Brewing Guidelines
*These Guidelines are Great Starting Point and Suggestions * Adjust to personal preferences
Chemex Bean To Cup 4 Minutes
How to Brew Using a Chemex Coffee Brewer
What you need
- 8-cup Chemex
- Chemex filters
- Grinder
- 6 Tablespoons of your Favorite Emotive Coffee
- Hot water just off the boil (about 205°F)
- Scale
- Timer
- stir sticks
- Mug
Prep and preheat
Place the Chemex Filter in the brewer with single fold away from the spout and multiple folds lined up against the spout. Rinse the filter with hot water to get a nice even seal all the way around. This preheats the brewer and gets rid of any paper flavor from the filter. Dump the rinse water and fold the filter toward the spout to reinforce this area.
Weigh and grind coffee
Add 42g or about 6 Tablespoons of Emotive Coffee ,ground to the consistency of sea salt. Center the coffee in your brewer and zero out the scale.
Saturate grounds
Start the timer when you add the hot water. Pour until all the grounds are saturated. Stir with a stir stick or spoon to make sure there are no dry clumps
Add more water
At :45, start the second pour, making sure to reintegrate the coffee and water. Pour with a wiggling motion, then a gentle spiral until the volume reaches about a fingertip down from the top of the rim or 450g of water. Pour over the dark spots and avoid the light ones.
Fill to the top
At 1:45, fill the brewer flush to the top or about 700g of water.
Wait for it to brew
At 4:00, you should be pretty close to volume. Look at the glass bubble or belly button, which indicates 20 ounces. Lift the filter. It’s okay to hover for a couple of seconds to make sure you have enough volume. Then pull the filter out completely and let it drain into the sink.
Serve and enjoy
Swirl the Chemex around a little and you’re ready to serve two cups of
AeroPress Bean To Cup 4 Minutes
How to Brew Perfect Coffee with AeroPress Using Emotive Coffee Beans.
- AeroPress Brewer
- AeroPress filters
- Grinder
- 1 AeroPress scoop (17g or2 ½ Tablespoons) of Emotive Coffee
- Hot water just off the boil (about 205°F)
- AeroPress paddle or spoon
- Timer
- Mug
Measure and Grind
Measure and grind 17g of your favorite Emotive Coffee - on rounded AeroPress spoonful or about 2 1/2 Tablespoons. Grind the coffee about as fine as table salt.
Prep the AeroPress
Get the AeroPress ready to brew by placing the filter in the basket. Next, preheat the brewer and rinse the filter with hot water. This gets rid of any paper flavor and warms everything up. Heat up your mug with hot water while you’re at it.
Add coffee
Discard the rinse water from your mug. Affix the basket to the bottom of the brew chamber and place it on top of the mug. If it’s handy, use the funnel (or coffee loader) that comes with the AeroPress to add 17g of ground Emotive Coffee beans. Then, remove the funnel.
Add water
Start your timer when you pour hot water (just off the boil or about 205°F) into your brewer. Saturate all the grounds within 10 seconds. Pour to the No. 4 or 220g of water if you’re using a scale. Spin the chamber, making sure all the coffee is saturated.
Place plunger and wait
Once you hit the No. 4, stir the “slurry” (coffee and water mixture) and place the plunger on the brew chamber and pull up slightly to create a pressure seal. Don’t plunge yet!
Stir and plunge
At 1:15, remove the pressure seal and give the slurry another stir with a spoon or paddle. Put the plunger back on and gently press down with steady pressure, stopping as soon as you hear a hissing sound. This entire brew process should take just under two minutes and yield 7oz to 8oz of coffee.
Clean and enjoy
The AeroPress is easy to clean. Simply take off the basket and pop out the coffee grounds and filter. Clean the rubber plunger with hot kettle water and you’re ready for your next brew.
Espresso Bean To Cup 2 Minutes
Brewing great espresso may take a little practice to master, and will definitely take some experimentation, which is all part of the fun. Grind, weight and time are key factors when brewing espresso, and most likely you’ll have to adjust one or more of these elements several times to get your shot dialed in.
