Camano Island Coffee Brew Guide: 11 Ways To Brew Great Coffee At Home

CAMANO ISLAND COFFEE BREW GUIDE11 WAYS TO BREW GREAT COFFEE AT HOME

JAMIE PARRISH WRITER

Brew Method: Chemex Favorite Roast: Peru Dark

BEN PICTON DESIGNER

Brew Method: Syphon Favorite Roast: Colombia Reserve

TJ FITTIS EDITOR

Brew Method: French Press Favorite Roast: Honduras Dark

ROBIN GUNDERSON PHOTOGRAPHER

Brew Method: Pour-Over Favorite Roast: Papua New Guinea Light

MEET THE TEAM

TABLE OF CONTENTS

INTRODUCTION

EASY BREW METHODS These simple methods are the classics of home brew.

COMPLEX BREW METHODS For the more experienced brewer, try out these delicious brewing methods.

UNIQUE BREW METHODSIf you’re an adventurer and looking for a coffee that tastes a little different - start here.

TERMS, TOOLS, & GRIND GUIDE

Chapter 1:Chapter 2:Chapter 3:Chapter 4:

FRENCH PRESSPOUR-OVERKEURIGMOKA POT

Chapter 5:Chapter 6:Chapter 7:Chapter 8:

CHEMEXICED CHEMEXAEROPRESSESPRESSO

Chapter 9:Chapter 10:Chapter 11:

TURKISH SYPHON WOODNECK

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4camanoislandcoffee.com (866) 387-5282

INTRODUCTION

Welcome to the Camano Island Coffee Brew Guide: 11 Ways to Make Great Coffee at Home. We’ve compiled many of our favorite homebrew methods to share with you. Whether you’re new to homebrew coffee, or searching for a new method, this is your one-stop shop for all your homebrewing needs.

HELPFUL TIPS BEFORE YOU GET STARTED

NEVER USE BOILING WATER Boiling water will scorch your grounds and cause a burnt flavor in your coffee. Always remove your kettle from the heat source at least 30 seconds before using.

PRE-RINSE YOUR FILTERIf your brewing method uses a paper filter, we recommend giving it a pre-rinse with hot water to remove any papery taste. If your brewing method uses a cloth filter, be sure to boil it the first time you use it and always store it in a dish or bag of water in the fridge. Give it a rinse with hot water before brewing as well.


INTRODUCTION

HEAT YOUR MUGA hot mug keeps your coffee piping hot. The best way to do this is while pre-rinsing your filter. Simply place the filter over your mug as you rinse it so the hot water warms your mug too! Use this trick to ensure that your coffee stays warm and wonderful for as long as possible.

STORE YOUR COFFEE IN AN AIRTIGHT PLACEForget about putting it in the freezer - that doesn’t keep it fresh at all! Extreme temperatures change the coffee’s flavorful oils. This will give you a tainted flavor. Simply place your opened coffee bag in a zip-loc bag and keep it in the cupboard.

GRIND YOUR COFFEE JUST BEFORE YOU USE ITThe flavor of your coffee changes dramatically only minutes after you grind it. That’s why it’s best to grind your coffee right before you brew it. See our Grind Guide on page 98 to learn more.

6

WHY CAMANO ISLAND COFFEE

Whether you’re brewing Pour-Over, Turkish, or any other method, there is one key that can make or break your drink: the type of coffee you use.

4 REASONS YOU SHOULD DRINK CAMANO ISLAND COFFEE

ONLY ORGANIC All Camano Island Coffee is USDA Certified Organic. No pesticides, no herbicides, no harmful chemicals. Coffee is sprayed with more chemicals than any other crop outside of tobacco. That’s why we commit to only buying USDA Certified Organic coffee beans. These are the tastiest and healthiest beans on the market.

ONLY SHADE GROWNDirect sunlight is not good for coffee - it causes the beans to grow too quickly, and adds acidity and caffeine to the bean. Shade grown beans develop a smoother flavor, less acidity, and a lot less caffeine. This means no heartburn and no jitters - just a tasty cup of coffee.

7

WHY CAMANO ISLAND COFFEE

ONLY FRESHLY ROASTEDStraight from our roaster to your door. The best tasting coffee comes from freshly roasted beans. Even a few weeks on the shelf can be enough to diminish the flavor of your coffee. At Camano Island Coffee we are committed to shipping freshly roasted coffee beans straight to your door. Your beans will never sit around gathering dust. Just take a whiff of your next Coffee Lover’s Box shipment and you’ll know you’re getting the freshest beans possible.

ONLY FAIRLY TRADEDBy paying a fair wage for a beautiful product, we’re empowering coffee farmers around the world to support their families. This means the necessities of food, clothing, shelter, and an education for their children. This means ending generational poverty.

In addition, Camano Island Coffee partners with Agros International, a Seattle, WA based non-profit that assists responsible coffee farmers in purchasing their own land through low-interest or interest-free loans. When a farmer owns land, he owns his destiny and creates generational change for his family.

