Category: Buzzbox Brew

Over the past few centuries, many different inventors and coffee companies have developed their own unique method to Pour-Over coffee. By changing the size of the hole and the pattern of the interior ridges, companies have developed different pour-over models that all produce their own unique cup of coffee. For this brew, we used a German “Cilio” Pour-Over with a size #4 filter.

Pour-Over is extremely easy, and should only take about 10 minutes.

WHAT YOU NEED

Pour-Over
Filter
Coffee
Water
Wooden Stirrer
Gooseneck Kettle
Grinder

AMOUNTS

3 tbsp coffee & 12 oz water
4 tbsp coffee & 16 oz water
5 tbsp coffee & 20 oz water
6 tbsp coffee & 24 oz water

24 grams coffee & 355 grams water
32 grams coffee & 473 grams water
40 grams coffee & 591 grams water
48 grams coffee & 709 grams water

GROUNDS

To start out, measure out your Buzzbox Coffee and set your grinder to a medium-fine grind. Also, that’s #5 or autodrip on an industrial grinder

WATER

Bring your water to a boil and then remove from heat. Never pour boiling water straight onto coffee grounds – it will scorch them and give your coffee a burnt flavor. Allow the water to cool for 30 seconds (the temperature should be between 195-205 degrees) before you proceed to the next step.

FILTER

Place your filter inside your pour-over, set it on top of your mug, and use hot water to give it a quick rinse. This gets rid of any papery taste the filter might add to the coffee, and warms your mug up, too. Dump out the excess water.

ADDING GROUNDS

Drop the grounds into the filter and give it a small shake so they are distributed evenly.

POURING

Grab your kettle and begin pouring the water in a slow, circular motion outward from the center. Only pour until the grounds are slightly covered with water, then stop.

BLOOM

Let the grounds bloom for 45 seconds, then use a small wooden paddle or chopstick to give the grounds a quick stir. By stirring the grounds you are ensuring they are evenly covered with water, which helps create an even extraction.

2ND POURING

Continue to pour water in the same circular motion over your coffee until you’ve used all of your water. Remove pour-over once the drip has slowed to a near stop.

ENJOY

You can now enjoy your fresh cup of Pour-Over coffee.

Coffee is a huge part of Turkish culture. In fact, traditional houses include special “coffee rooms” specifically for brewing and drinking coffee. In the 17th century, the Turks were spending more time drinking coffee then going to the mosques to pray, so the government made coffee illegal. This, however, didn’t stop the Turks from drinking coffee, and to this day it remains a rich part of their culture today.

This brew is difficult, but only takes about 7 minutes.

WHAT YOU NEED

Coffee
Ibrik
Sugar (Optional)
Grinder or Turkish Grinder
Water

TOOLS

The ibrik comes in many sizes. A finished cup of turkish is considered 3oz, so the amount of water you use depends on the size of your ibrik and the number of cups you’re serving. You should never fill the ibrik past the neck. Technically, ? cup is a tad bit more than 3oz, but we’re using that measurement just to keep things simple.

GROUNDS

For every ? cup of water, you should use 1 tablespoon of turkish-ground coffee, which is extremely fine. The best way to get this fine of a grind is to purchase a turkish grinder, but you can also get a similar grind by putting your grinder on the finest setting possible. You’ll find most industrial machines have a turkish setting.

WATER/ADDING COFFEE

Put the water into your ibrik and place it on medium heat. Wait roughly 2 minutes, and then add the grounds into the ibrik. Do not stir the grounds.

SUGAR

Some people prefer to add sugar into their brew. If you would like to do this, add sugar on top right after you add the coffee.  We recommend a teaspoon to start and you can adjust accordingly next time you brew based on your preferences. Again, do not stir.

BREWING

Once the coffee starts sinking and the sugar begins to dissolve, you can give the coffee a few quick stirs and turn down the heat just a bit. Your coffee will soon begin to bubble a bit on the surface. When you see small bubbles, make sure you turn down the heat even lower. Keep a close eye on your brew – don’t let it boil. A froth will start to rise to the surface. When it does this, remove from heat and let it settle. Once the froth has gone down, put it back on the heat and let it rise once more. Some prefer to let it rise and fall 3-4 times, but we recommend only twice.

