Archimedes Brew Guide
Espresso
Coffee amount: 19g
Grind size: very fine; between 4-9 on Baratza Encore/Virtuoso
We recommended a 1:2 to 1:2.5 ratio of coffee grounds:brewed espresso.
Step 1: Adjust your espresso machine to 200F.
Step 2: Dose out 19g of coffee into your preheated portafilter, and use a fine metal whisk to break up any clumps, then ensure the bed of grounds is flat using the Stockfleth method of distribution or a distribution tool.
Step 3: Apply pressure with your tamper. Use 40 lbs of pressure (a bathroom scale can help calibrate your sense of pressure).
Step 4: Insert and lock your portafilter and brew.
Step 5: Weigh your coffee liquid to hit your target weight; our recommended ratio is 2g-2.5g of brewed coffee for every 1g of coffee grounds (between 38g-45g of brewed espresso for 19g of grounds).
Step 6: Enjoy!
Troubleshooting: If the coffee is bitter, make your grind coarser; if your coffee is sour make your grind finer. If you can't chase away the bitterness or sourness, adjust your dose: more coffee in the same amount of time will reduce bitterness; less coffee in the same amount of time will reduce sourness. If that doesn't help, adjust your temperature: hotter water reduces sourness, cooler water reduces bitterness.
Automatic Drip
We love the Bonavita automatic brewer!
Water amount: 20oz
Coffee amount: 40g
Grind size: medium coarseness (between fine sea salt and kosher salt)
We recommended a 1:15 to 1:17 coffee:water ratio.
Step 1: Place filter in basket and run brewer with 1 cup of water to rinse filter and warm carafe.
Step 2: Pour out water.
Step 3: Weigh out and grind 40g of beans to medium coarseness.
Step 4: Add coffee to filter/basket.
Step 5: Add 20oz of water to basin and turn on the brewer.
Step 6: Pour yourself a cup and enjoy!