Brewing Guides


The Aeropress

The Aeropress is small in size and convenient to carry. It produces an espresso like cup of coffee, highlighting the chocolate & mocha notes. It takes 2 minutes to make a cup, and requires less than 2 mins of cleanup time!

Aeropress Coffee Maker
TOOLS & INGREDIENTS (1 minute brew time)
• Aeropress
• 2.5 tablespoons of ground Top Dog Coffee
• Aeropress Scoop
• Hot Water
• Timer (phone)
• Burr Grinder

PROCESS
A). Measure out 18g of Top Dog Coffee whole beans and grind them on a fine setting.
B). Boil your water
C). Rinse the Aeropress, the basket, and filter.
D). Add the coffee grounds, secure the basket then add your water and stir making sure all grounds are saturated.
E). Place the plunger on top and wait approx. 1 minute then plunge into your mug and enjoy!

 

Chemex

This method produces a cup with light mouth feel, reminiscent of hot tea with a clean and bright finish, enhancing the fruity and floral notes in the coffee.

TOOLS & INGREDIENTS (4 minute brew time)
• 6 Cup Chemex w/filters
• 40g of Top Dog Coffee Beans
• Burr Grinder
• Spouted kettle
• Scale
• 600 ML of water

PROCESS
A). Measure 40g of whole bean coffee and grind them on a coarse setting using your burr grinder.
B). Bring your water to a boil.
C). Rinse the Chemex with boiling water to preheat the vessel.
D). Place the Chemex filter with the tri-folded side towards the pouring spout then rinse with boiling water to ensure that your coffee won’t have a paper taste when pouring.
E). Place the coffee grounds into the filter, start timer and slowly pour the water in a circular motion until the coffee starts to “bloom”. Then allow the bloom to rest for about 30/40 seconds.
F). Continue to pour in a circular motion until you get to the 3.5/4 min mark, discard the filter and enjoy!

 

French Press

This method is reserved for those who love a strong, full bodied cup of coffee. The caffeine content is the same but the flavor is bold, and robust.

French Press Coffee

TOOLS & INGREDIENTS (4 minute brew time)
• 8 Cup French Press
• 40g (weight not volume) of Top Dog Coffee beans
• Spouted Kettle
• Timer (phone)
• Burr Grinder
• 600 ML Water
• Scale

PROCESS
A). Measure 40g of whole bean coffee and grind them on a coarse setting using your burr grinder.
B). Bring your water to a boil.
C). Rinse the French Press with some of your boiled water to preheat it and maintain the temperature while brewing.
D). Place the coffee grounds into the French press.
E). Slowly pour your boiling water into the press filling it only enough to barely cover the grounds, then gently stir and make sure they are all saturated.
F). Set timer for 4 minutes, then start the clock while you fill the press with your water.
G). Once full, place the top on and when your timer goes off, slowly plunge the press, pour and enjoy!

 

Espresso

To pull a perfect espresso shot each and every time follow these general guidelines:

Makes
2oz Double Shot of Espresso

Equipment:
– Espresso Machine
– Grinder
– Scale
– Portafilter
– Tamper
– Water (bad quality water can affect the taste of your espresso and even damage your machine)
– Cup
– Freshly Roasted Top Dog Coffee Espresso blend (Whole Bean)
– Timer

Before you even begin, be sure to preheat your machine, portafilter and cup by pulling a ‘blank’ shot, which means running water through the portafilter and cup without using espresso. Depending on your espresso machine, it make take 15-30 minutes to heat up.

Now, let’s get into the good stuff

Step 1: Grind
Always grind fresh whole beans right before brewing (this goes for any and every brew method). The grind texture is an important aspect of shot quality. Too fine a grind will cause a slow, over-extracted shot that can taste bitter and burnt. Too coarse a grind will result in an under-extracted shot that is weak, watery and tastes sour.

The ideal grind texture you are looking for is something similar to that of granulated sugar, but to know for sure, you will need to test out your grinder and machine [as well as base it off your own personal preference].

Step 2: Dose
The dose refers to the amount of coffee you will need to fill the portafilter to make your espresso shot. The dose for a “double-shot” (the most common way espresso is made) should be between 14 – 18 grams (this also depends on your espresso machine and personal preference). I typically use 18 grams.

Step 3: Tamp
Tamping ensures uniformity of extraction by levelling and packing the grounds to ensure equal and consistent water contact is forced through the coffee. The proper tamp method is to hold your elbow at 90 degrees, rest your portafilter on a level surface and then apply pressure until the coffee has an even, polished look. Note: coarser grounds will require a firmer tamp than finer grounds.

Step 4: Brew

Place the portafilter into your machine’s brew head and place your preheated cup beneath it. Grab a timer and time your shot – this is critical to learning how to pull a perfect shot. Initiate the pull and watch carefully!

Results:
If the dose, grind and tamp are ideal, the first part of the brew should be be dark before it turns to a golden brown/foamy mixture that flows into the cup in a thin stream (without breaking). The volume of water for each shot should be 1 oz. –  so after your double shot has reached 2 oz., stop the shot and check your timer. The ideal brewing time you’re looking for is between 20 – 30 seconds  if you’re running too long or too short, check your grind, dose and tamp, then adjust it accordingly. If your shots are coming out unevenly from both spouts, your tamp needs to be more even.

You want to create a fine golden crema (that foamy mixture) that rests above a rich dark brew. Mix the crema in right before drinking.

All machines and all people are different, so practice and experiment. Be sure to only tweak one variable at a time to ensure you can accurately gauge the shot quality and adjust accordingly. Following these general guidelines will help ensure your shot is pulled properly, but playing around with grinds and such is all up to personal taste preference.