POURING

Take care when pouring your turkish coffee from the ibrik –  Give it a quick initial pour to get the foam, then slow down so most the coffee grounds will stay in the bottom of the vessel and not fall into your cup.

ENJOY

Let it sit for a minute or two, so any grounds that might have slipped into your cup can settle at the bottom. Sit back and enjoy.

Woodneck brewing originated in Japan in the early 1900s. It’s unique flavor comes from the use of a cloth filter and the slow brewing process. We recommend the Woodneck to those who are truly dedicated to the craft of home brew – it requires patience and precision to get the bold, sweet cup it’s known for.

This brew is intermediate, and takes about 12 minutes.

WHAT YOU NEED

Coffee
Water
Woodneck
Cloth Filter
Gooseneck Kettle
Grinder

AMOUNTS

3 tbsp coffee & 8oz water
5 tbsp coffee & 13 oz water
24 grams coffee & 236 grams water
40 grams coffee & 385 grams water

GROUNDS

You’ll want to grind your coffee on a medium grind – a #6 for those who have their coffee ground on an industrial machine.

STARTING TIPS

If you have a new Woodneck cloth filter, make sure you remove the cloth filter from its frame and soak it in boiling water for 5 minutes before beginning to brew.

WATER

Heat your water until it’s boiling and then remove it from the heat source. Woodneck brews best with an unusually low temperature of water – around 175 – 185 degrees. Let your water cool for about 1 minute before you begin the brewing process.

FILTER

Place the filter onto the the wire frame, set it over the carafe and pour boiling water through the filter. The main purpose of this step is to warm your vessel prior to brewing to keep your coffee hotter for longer.

ADDING GROUNDS

Once you’ve dumped the water out of your woodneck, place the grounds into your filter. Give it a gentle nudge, so the grounds settle flat.

POUR TO BLOOM

Begin pouring water in an very slow, circular pattern, starting at the edges and working your way towards the middle. When the water has barely covered the grounds, stop and let it bloom for 45 seconds.

CONTINUE POURING

To continue the brew, pour half of the remaining water in the same slow circular fashion as before, and then wait for it to fully filter through. Finally, pour the last round of water very slowly until the filter is full and wait for your brew to finish.

FINAL STEPS

Once it has all filtered through, you can set the filter aside. To properly care for your cloth filter, give it a thorough rinse and store it in a small dish of water in your fridge.

ENJOY

Now enjoy your strong, bold cup of Buzzbox Coffee.

The Keurig is one of America’s new favorite ways to brew single-serve coffee. It’s fast and easy, but all those disposable K-cups can be harmful to the environment and your wallet.  How can you avoid these problems? By using a refillable filter like the Solofill, you can save money and save the environment.

Using a Keurig is really easy, and only takes about 5 minutes.

WHAT YOU NEED:

Keurig
Solofill
Water
Coffee
Grinder

AMOUNTS

1 tbsp coffee and 6 oz water
2 tbsp coffee and 8 oz water
8 grams coffee and 178 grams water
16 grams coffee and 236 grams water

For a 6 oz cup, scoop 1 tablespoon grounds into the filter.  For an 8 oz cup, use 2 tablespoons.

 GROUNDS

First, you’ll want your coffee ground to a medium grind – a #6 on an industrial grinder. This is important, because a course grind will produce a weak coffee, but a fine grind will clog the machine.

FILTER

Use a spoon to scoop the grounds into the filter, and run your finger around the rim to clear any grounds. By removing the excess grounds, you are ensuring the lid seals properly and therefore preventing it from making a big mess – you don’t want to learn this the hard way!

BREW

Once you’re ready, close the top of the lid and place your favorite coffee mug underneath the spout. Press the “Brew” button and in just a minute you can enjoy your fresh Buzzbox Coffee!

FINAL STEPS

You might be tempted to try to brew twice using the same grounds, but don’t do it! The second round will taste like coffee-tinged water.  Simply let the used grounds cool a bit, dump them out, give the filter a quick rinse, and you’re ready to brew another cup.

