Coffee Maker

Muricken Single estate coffee

Since 1968

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Story of Muricken coffee estate

Situated in the verdant landscape of the western Ghats, the Muricken Coffee plantation earths in Chettalli, Coorg and incurs it's establishment to the founder Jose Muricken, a fervid planter and a humanitarian at heart. 
The perfect geographical positioning and the spout of water resources actuated the procuring process of the plantation which has burgeoned since 1968.


The plantation has been bequeathed to the members of the Muricken family who have held on to the underlying raison d'être of its initiation. 
The estate is now supervised solely by Vinitha Joseph and administered by Siddharth Muricken and Gautham Muricken who have ingrained a passion for farming over the years along with the rest Muricken family. 


The Muricken Coffee Plantation aims to elevate the quality of plantation culture by deploying two tyre shade systems, ample irrigation and appropriate manuring processes to arrive at our  quintessential product - The Muricken's Coffee.

Types of Roast 

Types of Grinde

Our Blends

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LIGHT COFFEE (COARSE)

We have carefully selected 100% Arabica for our light coffee as arabica coffee gives flavor and aroma to the coffee. Maintaining 100% arabica keeps the coffee light but rich. ( few more lines about the  coffee and the taste it gives)

 

Grade of beans used :

Level of Roasting :

Level of grinding:

Best suited brews and

coffees:

Image by Nathan Dumlao
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MEDIUM COFFEE (COARSE)

we have carefully selected 80% Arabica and 20%Robusta to create a robust and rich blend of coffee which gives both flavor and boldness for the coffee . ( few more lines about the  coffee and the taste it gives)

 

Grade of beans used :

 

Level of Roasting :

 

Level of grinding:

 

Best suited brews and coffees:

Image by Nathan Dumlao
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DARK COFFEE (COARSE)

We have carefully selected 100% Robusta at its perfect roast ratios to make our Dark coffee. This selection of bean and roasting makes the coffee very robust with a targeted punch of boldness. coffee . ( few more lines about the  coffee and the taste it gives)

 

Grade of beans used :

 

Level of Roasting :


Level of grinding:


Best suited brews and coffees:

Image by Nathan Dumlao
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LIGHT COFFEE (FINE)

Grade of beans used :

Level of Roasting :

Level of grinding:

Best suited brews and

coffees:

Image by Nathan Dumlao
Buy

MEDIUM COFFEE (FINE)

Grade of beans used :

Level of Roasting :

Level of grinding:

Best suited brews and

coffees:

Image by Nathan Dumlao
Buy

DARK COFFEE  (FINE)

Grade of beans used :

Level of Roasting :

Level of grinding:

Best suited brews and

coffees:

 
 
 
 

How our coffee is made 

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MOKA POT

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FRENCH PRESS

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SOFT BREW

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VACUUME POT

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PERCOLATER

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CHEMEX

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COWBOY

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KALITA WAVE

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AEROPRESS

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READY SET JOE

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VIETNAMESE PHIN

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EXPRESSO

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BEE HOUSE DRIPPER

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COLD DRIP

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HARIO V60

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CLEVER DRIPPER

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TURKISH COFFEE

COARSE GRIND

Moka pot

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  • Type of brew – Using pressure 

  • Time for brewing –  5 minutes

  • Type of grind required – Coarse grind

  • Resulting brew – Not quite an espresso shot, but close to it (if you use the right grind and the right technique). Expect a sharp and strong tasting coffee

  • Skill level required – You do not need to be a barista of any kind

  • Suits best for – If you want something super portable but are not a fan of the ‘clean and thin’ tasting brew from drip coffee.

  • Not so great for –  If you love the taste and texture of a shot of espresso. The resulting brew of the moka pot is strong (even a little harsh) 

How to brew:- 

The magic behind the Moka pot is in its 3 chambered brew process. Water in the bottom chamber boils, and the steam causes pressure that pushes water up through the coffee grounds into the top chamber.​

  • Step 1: Preheat water in a kettle and bring the water to a boil then remove it from heat.

