Coffee beans are ground to a coarse grind using a quality burr grinder. Bladed grinders tend to chop rather than grind coffee, producing unevenly sized particles and increased bitterness and inconsistency when brewed. Coffee is measured out to one tablespoon for every 4 oz. of water and added to the pot, but amounts may be adjusted depending on personal tastes. Water is brought just to a boil and then cooled for 45 seconds before being poured into the pot. The pour should not be light, and special care is given to ensure all the grounds are evenly saturated. To retain a smooth finish, the pot is not be filled entirely. Using a timer, the coffee and water should sit for exactly one minute, then stirred. Next, the lid-top is placed on the press pot and pushed slowly into the pot, forcing the grounds to the bottom. Coffee is poured immediately following, to produce the correct flavors and extraction levels.
As with the press pot, the chemex is another easy way to make excellent coffee with little equipment. With this method, coffee is ground to a medium coarseness using a burr grinder. With the folded chemex filter inside the cone, hot water is used to rinse out the filter and preheat the brewer. The water is completely drained though the filter before being poured out of the brewing container, with the filer pressed and sealed against the walls of the brewer. Five large tablespoonfuls of coffee (1.5 oz) are added to make 20 oz. of brewed coffee. Water is brought to just a boil, then cooled for about 45 seconds. The first pour should barely saturate the grounds with very little coffee dripping into the brewer. To achieve an even saturation, the pour should be made around the cup, rather than over one spot. After 30 seconds, the second pour is made in a spiral or back-and-forth pattern, at an even stream rate. When the water level reaches a 1/2 inch below the rim and the coffee has dripped to the desired amount, the filter is removed. When brewed correctly, the coffee should have an even surface with little to no dark or blond spots.
The V60 cone brewer is one of two single cup, pour-over brewing methods used in house. Coffee is ground to a medium-fine coarseness with a quality burr grinder. Folding the filter at the seams, it is placed inside the cone and over the waste cup. The filter is rinsed with hot water to remove any impurities and to preheat the cone. Water is drained completely before being placed over the coffee cup. Two heaping tablespoons are added to make 8 oz. of coffee. Once water has just reached a boil and cooled for 45 seconds, it is poured into the cone with just enough to saturate the grounds evenly and with very little dripping into the cup. After about 15 seconds, the second pour is made, using a spiral and/or back-and-forth pattern, pouring evenly over the grounds. After the cone has dripped 8 oz. of coffee into the cup, it is quickly moved to the waste cup to drain completely. The finished cup should have an even surface with little to no dark or blond spots.
Tougo Coffee: Central District
1410 18th Ave
Seattle, WA 98122
Tougo Coffee: Convention Center
800 Convention Pl
Seattle, WA 98101
Tougo Coffee: First Hill
860 Yesler Way
Seattle, WA 98122
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