ENJOY

Sit back, relax, and enjoy the simplicity of the Keurig matched with the taste of your favorite Buzzbox Coffee.

Aerobie, the company that invented the Aeropress, is not a coffee company by origin. Their first product was actually the Aerobie Pro – A flying disk. Alan Adler, the founder of the company, had invented many disk-like toys before he invented the Aeropress. Today, Aeropress is Aerobie’s #1 product and an extremely popular method of one cup brewing. The Aeropress produces an espresso strength coffee and as a result, has become known as the “poor man’s espresso”.

Aeropress is an easy brew method and takes about 10 minutes to complete.

WHAT YOU NEED:

Aeropress
Tools Included
Water
Coffee
Circular Filter
Gooseneck Kettle
Grinder

AMOUNTS

1 scoop coffee – 12 oz water
16 grams coffee – 355 grams water

GROUNDS

You’ll want one heaping Aeropress scoop of finely ground coffee to start – a #4 grind on industrial machines.

WATER

Bring your water to a boil and then remove from heat. Never pour boiling water straight onto coffee grounds – it will scorch them and give your coffee a burnt flavor. Allow the water to cool for 30 seconds (the temperature should be between 195-205) before you proceed to the next step.

FILTER

Place the paper filter into the plastic filter, screw it onto the Aeropress and set it over your mug. From here, you can wet the filter with your hot water, to remove the papery taste and heat your press and mug. Dump out the water before proceeding.

ADDING GROUNDS/BLOOM

Drop the grounds into the vessel, and add just enough water to cover them. Let them bloom for 30 seconds before continuing.

POURING

After the bloom, pour more hot water into the Aeropress, until the water level is just above the blue number 3.

STIRRING AND PRESS

Use the paddle that comes with your press to give the grounds a stir for about 5 seconds, then place the plunger into the tube. From here, slowly press the coffee through the filter until you hear a hissing noise.

ENJOY

Add hot water for an americano, Steam milk for a latte, or drink it straight.

Moka Pot was invented in 1933 when Italy’s economy wasn’t doing so swell. It was marketed as an affordable way to enjoy daily espresso at home, and thereby avoiding cafe prices. Today, many people still use the Moka Pot, and it’s known as one of the best ways to get “Stovetop Espresso”.

Moka pot is an easy brew, and should take roughly 15 minutes.

WHAT YOU NEED:

Moka Pot
Coffee
Kettle
Grinder

AMOUNTS

The amount of coffee you need depends on the size of your Moka Pot. You’ll want enough to fill the funnel filter of your pot without packing down the grounds.

Moka Pots come in all shapes and sizes, so measure how much water fills the bottom half of your pot before beginning.

GROUNDS

Grind your beans on a medium grind, which is a #6 or Drip Flat on an industrial grinder.

WATER

It’s not recommended that you boil your water directly in the Moka pot, because it might give it a metallic taste, so heat it in a separate kettle before beginning. Carefully pour the boiling water right into the bottom of the Moka Pot, filling it until the water line is even with the screw on the side.

ASSEMBLY/ADDING GROUNDS

Put the grounds in the funnel filter, using your finger to even it out and remove excess coffee. Place the filter on the base, and screw the top half on. Caution: the base will be hot from the hot water, you might want to use a towel or hot mitt while you do this step.

BEGIN BREW

Open the lid and set the Moka Pot onto your stovetop on a medium setting. To avoid burning your pot, don’t turn the burner any hotter than medium. Also be careful not to have the handle directly over the flame, as it could melt if it gets too hot.

CONTINUE BREWING

After a couple minutes, steam will start to push the water up through the grounds and into the top chamber. As soon as this starts, place the lid onto the pot. (Note: Sometimes if the grounds are too coarse, the water will shoot up out of the pot. If this happens, be careful that you don’t get burned and try a finer grind the next time you brew).

FINISHING BREW

Once the lid is on, wait nearby and listen. When you hear a gurgling noise, remove the pot from heat – your brew is finished!

ENJOY

Pour into a separate mug and enjoy. If you find stovetop espresso too strong, dilute with a bit of hot water or cream. Lastly, be cautious when handling and cleaning your moka pot, as the metal will be extremely hot.

