ONAN's brewing guide
takes your brewing skills to to the next level!
We make your brew
come true
A good cup of coffee in the morning can make or break your day. So why go for anything less than the best? Open Onan’s brewing guide and take your brewing skills to the next level!
Whatever brewing method you prefer, there are 5 universal rules you should take into account:
1.Only use filtered or bottled water. Regular tap water will flatten out the taste.
2.Heat the water up to 90°- 94°. Don’t use boiling water because it will burn most of the subtle aromas.
3.The best way to give your coffee its most intense flavours is by grinding the coffee only the moment you need it. You can keep the beans in our valved coffee bags and store them in a cupboard or some other dark, somewhat cooler place. Close the bags after use. Do not place them in the fridge or freezer. Any moist will destroy the beautiful aromas.
4.Watch your grind! Each brewing method needs its own specific and correct grind! Therefore the advice for the perfect grind must be taken seriously!
5.Use about 5-7 grams per 100 ml when brewing filter coffee. If possible, use a scale. You will be surprised how much a well-measured brew differs from one that is not.
v60
The V60 is a perfect method for those who prefer a clean, medium bodied filter coffee. Depending on which size glass filter you have ( 01 or 02) you can brew 1 – 4 cups. You can brew into the dripper or just straight into your cup! Once you’ve got your filter, coffee grind and hot water, you’re ready to go! This method is also applicable to other paper filter methods or automatic drip.
Brewing equipment
- Fresh coffee beans (or ground coffee)
- V60 server (or straight into your cup)
- V60 dripper
- V60 filter paper
- Water heater
- Scale
- Grinder
- Kettle (if you have one, otherwise use the water heater)
Grind
- Medium coarse grind (feels a little bit courser than table salt)
LET’S BREW IT!
Put the V60 on the server and rinse the paper filter with hot water. It removes paper-like flavours and preheats the pitcher or cup. A good start is half the battle!
GRIND THAT FRESH COFFEE!
Weigh 21 g of coffee for 300 ml. Your grind will be coarser than table salt (medium coarse). Place the freshly ground coffee in the paper filter.
POUR IT!
Put your scale on zero and start the timer. Gently pour some water in the centre of the bed and make slow, outward circling movements. Make sure that all grounds are covered with hot water.
LET IT BLOOM!
Let the coffee bloom for 30 seconds. In this stage, you release the gas which occurs when hot water comes in contact with coffee. These gases (like carbon dioxide) are formed during the roasting process and contain many of the aromas.
THE LAST STEPS, ALMOST THERE!
Continue pouring from the centre towards the edge in a circular motion. Keep pouring until you reach 300 g (300 ml). The whole process should take between 3 – 4 minutes.
Last but not least, enjoy your cup!
Take your freshly brewed coffee and enjoy your cup!
chemex
The Chemex is an iconic brewer and known for its timeless design. It
brews a clean, full bodied and complete coffee. The Chemex filters are
a lot thicker than those used by other pour-over methods. They are
designed to catch fine grinds and oils. The extra layer creates a
special, incredibly clean flavour.
Brewing equipment
• Fresh coffee beans (or ground coffee)
• Chemex
• Chemex paper filter folded
• Water heater
• Scale
• Grinder
• Kettle (if you have one, otherwise use the water heater)
Grind
• Medium coarse grind (feels a bit courser that table salt)
BREW IT!
Place the folded paper into the Chemex and rinse it with hot water. It removes paper-like flavours and preheats the Chemex. After rinsing remove the water.
GRIND IT!
Weigh about 18 g of coffee (3 cup Chemex) and grind the beans to a medium coarseness. Add the coffee to the Chemex and put your scale on zero.
POUR IT!
Let your water boil and cool it down for one minute. Pour some water over the coffee and make sure that all grounds are covered.
LET IT BLOOM!
Let the coffee bloom for 30 seconds. In this stage you release the gas which occurs when hot water comes in contact with coffee. These gases (like carbon dioxide) are formed during the roasting process and smell delicious!
THE LAST STEPS, ALMOST THERE!
Continue pouring in a circular motion. When the water level drops, resume pouring till you hit 300 g.
ENJOY !
Swirl the Chemex around a little and enjoy your freshly brewed coffee!