  • We do this to keep the temperature of our Moka pot from getting too hot and cooking the coffee, imparting a metallic taste.

  • Step 2: Add heated water into the Moka pot and fill to the line in the bottom of the brewer.

  • Step 3: Insert the filter basket into the brewer bottom.

  • Step 4: Step2: You need to take enough coffee to fill the filter basket, which is about 15 to 17 grams (or about 2.5 Tablespoons) for a 4-cup Bialetti moka pot.

  • Step 5: Fill the basket with coffee, slightly mounded, and level the surface off with your finger. Brush away loose grounds on the top edge of the filter basket andScrew the top and bottom together.

  • Step 6: Put the brewer on the stove, use moderate heat and make sure that the handle is not subjected to heat. Leave the top lid open.

  • Step 7: The coffee will begin to come out and you will hear a puffing sound, then see a rich-brown stream that will get progressively lighter in colour. Once the stream is in the colour of yellow honey, remove the moka pot from the heat source and close the lid.

  • Step 8: Wrap the bottom of the pot in a chilled bar towel or run under cold tap water to stop extraction. We do this to prevent the coffee from developing a metallic taste. The idea here is to get a relatively small amount of coffee which is very concentrated and rich.

  • Step 9: As soon as the coffee stops bubbling out, pour it into cups or a carafe. You may wish to dilute with hot water or hot milk depending on preference.

COARSE GRIND

French press

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  • Type of brew – Steeping method

  • Time for brewing –  10 minutes

  • Type of grind required – course grind 

  • Resulting brew – A unique, non-harsh aromatic coffee that is full of flavour.

  • Skill level required –  Making a French press is an easy task. Making the perfect French press is a little harder. All-in-all, if you follow a very clear set of instructions, such as these, you will get what you are looking for.

  • Suits best for – If you love the unique brew you get from a French Press, or if you have a lot of caffeine fiends to fix up

  • Not so great for –  If you are a frequent traveller as the French press is made from glass

How to brew:- 

  • Step 1: Warm up your empty French Press by rinsing it with very hot water. This helps maintain the temperature while brewing for best extraction.

  • Step 2: Measure out 56g (about 8 Tablespoons) of coffee

  • Step 3: Now that your French Press is warmed up, discard the hot water, and add coffee into the empty press. Start your count-up timer as soon as you add hot water. Fill it up halfway to the top saturating all the grounds, making sure that there are no dry spots.

  • Step 4: After 1 minute, use a wooden spoon or spatula to break the top layer we call the crust. We prefer to use wood and not metal so you do not accidentally crack the glass. Give it a good stir.

  • Step 5: Now, fill it all the way to the top with water. Put the top on and allow the coffee to brew without pressing it down.

  • Step 6: After 4 minutes, you are ready to press. Firmly push the press all the way down.

  • Step 7: Serve it up. Pour coffee into a carafe immediately to avoid over extraction. If the coffee sits on the grounds too long, it continues to extract and will become bitter. To clean the French Press, we find it easiest to add a little water to the grounds, give it a good swirl, and empty into the trash or compost bin.

COARSE GRIND

The soft brew

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  • Type of brew – Steeping method

  • Time for brewing –  Once you have your hot water, it takes 4-8 minutes.

  • Type of grind required –  Anything goes

  • Resulting brew – Similar to a French press. The special filter purposely allows ground smaller than 150 micron which give the resulting brew depth, flavour, and body. 

  • Skill level required –You could brew an excellent coffee with the Soft Brew with your eyes closed and your hands bound. That is the way it was intended to be.

  • Suits best for –  If you’re not into the specialty coffee movement (i.e. you’re are not a coffee hipster), and if you appreciate an-easy-to-brew coffee that tastes better than the instant coffee.

  • Not so great for – If you enjoy mixing your brew style up and being a little creative with how you brew. If that sounds like you, the soft brew will bore you.

