Brewing Guides

Select your favorite brew method:

  • 1. Prep

    You'll need: Chemex coffee maker, Chemex filter, your favorite Jaunt coffee, a burr grinder, a kettle (preferably a gooseneck for precision), scale, and a timer. We'll do a 1:15 ratio (e.g., 20g of coffee to 300g of water).

  • 2. Grind

    Grind your coffee beans to a medium-coarse consistency, similar to sea salt. This helps ensure an even extraction during brewing.

  • 3. Set up

    Open a Chemex paper filter and fold it along the seam, creating a double layer on one side. Place the filter in the Chemex with the thicker side facing the spout. Rinse the filter with hot water to eliminate any paper taste and preheat the Chemex. Discard the rinse water.

  • 4. Brew

    Bloom: Add 40g of hot water (just off the boil, around 200°F/93°C) to the coffee grounds and let it bloom for about 30 seconds to allow gases to escape.

    Main Pour: Slowly pour the remaining water in a circular motion, starting from the center and spiraling outward. Keep the scale on and monitor the total water weight. The total water pour should be around 300g for 20g of coffee (adjust to taste). Total pour time should be around 3-4 minutes.

  • 5. Serve

    Once the brewing process is complete, remove the filter, discard the grounds, and serve your coffee. Let the flavors develop for a few minutes before sipping, and enjoy!

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  • 1. Prep

    You'll need: V60 dripper, V60 paper filter, your favorite Jaunt coffee, a burr grinder, a kettle (preferably a gooseneck for control), a scale, and a timer. We'll do a 1:15 ratio (e.g., 20g of coffee to 300g of water). You can adjust depending on your preferred strength.

  • 2. Grind

    Grind your coffee to a medium-fine consistency, similar to table salt. This helps ensure even extraction. Use the scale to measure the beans for consistency (e.g., 20g of coffee).

  • 3. Prep

    Place the V60 dripper on your mug or carafe. Insert a V60 paper filter and rinse it with hot water. This removes any paper taste and preheats your dripper and vessel. Discard the rinse water.

  • 4. Brew

    Bloom: Add 40g of hot water (just off the boil, around 200°F/93°C) to the coffee grounds, ensuring they’re evenly saturated. Let it bloom for about 30 seconds to allow gases to escape.

    Main Pour: Slowly pour the remaining water in a circular motion, starting from the center and spiraling out to the edges. Keep the scale on to monitor the total water weight. For a 20g dose of coffee, the total water amount should be 300g. The total brew time should be around 3-4 minutes.

  • 5. Serve

    Once the coffee has fully dripped through, remove the V60 dripper and discard the filter with grounds. Serve the coffee immediately, and let the flavors develop for a few minutes before enjoying.

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  • 1. Prep

    You'll need: Aeropress, Aeropress paper filter, your favorite Jaunt coffee, a burr grinder, a kettle (preferably with a gooseneck for control), a scale, and a timer.

    We'll use a 1:15 ratio (e.g., 15g of coffee to 225g of water), but you can adjust based on your preferences.

  • 2. Grind

    Grind your coffee to a medium-fine consistency, similar to table salt. The grind should be slightly finer than what you'd use for a pour-over but coarser than espresso. Use the scale to measure your coffee (e.g., 15g for a standard brew).

  • 3. Set up

    Insert a paper filter into the Aeropress filter cap. Rinse the filter with hot water to remove any paper taste and preheat the Aeropress. Discard the rinse water.

    For the inverted method (recommended for a fuller-bodied brew): Place the Aeropress plunger on the counter, and set the brewing chamber on top with the filter cap removed. This will prevent the coffee from dripping out while you're brewing.

  • 4. Brew

    Add the Coffee: Place the ground coffee into the Aeropress.

    Add Water: Pour 225g of hot water (around 200°F/93°C) evenly over the coffee, ensuring all grounds are saturated. Stir gently for 5-10 seconds to ensure even extraction.

    Brew Time: Let the coffee steep for 1-1.5 minutes (you can adjust this based on your taste). After steeping, attach the filter cap (if using the inverted method) and carefully flip the Aeropress onto your cup or carafe.

    Press: Apply steady, gentle pressure on the plunger until all the water has passed through. The total pressing time should take about 20-30 seconds.

  • 5. Serve

    Once the coffee has been pressed through, remove the Aeropress and discard the grounds and filter. Serve the coffee immediately, and enjoy.

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  • 1. Prep

    You'll need: French Press, fresh specialty coffee beans, a burr grinder, a kettle (preferably with a gooseneck for control), a scale, and a timer.

