Brewing Guide
Three methods, two coffees, and the recipes I use rather than the ones that photograph well. If you own a grinder and a scale you have everything this asks for.
What is in it
- Moka: grind, the fill line, the heat, and when to take it off
- Espresso: dose in, weight out, seconds, and what to change when the shot runs long
- Pour over: ratio, water temperature, the pours and the timings
- Grind size, what it changes and how to find yours without a microscope
- Ratios by method, and why the same ratio tastes different at two temperatures
- Water: what hardness does to extraction, and a mineral recipe for distilled water
- A page each for Espresso Rosso and Filtro Bella Vita, with all three recipes worked out per bag
- A troubleshooting chart for sour, bitter, thin and muddy
Who it is for
Someone who already likes coffee and wants the next twenty percent. It assumes a grinder and a scale, and it says so on page one rather than page thirty.
The roast profiles came from the local Charleston roaster who roasts both bags. The opinions are mine.
Twelve pages, illustrated, printable at A4 or letter.
Bea
One PDF, twelve US letter pages, about 1 MB, with a linked contents page. The type sits inside the area A4 shares with letter, so it prints on either with no scaling.
The link is on the confirmation page and in the receipt email, both the moment the order settles. It works on any device and stays live for a year.
Nothing ships, so no address is asked for. Keep the receipt email. People delete it and then write to me.
The moka page solved my bitter coffee problem. Stop heat when it starts to gurgle, who knew.
Olivia H.
Ratios, grind, time. No fluff. The pour-over section got me consistent cups within a week.
Andre S.
Good information, but it's mostly about the two coffees. I wanted more general tips.
Ellen W.