Bourbon Reserve Suggest Brewing

Best Match:
 

1. Pour-Over (V60)

• Grind Size: Medium-fine, like table salt.
• Coffee-to-Water Ratio: 1:16 (e.g., 18g coffee to 288g water).
• Water Temperature: 200°F (93°C).
• Brew Time: 3–4 minutes.
• Instructions:
  1. Rinse the filter with hot water and discard the rinse water.
  2. Add coffee grounds and pour a small amount of water (about twice the coffee weight) to bloom (30–45 seconds).
  3. Slowly pour the remaining water in small circles until finished, allowing drainage between pours.

Tip: A steady, controlled pour highlights the floral aroma and brings out the delicate blackberry notes without over-extraction.

2. French Press

• Grind Size: Coarse, like sea salt.
• Coffee-to-Water Ratio: 1:15 (e.g., 30g coffee to 450g water).
• Water Temperature: 200°F (93°C).
• Brew Time: 4–5 minutes.
• Instructions:
  1. Add coffee grounds and hot water to the French press and stir gently.
  2. Place the plunger on top without pressing and steep for 4 minutes.
  3. Press the plunger slowly and pour immediately to avoid over-extraction.

Tip: Pouring immediately after pressing prevents bitterness and keeps the macadamia smoothness intact.

3. Chemex

• Grind Size: Medium-coarse, resembling sea salt.
• Coffee-to-Water Ratio: 1:17 (e.g., 25g coffee to 425g water).
• Water Temperature: 195°F to 205°F (90°C to 96°C).
• Brew Time: 4–5 minutes.
• Instructions:
  1. Place the filter with three layers facing the spout and rinse with hot water. Discard rinse water.
  2. Add coffee grounds and pour a small amount of water to bloom (30–45 seconds).
  3. Gradually pour the remaining water in circular motions, maintaining a steady flow.
  4. Allow the brew to drip completely before removing the filter.

Tip: The Chemex filter produces a particularly clean expression of Bourbon Reserve's silky body and floral aroma.

4. AeroPress

• Grind Size: Medium-fine to fine.
• Coffee-to-Water Ratio: 1:14 (e.g., 17g coffee to 240g water).
• Water Temperature: 175°F to 185°F (80°C to 85°C).
• Brew Time: 2 minutes.
• Instructions:
  1. Use the inverted method, add coffee, and pour water to bloom (30 seconds).
  2. Stir, add remaining water, and steep for 1 minute.
  3. Flip and press gently over 20–30 seconds.

Tip: The lower temperature preserves the delicate floral and blackberry notes that define Bourbon Reserve.

Espresso

• Grind Size: Fine, like powdered sugar.
• Coffee-to-Water Ratio: 1:2 (e.g., 18g coffee to 36g espresso out).
• Water Temperature: 195°F to 200°F (90°C to 93°C).
• Brew Time: 25–30 seconds.
• Instructions:
  1. Grind beans finely and distribute evenly in the portafilter.
  2. Tamp firmly and evenly with consistent pressure.
  3. Lock the portafilter into the machine and pull the shot for 25–30 seconds.
  4. A well-pulled shot will have a rich, golden crema on top.

Tip: Adjust grind size if extraction is too fast (grind finer) or too slow (grind coarser). Even tamping pressure is key to a balanced shot.

Drip Coffee

• Grind Size: Medium, similar to coarse sand.
• Coffee-to-Water Ratio: 1:16 (e.g., 1 heaping tablespoon per cup of water).
• Water Temperature: 195°F to 205°F (90°C to 96°C).
• Brew Time: 5–6 minutes.
• Instructions:
  1. Place a filter in the basket and add coffee grounds.
  2. Fill the reservoir with fresh, cold water.
  3. Turn the machine on and allow the coffee to drip fully before serving.

Tip: Clean your machine regularly to prevent mineral buildup that can mask the subtle floral and blackberry notes of this coffee.

Cold Brew

• Grind Size: Coarse, resembling breadcrumbs.
• Coffee-to-Water Ratio: 1:8 (e.g., 50g coffee to 400g cold water).
• Water Temperature: Cold or room temperature.
• Brew Time: 12–24 hours.
• Instructions:
  1. Combine coarse coffee grounds and cold water in a jar or pitcher.
  2. Stir gently, cover, and refrigerate for 12–24 hours.
  3. Strain through a cheesecloth or fine sieve and serve over ice.

Tip: Bourbon Reserve's silky body and blackberry sweetness translate exceptionally well to cold brew — try a 16-hour steep for the best balance.