<brewing>
How we brew it on the bar.
Three ways we make coffee at the freight house, written down so you can do the same at home. The short version: weigh your coffee, mind your water, and do not rush the bloom. The long version is below, because Theo cannot help himself.
Pour-over
- Heat water to just off the boil, about 205F. Rinse the filter so it does not taste like a filter.
- Grind 22g medium, like coarse sand. Tip it in, shake it flat.
- Pour 50g and wait 40 seconds. That is the bloom. It is the coffee letting go of its gas, and skipping it is the most common mistake.
- Pour in slow circles to 360g. Aim for the whole thing to finish draining around three minutes.
Batch brew
- This is what we run when the espresso machine has quit on us, which is more often than she would like you to know.
- 60g coffee per litre of water, ground medium. No need to be precious about it.
- Let the machine do its work. Stir the batch once when it finishes so the strong and the weak meet in the middle.
- Drink it within the hour. Coffee on a hot plate turns to regret.
French press
- Coarse grind, like sea salt. Finer than that and you will be chewing your coffee.
- All the water at once, give it a stir, put the lid on with the plunger up.
- Wait four minutes. Set a timer. Do not press early to feel productive.
- Press slow and even. If it fights you, your grind was too fine. Note it for next time.
Cups
2
Coffee
27g
Water
440g
A note from the roaster: Number Nine decides the roast, and the roast decides the brew. A lighter morning batch wants a finer grind and a little more patience. A darker one forgives almost everything. When in doubt, taste as you go.
We keep railroad time. Open after the 8:14, Tuesday through Sunday.