Brewing Guide: Bee House

 
How to brew our Nicaragua El Suspiro.

The Bee House is our go-to brewing device here at Messenger, producing a clean and balanced cup that can be brewed quickly with minimal clean-up.
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What You’ll Need:

 

 

Bee House Ceramic Single Cup Brewer

Melitta #2 Filter

Burr Grinder

Pouring Kettle (Hot water heated at 202˚)

Digital Gram Scale

Timer

Mug/coffee pitcher


Brew Time:

2:30-3 minutes

 

 

STEP 1


Insert Filter
 
Fold Melitta #2 filter along bottom seams. Insert it into the Bee House Brewer and place it on top of your mug or pitcher.
 
STEP 2

Rinse Filter.
 
Pre-rinse the filter with hot water to rinse out the paper flavor and preheat your brewer and mug. Discard the rinse water.
 
STEP 3

Weigh and Grind Coffee.
 
 
Measure 25g of coffee beans. Grind them to medium fine or about as fine as sea salt.
 
STEP 4

Settle Grounds.
 
Pour the ground coffee into the filter, giving a gentle shake to settle the grounds. Tare to ‘0 grams.’
 
STEP 5

Saturate Grounds.
 
Start the timer before you add hot water (202˚). Saturate the grounds. Coffee degasses or blooms when it’s fresh – the coffee bed should rise up and bubble up a bit. Amount of water should be about 40g.
 
STEP 6
FIll the Brewer.
 
 
Slowly pour with pulses to reach 390g by 2-2:30 minutes. Pour the water evenly in a spiral over the coffee bed, pouring over the dark spots and avoiding the light ones.
 
STEP 7

Serve and Enjoy.
 
Once you hit 2:30-3 minutes, you should have 390g of brewed coffee. Remove and discard the filter and brewed grounds. Drink up and enjoy!