OLD – Blue Door Brew Guides

Blue Door Brew Guides

If you want to get the most out every bean, here are a few simple methods to get you experimenting and having fun finding unique flavour profiles. Our Blue Door Brew Guides will help you achieve maximum flavour and full bodied aroma to your coffee.

FRENCH PRESS



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The French-Press is one of the most popular ways of brewing coffee. Producing bold flavours and richness due to the metal strainer and not paper, this allowing more of the natural coffee oils to permeate the coffee. Also one of the easier ways to prepare ground coffee beans. The only downside to a less refined filter is a small amount of sediment might find its way to the bottom of your coffee cup.

Preparation method:

Measurements : 80 grams per jug, 750 ml boiling water

Grind: course

Filter: none (metal strainer)

1. Fill the coffee basket with your favourite ground beans.
2. Fill the water chamber to just below the pressure valve.
3. Screw the Moka Pot together carefully.
4. Place on a heat source and heat to approx 96 degrees C.
5. As soon as you see the coffee entering the top chamber reduce the heat to 50 %.
6. Once all of the water has risen into the top chamber your coffee is ready to enjoy.

MOKA POT

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The Moka-Pot is a simple stove-top method. used for decades gone by, the design hasn’t changed much. a bottom chamber of water heats up and boils through your coffee grinds into a separate chamber above. Pretty simple, yet, producing a great espresso style coffee. with too much water it may boil over, so be careful..

Preparation method:

Measurements : fill the chamber

Grind: fine

Filter: none (metal basket)

1. Fill the coffee basket with your favourite ground beans.
2. Fill the water chamber to just below the pressure valve.
3. Screw the Moka Pot together carefully.
4. Place on a heat source and heat to approx 96 degrees C.
5. As soon as you see the coffee entering the top chamber reduce the heat to 50 %.
6. Once all of the water has risen into the top chamber your coffee is ready to enjoy.

COLD BREW

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The Cold Brew is one of the most awesome ways of enjoying your favourite coffee on a hot day. Brewed over a long period at room temperature, this gives your coffee a distinctly smooth mouth feel with almost zero acidity. A 2 week shelf-life will make sure your Cold Brew is kept in the fridge ready to drink.

Preparation method:

Measurements : 90 grams for 500ml purified water.

Grind: course

Filter: any filter

1. Place your coffee grounds into any jug/or carafe. or just use your french press
(pictured is a Toddy Cold Brew Filter)
2. Fill the jug with the room temperature water.
3. Start the brewing process (approximately 12 hours.)
4. After the coffee has bloomed (after the first 15 min) give the coffee a vigorous stir for a minute or so.
5. For the rest of the brewing time give the solution a gentle stir every few hours.
6. After the 12 hours have passed, prepare and clean a second vessel for the coffee to be filtered into.
7. Filter your new Cold Brew through a paper filter so your coffee is particle free.
8. Pour your cold brew over a cpl of cubes of purified water ice cubes.

THE CLEVER DRIPPER

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This is a simple and proven method. The Clever Dripper, a fairly new design, although it is really just an immersion brewer. similar to a pour-over cone, your coffee is brewed using a paper cone filter and the coffee gets drained from the bottom. The Clever Dripper’s unique stopper system holds the coffee in the jug until you press your coffee down on your mug. the valve opens and your brew gets released into your mug mess and fuss free. The Clever Dripper is big in the coffee scene big of it’s ease of use, it’s easy to clean and you get a consistant cup of coffee every-time.

Preparation method:

Measurements : 20 grams coffee grounds, 300ml boiling water.

grind: medium – course

filter – paper cone #4

1. Rinse the Clever Dripper with some boiling water.
2. Place a filter into the Clever Dripper, fill the filter with your favourite ground beans.
3. Pour the water over the grounds slowly in a circle saturating all of the beans evenly.
4. Let the coffee grounds steep in the hot water for about 2:30 minutes
5. after about one minute give your steamy hot grounds a gentle stir
6. Once all of the water has risen into the top chamber your coffee is ready to enjoy.
7. When your coffee has brewed, decant your coffee by placing the clever dripper on top of your mug a press down. The valve will open and your fresh brew will be released into your mug.

HARIO V60



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Hario V60 is a clever yet simple brewing method. The design includes moulded grooves along the edges which helps stop the paper cone filter sticking to the sides. This allows the coffee to flow out of the filter bag more evenly and encourages better extraction at the bottom of the cone. Some people find it takes a bit of time to get the best out of this method, although a very satisfying result.

Preparation method:

measurements : 20 grams coffee grounds, 300ml boiling water.

grind: medium

filter – paper cone #4

1. Rinse the Hario v60 Filter and Decanter with some boiling water.
2. Place a filter into the Hario v60, fill the filter with your favourite ground beans.
3. Pour the water over the grounds slowly in a circle saturating all of the beans evenly for approximately 20 seconds. Wait 10 seconds for coffee to bloom, and then pour the remainder of the water slowly and evenly in concentric circles avoiding the paper sides.
4. using a t-spoon, slowly agitate the coffee grounds so all the water flows through the filter.
5. After all of the water has passed through the filter, remove the filter and Hario v60 from on top of the jug.
6. your coffee is ready to enjoy.

 However you choose to drink your coffee.

Start with the best.


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