1. Heat Water- Start by filling up your kettle with water. If you have an electric kettle, set the temperature to 205F. If not, bring the water to a boil then let cool for a moment before brewing.
2. Grind- Weigh out 20g of coffee, then grind to the finer end of medium.
3. Brief/Pre-wet Filter- Place your dripper on top of the vessel you plan to brew into, and place a filter into the dripper. Pour hot water over the filter, until you hit every spot. This avoids any papery tastes in your coffee. It also pre-warms the dripper and your brewing vessel, to avoid coffee cooling upon contact. This is also a good chance to pour warm water in your mug as well. Make sure to dump this water out before brewing.
4. Begin Brewing- Place your dripper and brewing vessel on top of your scale. Add your coffee to the filter. Make sure your scale is zeroed, and start your timer. Pou 60g of water, then wait until your timer says 0:45 seconds.
5. Continue Brewing- Once the water has drained through the bed of coffee, pour to 220g with the melodrip. Let drain once more than pour to 380g with the melodrip once again. Your total brew time shouls be between 3:15-3:20.
6. Enjoy- Pour into your favorite pre-warmed mug and enjoy!

Dried apricot, nuanced florals, and a lingering finish. After a few test brews of this coffee we decided to push the extraction as far as we could, taking a step back once we started to taste over-extracted flavors. The melodrip was used in this recipe because we wanted to grind as fine as possible until we were met with clogging.

Clogging is caused by tiny fine particles of coffee that are more present the finer your grind (among other factors). Typically the kettle stream of water can create the displacement of these fines which can be the reason for the clog. With the melodrip the introduction of water is so gentle that there is very little agitation, and therefore less displacement of the fine coffee particles.

If you don't have a melodrip, slowly pour your stream over the back of a spoon. Just be sure to try and pour as evenly over the coffee bed as possible!

1. Heat Water- Start by fillng up your kettle with water. If you have an electric kettle, set the temperature to 205F. If not, bring the water to a boil then let cool for a moment before brewing.
   
2. Grind- Weigh out 11g of coffee, and grind to a fine setting (like espresso).
3. Brief- We will be brewing using the inverted method. There are three different parts to the AeroPress; the chamber which holds the coffee and water (marked with numbers), the plunger with the rubber piece, and the filter holder/cap. We will be using two filters which aids in the clarity of your cup, resulting in less oils and sediment in your finished brew.
4. Setup- Place the AeroPress upside down, take the cap off, insert two filters and set aside. Be sure the plunger is under the #4 that's marked on the chamber before brewing to avoid any spillage.
5. Begin Brewing- Place the AeroPress on top of your scale. Make sure your scale is zeroed, add 12g of coffee, and start your timer. Pour 220g of water, lock the filter cap back on the AeroPress, and gently swirl to saturate the coffee.
6. Continue Brewing- When the timer hits 3:30, remove the AeroPress from your scale. Flip the AeroPress right side up and place over your carafe. Gently press the plunger until you hear a hissing sound, an indicator that all the water has been pushed through the chamber. Your total brew time should be 4:00.
7. Enjoy- Pour into your favorite pre-warmed mug and enjoy!

The AeroPress has been so fun to use and has proven to be one of the most versatile brewers in our arsenal. In this recipe we went for a fine grind size with a shorter contact time. This resulted in a creamy mouthfeel with an emphasis on the sweet dried fruit and pastry like qualities of this coffee!