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HOW TO BREW THE BEST.

FOGGY SWAMP COFFEE

Every coffee is different...

...and so is every brewing method.

There are many ways to prepare coffee, some more time consuming than others. We want to share the methods that we believe best showcases the unique and distinct flavors of our coffee, as well as the resources we trust.

The "classic" Pour Over

The Pour Over process is the most tedious when done strictly. There are two ways to do pour over:

1. The Rule Follower. 25 grams coffee to a coarse grind 350 grams water @ 210 Fahrenheit Digital Scale ----------Place a V60, Melitta, or similar pour over device over drinking vessel. Place vessel onto scale and tare the scale. With heated water ready, place paper filter into V60 or similar and slightly dampen the entire filter. (Do not use too much water, scale should read under 10 grams) Place ground coffee into damp filter and level coffee by lightly shaking V60 and tare the scale again. ​ There will be a total of 4 pours. ​ 1. Pour 60 grams of water in a circular motion in around 15 seconds. Wait 30 seconds for coffee to "bloom". ​ 2. Pour a steady stream over the coffee in a circular motion, starting in the middle of the coffee then moving to the edge of the coffee. Stop the pour once the scale reaches 150 grams. This pour should last 50-60 seconds. Wait until coffee has nearly drained from the grounds before moving on. 3. In the same motion as before, introduce an additional 100 grams of water, bringing the total to 250 grams. This pour should last 15-20 seconds. Wait until coffee has nearly drained from the grounds before moving on. ​ 4. Introduce the remaining water in the same motion as before, bringing the total to 350 grams. This pour should last 20 seconds.

2. The Daily Drinker. 25 grams coffee to a coarse grind 350 grams water @ 210 Fahrenheit ---------- Place a V60, Melitta, or similar pour over device over drinking vessel. With heated water ready, place paper filter into V60 or similar and slightly dampen the entire filter. Pour in coffee grounds and level the grounds. In a steady circular motion, pour in enough water to only dampen all of the grounds. Let rest for 30 seconds. Pour remaining water over grounds in a steady motion lasting 120-130 seconds. Take periodical breaks for 10-15 seconds in the pouring process.

The French press

The longest, but simplest way we recommend. The ratio for our specialty coffee is key when using a french press.

1:12 ratio of coffee to water.

We recommend 30 grams of coffee to 350 grams of water.

 

Coffee at coarse, even grind.

Water at 210 Fahrenheit.

Pour in 60 grams of water over coffee grounds and let sit for 30 seconds.

Pour in remaining water in a gentle circular motion.

Stir gently with a chopstick or handle of a spoon.

Place lid and let steep for 4 minutes. Time it.

Press gently on the filter to extract coffee and serve immediately.

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