How to brew:-

 

  • Step 1: Warm up your empty French Press by rinsing it with very hot water. This helps maintain the temperature while brewing for best extraction.

  • Step 2: Measure out 56g (about 8 Tablespoons) of coffee

  • Step 3: Now that your French Press is warmed up, discard the hot water, and add coffee into the empty press. Start your count-up timer as soon as you add hot water. Fill it up halfway to the top saturating all the grounds, making sure that there are no dry spots.

  • Step 4: After 1 minute, use a wooden spoon or spatula to break the top layer we call the crust. We prefer to use wood and not metal so you do not accidentally crack the glass. Give it a good stir.

  • Step 5: Now, fill it all the way to the top with water. Put the top on and allow the coffee to brew without pressing it down.

  • Step 6: After 4 minutes, you are ready to press. Firmly push the press all the way down.

  • Step 7: Serve it up. Pour coffee into a carafe immediately to avoid over extraction. If the coffee sits on the grounds too long, it continues to extract and will become bitter. To clean the French Press, we find it easiest to add a little water to the grounds, give it a good swirl, and empty into the trash or compost bin.

COARSE GRIND

Vacuum pot(siphon coffee)

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  • Type of brew – Steeping method

  • Time for brewing – 10 minutes. 

  • Type of grind required – Medium/course grind

  • Resulting brew – Very clean and full of flavour. Since your brew is only touching glass, it will be the purest tasting coffee you would sip.

  • Skill level required – Its quite involved and you will need to follow steps carefully.

  • Suits best for – If you are really into your coffee making gadgets and want to try something wild. 

  • Not so great for –  If you appreciate a quick and easy way to brew coffee

How to brew:-

 

  • Step 1: Pull the chain of the metal filter attachment down and sink it. The clip attaches at the bottom of the funnel.

  • Step 2: Use pre-heated water to make things move a lot quicker when brewing. Make sure the outside of the globe is completely dry before you apply heat to prevent it from cracking. Fill the globe to the No. 5 mark.

  • Step 3: Vac pots usually come with a candle burner, but a butane burner is much more effective. Turn the burner on and up high. Loosely place the funnel inside the globe so it sits at an angle while you wait for the water to boil—boil times vary.

  • Step 4: Measure out 40 grams (about 6 Tablespoons) of coffee.

  • Step 5: Once the water starts to boil, attach the top funnel securely to the globe.

  • Step 6: When the top assembly fills (you will want a little water remaining in the globe), stir the water and add the coffee directly into the water. Start a count-up timer.

  • Step 7: Adjust your burner to lower the flame. Give the mixture a stir, immersing the coffee completely. At :40 seconds, stir it again. This second stir is more of a gentle fold, making sure everything is completely saturated.

  • Step 8: After 1:30 minutes, turn the heat off completely and give it a big swirl. Wait for the coffee to draw down through the filter into the globe, which should be finished at approximately 3 minutes.

  • Step 9: Place the top funnel in the black base and remove the globe from the stand to serve. You might want to use hot pads or a kitchen towel.

COARSE GRIND

Percolator

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  • Type of brew – Filtration or Dripping

  • Time for brewing – 10 minutes

  • Type of grind required – Course grind

  • Resulting brew – If you apply a little skill by using a course grind and letting it percolate for no longer than 4 minutes it gives a good result

  • Skill level required – No skill required. Just put in the coffee and water and turn it on.

  • Suits best for –   If you do not care how your coffee tastes and you are just in it for the caffeine. Its quick and easy.

  • Not so great for – Anyone who expects good flavor from the coffee been

How to brew:-

 

  • Step 1:  Add water to the reservoir, paying attention to the manufacturer’s directions for maximum water level. In general, two cups of water make one mug of coffee.

  • Step 2: Add the coffee powder to the upper basket. Use a tablespoon of coffee per cup for a strong coffee or a teaspoon ground per cup for a weaker coffee.

