To Brew Big, Bold Coffee
Grind close to brew time.
Filter water to remove chlorine.
Try different amounts of coffee. We use at least 2 Tbsp. per 6oz. cup.
Store your beans away from light, moisture, and heat.
Compost your used grounds and filters.
Pour Over
Fill your grinder halfway to the top with fresh beans (this is a standard 'measure' of sorts). If you’re making two cups, fill the beans to the top of the grinder. Grind them long enough to let others in the house know that fresh coffee is on the way. Pulse the grinder a couple of times and shake it a bit during the process.
Put a Melitta-style cone filter on top of your favorite mug and pour the ground coffee into the paper filter. Slowly pour hot water over the grounds until the cup is full. If you’re making two cups, move the cone back and forth between the two cups until they are full.
Drink your coffee.
Wash your mug.
Compost your coffee grounds.
Cold Brew
2 qt cold Water (preferably filtered)
1 1/2 cups of coarsely ground dark roast coffee
Put the coarse-ground coffee in the bottom of a 2 quart pitcher or jar.
Fill the pitcher or jar with filtered cold water and gently stir to wet the grounds.
Leave undisturbed on your counter for 12-24 hours.
Then, using a fine mesh strainer, pour the coffee through the strainer into a clean pitcher.
If you wish a finer strain you can place paper towel inside the strainer. Store the iced coffee in the refrigerator for up to a week.
Many thanks to Abbey Duke of Sugarsnap for kindly sharing this wonderful recipe with us.