What you need
- Espresso Machine with Portafilter
- Grinder
- Tamper
- Epic Fusion Espresso Blend (Dark) or Allegro Blonde Espresso Blend (Light/Sweet) (19-21g)
- Timer
- Scale
- Knock box
Grind and dose coffee
Remove the portafilter. Wipe it clean and dry out the basket. Zero out the scale and grind about 19.5g of Emotive Epic Fusion or Allegro Blonde Coffee (Personal Preference) to the consistency of confectioner’s sugar directly into the portafilter. Tap it once or twice to settle it and distribute the coffee evenly with your finger. Tamp the portafilter until it feels like the coffee is pushing back. Make sure your coffee bed is level.
Prep the machine
Purge water through the grouphead to make sure everything is hot, then lock the portafilter into place.
Pull a shot
Engage the grouphead and start the timer. Place a cup under portafilter and watch the espresso for a steady stream that should look like little mouse tails. The entire extraction should take about 23-28 seconds to brew about 1.5 ounces of espresso. If it takes too much longer or is pulling too slowly, try a coarser grind. If it brews too quickly, try a finer grind.
Serve and enjoy
Cheers!
French Press Bean To Cup 4 Minutes
What you need
8 Cup French Press Brewer
56g (8 Tablespoons) of fresh Emotive Coffee
Grinder
Hot water just off the boil (about 205 F)
Wooden spoon or coffee paddle
Scale
Timer
Warm up the press
Warm up your empty French Press by rinsing it with very hot water. This helps maintain the temperature while brewing for best extraction.
Measure and grind
Measure out 56g (8 Tablespoons) of coffee and grind it as coarse as breadcrumbs.
Add water
Now that your French Press is warmed up, discard the hot water and add coffee into the empty press. Start your count-up timer as soon as you add hot water. Fill it up halfway to the top saturating all the grounds, making sure that there are no dry spots.
Stir
At 1:00, use a wooden spoon or spatula to break the top layer we call the crust. We prefer to use wood and not metal so you don’t accidentally crack the glass. Give it a good stir.
Add more water
Now, fill it all the way to the top with water. Put the top on and allow the coffee to brew without pressing it down.
Press
At 4:00, you are ready to press. Firmly push the press all the way down.
Serve and enjoy
Serve it up. Pour coffee into a carafe immediately to avoid over extraction. If the coffee sits on the grounds too long, it continues to extract and will become bitter. To clean the French Press, we find it easiest to add a little water to the grounds, give it a good swirl, and empty into the trash or compost bin.
Kalita Wave (pour over) Bean To Cup 3 Minutes
What you need
- Kalita Wave Brewer
- Kalita Wave Filters
- Grinder
- 21g(3 TABLESPOONS) of Emotive Coffee
- Hot water just off the boil (about 205°F)
- Spoon
- Scale
- Timer
- Mug
- Optional : Brewing carafe
Rinse filter
Place and rinse the Kalita Wave filter in the dripper. This removes the paper flavor from the filter and warms everything up. Heat up your mug while you’re at it.
Measure and grind
Discard the rinse water from the carafe or mug and grind 21g (3 Tablespoons) of coffee as fine as table salt. Add it to the filter, making sure the bed is completely flat. Place the Kalita Wave on top of a carafe or mug. Reset your scale to zero.
Saturate grounds
Saturate the dry grounds completely with 60g of hot water right off the boil (about 205°F) in the first 10 seconds and allow it to bloom. Coffee degasses or “blooms” when it’s fresh–the coffee bed should rise up and bubble a bit. Give the coffee a stir with a spoon.
Second pour
At :45, pour water up to 200g in a spiral motion by 1:00. The spiral motion helps give you an even extraction and keeps everything integrated
Pulse and wait
Pour small amounts (25-50g of water) periodically to hit 375g by 2:00. Submerging dark spots and avoiding light spots, slowly bring the water level to the top for an even extraction.
Serve and Enjoy,
Your brew volume should reach approximately 300ml or about to the top of a 10oz mug at 2:45 to 3:00. Remove the Wave from the carafe or mug and set it in the sink for the rest of the water t
Filtron (Cold Brew) Bean To Cup 1080 Minutes
Cold Brew coffee is naturally smooth and sweet and less acidic than coffee brewed with hot water. The Filtron Cold Water Brewer is a simple way to make several cups of cold brew concentrate. Cold brewing takes between 12 – 24 hours (we recommend 18) but the payoff is huge. This batch should keep you buzzing for days. We recommend a ratio of 1:2 coffee concentrate to water over ice, adjusting to taste.