  • Make sure the percolator is assembled with everything screwed together and the lid in place.

  • Step 3: Place the percolator on the stovetop and heat it over medium heat. Heat the percolator slowly until it starts peaking, monitoring the progress through the glass top. Reduce the heat so the water is hot but not simmering or boiling. You should not be able to see any steam coming out of the percolator.

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  • For electric percolators, plug the unit in and heat the water following the manufacturer’s directions.

  • Step 4: Percolate the coffee for seven to ten minutes, depending on the desired strength.

  • Step 5: Remove the percolator from the heat. Remove the coffee grounds basket and discard the spent grounds.

  • Step 6: Let the coffee sit for a few minutes before serving. Some grounds may make their way into the coffee, and this resting period gives them the opportunity to settle to the bottom of the percolator.

COARSE GRIND

Chemex Brewer

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  • Type of brew – Filtration or Dripping

  • Time for brewing – 3 and a half minutes from after setting it up 

  • Type of grind required – Medium to course

  • Resulting brew – Chemex filters are roughly 30% thicker than the filters used by other drippers, meaning you will get a richer tasting cup of coffee. Think French press, without the sediments

  • Skill level required – There are many ways to fail using a Chemex brew leaving you with an over or under extracted brew. You will need some practice.

  • Suits best for – If you like the pour-over coffee movement, and if you want something that can also be a piece of art. You will love the fact that it can brew 3-4 cups at one time.

  • Not so great for –

How to brew:- 

  • Step 1: Open a CHEMEX Bonded Coffee Filter into a cone shape so that one side of the cone has three layers and place it into the top of the CHEMEX brewer. The thick (three-layer) portion should cover the pouring spout.

  • Step 2: Put 1 tablespoon of ground coffee for every 150 ml of water into the filter cone. Feel free to use more if you prefer it stronger;  CHEMEX brewing process eliminates bitterness.


  • Step 3: Once you have brought the appropriate amount of water to a boil, remove it from the heat and allow it to stop boiling vigorously.

    Pour a small amount of water over the coffee grounds to wet them, and wait for about 30 seconds for them to “bloom”, releasing the most desirable coffee elements from the grounds.

  • Step 4: After the grounds bloom, slowly pour the brewing water over the grounds while keeping the water level well below the top of the CHEMEX® (quarter inch or more).

  • Step 5: Slowly pour the remaining water over the grounds, using a circular or back-and-forth motion as you pour to ensure an even soaking of the grounds.

  • Step 6: Once the desired amount of coffee is brewed, lift the filter with spent grounds out of the brewer and discard the filter

  • Step 7: Pour your freshly made coffee into your mug and indulge in the flavour.

COARSE GRIND

Vietnamese phin

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  • Type of brew – Filtration or Dripping

  • Time for brewing – 4-5 minutes 

  • Type of grind required - course

  • Resulting brew – Unique; it has got less bite than an espresso taste, but it is much smoother and cleaner than a French press. No paper filters means the oils will pass through to the brew, much like a French press.

  • Skill level required – Just follow a set of simple instructions and you will master it in no time – it’s nowhere near as involved as other drippers.

  • Suits best for –  If you want a single serve dripper that does not require you to master the latest in pouring techniques. If you are a fan of Vietnamese iced coffee, you will need one of these.

  • Not so great for – Since it’s a single serve gadget, it won’t be suitable for a larger group of people 

How to brew:- 

When using a single serving size (120 ml)

Then fill water to the top of the Phin (total of 4 ounces)

  • Step 1: Use 2 tablespoons of ground coffee 

  • Step 2: Drop the filter press on top of the coffee

  • Step 3: Place the plate and chamber (filled with coffee) on top of a cup

  • Step 4: Boil water in a kettle up to 195-200 degrees F

  • Step 5: Add 20ml (or cover the filter press by ½ inch) of hot water

  • Step 6: let the brew bloom for 30 seconds

  • Step 7: Then fill water to the top of the Phin (total of 4 ounces)

  • Step 8: The first drip should happen in around 2 minutes and the last drip in around 5 minutes

  • Step 9: once the dripping is finished you can serve the coffee, diluting the coffee with hot water or hot milk is recommended.