French press
The French Press is a classic and super easy to use! This brewing method is perfect for filter lovers who like it just a bit stronger. By infusing the coffee , it gives it the time and space to release the tasty oils and flavours. This results in an oily, full bodied and intense cup with a hint of more caffeine than pour-over methods. Because the coffee will be infused for several minutes, a courser grind is necessary to reduce sediment. The filter screen will later separate the coffee grounds.
Brewing equipment
• Fresh coffee beans (or ground coffee)
• French Press
• Stir stick or spoon
• Water heater
• Scale
• Grinder
• Kettle (if you have one, otherwise use the water heater)
Grind
• Very course grind (feels like course sea salt)
BREW IT!
Preheat and rinse the French Press with hot water.
GRIND IT!
Coarsely grind the amount needed (5-7 g /100 ml). Place the ground coffee into the French Press.
POUR IT!
Put your scale on zero and start pouring! Pour some water onto the coffee and make sure that all grinds are just about covered with hot water.
LET IT BLOOM!
Let the coffee bloom for 30 seconds. After 30 seconds you will notice a crust is formed on top of the water. Give it a stir with a spoon, preferably wooden.
THE LAST STEPS, ALMOST THERE!
Gently continue pouring in a circular motion until you reach the rim, place the lid on top without pressing the handle down to keep the heat. Let the coffee rest 3-4 minutes (go crazy, experiment). Then push the press all the way down in a slow motion.
LAST BUT NOT LEAST, ENJOY YOUR CUP!
And here it is, your perfect cup of coffee, made with the French Press. Enjoy!
Aeropress
The Aeropress is compact and one of the most versatile brewing methods. It has a dual function and creates a nice, full bodied cup in no time! Its manual pressure method makes it possible to create different brews depending on the grind and quantity used . A medium coarse grind makes a full filter coffee while a fine grind makes a tougher, strong bodied cup.
Brewing equipment
• Aeropress
• Aeropress filters (paper/metal)
• Grinder
• Scale
• Kettle
• Stir stick or spoon
• Cup
Grind
• Medium coarse grind (feels like table salt and
makes a full filter brew)
• Fine grind (feels like very fine sugar and
makes an espresso-like, stronger coffee)
Medium coarse grind (feels a little bit courser than table salt)
BREW IT!
Put the filter paper inside the cap and place the Aeropress over a cup. Rinse it with hot water in order to remove paper flavours and preheat the Aeropress. Remove the water after rinsing.
GRIND IT!
Weight 18 g of coffee (250 ml) and grind the beans to a medium grind. Add the coffee to the Aeropress and put your scale on zero.
POUR IT!
Let the water cool down for one minute (80 – 85°C). Pour some water over the coffee and make sure that all grinds are covered with it.
LET IT BLOOM!
Let the coffee bloom for 30 seconds. After 30 seconds you will notice a crust is formed on top of the water. Give it a stir with a (wooden) spoon.
THE LAST STEPS, ALMOST THERE!
Continue pouring until the top. After 30 seconds insert the plunger into the brewing chamber and press down slowly.
LAST BUT NOT LEAST, ENJOY YOUR CUP!
Take your freshly brewed coffee and enjoy your cup!
LET’S BREW IT!
moka espresso
The Bialetti, also known as the Moka Pot, brews coffee by using light pressure. The pressure is created when, because of the heat, steam tries to push through the compact grounds. This results in a typical full bodied espresso with a touch of bitterness and darker notes.
Brewing equipment
• Fresh coffee beans (or ground coffee)
• Bialetti
• Bottled water
• Grinder
Grind
• Fine grind (feels like very fine sugar)
BREW IT
Make sure that your Moka Pot is clean and ready to use! Fill the base of the pot with water.
GRIND IT!
Weigh enough grams of coffee, depending on the size of your pot. The grind size needs to be coarser than espresso but finer than filter (feels like very fine sugar).
coffee in the basket!
Add your coffee to the filter basket. Attention: always fill the entire basket and do not tamp the grounds! Place the basket in the base and screw the top and bottom together.
Place the Bialetti on the stove and turn on a medium heat.
THE LAST STEPS, ALMOST THERE!
After a couple of minutes the coffee will start coming out. Turn down the heat. When the top of the chamber is full you will hear a hissing sound. This is when you can serve your coffee.
LAST BUT NOT LEAST, ENJOY YOUR CUP!
Take your freshly brewed espresso and enjoy your cup! Try adding some foamy milk and create your very own cappuccino!
semi automatic espresso
coming soon!
automatic espresso
coming soon!
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