When you think of your work office setting, many things may come to mind: your commute, how one day that corner office with the view will be yours, hoping your boss doesn't ask you to work on Saturday; what likely does not come to mind is “Great Coffee.”
Over 50% of American adults consume coffee daily, with the average estimated as high as 3 cups per day. Despite the fact that many Americans are drinking at least a portion of these cups at the office, coffee isn’t an amenity that companies have historically been inclined to foot the bill for – although that is changing.
Whether you’re one of the lucky few whose office is furnished with high-quality beans and brewing equipment, or whether you’ve elected to take the matter into your own hands by lugging your pour-over gear to the office (careful, lest you become the de-facto office Specialty Coffee shop!), here are some of our favorite ways for getting caffeinated at work without sacrificing the quality of your favorite café.
We’re going to discuss the tried and true French Press, a contemporary favorite in the Hario V60, the ubiquitous batch brew-pot, and – for those willing to put in the work (at work) – espresso.
Let’s go!
1. French Press
The What
The French Press brewing method is time-tested and even non-coffee-drinkers will recognize the iconic design of the classic press. French Press coffee is an immersion brewing method - meaning that all of the coffee is submerged in all of the water for the entirety of the brewing process.
The Why
The French Press's lack of paper filter - aside from being environmentally friendly - allows more of the oils (and even some very fine coffee grounds) to remain in the brew, creating a full-bodied, lower-acidity profile often preferred by those that like their coffee "strong." Additionally, the French Press is about as simple and intuitive as a manual brew can get - allowing you to tend to life while it sits and steeps.
The How
- Pre-heat the French Press with a hot water rinse before brewing. This will lead to more stable brewing temperature.
- Remove the plunger and add ground coffee. NOTE: Since the coffee is not draining through a filter over the course of the brew time, this brew method will utilize a much coarser grind than most pour-overs that drain through paper filters.
- Add the full volume of hot water (no bloom necessary) and thoroughly stir. Replace the lid to insulate but do not push down on the plunger.
- Allow the coffee to steep for 3:30 minutes then slowly press and immediately pour.
Where to start?
Each unique coffee may brew differently and adjustments may be necessary but we suggest starting here:
Dose: 25 Grams
Brew-Water: 400 Grams
Temperature: 205F
Time: 3.5 Minutes
What to brew?
The French Press profile tends to emphasize the body and sweetness of coffees. With its silky body and rich, sweet chocolate and caramel flavors, our Waykan, Guatemala will perform great in your French Press!
2. Pour-Over (Hario V60)
The What
The Hario V60 features a cone shape with a single, large hole in the center. This design funnels the brew water through an increasingly more narrow brew bed while holding the water toward the center of the brewer. The spiral ribs along the inside of the brewer allow water to extract around the outside edges of the coffee bed, insulating the slurry with air providing room for the coffee to expand as it absorbs water.
The Why
The V60 filter, while relatively thin and allowing a particularly full-bodied brew for a filtered coffee, also lends itself to a clean, bright profile. The shape of the brewer along with the large outlet, make this device extra dynamic and customizable to your preference and style, however, also raises the skill level a bit.
The How
- Fold the flat edge of the filter over to create a triangular shape.
- Thoroughly rinse the paper filter with hot, filtered water.
- Add ground coffee to filter and tare scale.
- Pour just enough water to wet the grounds (~50g) and let it degas - or "bloom" - for 30 seconds
- Every 30 seconds, pour 70 grams of water in slow, concentric circles, letting the brew get close to the top of the filter and then allowing to drain between pulses
- Shoot for a total brew-time within a range of 3:00 - 4:00. Too fast? Grind finer! Too slow? Grind coarser!
Where to start?
Each unique coffee may brew differently and adjustments may be necessary but we suggest starting here:
Dose: 25 Grams
Brew-Water: 400 Grams
Temperature: 205F
Time: 3:00 - 4:00 Minutes
What to brew?
The V60 profile tends to have a little lighter body and an emphasis on brighter characteristics of a coffee, for this reason, we love it for brewing our citrusy, floral, and tea-like washed Ethiopia!
3. Batch-Brew
The What
Similar to most pour-over brewing methods, automated batch-brewing involves metering out water over a bed of ground coffee for a specific period of time, allowing gravity to pull the water down through the brew as it filters through a (usually) paper filter to avoid grounds and sediment in the cup.
The Why
Using an automated brewer has the obvious advantage of doing most of the work for you, freeing you up from having to spend 4 minutes standing in place with your kettle. It's quick, easy, easy to clean, and consistent. Whether at home, the office, or your favorite cafe, we're all about the batch.
The How
- The first thing is first: determine the amount of coffee you need to use. We like a 16:1 ratio of water: coffee. Determine the batch size your machine is brewing and divide by 16 (example: 1 gallon = 128 oz. 128 oz / 16 = 8 oz. coffee).
- Insert filter into brew basket and add coffee.
- Replace brew basket and ensure that the pot or dispenser is in place.
- Initiate the brew cycle.
- Wait for the brew to stop dripping and discard the filter with wet grounds.
Where to start?
Each unique coffee may brew differently and adjustments may be necessary but we suggest starting here:
Dose: 55 grams of coffee per liter of water
Temperature: 205F
Time: 4:00 - 5:00 minutes
Pro-Tip: We brew with a ratio of approximately 17:1 (water : coffee) for batch-brew. If you are brewing a half-gallon, for example, that is 64 oz., there are 29 grams in a fluid ounce (rounded down), so, about 1,856 grams of brew-water. Divide that by 17 to get 109 grams of coffee to dose.
What to brew?
With its balanced profile, presenting cranberry acidity, floral notes, with a deep, caramelized sugar base, and smooth body, our Colombia is a great choice for filtered batch-brew.
4. Espresso
The What
Espresso machines began to be developed at the beginning of the 20th century, using high-temperatures and pressure to deliver coffee to consumers quickly and efficiently. Espresso coffee is much stronger than filtered coffee because it is brewed with pressure, has no paper filter, and uses a particularly stout ratio (about 10X stronger than brewed coffee!).
The Why
Espresso is a great brew method for those that like their coffee intensely flavored or for those that want to blend their espresso with milk and other ingredients to create lattes, cappuccinos, and other popular espresso and milk beverages.
Bonus: It's FAST.
The How
- Grind 18 grams of coffee with an espresso grinder into a clean, dry portafilter.
- Tamp the coffee (if applicable) with enough pressure to firmly pack coffee into the portafilter.
- Insert portafilter into espresso machine group-head and begin brewing immediately.
- Aim for a shot-time of 25 - 30 seconds (if too fast - grind finer / if too slow - grind coarser!)
- Remove the portafliter, discard used ground coffee, rinse portafilter, and group-head with clean water.
Where to start?
Each unique coffee may brew differently and adjustments may be necessary but we suggest starting here:
Dose: 18 grams
Yield: 36 grams
Temperature: 201F
Time: 25 - 30 seconds
What to brew?
Our KLLR Espresso combines a washed Ethiopian coffee and a washed Colombian offering to create a sweet, smooth espresso with floral and citrus notes that balance out the underlying chocolate sweetness.
References
- https://www.e-importz.com/coffee-statistics.php