COARSE GRIND

Cold drip 

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  • Type of brew – Filtration or Dripping

  • Time for brewing –  10-24 hours. Patience is a virtue.

  • Type of grind required – Coarse 

  • Resulting brew –  It’s a strong and intense flavoured brew, but without any form of bitterness. The full flavours of the coffee bean will be on display. Best of all, it has got a super smooth aftertaste.

  • Skill level required –  Set up your cold dripper as it was intended, and you are good to go.

  • Suits best for –  If you live somewhere hot (you need this.) It is also an excellent option for anyone who experiences the typical sharp peak and crash from a standard coffee. Cold drip coffee gives you the caffeine high without the crash – keeping you mentally alert, yet calm.

  • Not so great for –  If you’re  impatient. It is slow.

How to brew:- 

  • Step 1: Insert the lower filter in the coffee unit and add the coffee.

  • Step 2: Insert the lower filter in the coffee unit and add the coffee.

  • Step 3: Assemble the equipment by placing the filter holder with the coffee at the top of the carafe and the latter on the wooden base of the frame. Make sure the water tank is positioned at the top of the frame.

  • Step 4: Set the drip rate at 1 drop every 2-3 seconds. The slow dripping can ensure a full body extraction.

  • Step 5: Wait and let the coffee brew. It could take from 6 to 8 hours. *You can adjust the dripping rate if it slows down too much as the water pressure will drop eventually.

  • Step 6: When the water in the tank has run out and there is no more dripping, your coffee is ready to be enjoyed.

  • Step 7: Cold brew coffee is very much versatile. For instance, it can be enjoyed cold as it is or on the rocks. You can have a hot cup as well, adding hot water while preserving the benefits of cold brew. In addition, infinite possibilities are open to experiment with milk or even with creative cocktail recipes. With the Syphon, you can prepare an amazing Nitro Coffee with its characteristic texture.


  • Step 8: Relax and take the time to savour a delicious cup Cold Brew…

    Enjoy!

COARSE GRIND

Cowboy coffee 

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  • Type of brew – Boiling Coffee

  • Time for brewing – 4-5 minutes

  • Type of grind required – Course

  • Resulting brew –  It’s very hit and miss depending on your timing, your grind and every other variable involved. That being said, it’s still better than instant, but you wouldn’t find it served in coffee shops

  • Skill level required – Can you boil and egg? If so, you have already graduated from cowboy coffee brewing school.

  • Suits best for – If you lack the funds to invest in any form of coffee brewing apparatus.

  • Not so great for –  It’s a messy brewing process, 

How to brew:- 

  • Step 1: Add water to your pot and bring it to a boil.

  • Step 2: Once the water’s boiling, remove the pot from your fire and let it sit for 30 seconds. This will lower the water temperature to 200°F — the perfect temperature for brewing coffee.

  • Step 3: Add 2 tablespoons of ground coffee for every 230ml of water.

  • Step 4: Stir the grounds into the water.

  • Step 5: Let the brew sit for 2 minutes and stir again.

  • Step 6: Let the coffee sit for 2 more minutes.

  • Step 7: After a total of 4 minutes of brewing, sprinkle a little cold water on the grounds. Yes, this does help them settle to the bottom.

  • Step 8:Slowly pour the coffee into your cup, so the grounds remain on the bottom of the pot.

  • Your coffee will taste best if it is poured immediately after brewing. Coffee that sits in a pot with grounds will quickly become over-extracted and bitter. If you would like a second cup, either brew another pot or pack a thermal carafe to keep your coffee hot in.