    We'll use a 1:15 ratio (e.g., 20g of coffee to 300g of water), but you can adjust depending on how strong you like your coffee.

  • 2. Grind

    Grind your coffee to a coarse consistency, similar to breadcrumbs. A coarser grind is essential for proper extraction and to avoid over-extraction, which can lead to bitterness. Use the scale to measure your coffee for consistency (e.g., 20g for a 300g brew).

  • 3. Boil + Preheat

    Boil the water and let it cool slightly to around 200°F/93°C (just off the boil).

    Preheat your French Press by filling it with hot water, then discard the water. This helps maintain the temperature throughout the brewing process.

  • 4. Brew

    Add the Coffee: Place your ground coffee into the French Press.

    Add Water: Pour 300g of hot water (200°F/93°C) evenly over the grounds, making sure to saturate all the coffee. Stir gently with a wooden or plastic spoon to ensure even extraction.

    Steep Time: Put the lid on (without pressing down the plunger) and let the coffee steep for 4 minutes. You can adjust steeping time slightly depending on your taste preference—longer steeping time will result in a bolder cup.

  • 5. Serve

    After 4 minutes, slowly and steadily press the plunger down to separate the grounds from the brewed coffee. Apply gentle pressure to avoid agitation, which can cause over-extraction.

    Once the plunger has reached the bottom, pour the coffee immediately to avoid over-brewing and bitterness. Sip & enjoy!

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  • 1. Prep

    You'll need: Automatic drip coffee brewer, coffee filters (size 4 or 2 depending on your machine), fresh specialty coffee beans, a burr grinder, a scale, and a timer.

    We'll use a 1:15 ratio (e.g., 20g of coffee to 300g of water), but you can adjust based on your preferred strength.

  • 2. Grind

    Grind your coffee to a medium consistency, similar to granulated sugar. This grind is ideal for automatic drip brewers, as it allows for proper extraction without clogging the filter or causing under-extraction. Use the scale to measure your coffee (e.g., 20g for a 300g brew).

  • 3. Set up

    Place a coffee filter in the basket of your automatic brewer.

    Add the ground coffee to the filter, ensuring it's evenly distributed. Tapping the sides of the basket gently can help level the grounds.

    Fill the water reservoir with the appropriate amount of water based on your desired coffee-to-water ratio. For 20g of coffee, you’ll need approximately 300g of water.

  • 4. Brew

    Turn on the brewer and let it run its cycle. The water will drip through the coffee grounds and filter, extracting the coffee.

    Most automatic brewers will take around 4-6 minutes to complete the brew, depending on the machine's flow rate.

  • 5. Serve

    Once the brewing cycle finishes, remove the coffee pot and discard the used filter and grounds. Pour your coffee and enjoy it immediately while it's fresh.

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  • 1. Prep

    You'll need: Espresso machine (manual or automatic), your favorite Jaunt coffee, a burr grinder, an espresso tamper, a scale, and a timer.

    Coffee-to-water ratio: For a standard double shot of espresso, use 17-20g of coffee for 34-40g of brewed espresso.

  • 2. Grind

    Grind your coffee to a fine consistency, similar to table salt or fine sand. Espresso requires a finer grind than other brewing methods to create the right amount of pressure for extraction. Use the scale to measure your coffee accurately (e.g., 18g for a single shot).

  • 3. Prep

    Purge the group head (the part where the portafilter attaches) by removing the portafilter and running a short shot of hot water. This helps stabilize the temperature and makes sure it's clean.

    Ensure the portafilter is hot by keeping it in the machine while it’s warming up. Before the next step, give the portafilter basket a wipe with a towel to make sure it is clean and dry.

  • 4. Tamp

    Place the freshly ground coffee into the portafilter basket. Use the scale to check the weight of the grounds.

    Level the grounds by tapping the portafilter side to side with your hand, ensuring an even distribution.

    Use a tamper to apply firm, even pressure to compress the coffee grounds into the portafilter. The key is a level, uniform tamp to create consistent resistance during extraction.

  • Step 5

    Lock the portafilter into the group head and start the shot. The espresso should begin flowing after 5-10 seconds, with a steady stream that looks like warm honey dripping from the spout.

    Shot Time: The ideal extraction time for a shot of espresso is about 25-30 seconds. If it’s too fast, try a finer grind or more coffee. If it’s too slow, try a coarser grind.

    Once the shot is done, stop the extraction, stir, and serve immediately.

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Suggestions for your next brew

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