How to brew a great cup of Coffee

French Press
What you need
8 grams freshly ground coffee
8 oz room temperature spring water (We prefer Georgia or Florida sources)
10 oz French press
Kitchen scale with gram and ounce option
 
How to do it
Bring water to a rolling boil. Pull the water off the heat source and set to the side. Run coffee through grinder and reduce to a course grind. Once the coffee is ground place your French press on scale and zero out. Measure out 8 grams of freshly ground coffee and re-zero scale. Slowing add 10oz of hot water to grinds and stir. Let sit for about 3minutes. (Adjust based on preference). Separate out grinds and enjoy!
 
Pour Over
What you need
10 grams freshly ground coffee
8 oz room temperature spring waters (we prefer Georgia or Florida sources)
Pour over with filter (We prefer the Kalita Wave 185 but any pour over will do)
Kitchen Scale with gram and ounce option
 
How to do it
Bring 10oz of spring water to a boil. (set water to the side.) Set up pour over and zero scale. Measure out 10 grams of medium/fine ground coffee and zero scale when coffee is added. Re-zero scale and switch to ounces. Slowly pour 10oz of water through grinds letting water trickle through slowly never letting the cone get more than half full. Once scale registers 10ounces stop pouring and let pour over drain. Remove pour-over being careful of drips. (Everything will still be hot)
Drip Machine
What you need
10 grams freshly ground coffee
8 oz room temperature spring water
 
How to do it:
This recommendation holds whether you are using a flat bottomed or cone filter. Use 8oz of water per every 10 grams of freshly ground coffee. Some large capacity machines may not be able to hold coffee to the ratio. You may have to scale back the amount of coffee used to prevent the coffee from overflowing the basket of your machine. Using a taller filter such as the BUNN (BCF100-B)
filters can help with this problem. They are about 1/4in taller than other brands. When in doubt about your machines follow the manufacturers recommendations and then adjust coffee strength from there.

Always be careful when working around hot water and equipment. It’s your responsibility to use cation when working with coffee equipment or anything hot. Make sure nothing delays you from enjoying that magnificent cup of coffee and burns or injuries will definitely cause delays.