COARSE GRIND

Aeropress 

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  • Type of brew – Using pressure

  • Time for brewing –  60 seconds once your water is hot enough

  • Type of grind required – Both coarse and fine can be used (both give different results)

  • Resulting brew – Beautiful in colour and taste. It is more of a ‘clean’ tasting coffee (different from the French press or Moka pot). If we were to describe it in 4 words: Smooth, Rich, Pure and Fast

  • Skill level required – Even your cat could use it – it is that easy to use

  • Suits best for –  If you are a traveller or just someone who appreciates a quick, clean, and great tasting coffee.

  • Not so great for – If you do not like the idea of wastage and using paper filters, then perhaps it is not right for you.

How to brew:- 

The AeroPress has a cult following among the traveling coffee community, and it looks more like a science project rather than a coffee brewer.

  • Step 1: Measure and grind 17g of coffee — one rounded AeroPress spoonful or about 2 ½ Tablespoons.

  • Step 2: Get the AeroPress ready to brew by placing the filter in the basket. Next, preheat the brewer and rinse the filter with hot water. This gets rid of any paper flavour and warms everything up. Heat up your mug with hot water while you are at it.

  • Step 3: Discard the rinse water from your mug. Affix the basket to the bottom of the brew chamber and place it on top of the mug. If it is handy, use the funnel (or coffee loader) that comes with the AeroPress to add 17g of coffee. Then, remove the funnel.

  • Step 4: Start your timer when you pour hot water (just off the boil or about 205°F) into your brewer. Saturate all the grounds within 10 seconds. Pour to the No. 4 or 220g of water if you are using a scale. Spin the chamber, making sure all the coffee is saturated.

  • Step 5: Once you hit the No. 4, stir the “slurry” (coffee and water mixture) and place the plunger on the brew chamber and pull up slightly to create a pressure seal. Do not plunge yet!

  • Step 6: After one and a half minutes, remove the pressure seal and give the slurry another stir with a spoon or paddle. Put the plunger back on and gently press down with steady pressure, stopping as soon as you hear a hissing sound. This entire brew process should take just under two minutes and yield seven to eight ounces of coffee.

  • Step 7: The AeroPress is easy to clean. Simply take off the basket and pop out the coffee grounds and filter. Clean the rubber plunger with hot kettle water and you are ready for your next brew.

Fine Grind

Expresso

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  • Type of brew – using pressure

  • Time for brewing – 3 minutes. Once warm

  • Type of grind required –  fine, consistent grind

  • Resulting brew – A shot of espresso, when done right, is strong, sharp, and full of flavour. You can then add hot water to turn it into an Americano or froth some milk to make a milk-based coffee.

  • Skill level required – depends on your machine. some will make a great shot almost automatically; others will require a high level or skill.

  • Suits best for –  If you like a milky brew (e.g., a latte) or if you are the type that likes a quick and sharp hit of caffeine. Espressos are unique – no other machine can replicate a nice espresso shot.

  • Not so great for –  If you prefer a subtle tasting brew

How to brew:- 

  • Step 1: Remove the portafilter. Wipe it clean and dry out the basket. Zero out the scale and grind about 19.5g of coffee to the consistency of confectioner’s sugar directly into the portafilter. Tap it once or twice to settle it and distribute the coffee evenly with your finger. Tamp the portafilter until it feels like the coffee is pushing back. Make sure your coffee bed is level.

  • Step 2: Purge water through the group head to make sure everything is hot, then lock the portafilter into place.

  • Step 3: Engage the group head and start the timer. Place a cup under portafilter and watch the espresso for a steady stream that should look like little mouse tails. The entire extraction should take about 23-28 seconds to brew about 50ml of espresso.

  • Step 4: Serve!

Fine Grind

Hario V60 

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  • Type of brew – Filtration or Dripping

  • Time for brewing – 3 minutes

  • Type of grind required – Medium-fine

  • Resulting brew – Expect a rich flavoured brew with no signs of bitterness. A refreshing cup of coffee.

  • Skill level required – Expect a rich flavoured brew (taste those coffee beans) with no signs of bitterness. A refreshing cup of coffee.