FRENCH PRESS

Skill Level

12 Minutes

The exact origin of the French Press has been subject to much debate. Folklore says it was an elderly Frenchman in the 1850s, while the Italians claim to have produced the most functional model in the early 1900s. Of course, the fight to take the credit is understandable, as French Press is one of the most-loved brew methods around the world. For this brew, we used a Bodum 32oz french press.

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WHAT YOU NEED AMOUNTS

COFFEE

4 tbsp

32 g

8 tbsp

64 g

WATER

16 oz

473 g

32 oz

946 g

FRENCH PRESS

COFFEE

FILTERED WATER

WOOD STIRRER

GOOSENECK KETTLE

GRINDER

:

:

:

:

:

10

GROUNDSTo start, we suggest a ratio of 2

tablespoons of grounds for every

8oz of water. The coffee should be

ground on the coarsest setting - a

#9 on an industrial grinder. If your

grounds are too fine, you will get

“muddy” coffee in your press.

WATERHeat your water until it’s boiling,

and then remove from the heat

source for 30 seconds before

pouring (boiling water will burn

your grounds and ruin your drink!) -

The best temperature for brewing is

between 195°-205°.

ADDING GROUNDSDrop the grounds into the french

press, and pour enough water over

them until they are fully covered.

BLOOMPause and let the coffee bloom for

45 seconds.

12

ADDING WATERContinue to pour the rest of your

water into the press. You can

now let it brew for 3-5 minutes

(personally, we think 4 minutes is

the perfect time, but it’s all about

your own taste preference).

BREAKING THE CRUSTOnce the time is up, use a small

bamboo paddle or chopstick (not

metal - you don’t want to crack the

glass) to break the crust and give the

grounds a quick stir.

13

PRESSNow you can put on the lid and press! There should be a small

amount of resistance, but not much. If it is difficult to push

down, your grounds are probably a bit too fine. If it seems

way too easy to press, perhaps your grounds are too coarse.

ENJOYPour into your

favorite mug, and

enjoy your marvelous

cup of delicious

French Press.

POUR-OVER

Skill Level

10 Minutes

Over the past few centuries, many different inventors and coffee companies have developed their own unique method of Pour-Over coffee. By changing the size of the hole and the pattern of the interior ridges, companies have developed different pour-over models that all produce their own unique cup of coffee. For this brew, we used a German “Cilio” pour-over with a size #4 filter.


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COFFEE

3 tbsp

24 g

4 tbsp

32 g

5 tbsp

40 g

WATER

12 oz

355 g

16 oz

473 g

20 oz

591 g

POUR-OVER

FILTER

:

:

:

:

:

:

:

COFFEE

FILTERED WATER

WOOD STIRRER

GOOSENECK KETTLE

GRINDER

17

GROUNDSTo start out, measure out your

Camano Island Coffee and set your

grinder to a medium-fine grind.

Also, that’s #5 or autodrip on an

industrial grinder.

WATERBring your water to a boil and then

remove from heat. Never pour

boiling water straight onto coffee

grounds - it will scorch them and

give your coffee a burnt flavor.

Allow the water to cool for 30

seconds (the temperature should

be between 195°-205°) before you

proceed to the next step.

18

FILTERPlace your filter inside your pour-

over, set it on top of your mug, and

use hot water to give it a quick

rinse. This gets rid of any papery

taste the filter might add to the

coffee, and warms your mug up,

too. Dump out the excess water.

ADDING GROUNDSDrop the grounds into the filter and

give it a small shake so they are

distributed evenly.

19

POURINGGrab your kettle and begin pouring

the water in a slow, circular motion

outward from the center. Only

pour until the grounds are slightly

covered with water, then stop.

BLOOMLet the grounds bloom for 45

seconds, then use a small wooden

paddle or chopstick to give the

grounds a quick stir. By stirring the

grounds you are ensuring they are

evenly covered with water, which

helps create an even extraction.

20

2ND POURINGContinue to pour water in the same

circular motion over your coffee

until you’ve used all of your water.

Remove pour-over once the drip

has slowed to a near stop.

ENJOYYou can now enjoy

your fresh cup of

Pour-Over coffee.

KEURIG SOLOFILL

Skill Level

5 Minutes

The Keurig is one of America’s new favorite ways to brew single-serve coffee. It’s fast and easy, but all those disposable K-cups can be harmful to the environment and your wallet. How can you avoid these problems? By using a refillable filter like the Solofill, you can save money and save the environment.


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COFFEE

1 tbsp

8 g

1.5 tbsp

12 g

2 tbsp

16 g

WATER

6 oz

178 g

8 oz

207 g

10 oz

236 g

KEURIG

SOLOFILL

:

:

:

:

:

:

:

COFFEE

FILTERED WATER

GRINDER

24

GROUNDSFirst, you’ll want your coffee ground to a medium grind - a #6 on

an industrial grinder. This is important, because a coarse grind will

produce a weak coffee, but a fine grind will clog the machine.

SOLOFILL FILTERUse a spoon to scoop the grounds

into the filter, and run your finger

around the rim to clear any grounds.

