Kalita Wave

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Aeropress

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French Press

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General Guidelines Around Brewing

  • Always use fresh roasted coffee—ideally 4 to 5 days off the roast date—and grind your coffee just before you brew it. If you don’t have a home grinder, it might be time to invest in one!
  • Flavour preferences are incredibly subjective, especially when referring to the strength of a brew. If you like stronger tasting coffee, increase the amount of dry coffee going in and keep the water volume the same. If you like your coffee not quite as strong, decrease the amount of dry coffee going in OR keep it the same and increase the amount of water.
  • If you want to experiment with brewing, we recommend you only change one variable at a time to understand the difference it makes in the cup. Changing the grind, amount of coffee or the amount of water will all affect the final outcome, so change one thing at a time and see the difference it makes!
  • Regarding brew times, if you are going way over the suggested brew time then we would recommend coarsening your grind. If you are going way too quickly compared to the brew time, make your grind finer. The end goal is to have a great tasting cup of coffee, so feel free to play around with your settings and customize your brew!
Makes 4-6 cups
Grind medium to coarse
Ratio 1:15
Total brew time 6 minutes or less

Chemex
Brew Guide

for 6 cup Chemex

Method

  1. Measure out 45g of fresh roasted Balzac’s coffee and grind with a medium to coarse grind. This can change over time as you begin to figure out your preference according to taste.
  2. Place your Chemex on top of your scale and place the filter inside; rinse out the filter with hot water. This helps to prevent “paper flavour” going into your coffee and also heats up the Chemex before you start to brew.
  3. Pour out the extra water inside the Chemex and add your coffee into the filter. Set your scale to zero and ready your timer.
  4. Using water that is 195-200 degrees F, start your timer and begin pouring into the Chemex. Pour 75-100g of water initially and stop; this will allow the coffee to bloom and de-gas before you continue. Try to pour around the Chemex in circles to create an even bed of coffee and steady extraction.
  5. Once the bloom has stopped (it will literally stop expanding outward) begin your second pour, this time aiming to pour 200g of water bringing the total to about 300g. Let the coffee drip through the filter until around 2 minutes.
  6. Pour another 200g of water into the Chemex bringing your total to about 500g; let this drip until 3:30.
  7. Pour another 175g of water into the Chemex bring your total to 675g, let this drip and finish around 5 minutes’ total time.
  8. Let the coffee cool for a few minutes while you tidy up, then sit back and enjoy!
Makes 2-3 cups
Grind medium to coarse
Ratio 1:15
Total brew time 4 minutes or less

Kalita Wave
Brew Guide

Method

  1. Measure out 35g of fresh roasted Balzac’s coffee and grind with a medium to course grind. This can change over time as you begin to figure out your preference according to taste.
  2. Place the Kalita dripper on top of the glass server and put a paper filter inside; use hot water to rinse out the filter, which will also heat up the glass server.
  3. Pour out the water from the glass server and place on top of your scale, with the Kalita dripper sitting on top. Zero out your scale and ready your timer.
  4. Add the coffee into the dripper and begin pouring while starting your timer. Your first pour should be about 65g and the bloom should last for about 30 seconds.
  5. Begin your second pour, bringing your total weight to 250g. Let this drip until 1:30.
  6. Begin your third pour, bringing the total weight to 450g. Let this drip until 2:30.
  7. Begin your final pour, ending at a weight of 525g and letting it drip to completion. The entire process should finish in less than 4 minutes.
  8. Let the coffee cool for a few minutes while you tidy up, then sit back and enjoy!
Makes 1 cup
Grind medium but not too fine
Ratio 1:15
Total brew time 2 minutes or less

Items Required

Aeropress
Brew Guide

Method

  1. Place the paper filter in the filter basket and rinse thoroughly with water.
  2. Fasten the filter basket to the main brewing chamber and stand the Aeropress on top of the mug you will brew into. Ideally your mug and Aeropress should be sitting atop a digital scale to measure the amount of water that will be added when you start brewing.
  3. Weigh out 16g of fresh roasted Balzac’s coffee, grind it and drop it into the brew chamber of the Aeropress. The amount of dry coffee can change over time as you begin to figure out your preference according to taste.
  4. Reset your digital scale to zero and ready your timer; now hit start and pour 240g of water into the chamber. The water should be between 195-200 degrees F and should take you roughly 20 seconds to pour into the Aeropress.
  5. Immediately after pouring the water, stir the coffee with a spoon in order to fully saturate all the grinds. Leave the coffee brewing for 1 minute.
  6. Once the 1 minute is up, remove your mug and Aeropress from the scale and set on the table. Gently place the piston with the rubber end into the brewing chamber. Making sure you do this properly will set the seal for the final extraction.
  7. Once the piston is in place, begin to press down using even pressure and a steady pace. It should take you no more than 20 seconds to plunge the coffee into your mug.
  8. You’re ready to drink coffee! Remove the filter basket and push the piston all the way through to eject the coffee puck; let the coffee cool for a few minutes while you tidy up, then sit back and enjoy!
Makes 2 cups
Grind medium to coarse
Ratio 1:15
Total brew time 8 minutes or less

French Press
Brew Guide

for 18oz Espro Press

Method

  1. Measure out 26g of fresh roasted Balzac’s coffee and grind with a medium to coarse grind. This can change over time as you begin to figure out your preference according to taste.
  2. Set your Espro press on top of your scale; add your coffee into the press and set the scale to zero while also readying your timer.
  3. Using water that is 195-200 degrees F, start your timer and pour into the press until you measure 390g. The press will look very full because of the bloom, which is the coffee releasing gas forming a bubbly crust at the top of the press. Fear not!
  4. Let this steep for 4 minutes; once the time is up, take a spoon and stir the crust. This will cause the grinds to fall to the bottom of the press. If you want to go a step further, take your spoon and scoop out the foam sitting on top of the coffee. This will give greater clarity to the coffee when you drink it but is not totally necessary.
  5. Once you’ve stirred your coffee, let it sit for another 3 minutes. This will allow it to cool off to a more pleasant drinking temperature, as well as allow any floating particles to find their way to the bottom of the press.
  6. Finally, place the plunger into the main body of the press and gently begin to press down. Press slowly until the plunger can go no further. Let the coffee cool for a few minutes while you tidy up, then sit back and enjoy!