  • Suits best for – 

  • Not so great for –  If you are the type that prefers just to push a button and get a coffee.

How to brew:- 

  • Step1:Fold the filter into a cone shape and rinse it in the Hario dripper with water just off the boil to eliminate paper flavour and to heat up the mug or carafe you are brewing into. Discard the rinse water.

  • Step 2:  Take 21 grams (about 3 Tablespoons) of and add coffee to your brewer.

  • Step 3: Saturate the grounds with hot water right off the boil. Use just enough water to cover the grounds. Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it is fresh–the coffee bed should raise up and bubble a bit.

  • Step 4: Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction. Pour over the dark spots and avoid the light ones. If you are using a scale, you should pour until you reach 360 g.

  • Step 5: Once you hit 3 minutes, you should have about  300ml of brewed coffee. Remove the brewer and pour the coffee into a warm mug.

Fine Grind

Kalita wave brewer 

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  • Type of brew – Filtration or Dripping

  • Time for brewing – 3 minutes

  • Type of grind required – Filtration or Dripping

  • Resulting brew – The result is a rich, clean flavoured coffee, similar to most pour over drippers.

  • Skill level required –  The design of this dripper means there is less margin for error, so it is very straightforward. Mastering this dripper is all in the slow spiralling pour.

  • Suits best for – If you are into the pour over coffee movement and want something small, light that consistently gives you an excellent brew

  • Not so great for –  If you want more control over your brew when dripping. 

How to brew:-

 

  • Step 1: Place and rinse the Kalita Wave filter in the dripper. This removes the paper flavour from the filter and warms everything up. Heat up your mug while you are at it.

  • Step 2: Discard the rinse water from the carafe or mug and take 21g (about 3 Tablespoons) of coffee and add it to the filter, making sure the bed is completely flat. Place the Kalita Wave on top of a carafe or mug. Tare your scale to zero.

  • Step 3: Saturate the dry grounds completely with 60g of hot water right off the boil (about 205°F) in the first 10 seconds and allow it to bloom. Coffee degasses or “blooms” when it is fresh–the coffee bed should rise and bubble a bit. Give the coffee a stir with a spoon.

  • Step 4: After 45 seconds, pour water up to 200g in a spiral motion. The spiral motion helps give you an even extraction and keeps everything integrated.

  • Step 5: Pour small amounts (25-50g of water) periodically to hit 375g in a time of 2 minutes. Submerging dark spots and avoiding light spots, slowly bring the water level to the top for an even extraction.

  • Step 6: Your brew volume should reach approximately 300ml and at 3 minutes. Remove the Wave from the carafe or mug and set it in the sink for the rest of the water to drain through.

  • Step 7: Coffee is ready to serve

Fine Grind

Melitta ready set joe  

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  • Type of brew – Filtration or Dripping

  • Time for brewing – 4-5 minutes

  • Type of grind required - Medium fine 

  • Resulting brew –  Nothing amazing like a more advanced dripper, but it is still better than cowboy coffee.

  • Skill level required –  Not much at all – it is about as simple as they come.

  • Suits best for-  If you are a Camper, backpacker, or a bargain-hunter.

  • Not so great for-   If you love the clean taste of a more advanced dripper. This will not impress you.

How to brew:- 

  • Step 1: Heat water to a boil in a kettle 

  • Step 2: Place the filter cone on top of your cup

  • Step 3: Place a filter paper inside the cone 

  • Step 4: Put a scoop of coffee into the filter paper

  • Step 5: Pour the hot water in a circular motion into the filter paper

  • Step 6: Let all the water drip into the cap. Your coffee is ready

Fine Grind

Bee house dripper  

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  • Type of brew – Filtration or Dripping

  • Time for brewing – 3 and a half minutes.

  • Type of grind required – Medium fine

  • Resulting brew – You will get a clean and clear tasting coffee (like you would with most drippers) however, since it drains a little slower than other methods you can expect more flavour – Stumptown describes it as a ‘clean and sweet cup character.’