By removing the excess grounds, you

are ensuring the lid seals properly and

therefore preventing it from making a

big mess - you don’t want to learn this

the hard way!

26

BREWOnce you’re ready, close the top of the

lid and place your favorite coffee mug

underneath the spout. Press the “Brew”

button and in just a minute you can enjoy

your fresh Camano Island Coffee!

27

FINAL NOTEYou might be tempted to try to brew

twice using the same grounds, but don’t

do it! The second round will taste like

coffee-tinged water. Simply let the used

grounds cool a bit, dump them out, give

the filter a quick rinse, and you’re ready

to brew another cup.

ENJOYSit back, relax, and enjoy the simplicity

of the Keurig matched with the taste of

your favorite Camano Island Coffee.

MOKA POT

Skill Level

15 Minutes

Moka Pot was invented in 1933 when Italy’s economy wasn’t doing so swell. It was marketed as an affordable way to enjoy daily espresso at home, and thereby avoiding cafe prices. Today, many people still use the Moka Pot, and it’s known as one of the best ways to get “Stovetop Espresso.”


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*NOTEThe amount of coffee you need depends on the size of your moka pot. You’ll want enough to fill the funnel filter of your pot without packing down the grounds. The same goes for water, so measure how much water fills the bottom half of your pot, up to the screw, before beginning.

MOKA POT

COFFEE

FILTERED WATER

GOOSENECK KETTLE

GRINDER

COFFEE*

4 tbsp

32 g

8 tbsp

64 g

WATER

16 oz

473 g

32 oz

946 g

:

:

:

:

:

30

GROUNDSGrind your beans on a medium

grind, which is a #6 or Drip Flat on

an industrial grinder.

WATERIt’s not recommended that you boil

your water directly in the moka pot,

because it might give it a metallic

taste, so heat it in a separate kettle

before beginning. Carefully pour

the boiling water right into the

bottom of the moka pot, filling it

until the water line is even with the

screw on the side.

ASSEMBLYPut the grounds in the funnel filter,

using your finger to even it out and

remove excess coffee. Place the

filter on the base, and screw the top

half on. Caution: the base will be

hot from the hot water, you might

want to use a towel or hot mitt

while you do this step.

32

BEGIN BREWOpen the lid and set the moka pot

onto your stovetop on a medium

setting. To avoid burning your pot,

don’t turn the burner any hotter than

medium. Also be careful not to have

the handle directly over the flame, as

it could melt if it gets too hot.

33

CONTINUE BREWINGAfter a couple minutes, steam will start to push the water up through

the grounds and into the top chamber. As soon as this starts, place

the lid onto the pot. (Note: Sometimes if the grounds are too coarse,

the water will shoot up out of the pot. If this happens, be careful that

you don’t get burned and try a finer grind the next time you brew.)

34

FINISH BREWINGOnce the lid is on, wait nearby and

listen. When you hear a gurgling

noise, remove the pot from heat -

your brew is finished!

ENJOYPour into a separate mug and

enjoy. If you find stovetop espresso

too strong, dilute with a bit of hot

water or cream. Lastly, be cautious

when handling and cleaning your

moka pot, as the metal will be

extremely hot.

CHEMEX

Skill Level

12 Minutes

The Chemex was invented in 1941 by German scientist Dr. Peter Schlumbohm. What began as an experiment with basic laboratory tools came to be one of the most classic brew vessels in history. In fact, the Smithsonian, the Museum of Modern Art, and many other museums have the Chemex on permanent display because of its rich history and beautiful design. The Chemex might look more like a high school chemistry beaker, but trust us when we say this beauty will give you the smoothest cup of coffee.


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AMOUNTSWHAT YOU NEED

COFFEE

FILTERED WATER

GOOSENECK KETTLE

GRINDER

CHEMEX

CHEMEX FILTER

COFFEE

4 tbsp

32 g

6 tbsp

48 g

8 tbsp

64 g

10 tbsp

80 g

WATER

16 oz

444 g

32 oz

880 g

40 oz

1182 g

50 oz

1478 g

:

:

:

:

:

:

:

:

:

CHEMEX

3 cup

6 cup

8 cup

10 cup

:

:

:

:

:

37

GROUNDSGrind your coffee on a coarse

grind - for industrial grinders, a

#9 setting - to get the best cup of

Chemex. If your grind is too fine,

it’ll back up the filter and cause

it to rip. We learned this the hard

and messy way!










FILTERChemex filters are a bit unusual. As much

as you’ll want to, don’t unfold it all the way.

Instead, pull just one edge away from the

three others. Now your filter will resemble

a normal Pour-Over filter. There will be one

edge on one side, and three on the other. Set

it into the Chemex with the crease sitting in

the pouring channel. Cone filters you use for

Pour-Over, like a #4 or #6, won’t fit properly

in a Chemex and are too thin to properly filter

for Chemex. Only use Chemex filters.

39

RINSE FILTERUse your hot water to give the filter

a quick rinse, which removes any

papery taste that the filter might add

to your coffee. This hot water will also

heat the carafe - keeping your coffee

hotter for longer. Dump out the excess

water before beginning your brew.