There are a lot of ways to make iced coffee, but the Japanese Iced Coffee method is our favorite. It’s quick, and easy. And, for cold-brewing it gives you the brightest, fullest flavor possible. The full flavor is possible because brewing with hot water extracts maximum flavor while cooling instantly protects the flavor from acquiring off flavors due to oxidization.

Making Iced Chemex is an intermediate brew, and takes about 14 minutes.

WHAT YOU NEED

Chemex
Pre-folded Chemex Filter
Water
Coffee
Ice
Gooseneck Kettle
Grinder

AMOUNTS

2 tbsp coffee for 4oz water and 4 oz ice
4 tbsp coffee for 8oz water and 8 oz ice
8 tbsp coffee for 16oz water and16 oz ice
16 grams coffee for 118 grams water and 118 grams ice
32 grams coffee for 236 grams water and 236 grams ice
64 grams coffee for 473 grams water and 473 grams ice

NOTE: For getting the proper volume of ice, we’ve found a 16 oz cup of ice is equal to a weight of 8oz. Remember this ratio if you’re measuring your ice without a scale.

WATER

Bring your water to a boil and then remove from heat. Never pour boiling water straight onto coffee grounds – it will scorch them and give your coffee a burnt flavor. Allow the water to cool for 30 seconds (the temperature should be between 195-205) before you proceed to the next step.

ICE

You need equal parts ice and water. We used 8oz water and 8oz ice in our Chemex. Make sure you measure out your proper water and ice amounts before beginning.

GROUNDS

Additionally, you’ll want 4 tablespoons of coarsely ground coffee (Set an industrial grinder to a #9, or “French Press” setting.

RINSE FILTER

Before unfolding your chemex filter place your Chemex filter over your sink and pour hot water (not from your pre-measured amount) over the filter. This will remove the papery taste from the filter.

ICE AND UNFOLDING THE FILTER

Dump your ice into the Chemex, and unfold your Chemex filter. As much as you’ll want to, don’t unfold it all the way. Instead, pull just one edge away from the three others. Now your filter will resemble a normal pour-over filter. There will be one edge on one side, and three on the other. Set it into the chemex with the crease sitting in the pouring channel. Cone filters you use for pour-over, like a #4 or #6, won’t fit properly in a chemex and are too thin to properly filter for Chemex. Only use Chemex filters.

ADD GROUNDS AND BLOOM

Add the grounds into the filter and begin pouring your hot water over the grounds until they are covered. Let the grounds bloom for 30 seconds.

POURING

Continue to pour the rest of your 8 oz of water over the grounds in a slow, circular motion. The ice will begin to melt – that’s okay.

FINAL NOTES

Once the water has fully filtered through, remove the filter. Take care when pouring your iced coffee – the ice tends to slide out quickly.

ENJOY

Sit back, and enjoy your refreshing brew of Chemex iced coffee.

The history of Syphon began with a french woman in the mid 1800s, who designed a beautiful coffee brewer that was intended to be displayed at dinner parties during the brew. Over the years, companies across the globe have designed and sold their own versions of the Syphon. The stovetop and burner versions, both of which are manufactured in Japan, are the most popular versions available today. For this brew, we’ve used the Hario 5 cup Syphon.

Syphon brewing is rather advanced, and takes roughly 12 minutes.

WHAT YOU NEED

Coffee Syphon
Coffee
Filter
Gooseneck Kettle
Burr Grinder
Water

AMOUNTS

3 tbsp coffee & 15oz water (3 cup syphon)
4 tbsp coffee & 22oz water (5 cup syphon)
8 tbsp coffee & 40oz water (8 cup syphon)
24 grams coffee & 443 grams water (3 cup syphon)
32 grams coffee & 650 grams water (5 cup syphon)
64 grams coffee & 1182 grams water (8 cup syphon)

GROUNDS

You’ll need 1 tablespoon of coffee for every 5 ounces of water, ground on a medium grind (a #6 grind on an industrial machine.)

