Pour-over
Time: 4 min · Coffee-to-water: 1:16
- Heat water to about 200°F (just off the boil).
- Rinse the paper filter and warm your mug.
- Add 22 g medium-fine coffee (about 3 tbsp).
- Pour 50 g water to bloom; wait 30–45 seconds.
- Pour slowly in circles to 350 g total. Aim to finish around 3½–4 minutes.
French press
Time: 4 min · Coffee-to-water: 1:15
- Add 30 g coarse coffee (about 4 tbsp) to the press.
- Pour 450 g water just off the boil and stir.
- Put the lid on and steep 4 minutes.
- Press slowly and pour right away so it doesn't over-extract.
Drip machine
Time: 5 min · Coffee-to-water: 1:16
- Use about 2 tablespoons of medium-ground coffee per 6 oz of water.
- Use fresh, filtered water.
- Serve within 30 minutes — don't leave it cooking on the hot plate.
Cold brew
Time: 12–18 hrs · Coffee-to-water: 1:8
- Combine 100 g coarse coffee with 800 g cold water.
- Stir, cover and steep in the fridge 12–18 hours.
- Strain through a paper filter or cloth.
- Dilute 1:1 with water or milk and serve over ice. Keeps about a week.
Café au lait (with chicory)
Time: 6 min · Coffee-to-water: 1:15
- Brew Bayou Chicory strong — drip or French press.
- Heat an equal amount of whole milk until steaming (don't boil).
- Pour coffee and milk into the cup at the same time.
- Sweeten if you like. Beignets encouraged.
Tip: Too bitter? Grind coarser or brew shorter. Too sour or weak? Grind finer or use a little more coffee.
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