ADDING GROUNDSPlace your grounds into the

filter. Gently shake the Chemex

to level out your grounds.

You’re now ready to start the

brewing process.

40

BLOOMBegin pouring the water

over the grounds in a circular

pattern, until the water has

barely covered the grounds.

Let it bloom for 30 seconds.

41

2ND POURINGAfter the bloom, continue pouring

water in a circular motion until the

water is about a quarter inch below

the top of the Chemex.

Be careful to wait for the water

to filter through before pouring

more. It’s easy to get carried

away and pour too much water.

Continue to pour until you’ve used

all your water.

ENJOYGrab your favorite mug and discover a new bold

take on your favorite Camano Island Coffee.

ICED CHEMEX

Skill Level

14 Minutes

There are a lot of ways to make iced coffee, but the Japanese Iced Coffee method is our favorite. It’s quick, and easy. And, for cold-brewing it gives you the brightest, fullest flavor possible. The full flavor is possible because brewing with hot water extracts maximum flavor while cooling instantly protects the flavor from acquiring off flavors due to oxidization.


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CHEMEX

COFFEE

FILTERED WATER

GOOSENECK KETTLE

GRINDER

CHEMEX FILTER

ICE

*NOTEFor getting the proper volume of ice, we’ve found a 16oz cup of ice is equal to a weight of 8oz. Remember this ratio if you’re measuring your ice without a scale.

COFFEE

2 tbsp

16 g

4 tbsp

32 g

8 tbsp

64 g

WATER

4 oz

118 g

8 oz

236 g

16 oz

473 g

:

:

:

:

:

:

:

ICE*

4 oz

118 g

8 oz

236 g

16 oz

473 g

:

:

:

:

:

:

:

45










ICEYou need equal parts ice and water.

We used 8oz water and 8oz ice in

our Chemex. Make sure you measure

out your proper water and ice

amounts before beginning.

46

RINSE FILTERBefore unfolding your Chemex filter

place your Chemex filter over your

sink and pour hot water (not from

your pre-measured amount) over

the filter. This will remove the papery

taste from the filter.

GROUNDSAdditionally, you’ll want 4

tablespoons of coarsely ground

coffee. (Set an industrial grinder to a

#9, or “French Press” setting.)

47

There will be one edge on one side,

and three on the other. Set it into

the Chemex with the crease sitting

in the pouring channel. Cone filters

you use for Pour-Over, like a #4 or

#6, won’t fit properly in a Chemex

and are too thin to properly filter for

Chemex. Only use Chemex filters.

ICE & FILTERDump your ice into the Chemex, and

unfold your Chemex filter. As much

as you’ll want to, don’t unfold it all

the way. Instead, pull just one edge

away from the three others. Now

your filter will resemble a normal

Pour-Over filter.

48

ADD GROUNDS & BLOOMAdd the grounds into the filter and begin

pouring your hot water over the grounds

until they are covered. Let the grounds

bloom for 30 seconds.

POURINGContinue to pour the rest of your 8oz

of water over the grounds in a slow,

circular motion. The ice will begin to

melt - that’s okay.

FINAL NOTESOnce the water has fully filtered

through, remove the filter. Take care

when pouring your iced coffee - the ice

tends to slide out quickly.

ENJOYSit back, and enjoy

your refreshing

brew of Chemex

iced coffee.

AEROPRESS

Skill Level

10 Minutes

Aerobie, the company that invented the Aeropress, is not a coffee company by origin. Their first product was actually the Aerobie Pro - a flying disk. Alan Adler, the founder of the company, had invented many disk-like toys before he invented the Aeropress. Today, Aeropress is Aerobie’s #1 product and an extremely popular method of one cup brewing. The Aeropress produces an espresso strength coffee and as a result, has become known as the “poor man’s espresso.”


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COFFEE

FILTERED WATER

GOOSENECK KETTLE

GRINDER

AEROPRESS

CIRCULAR FILTER

TOOLS INCLUDED

COFFEE

1 scoop

16 g

WATER

12 oz

355 g

:

:

:

53

GROUNDSYou’ll want one heaping Aeropress

scoop of finely ground coffee to

start - a #4 grind on industrial

machines.


remove from heat. Never pour boiling

water straight onto coffee grounds - it

will scorch them and give your coffee a

burnt flavor. Allow the water to cool for

30 seconds (the temperature should be

between 195°-205°) before you proceed

to the next step.

54

FILTERPlace the paper filter into the plastic filter, screw it

onto the Aeropress and set it over your mug. From

here, you can wet the filter with your hot water, to

remove the papery taste and heat your press and

mug. Dump out the water before proceeding.

55

ADD GROUNDS & BLOOMDrop the grounds into the vessel, and add

just enough water to cover them. Let them

bloom for 30 seconds before continuing.

POURINGAfter the bloom, pour more hot water into

the Aeropress, until the water level is just

above the blue number 3.

