What is your perfect cup of coffee? Is it bright and fruity? Deep and dark? Just because we’re stuck at home, doesn’t mean we can’t learn to make a badass brew at home. I admit I have been a slave to my drip coffee maker on particularly uninspiring, lazy days. Still, in one-hundred percent ex-barista snob realness, there are far more superior ways to craft a better cup.
“Coffee is a tonic for solitude and an elixir for connection. Leave it to the barista to perform your daily coffee ritual, or you can develop the simple skills to enjoy delicious coffee at home,” says Wells Coffee co-founder (and one of the kindest people you will ever meet), Brandon Wells. Consistently striving to build a better brew, Wells Coffee Co. has served our local communities since 2013 and has since become a staple of quality and care for craft. On any given day, you can hear the sounds of Kevin Morby, Allah-Las, Neil Young, and now and again, some classic Grateful Dead flowing through their pleasantly minimalist coffee shop — and it just feels like home. I reached out to Brandon on how Wells perfects their brews and how you can get that #DrinkDeeply feeling outside the cafe.
While there are several pour-over coffee methods, nothing beats the tried and true V60 approach. It may seem a bit excessive or complicated at first, but trust me, it’s the most cost-effective and easiest way to get a barista-quality bevie in the comfort of your kitchen. Here are the tools and information you need to know to learn how to do as the professionals do.
[Brandon Wells] “A brew recipe is like a baking recipe. The best ones require quality ingredients and proper ratios. With our V60 method, we like to start with a 1:15 ratio. For us, that means 28 grams of coffee to 420 grams of water.”
(Pro tip: Since water makes up as much as 98% of your beverage, it’s important to use clean, filtered water. If you don’t own a Brita or have good filtered water, consider remineralizing distilled water with a Third Wave Water Packet.)
What You’ll Need:
- 28 grams of quality, whole bean coffee.
- 14 liquid ounces fresh, filtered water, plus additional for rinsing your paper filter.
- Unfold the filter and insert it into the dripper. Place your V60 cone on top of your carafe and rinse the filter with hot water. Leave the V60 filter in place and pour out excess water. We don’t want coffee that tastes like paper. We want coffee that tastes like, well, coffee.
Grind and Ready for Brewing:
- Weigh out 28 grams of whole beans. Grind the beans to a medium-coarse consistency.
- Pour the ground coffee into the filter, giving a gentle shake to settle the grounds so that they’re evenly distributed. Place the V60 on your scale. (Don’t forget to tare your scale to ‘0.’)
- Let water reach boiling temperature, and then wait 45-60 seconds.
- Start the timer and gently pour 60 grams of water over your coffee. Then swirl V60 dripper until all the grounds are wet. After 45 seconds, begin gently pouring coffee in concentric circles over the coffee. Try to pour 60% of the total water volume by 1:30. Avoid pouring water directly onto the filter.
- After 15 seconds, begin gently pouring again. Continue pouring in concentric circles until your scale displays ‘420 grams.’
- Once the water has dripped through the filter, ideally between 3:15-3:30, remove and discard the filter and brewed grounds.
Need bean help? If you’re looking for a strawberry bomb, Wells’ Ethiopia Organic Gedeb is your move. A signature espresso blend? No. 9 is a chocolatey, creamy and approachable espresso, with delightful notes of dried fruit and citrus that is a home run every time.
Really want to make it a Wells’ experience at home? Click here for their current music playlist to seriously get down.
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