How to Brew Pour Over

What you’ll need:

• Chem X or other similar pour over coffee maker (pictured)
• Hot water
• Drink Coffee Do Stuff
• Filter
• Scale

Steps:

To begin, take the scale and measure 22 grams of DCDS coffee. To do this, first measure an empty coffee filter, tare it to equal zero, and then add small amounts of coffee to the filter until the scale equals 22 grams.

Brewing with DCDS will ensure a sweeter taste because of the high altitude roasting of the coffee beans.

Next, heat about four cups of water to boiling. This can be done using a teapot or on the stove.

Once the water is hot, put an empty coffee filter into the pour over coffee maker. Wet the filter by pouring hot water into the coffee maker. This not only moistens the filter but also preheats the chem x.

Then add the 22 grams (3 tablespoons) of fresh DCDS coffee that is ground medium to fine, to the pour over brewer.

After that, you will pour 40 grams (1/3 cup) of hot water over the coffee. You must wait for the coffee to bloom for 30 seconds after you pour the water.

Once it blooms, you will pour 320 grams (3 cups) of hot water over the coffee in a slow continuous spiral. This should take about 45 seconds.

The water will drain through the filter and you must wait until it has fully drained.

Pour over coffee leads to higher caffeine contents in the coffee. This is why pour over has become a very popular way to brew. It will keep you awake and ready to take on the day.

Lastly, enjoy the great taste of DRINK COFFEE DO STUFF.

New Coffee Alert!

New coffee alert!

DRINK COFFEE DO STUFF (DCDS) has just released two new single origin coffees: Mexico Oaxaca and Peru Rutas Del Inca.

Intrigued, I read some more detail about the farms DCDS sources from and decided I had to try them.

I’m an early riser, but not by choice. School and work consume my weekdays lately, so that means… COFFEE. Have no fear, on the weekends, I get outside; but I still need my coffee.

This past Wednesday morning while in Truckee, California, I woke up and made a cup of Peru Rutas Del Inca. At 6:00am it’s a necessity to have my cup of coffee if I want to have a functional day. Grown in the Andes Mountains at 7900’ and described by the DCDS team as the ultimate mountain coffee, it’s only fitting that my first time trying it was in Truckee.

Halfway through my cup, I traded coffees with my partner, Jordan. He gave me Mexico Oaxaca and I gave him Peru Rutas Del Inca. He is the epitome of coffee lover and mountain man, making him the ideal candidate to sample DCDS. Naturally, I needed his opinion.

Both of these coffees are light to medium roasts. Peru Rutas Del Inca has notes of brown sugar, citrus, and mollasses. Mexcio Oaxaca contains notes of key lime and fudge.

My favorite? Peru Rutas Del Inca. It reminded me of a warm summer morning, sitting on my porch as the sun rises over the trees. The coffee was delicious and I felt at peace.

Jordan’s favorite was the Mexico Oaxaca. His inner chocolate lover was satisfied as he drank this cup of coffee accompanied by a breakfast of scrambled eggs and toast. He said this was his favorite because it had a rich, creamy flavor that left him energized for his day at work.

DCDS does a fantastic job at reaching their audience on a personal level by connecting through social media and hearing stories about how DCDS drinkers use coffee to fuel their extraordinary days. They show that they care about the community they have created.

The DCDS team cares about the farms they source from. There is a place, somewhere in the world, that grew the beans used to make your coffee this morning. How crazy is that? Better yet, there are diligent people working on these farms dedicated to providing the finest tasting coffee possible.

As great as these coffees taste, the story about where they come from is even better.

This is Mexico Oaxaca.

The farmers that produced this Mizteca Single Village coffee are a group of enterprising producers who have persevered in this challenging era without cooperative support and its accompanying organic certification, re-engineering their farms to achieve new heights of production and better coffee quality than ever before. This Mizteca single lot is the culmination of the essence of true belief and grit.

This is Peru Rutas Del Inca.

Rutas del Inca Farm is headquartered in the Querocoto District of the Chota Province in Cajamarca, Peru. The area is known for production of potatoes, but since 2010 coffee production has proliferated thanks to support from various NGOs supporting this new crop that has great market potential. Rutas del Inca was founded on October 26, 2013, with just 33 members. The cooperative exported its first crop in 2014, cementing itself as a quality-focused, organic-certified producer.

The history and background of each farm make the experience of drinking the coffee much more personal. I take pleasure in knowing that I contributed to the lives of these farmers in some way, as I am sure many other DCDS drinkers do.

My half cup of Peru Rutas Del Inca and Mexico Oaxaca, although abnormal in regards to drinking half a cup of each, were the perfect start to my day. I’m overwhelmed with excitement for the snow to melt, so I can sit outside with my morning cup of DCDS and soak in the first rays of sunshine. It doesn’t get much better than that.