'll need
- Chemex
- Chemex Filter Papers
- Scales
- Thermometer
- Grinder
Step 1: Fold filter paper and place in top cone of the Chemex
Step 2: Pour hot water over the filter paper to completely saturate and rinse it and to pre-heat the Chemex
Step 3: Gently pour out the water and place the Chemex on the scales and TARE
Step 4: Set grinder, so the grind is slightly finer than what you would use in a plunger
Step 5: Boil filtered water and allow the water to cool to 92 degrees. Or, if using an urn, set the temperature to 92 degrees. Grind coffee 10g per 100mls and place in filter paper and TARE again
Step 6: Make a small indent in the top of the coffee and pour in approx 50ml of 92 degree water and allow the ground to swell up or bloom for 30 seconds
Step 7: Slowly pour water over the grounds, avoiding the paper until the desired weight is reached
Step 8: Brew time should take 3-4 minutes
Step 9: Remove filter paper and serve.
Aeropress Brewing
The Aeropress is an entirely novel way to make coffee. With a short brewing time, the results are exceptionally smooth.
What you'll need
- ?An Aeropress
- Scales
- Grinder
- Timer
- Filter paper
- Fresh coffee
Step 1: Invert the Aeropress so the number 4 faces downwards. Place rubber beneath the number 4 circle
Step 2: Pre-heat the Aeropress with hot water
Step 3: Grind 10g of coffee per 100 ml of water. Ideal grind size should be slightly coarser than espresso but finer than plunger
Step 4: Pre-moisten Aeropress filter. Place filtered paper into Aeropress Cap and rinse over a cup, washing out any unwanted paper flavours
Step 5: Pour the ground coffee in.
Step 6: Slowly pour in water at 92 degrees. For a close water to coffee ground ratio, pour water to the top of the number 1 circle
Step 7: Give it a little stir
Step 8: Let it brew for one minute. Once brew time is reached, place Aeropress Cap with filter paper on top and gently lock in
Step 9: Tip Aeropress over a cup or carafe
Step 10: With Aeropress firmly stable, begin extraction. Press down firmly until air begins to escape at the bottom of filter and cap.
V6O Brewing
V60 is a drip filtration method like Chemex. V60 is clean, compact and perfect for pouring straight into the cup. Paper pre-saturation, grind size and pouring key to brewing the perfect V60.
What you'll need
- Hario V60 Drip Cone
- Hario V60 filter papers
- Decanter
- Scales
- Thermometer
- Grinder
- Fresh Coffee
Step 1: Place Hario filter in the Hairo V60 Drip Cone
Step 2: Pour hot water over the filter paper to completely saturate and rinse it and pre-heat the ceramic
Step 3: Place V60 on the decanter and then place on top of scales and TARE
Step 4: Set grinder to medium/fine and boil filtered water and allow the water to cool to 92 degrees, or if using an urn, set the temperature to 92 degrees
Step 5: Grind coffee 10g per 100mls and place in filter paper and TARE again
Step 6: Make a small indent in the top of the coffee and pour in approx 50ml of 92 degree water and allow the ground to swell up or bloom for 30 seconds
Step 7: Slowly pour water over the grounds in a circular motion avoiding the paper until the desired weight is reached
Step 8: Brew time should take 2-3 minutes
Step 9: Remove the Hairo V60 Drip Cone from the decanter.