STIRRING AND PRESSUse the paddle that comes with your

press to give the grounds a stir for about

5 seconds, then place the plunger into

the tube. From here, slowly press the

coffee through the filter until you hear a

hissing noise.

ENJOYAdd hot

water for an

americano,

steam milk

for a latte,

or drink it

straight.

ESPRESSO

Skill Level

8 Minutes

Espresso was invented as a way to make coffee “expressly,” as people were in a hurry and didn’t have time to wait 10 minutes to brew their morning pot of coffee. However, over the years, espresso has become more about the taste than the speed. The rich, strong flavor is something that coffee drinkers around the world look forward to every morning.

The art of steaming milk is tricky, but worth the dedication required to learn. Keep a close eye on all the small details, and with practice you can become a true pro.


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COFFEE

MILK

PITCHER

GRINDER

ESPRESSO MACHINE WITH STEAM WAND

CLOTH

PORTAFILTER

SHOTS

1 shot

2 shots

3 shots

4 shots

DRINK SIZE

8 oz

12 oz

16 oz

20 oz

:

:

:

:

:

60

ADDING GROUNDSPut the grounds into the

portafilter so it forms a little

mound on the top. Grab your

tamper and press down firmly.

Remove the tamper and use

the handle to give the side of

the filter a quick tap to remove

excess grounds, then press

again. Give it a quick twist

before you remove it so the top

is nice and smooth.

GRINDINGGrind your coffee on a fine grind - #1 on

an industrial grinder. For a double shot,

you’ll want 15 grams of coffee, which is

equal to a smidge less than 2 tablespoons.

61

PULLING SHOTSInsert the portafilter into the machine,

making sure that it’s fully locked into its

proper position. Place shot glasses or a

mug below to catch the shot. Press the

button and watch as the shot begins

to pour. The best shots take anywhere

between 25-33 seconds from pushing the

button to finish.

BARISTA TIPIf your shots are pulling too slowly, try

easing up on the tamping pressure. If

they pull too quickly, try tamping harder.

If this doesn’t solve your problem, try

adding slightly less grounds to the

portafilter for a faster pour and adding

slightly more for a longer pour.

MACHINE CAREOnce you’ve pulled your shot, make sure you properly care for your machine and equipment.

Carefully take the portafilter out, remove the used grounds, and give it a quick wipe down with a

towel. You should also quickly run some water through the group head on your machine to rinse

away any grounds that are stuck in the screen. Place the filter back into the machine for storage,

and give your shot glasses a quick rinse.

63

STEAMING PREPARATIONTo start, pour milk into your pitcher until

it’s about half full. You will need the extra

room to properly steam your milk and

achieve fantastic foam.

Before starting the steaming process, be

sure to give a quick pull on the handle to

bleed the steam wand. This removes any

water from the wand.

64

Slowly continue to draw the pitcher

down until you have your desired

amount of foam. Now you can move the

wand completely under the surface of

the milk (but not touching the bottom

of the pitcher) and hold steady.

STEAMINGSubmerge the wand in the milk and begin

to steam. Slowly lower the pitcher so just

the tip is submerged. Small microfoam

will begin to form and the milk will

expand. Do this slowly so that no large

bubbles are created. The milk should

swirl like a whirlpool and incorporate the

microfoam into the pitcher of milk.

65

ACHIEVING OPTIMUM TEMPERATUREWe recommend the use

of a thermometer to make

sure your milk is the perfect

temperature of 160°.

To achieve this optimum

temperature steam your

milk until your thermometer

reaches 150°, then shut off

the steam wand. The milk

will continue to heat a few

more degrees once you shut

off the steam, hitting 160°.

66

REMOVE AIR BUBBLESFinally, tap the pitcher once or twice

on the counter, to remove any air

bubbles in the foam. Give it a quick

swirl, and observe the texture of the

milk. If it looks like wet paint - you’ve

done a marvelous job.

FINISHRemove the pitcher from the wand, bleed

the steam wand once more, and wipe

clean with a damp towel. This clears

away any milk residue that may be left

behind, so your machine will always steam

properly and stay completely clean inside.

ENJOYWhether you made a

latte, americano, or some

other fabulous espresso

drink, enjoy sipping your

Camano Island Coffee -

you’ve earned it.

TURKISH

Skill Level

7 Minutes

Coffee is a huge part of Turkish culture. In fact, traditional houses include special “coffee rooms” specifically for brewing and drinking coffee. In the 17th century, the Turks were spending more time drinking coffee than going to the mosques to pray, so the government made coffee illegal. This, however, didn’t stop the Turks from drinking coffee, and to this day it remains a rich part of their culture today.


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COFFEE

FILTERED WATER

GRINDER OR TURKISH GRINDER

IBRIK

*NOTEIbriks come in many sizes. A finished cup of Turkish coffee is considered 3oz, so the amount of water you use depends on the size of your Ibrik and the number of cups you’re serving. We are using a 2 serving Ibrik. You should never fill the Ibrik past the neck.