FILTER

To start, you’ll want to assemble your filter. We used a cloth filter on our syphon, but other options are available as well – such as glass, paper, or metal/mesh. If you are using a cloth filter, make sure to soak it in boiling water for a few minutes before your first brew. Drop the filter into the top chamber and use the chain to properly hook it on at the bottom.

ASSEMBLY

Fill the “bulb” or lower chamber up with water to the designated fill line and assemble the syphon (don’t forget to put the lid on the top chamber!) Slide your Syphon over the heat source. We are using the small wick burner that came with our Syphon, and have filled it with denatured alcohol (a clean burning fuel), which can be purchased from your local hardware store. You’ll need the wick to be tall enough that the flame touches the bottom of the Syphon.

BEGIN BREW

As it heats, the water will start to move up the chain to the second chamber. When all the water has reached the top, pop off the lid and check the temperature. Adjust the heat source accordingly, so your water is approximately 190 degrees.

ADDING GROUNDS

Place the grounds into the chamber and use a bamboo paddle or chopstick to give it a quick, gentle stir. Replace the lid and let the coffee steep.

BREWING

For a smaller syphon (3 cup), wait 45 seconds. For a larger one (5-8 cup), wait just over 1 minute.

FINISHING BREW

Give the coffee another quick stir and then remove the syphon from the heat source. Soon, the coffee will begin to be pulled back down into the bulb. You will know this process is complete when the grounds have formed a small mound in the upper chamber.

ENJOY

You can now remove the top components and use the bottom carafe to serve your coffee. Enjoy.

The Chemex was invented in 1941 by German scientist Dr. Peter Schlumbohm. What began as an experiment with basic laboratory tools came to be one of the most classic brew vessels in history. In fact, the Smithsonian, the Museum of Modern Art, and many other museums have the Chemex on permanent display because of it’s rich history and beautiful design. The Chemex might look more like a high school chemistry beaker, but trust us when we say this beauty will give you the smoothest cup of coffee.

Brewing with a Chemex is pretty easy, and should only take you about 12 minutes.

WHAT YOU NEED

Chemex
Pre-folded Chemex Filters
Water
Coffee
Gooseneck Kettle
Grinder

AMOUNTS

4 tbsp coffee and 3 cups water
6 tbsp coffee and 6 cups water
8 tbsp coffee and 8 cups water
10 tbsp coffee and 10 cups water

32 grams coffee and 444 grams water
48 grams coffee and 880 grams water
64 grams coffee and 1182 grams water
80 grams coffee and 1478 grams water

GROUNDS

Grind your coffee on a coarse grind – for industrial grinders, a #9 setting – to get the best cup of Chemex. If your grind is too fine, it’ll backup the filter and cause it to rip. We learned this the hard and messy way!

WATER

Bring your water to a boil and then remove from heat. Never pour boiling water straight onto coffee grounds – it will scorch them and give your coffee a burnt flavor. Allow the water to cool for 30 seconds (the temperature should be between 195-205) before you proceed to the next step.

FILTER

Chemex filters are a bit unusual. As much as you’ll want to, don’t unfold it all the way. Instead, pull just one edge away from the three others. Now your filter will resemble a normal pour-over filter. There will be one edge on one side, and three on the other. Set it into the chemex with the crease sitting in the pouring channel. Cone filters you use for pour-over, like a #4 or #6, won’t fit properly in a chemex and are too thin to properly filter for Chemex. Only use Chemex filters.

RINSE FILTER

Use your hot water to give the filter a quick rinse, which removes any papery taste that the filter might add to your coffee. This hot water will also heat the carafe – keeping your coffee hotter for longer. Dump out the excess water before beginning your brew.

ADDING GROUNDS

Place your grounds into the filter. Gently shake the Chemex to level out your grounds. You’re now ready to start the brewing process.

BLOOM

Begin pouring the water over the grounds in a circular pattern, until the water has barely covered the grounds. Let it bloom for 30 seconds.

2ND POURING

After the bloom, continue pouring water in a circular motion until the water is about a quarter inch below the top of the chemex. Be careful to  wait for the water to filter through before pouring more. It’s easy to get carried away and pour too much water. Continue to pour until you’ve used all your water.

ENJOY

Grab your favorite mug and discover a new bold take on your favorite Buzzbox Coffee.