Great Coffee is Easy
Suggested Coffee
Cold Brew
Too hot for a classic hot brewed coffee? Enjoy the sweet and refreshing elements of a crisp Cold Brew. This modern favorite is an immersion style of brewing. Steeping the coarse grounds in cool water for about 16 hours to extract that wonderfully rich and smooth coffee.
We recommend making a RTD (ready-to-drink) cold brew vs a concentrate. Here is a very simple recipe that doesn't require fancy equipment.
Items
- Good cool water - 800 milliliters
- Kamiak Coffee - 55 grams ground coarse
- A french press (standard 8 cup or 34 oz)
- Spoon
Steps
- Combine the coffee with about half the water in the french press. Mix thoroughly with spoon to avoid dry clumps. Fill with the remaining water.
- Position the plunger and press down half an inch below the surface of the liquid. This is to ensure all the coffee is submerged.
- Let the coffee sit at room temperature for 12-24 hours. We like 16 hours.
- After steeping, slowly press the plunger down (30 second count or so)
- Pour the contents into a storage vessel and refrigerate.
French Press
A wonderfully bold and bodied brew method. While the first French Press was likely developed in France, it was Italian designer Attilio Calimani who first patented the French Press in 1929. A full immersion method that simply steeps coffee in hot water for 3-5 minutes before plunging the grounds to the bottom.
Items
- Good quality water (filtered) at least 4 Cups
- Kamiak Coffee - 45 grams ground coarse
- A french press (standard 8 cup / 34 oz)
- Spoon
- Kettle
Steps
- (Optional) - preheat and rinse french press with boiling water. Discard after rinsing
- In your kettle, heat the water to 205' F or bring to a boil and remove from heat for 30 seconds.
- Place coffee in your prepared french press
- Pour 800 grams (3 1/3 Cups) of water in with the coffee and stir thoroughly.
- Position the plunger and press down a half an inch under the surface of the liquid. (Keeps all the coffee submerged)
- Wait 4 minutes...
- Slowly press the plunger all the way down
- Serve the coffee immediately
Try this method with the coffees below!
Pour Over
The pour over is a classic brewing method. From the Kalita Wave to the Chemex, pour over coffee brewing follows a similar technique. The Chemex, first introduced in 1941 by Peter Schlumbohm is one of the earliest popularized pour over methods. It is simply pouring hot water over the grounds and letting the coffee "drip" through a filter.
Items
- Good quality water (filtered)
- Kettle
- A pour over device (V60 - Chemex - Kalita Wave)
- Spoon
- Kamiak Coffee - Grind Medium
- Use a 1g:17g Coffee to Water Ratio
- 1 Cup of water = about 235g
- 1 Tablespoon of coffee = about 7g
- Example 21g coffee : 357g water = about 12oz coffee
Steps
- (Optional) - preheat the device and rinse the filter with boiling water. Discard prior to brewing
- In your kettle, heat the water to 205' F or bring to a boil and remove from heat for 30 seconds.
- Place coffee in filter
- Bloom the coffee. This first pour will be about 3x your coffee amount. (21g of coffee - our about 63g of water)
- With your spoon, excavate (dig/mix) coffee so there are no dry grounds
- About 45 seconds after first pour, slowly and consistently pour the remaining weight of water in a circular motion
- Give your device a gentle spin to swirl the coffee around.
- 30 seconds after the water passes through the top of the grounds, your coffee should be ready
- Serve and enjoy!
Try this method with the coffees below!
AeroPress
Invented by Alan Adler in 2005, this space age technology creates a vibrant brew in just minutes. Simply combine the coffee with the water, stir, and press directly into your cup. Similar mechanics as a french press, but a whole different result.
Items
- Good quality water (filtered)
- Kettle
- An AeroPress and Filter
- Spoon
- Kamiak Coffee - Grind Medium - Fine
- Use a 1g:17g Coffee to Water Ratio
- 1 Cup of water = about 235g
- 1 Tablespoon of coffee = about 7g
- Example 15g coffee : 250g water = about 6oz coffee
Steps
- In your kettle, heat the water to 205' F or bring to a boil and remove from heat for 30 seconds.
- Invert AeroPress so the plunger is on the bottom.
- Add the ground coffee into the tube.
- Pour 30g of water in with the coffee allowing the coffee to bloom
- After 20 second bloom, pour the remaining 22og of water into the press.
- Use the stirrer or a spoon to agitate the coffee.
- position the cap with the paper filter securely on the aeropress and flip over onto your cup.
- After about 1:30 min, plunge gently until you hear the hissing sound
- Enjoy your Kamiak Cup!
Try this method with the coffees below!
Espresso Tips
The espresso was first introduced to the world by italian inventor Angelo Moriondo from Turin and later perfected by Luigi Bezzera from Milan. This wonderful method of coffee preparation presses out (translation for "espresso") coffee using pressurized water. What you'll get is a strong concentrated coffee that can be made into a variety of coffee beverages!
Items
- An espresso machine with manual steam wand
- A quality portafilter (recommend bottomless)
- A quality tamper sized according to your portafilter
- Kamiak Coffee - 18g fine grind (recommend The Cascade)
- A steaming pitcher (recommend chilled)
- Optional Milk or Milk Alternative
- A rag
Steps
- Please see video for techniques used in the following steps
- Pour 6 oz of milk into steaming pitcher and set aside
- Grind your coffee into filter basket
- Smooth the surface of the coffee
- Position your tamp so its level and tamp the coffee.
- Position the filter basket in group head and get your milk
- Always purge the steam wand prior to steaming
- Kick on the steam and froth your milk.
- While steaming your milk, start pulling your shot. Your shot should net about 36g in 30-35 seconds (Different coffees taste better at different times)
- Drink the shot straight, combine with water for an americano, or use milk for lattes, cappuccinos, and more!
Try this method with the coffees below!
Coffee Maker
The home coffee maker is likely the most popularized coffee making methods. Similar to a pour over, these devices automatically heat and spray water over coffee grounds. The coffee is then collected in the pot or cup.
Items
- Good quality water (filtered)
- Kamiak Coffee - Grind Medium
- Use a 1g:18g Coffee to Water Ratio
- 1 Cup of water = about 235g
- 1 Tablespoon of coffee = about 7g
- Example 52g coffee : 940g water = about 12oz coffee
Steps
- Fill your reservoir with the water
- Grind your coffee to a medium grind.
- Place coffee into the filter
- Press Brew!
- Optional - part way through brewing, stir the coffee and close lid to continue