SUGAR (OPTIONAL)

COFFEE*

1 tbsp

8 g

2 tbsp

16 g

WATER

3 oz

88.5 g

6 oz

177 g

:

:

:

:

:

70

GROUNDSFor every 3oz of water, you should use 1 tablespoon of Turkish-ground coffee,

which is extremely fine. The best way to get this fine of a grind is to purchase a

Turkish grinder, but you can also get a similar grind by putting your grinder on the

finest setting possible. You’ll find most industrial machines have a Turkish setting.

WATER & ADDING GROUNDSPut the water into your ibrik and place it on

medium heat. Wait roughly 2 minutes, and then

add the grounds into the ibrik.

Do not stir the grounds.

SUGARSome people prefer to add sugar into their brew. If you would like to

do this, add sugar on top right after you add the coffee.

We recommend a teaspoon to start and you can adjust accordingly

next time you brew based on your preferences. Again, do not stir.

73

BREWINGOnce the coffee starts sinking and the sugar begins to dissolve, you can give the coffee a few

quick stirs and turn down the heat just a bit. Your coffee will soon begin to bubble a bit on the

surface. When you see small bubbles, make sure you turn down the heat even lower. Keep a close

eye on your brew - don’t let it boil. A froth will start to rise to the surface. When it does this,

remove from heat and let it settle. Once the froth has gone down, put it back on the heat and let it

rise once more. Some prefer to let it rise and fall 3-4 times, but we recommend only twice.

POURTake care when

pouring your Turkish

coffee from the ibrik

- give it a quick

initial pour to get

the foam, then slow

down so most the

coffee grounds will

stay in the bottom

of the vessel and not

fall into your cup.

ENJOYLet it sit for a minute

or two, so any

grounds that might

have slipped into

your cup can settle

at the bottom.

Sit back and enjoy.

SYPHON

Skill Level

12 Minutes

The history of Syphon began with a French woman in the mid 1800s, who designed a beautiful coffee brewer that was intended to be displayed at dinner parties during the brew.

Over the years, companies across the globe have designed and sold their own versions of the syphon. The stovetop and burner versions, both of which are manufactured in Japan, are the most popular versions available today. For this brew, we’ve used the Hario 5 cup Syphon.


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COFFEE

FILTERED WATER

GRINDER

SYPHON

CIRCULAR FILTER*

GOOSENECK KETTLE

COFFEE

3 tbsp

24 g

4 tbsp

32 g

8 tbsp

64 g

WATER

15 oz

443 g

22 oz

650 g

40 oz

1182 g

:

:

:

:

:

:

:

SYPHON

3 cup

5 cup

8 cup

:

:

:

:

:

:

:

*NOTEIf you have a new syphon cloth filter,

make sure to soak it in boiling water for 5

minutes before your first brew. After each

brew, store it in a small dish of water in

the fridge.

77

GROUNDSYou’ll need 1 tablespoon of coffee for every 5 ounces

of water, ground on a medium grind (a #6 grind on an

industrial machine).

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FILTERTo start, you’ll want to assemble your filter.

We used a cloth filter on our syphon, but

other options are available as well - such

as glass, paper, or metal/mesh. If you are

using a cloth filter, make sure to soak it

in boiling water for a few minutes before

your first brew.

Drop the filter into the

top chamber and use the

chain to properly hook it

on at the bottom.

ASSEMBLYFill the “bulb” or lower chamber up with

water to the designated fill line and

assemble the syphon (don’t forget to

put the lid on the top chamber!)

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HEAT SOURCESlide your syphon over the heat source. We are using the small wick burner that came with our

syphon, and have filled it with denatured alcohol (a clean burning fuel), which can be purchased

from your local hardware store. You’ll need the wick to be tall enough that the flame touches the

bottom of the syphon.

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BEGIN BREWAs it heats, the water will start to move up

the chain to the second chamber. When all

the water has reached the top, pop off the

lid and check the temperature. Adjust the

heat source accordingly, so your water is

approximately 190°.

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ADDING GROUNDSPlace the grounds into

the chamber and use

a bamboo paddle or

chopstick to give it a quick,

gentle stir. Replace the lid

and let the coffee steep.

BREW TIMEFor a smaller syphon (3 cup), wait 45

seconds. For a larger one (5-8 cup),

wait just over 1 minute.

FINISHING BREWGive the coffee another quick

stir and then remove the

syphon from the heat source.

Soon, the coffee will begin to

be pulled back down into the

bulb. You will know this process

is complete when the grounds

have formed a small mound in

the upper chamber.

ENJOYYou can now remove the top components and use

the bottom carafe to serve your coffee.

WOODNECK

Skill Level

12 Minutes

Woodneck brewing originated in Japan in the early 1900s. Its unique flavor comes from the use of a cloth filter and the slow brewing process. We recommend the Woodneck to those who are truly dedicated to the craft of homebrew - it requires patience and precision to get the bold, sweet cup it’s known for.


