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True Brew Recipe

True Brew

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Average Rating:

Total Reviews: 30

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  • on August 31, 2011

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    A lot of the reviewers here that did not like the coffee did not follow the directions. They measured the 2 tablespoons per 6 oz of water, but they did not grind the coffee for a 4 minute 30 second rate. It should take exactly 4 to 5 minutes for the coffee to drip completely. If the brew time was say 3 minutes, then the coffee was ground too coarse. If the brew/drip time was 6 minutes, then the coffee was ground too fine. To adjust to this recipe, you need WHOLE BEANS and an adjustable conical burr grinder like the Capresso infinity or the Gaggio. If you purchase already ground coffee, then you are out of luck. The above information is basically how you make espresso. You adjust the grind for a flow of 25-30 seconds for a pull ... either 2oz or 1oz.
    Update: I noticed later that the 4-5 minutes flow rate was mentioned elsewhere by Alton Brown and not here in this article ... sorry ...

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  • on August 22, 2011

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    There's nothing like a GOOD cup of coffee. I am a coffee snob and prefer not to have a cup of 'bad' coffee. I grind my coffee beans just before I make my coffee and purchase my beans from a roaster in sealed foil bags.

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  • on July 03, 2011

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    Great guidelines for brewing coffee! I actually prefer the paper filters over the gold mesh filters. If you pour a little warm water through the paper filter first, it will take out that pulp taste. That's just my preference. For the best drip coffee, I love a single filter drip - basically making coffee by the cup. Alton's advice on fresh roasted coffee in valve bag is right on!

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  • on November 23, 2010

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    We luv Alton down here at our Grand Isle, LA camp. He's right-on with his research and comments. We use CDM or French Market brands (got 2 have Chicory Absolut when at the camp. EXCELLANT info Alton. We're getting ready for the Saints on Turkey Day (THE NEW AMERICA'S TEAM, looking for French ducks and Oysters.
    GEAUX Alton.....

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  • on March 25, 2010

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    i love coffee and my husband is a coffee snob.. but 2 heaping tbsp per 6 oz cup is wayyyy too strong. even using the drip method it makes it so bitter. no amount of cream or sugar can cover biterness. 1 level tbsp per 6oz is fine. but i do agree with grinding beans before you use them and use the freshest ones you can find. after a few days you can see the oils leaking out of the beans. its also fun to roast them yourself if you can find the green beans

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  • on February 04, 2010

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    Great info!

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  • on January 13, 2010

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    Luckily http://www.ineedcoffee.com/04/delicious/ has AB's actual press pot recipe in print!

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  • on December 29, 2009

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    Where's the recipe? All I saw was a few suggestions that most people can glean from a bag of whole-bean coffee.
    2 heaping tablespoons of coffee per 6 ounces of water? That's utterly ridiculous! A waste of beans and sleep.
    Alton is right about buying beans from a glass bin. There's no proper climate control for the beans and they become stale much too readily. Are the beans dry looking? If so then they're quite stale! They should appear to have just been brushed with cooking oil. That oily sheen is essential oils. A sure sign of freshness.
    If you don't mind the added expense for top-notch coffee, order it from the plantation itself. Mine comes from one certain plantation in Hawaii. You'll find what you need with a simple computer search.
    Thanks Alton, but you could've done so much better.

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  • on December 11, 2009

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    I want to know what equipment he used on the show... particularly the carafe. Any ideas? It looks like it came with the filter, but I haven't been able to find anything like it yet.

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  • on November 14, 2009

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    Does anyone remember how long to brew the coffee in the French Press?

    A

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