  • Skill level required – Practice will do you well but mastering the Bee house is much easier than mastering other tricky drip brewing methods.

  • Suits best for –  If you love a great looking dripper – it will fit well into any kitchen pace.

  • Not so great for – If you like to take your gear traveling; the ceramic material is of course not ideal for traveling with.

How to brew:- 

  • Step 1: Take 21g or (about 3 Tablespoons) of coffee ground.

  • Step 2: Fold a Melitta #4 filter down the scalloped edges. Insert it into the Bee House Brewer and place it on top of your mug or pitcher. Pre-rinse the filter with hot water to rinse out the paper flavour and preheat your brewer and mug. Make sure to discard this rinse water before you begin brewing. Add the ground coffee to the filter and zero out the scale.

  • Step 3: Start the timer once you add hot water. Saturate the grounds, then give them a stir to break up the clumps. Coffee degasses or blooms when it is fresh – the coffee bed should rise and bubble up a bit

  • Step 4: Pour the water evenly in a spiral over the coffee bed and slowly fill the brewer to the top. Pour over the dark spots and avoid the light ones as you bring the weight up to about 380g in about 1 minute

  • Step 5: After2 minutes of dripping, your mug should be almost full (or you should have about 300ml of brewed coffee). If there is still water in left in the brewer at this time, do not use it. Remove the dripper from atop the mug and place it in the sink.

  • Your coffee is ready

Fine Grind

Clever dripper 

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  • Type of brew – Filtration or Dripping

  • Time for brewing – 3-4 minutes

  • Type of grind required – A medium/fine grind

  • Resulting brew – Some love it and say you get the best of the French press and drip (minus the drawbacks)  

  • Skill level required – Follow the steps and timing, and you will master the basics of it in no time

  • Suits best for –   If you like pour over coffee and want to try something a little cutting edge

  • Not so great for –  If you like the finer things in life (like the Chemex) this will not impress you. 

How to brew:- 

  • Step 1: Open the valve, and rinse through the paper filter

  • Step 2: Close the valve and put 20g of coffee in the filter paper. Give it a shake to level it out.

  • Step 3: Boil water in a kettle

  • Step 4: Pour in 400ml of water and stir three times, saturating all the grounds. Make sure you are always pouring the water directly into the coffee, and not down the sides of the filter paper

  • Step 5:  Put on the lid and let it steep for two minutes.

  • Step 6: Place your Clever Dripper on a cup or jug and open the valve.

  • Step 7: Allow all the water to pass through the coffee bed.

  • Step 8: Your coffee is ready in few minutes 

Fine Grind

Turkish coffee  

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  • Type of brew – Boiling Coffee

  • Time for brewing –  3-4 minutes for one cup.

  • Type of grind required – finest grind

  • Resulting brew – Very aromatic, quite sharp, and thick. If you like strong black coffee, you will love Turkish coffee

  • Skill level required – Not much at all, it is fairly straightforward.

  • Suits best for –  If you are a lover of black and strong-tasting coffee. It is a great way to get a brisk morning pick me up.

  • Not so great for –  If you love that clean and clear taste that you get with most forms of pour-over or drip coffee.

How to brew:- 

  • Step 1: Add water to the cezve (ibrik), about 50 millilitres per cup of coffee

  • Step 2: Add sugar to taste, stirring to blend it

  • Step 3: Bring the water to a boil, remove the cezve from heat and add a teaspoon of coffee per cup

  • Step 4: Heat the cezve again

  • Step 5: Remove the cevze from heat immediately after bringing to a first boil, discarding the accumulated foam, and mix well.

  • Step 6: The coffee is boiled twice in succession, taking care to remove the cezve from the heat between one boiling and the next. The foam can either be discarded or kept before stirring it well

  • Step 7: Allow remaining powder to settle before serving.  You can add a tablespoon of cold water to the pot after boiling twice to accelerate the process.

Different brewing methods