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COFFEE

3 tbsp

24 g

5 tbsp

40 g

WATER

8 oz

236 g

13 oz

385 g

WOODNECK

CLOTH FILTER*

:

:

:

:

:

COFFEE

FILTERED WATER

GOOSENECK KETTLE

GRINDER

*NOTEIf you have a new Woodneck cloth filter,

make sure you remove the cloth filter from

its frame and soak it in boiling water for 5

minutes before beginning to brew. After

each brew, store it in a small dish of water

in the fridge.

87

GROUNDSYou’ll want to grind your coffee on

a medium grind - a #6 for those

who have their coffee ground on an

industrial machine.

WATERHeat your water until it’s boiling and

then remove it from the heat source.

Woodneck brews best with an

unusually low temperature of water

- around 175° - 185°. Let your water

cool for about 1 minute before you

begin the brewing process.

88

ADDING GROUNDSOnce you’ve dumped the water

out of your Woodneck, place the

grounds into your filter. Give it

a gentle nudge, so the grounds

settle flat.

FILTERPlace the filter onto the wire frame,

set it over the carafe and pour boiling

water through the filter. The main

purpose of this step is to warm your

vessel prior to brewing to keep your

coffee hotter for longer.

89

BLOOMBegin pouring water in a very slow,

circular pattern, starting at the edges

and working your way towards the

middle. When the water has barely

covered the grounds, stop and let it

bloom for 45 seconds.

90

FINAL STEPSOnce it has all filtered through, you

can set the filter aside. To properly

care for your cloth filter, give it a

thorough rinse and store it in a small

dish of water in your fridge.

POURINGTo continue the brew, pour half of the

remaining water in the same slow circular

fashion as before, and then wait for it to

fully filter through. Finally, pour the last

round of water very slowly until the filter is

full and wait for your brew to finish.

ENJOYNow enjoy your

strong, bold cup

of Camano Island

Coffee.


TERMS

BLOOMWhen you pour hot water over dry grounds, the grounds rise up and expand, creating a pretty sight that looks like the top of a chocolate muffin. This is called a “bloom” and it happens because CO

2 is

escaping from the grounds. Letting your coffee bloom is an important step to making the best cup of coffee.

ESPRESSOEspresso is made up of “shots,” which are brewed through a machine at high pressure and produce a final product of 1oz of highly concentrated coffee. There are “poor man methods” to brewing espresso, such as Aeropress or Moka Pot, but true espresso can only be made by a high quality espresso machine. Lattes, Americanos, and other specialty drinks are made with espresso shots.

GROUPHEADThe grouphead is the part of the espresso machine that you lock the portafilter into. Water is pushed through tiny holes in the grouphead and evenly distributed across all the coffee in the portafilter, ensuring an evenly extracted shot.

PORTAFILTERThe portafilter holds the coffee grounds when pulling shots of espresso. It is designed to lock into the espresso machine’s grouphead, so that the water can come through the grounds at the high pressure needed to pull the best shots.

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TERMS

SINGLE-CUP BREWA Single-Cup Brew describes a coffee brewing method that brews one cup at a time. The Keurig and Pour-Over are examples of a single-cup brew.

TAMPERThe tamper is used to evenly pack the coffee grounds into the portafilter, which helps you get the best extraction possible.

#CICRBREWWant to share your favorite brewing method? Share it on Facebook, Twitter, Pinterest and Instagram. Use the hashtag #CICRBrew


TOOLS OF THE TRADE

FRENCH PRESSThe French Press is a cylindrically shaped coffee brewer that has two main parts: the beaker (where the water and coffee grounds go), and the plunger. The plunger has a wire mesh filter on one end, designed to be pressed into the cylinder and separate the grounds from the liquid coffee at the end of the brew. Many french press filters can be taken apart to make cleaning easier. Recommended Brand: Bodum

POUR-OVERPour-Overs are made up of a single piece (most commonly ceramic - though they are also available in glass and plastic) with one or more holes in the bottom and various types of grooves on the inside walls. It’s a quick, clean and simple single-cup brewer. Recommended Brand: Hario

MOKA POTThe Moka Pot is made up of three main parts - the bottom chamber, the funnel filter, and the top chamber. It’s used on the stovetop to brew espresso at home without an expensive espresso machine. Recommended Brand: Bialetti

KEURIGThe Keurig is a countertop coffee machine that uses K-Cups to produce a single-cup brew. Recommended Brand: Keurig

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SOLOFILLSolofill is a brand of reusable K-Cups. We recommend using a Solofill and your favorite Camano Island Coffee instead of expensive, non-recyclable K-Cups.

CHEMEXThe Chemex, brewed like the Pour-Over, is a vase-like vessel. The filter sits in the top, and the coffee brews through that into the bottom. It’s a simple brew and can be used as a classy serving tool when your coffee is finished. Recommended Brand: The one and only, Chemex

AEROPRESSThe Aeropress has a cylinder, a filter, and a plunger. The filter screws onto the cylinder, the coffee is added, and then pressed through the filter with the plunger. This method produces what is known as a “poor-man’s espresso” type drink, because it’s a cheap way to get a drink resembling espresso. Recommended Brand: Aerobie

ESPRESSO MACHINEEspresso Machines are complex machines that use high amounts of pressure to push water through coffee grounds to brew a highly concentrated coffee. There are many types of “drive mechanisms” in different espresso machines that make high pressure extraction possible, like steam-driven, pump-driven, and piston-driven. Steam-driven machines are lower in price and are typically used in home espresso setups, while pump-driven machines are much more expensive and are commonly found in cafes and coffee bars. Due to their complexity, espresso machines require regular maintenance to ensure they are producing the best cup of coffee every time.