What you need
- Filtron Cold Brewer
- Filtron Pad
- 12oz of Emotive Cold Brew Coffee
- 56oz of filtered cold water
- Coffee guard
- Stopper
- Coffee bowl
- Water bowl
Insert stopper
Take the rubber stopper and plug the hole at the bottom of the coffee bowl.
Place rinsed filter
Take the Filtron pad and fit it snugly in the bottom of the coffee bowl. It should be domed up in the center when it’s in place correctly. If you are using it for the first time, give it a good rinse. When not using the pad, be sure to store it in cold water in the fridge.
Add ground coffee
Measure 12 ounces or ¾ lb of Emotive Coffee. Your coffee should be ground coarsely to about the consistency of breadcrumbs. Pour it directly into the coffee bowl and give it a shake to even out the coffee bed.
Place coffee guard
Place the coffee guard right on top of the coffee grounds. This will help the water distribute evenly and keep the coffee bed flat during brewing.
Add water to bowl
Add 56 ounces of cold water for 12 ounces (¾ lb) of coffee. Fill to the the ¾ lb line inside the Filtron water bowl. If you’re filling it over the sink, cover the hole at the bottom with your finger so the water doesn’t drain out. Or, just add water directly to the water bowl.
Let it brew
After you pour the water in, let it brew for 12 to 24 hours. We recommend 18. Store it in your refrigerator
Decant cold brew
After 18 hours, the concentrate will be ready. Use the handle of the coffee bowl and lift it above the empty 1 1/2 liter decanter. Pull out the stopper slowly over the decanter and set it on top to drain. This should take about 30 to 45 minutes and will make several cups of concentrate.
Serve and enjoy
Pour over ice. We suggest a ratio that’s one part concentrate to two parts water. Adjust to your taste. The concentrate will keep in your refrigerator for about 10 days. Beware! Cold Brew coffee goes down smooth and easy, but packs a potent punch. Sip slowly, or add lots of ice, water, or milk to keep you from flying too high!!
Instant Coffee Brew Guidelines
Even when the tempo is fast, the performance should be high-fidelity. Instant coffee often gets a bad rap because it’s treated like a backup track, but with specialty-grade granules like Staccato or our functional mushroom blend like Vivace, the technique is what separates a "quick cup" from a masterpiece.
Here is how to orchestrate the perfect cup in seconds.
1. The "Cold Start" (The Overture)
Never hit dry granules with boiling water. It can "scorch" the flavor, leading to a bitter, acrid profile.
- The Technique: Add a teaspoon or two of cold or room-temperature water to your mug first.
- The Result: Stir it into a smooth paste. This protects the delicate aromatic oils and ensures a silkier "mix" once the hot water is added.
2. Tuning the Temperature
Just like whole bean coffee, instant granules perform best just below the boiling point.
- The Sweet Spot: Aim for 195°F to 205°F.
- Why? If the water is too hot, you lose the subtle cocoa and citrus notes. If you don't have a thermometer, let the kettle sit for about 30–60 seconds after it whistles before pouring.
3. Conducting the Mix (Stirring)
When brewing blends that use real mushroom powder rather than extracts, the "agitation" phase is crucial.
- The Stir: Give it a vigorous stir for at least 15 seconds.
- The Sediment: Because real ingredients are being used, a small amount of natural sediment may remain at the bottom. It’s the "unplugged" sign of authenticity and quality—don't let it go to waste.
4. Dialing in the Ratio
- The Baseline: Start with 1 to 2 teaspoons for every 8 ounces of water.
- Fine-Tuning: If the flavor feels too sharp, increase the water slightly. If you want a punchy, "Staccato" effect, stick to a shorter 6-ounce pour.
The "Iced Remix" (The Wildcard)
For a refreshing change of pace that doesn't dilute the flavor:
- Dissolve 2 teaspoons of instant coffee in just 2 ounces of hot water (the "espresso" shot).
- Stir in your sweetener or spices while it’s hot.
- Pour that concentrated "mix" over a glass full of ice, then top with cold milk or water.
Pro Tip: Keep your equipment bone-dry. Even a tiny bit of moisture in your measuring spoon can cause the remaining granules in the bag to clump and lose their "acoustic" clarity.