For your consideration, this is just one of many ways to brew coffee. We usually brew with a V60, Abaca paper filters or T-92 filters, a melo-drip & a stir stick. A kettle and hot water is all you really need. The main thing is to enjoy fiddling and adjusting your brew style. This is just the general way we really like to experience our coffee.
How We Brew It - FlowerChild Coffee
Best brewed or cupped 2-10 weeks+ post-roast. Coffees generally peak at 3-8 weeks post-roast. Letting the coffee rest will do wonders. Playing around with the parameters given is encouraged, finding out what works best for you takes time and can be specific to your set-up.
Water
We recommend using water anywhere from 190-211F. Playing with brew temps is encouraged. Filtered water will do just fine.
Ratio
We like to brew our coffee at 1:18+. That’s 1 gram of coffee for every 18 grams of water you brew with. For example, we brew with 16g of coffee & pour over a total of 288g of water. You can always use more coffee with this ratio, works great for larger batches as well as 15g. pour overs. You can of course find the concentration you like by playing with ratios and grind-size to correlate.
The Grind
Medium-fine grind. Something like sand. The length of time for your brew will be a good indicator of the right grind setting. If your brew time is less than 2 minutes, try tightening up the grind to slow your brew time. Anything 2+ minute brew time is great. Depending on the filter type, play with the grind size for optimal taste.
Technique - 4 Pours
Rinse the filter with hot water. Initially pour 2-3x the weight of the coffee dose at 210F. Give the coffee a gentle stir after the first pour. Let the coffee bloom for up to 60 seconds. Repeat this with your second pour without letting the bed dry out (could be another minute). Continue pouring with 211F water in a circular motion & agitating with slow pulses into brew then fill until you reach the calculated brew weight. Tap gently a few times to settle the grounds into the coffee bed. The resulting cup should be rounded, sweet and clean.
Hand Brew Iced Coffee:
Brew Hot - Follow Guide Above
Ratio: 1:16
Brew Time: 5min+
Ext. 25%+
Technique: Brew into a vessel that can be gradually chilled in ice water. After hot brew, immediately seal the top to reduce oxidation. Immerse into an ice bath and swirl intermittently. 15min.
--Serve on ice, enjoy!
If brewing with larger volumes (2liter+), take carafe and cool in a fridge over a period of 2-6hours.
Limit as much oxidation as possible with the iced coffee. If possible, brew into a carafe that will be gradually chilled in fridge/ice. Make sure your brew is sealed in an airtight container.
Espresso - Yoder’s General Recipe
Ratio: 1:3.4 - 4+
Dose: 16-17g (in a 19g+ basket size)
Yield: 50-75g
Time: 45-75 sec.s
Method: 5-15sec. 1-2-3 Bar Intro, 30-40sec. 5 Bar max & ramp down 5-10sec. 3-2-1 Bar Taper
Total time: 45-75 seconds
Water Temperature: 195-211F
LOW BAR PRESSURE HIGHLY RECOMMENDED