TOOLS OF THE TRADE


STEAM WANDSteam wands are found on most espresso machines. When dipped into a pitcher of milk, the steam is used to warm and froth the milk, so you can then mix it with shots of espresso to make a latte.

IBRIK (TURKISH)The Ibrik is the traditional brewing vessel for Turkish coffee. The long handle enables you to handle the Ibrik even when it has been on the stovetop. The peculiar shape is to aid in the brewing process, as well as pour the finished drink properly. Recommended Brand: Turkish Coffee World

SYPHONThe Syphon device creates a vacuum with heat and the unique shape of the vessel to brew coffee. The water starts in the lower bulb, then heat pushes the water into the upper chamber to mix with the grounds. Once it has steeped the heat source is removed and the vacuum pulls the coffee through a filter, giving you tasty coffee in the lower bulb and coffee grounds in the upper chamber. Recommended Brand: Hario

WOODNECKThe Woodneck, also known as Nel Drip, is a single-cup brewer that consists of a small carafe and a cloth filter on a wire frame. This cloth filter must be boiled before the first use. And you also must keep the cloth filter in a dish of water in your refrigerator after each use. Similar to Pour-Over, the grounds are placed in the filter which rests on top, and the coffee brews into the lower part of the carafe. Recommended Brand: Hario

TOOLS OF THE TRADE


FILTERMany brew methods require some kind of filter. This keeps the grounds from being mixed with your final cup of coffee. Filters are typically made of either paper, cloth, or wire mesh. Paper filters require a pre-rinse with hot water to wash away a papery flavor, and cloth filters have to be boiled before first use so they are soft. Cloth filters also need to be stored in a small dish or bag of water in the fridge after their first use.

BURR GRINDERGrinders come in two main categories - Burr and Blade. We highly recommend that you invest in a Burr Grinder. Why? Because a burr grinder uses two burrs or gears to grind the beans producing a consistent grind each time. A blade grinder chops beans and as a result produces an inconsistent grind. A consistent grind is imperative for maximum flavor extraction and a perfect cup of coffee.

GOOSENECK KETTLEThe gooseneck kettle has a thin, curved spout which gives you better control of pouring. This helps you pour in the slow, circular motion needed for many homebrews such as Pour-Over and Chemex.

TOOLS OF THE TRADE

GRIND GUIDE

The type of grind you use for any particular brew is extremely important. If you have the wrong grind, you can clog and break a filter, or get a weak extraction. Each brew guide has a recommended grind type, and this guide outlines what those look like, so you don’t have to worry about having the wrong grounds.

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99

TURKISH GRINDThe Turkish grind is the finest

way to grind coffee. It is used

specifically for the Turkish method

of brewing, and that is all. Most

industrial grinders include a Turkish

setting, or you can buy a special

Turkish grinder.

ESPRESSO GRINDThe Espresso grind is an extra fine

setting used for pulling shots from

an espresso machine. You can get

an Espresso grind by setting an

industrial machine to #1.

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FINE GRINDThe fine grind is only used for one

method in this guide (Aeropress).

The #4 setting on an industrial

machine will get you an excellent

fine grind.

MEDIUM FINE GRINDThe medium-fine grind is best for

Pour-Over, and can be achieved by

setting an industrial grinder to a

#5 setting.

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MEDIUM GRINDThe medium grind is used for Moka

Pot, Keurig, Syphon, and Woodneck

in this guide. Set an industrial

grinder to #6 for a medium grind.

COARSE GRINDThe coarse grind is used for a few

of our favorite brew methods:

French Press and Chemex (and

iced Chemex, too!) You can get a

coarse grind by selecting a #9 on an

industrial machine.

OH, AND ONE MORE THING

GET YOUR FREE POUND OF COFFEE

HOW IT WORKS

1. ORDER FREE COFFEE

For your first pound of Camano Island

Coffee you pay nothing but the flat-rate

$8.95 shipping and handling. We pay for

your coffee.

2. ALWAYS ENJOY COFFEE

Three weeks later we’ll send you your next

2lb shipment. You can adjust your shipment

to arrive as often as you need it, from every

2 weeks to every 10 weeks. You’re only

charged when each Coffee Lover’s Box

ships. There are no dues or cancellation fees.

3. CHANGE LIVES

With every shipment you receive, a

minimum of $1 per box will be donated to

our great cause.

LET’S BE FRIENDSConnect with us online and if you enjoyed our brew guide let us know with #CICRbrew

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Camano Island Coffee Brew Guide: 11 Ways To Brew Great Coffee At Home