This is a brew guide of our favorite recipes for some of the most used brewing methods. At Mighty Missouri we recommend 60 grams of coffee to 1000 grams of water. So no matter the method, that’s a good starting point.
How to calculate your coffee to water ratio:
60 x 1000 = .06
If your brewer holds 2000g of water, you’ll want to figure out the correct amount of coffee. To figure that out, take 2000 x .06 = 120. That means you will need 120g of coffee.
For more information on brewing a great cup of coffee check out our blog How to Brew a Great Cup of Coffee
What you'll need:
- Your favorite Mighty Mo roast
- Your preferred pour over method
- V60: 21 grams coffee & 350 grams water
- Chemex: 26 grams coffee & 350 grams water
Boil your water.
Place your filter in your brewing device according to its instructions. Rinse thoroughly with hot water and discard the water. Paper filters can leave a papery taste, so rinsing your filter will get rid of any paper particles.
Weigh your coffee and grind.
Place the brewer on a scale and add your ground coffee. Tare to zero.
Bloom the coffee. Pour 3 times as much water as coffee over the grounds. You’ll want to wet all of the grounds to ensure even saturation. Let it sit for about a minute.
In stages, pour water in an even circular motion, starting from the middle going out. The goal is to keep an even “bed height”. Many recipes will have you add water according to time. Our goal is consistency.
Once the liquid has disappeared from the grounds, toss your filter, and pour yourself a delicious cup of coffee!
Grind: 7/10 (1=very fine, 10=very coarse)
Water: 100g water just off the boil (197.6°F)
Filter: Aero Filter (Rinsed)
Total brew time: 60 seconds
- Pour 100g of water on the coffee in 10 seconds.
- Stir firmly for 20 times in 10 seconds.
- Put the filter cap with rinsed filter on the brewer and gently press out excess air.
- At 40 seconds, flip the AeroPress and press out all coffee.
- You should end up with roughly 60g of extracted coffee.
- Add 100g of water to the extracted coffee.
- Taste and add more water until the desired strength (I ended up with 120g dilution)
- Cool the brew down to roughly 60°C (140°F) by stirring and decanting
- Slurp & enjoy!