Press Method. Photo credit: Scene Homeware, Taiwan. Step 1. Insert Filter into Filter Housing (use AeroPress paper or stainless steel disk).

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Elfreda Webster
5 years ago
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1 Step 1. Insert Filter into Filter Housing (use AeroPress paper or stainless steel disk). turn Flow Controller 'off'. Step 3. Add 17g (dosing tool 2/3 full) of fresh, filter coffee, ground to 'medium-fine' coarseness. Step 4. Add 250g (or just below fill line) of filtered water, heated to C or F. Immerse for ~45 seconds. Step 5. Press, by clipping the Press Cap onto Press Cylinder, turning Flow Controller 'on', and then inserting the Press Cylinder. Hold cylinder until Press Cap is in Brew Chamber, then release and let gravity do the rest! Once coffee is pressed through, turn Flow Controller off, remove cup or server and enjoy! Step 6. Clean by removing Filter Housing with right hand and guiding Press Cylinder to rest with left hand. Hit grounds into compost or sink, wash clean, and dry Filter Housing and Press Cap for next use. Step 7. When not in use, lock Filter Housing back onto Brew Chamber and stow on the bench. Photo credit: Scene Homeware, Taiwan. Press Method.

Step 1. Insert Filter into Brew Chamber (for paper use Hario V60 2-Cup or Chemex 6-Cup cone filters, for stainless steel use E&B Lab or Able Kone). turn Flow Controller 'on'.

2 Step 1. Insert Filter into Brew Chamber (for paper use Hario V60 2-Cup or Chemex 6-Cup cone filters, for stainless steel use E&B Lab or Able Kone). turn Flow Controller 'on'. Note, this step is only required if you are brewing into a cup and need to direct coffee through spouts. If brewing a larger batch, simply place a decanter or server underneath. Step 3. Add 15g of fresh filter coffee per 250g water, ground to 'medium' coarseness, varying for filter used. Tip: The dosing tool will fit 22g of coffee beans (pre-ground) when full, which will work well with 365g water. This is the volume of water that you get if you pour to the fill line in Brew Chamber (with Flow Controller 'off'). Step 4. Bloom, by adding 30g of heated water to coffee (ratio of 2:1 against coffee dose), to allow trapped CO2 to escape. Step 5. Pour over, by adding remaining 220g of water, heated to C or F. Pour in circular motion around outer edge of coffee. Tip: To ensure correct volume of water, either measure or pre-weigh water before heating, or use a scale. For larger batches, maintain a ratio of 55-60g of coffee per litre of filtered water. Step 6. Clean by removing filter and discarding into compost or sink. Wipe clean condensation on Brew Chamber with tea towel or microfibre cloth. Step 7. When not in use, insert Press Cylinder, lock Filter Housing back onto Brew Chamber and stow on the bench. Drip Method.

3 Step 1. Insert Filter into Filter Housing (use AeroPress paper filter or stainless steel disk). turn Flow Controller 'off'. Step 3. Add 15g (dosing tool 2/3 full) of fresh, filter coffee, ground to 'medium-fine' coarseness. Step 4. Add 250g (or just below fill line) of filtered water, heated to C or F. Immerse for ~2:00 minutes. For cold brew, immerse with room temperature water for 12 hours, or brew a larger batch in fridge at ratio of 40g coffee to 500g water and immerse for hours, then filter coffee using Trinity ONE (Step 5) Step 5. Filter coffee (or tea) by turning Flow Controller 'on'. Tip: If coffee is ground too fine, you may need to use the Press Cylinder to filter the coffee (refer Press Method Brewing Guide). Step 6. Clean by removing Filter Housing with right hand and guiding Press Cylinder to rest with left hand. Hit grounds into compost or sink, wash clean, and dry Filter Housing and Press Cap for next use. Step 7. When not in use, lock Filter Housing back onto Brew Chamber and stow on the bench. Immersion Method.

Step 1. Pre-weigh and heat 750ml water @ 96 deg C Step 2. Pre-rinse Chemex 6-cup natural filter and position into brew chamber. Step 3. Grind 45g coffee coarsely (Setting 16 on Baratza Encore).

4 Step 1. Pre-weigh and heat 750ml 96 deg C Step 2. Pre-rinse Chemex 6-cup natural filter and position into brew chamber. Step 3. Grind 45g coffee coarsely (Setting 16 on Baratza Encore). Note: if too fine, Chemex filter will clog. Step 4. Add coffee, pour approx 150ml water for bloom - observe coffee and watch until air bubbling slows/stops (it's the C02 escaping). Step 5. If desired a gentle stir to even saturation. Step 6. Pour over. Add approx 200ml (or fill brew chamber to rim), starting pour from centre and working out to edges. Drain, repeat then pour remaining water 2x 200ml batches repeating process. Step 7. Serve! Enough for 4-5 people. Notes: This method uses the Drip Technique. Refer to Drip Method guide for further information. Batch Recipe.

5 Contact us at if you have any questions regarding brewing with Trinity ONE. Questions?

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