Brewing Methods!

So if you have been a long time customer you have noticed we changed our back label on the coffee packaging. We recommend three ways to brew our Fresh Roasted TnT Coffee!

TnT brews their coffee using the Pour Over Method at home and take the entire kit with us in a basket when we travel. I will reiterate one more time about the grinder! The secret to any good tasting coffee is in the grind!

Items you will need:

  1. Hario V60 Drip Scale, VST-2000B
  2. Hario V60 Glass Range Server
  3. V60 Pour Over Coffee Dripper size 2 (Ceramic is nice)
  4. V60 Paper Filters size 2
  5. Bonavita 1.0 L Variable Temperature Gooseneck Kettle
  6.   Hario Drip Station is a nice addition but not necessary

*I have added two kits that have several of the items bunched together to save a few penny’s.

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Place Hario V60 Glass Range Server on the Hario V60 Drip Scale. Then place V60 Pour Over Coffee Dripper on top of Server. Turn Scale on. Place V60 Paper Filter size 2 into V60 Pour Over Coffee Dripper. Meanwhile your water should be heating up to 203 degrees Fahrenheit with your Bonavita 1.0 L Variable Temperature Gooseneck Kettle.
Coarsely grind 40 grams of your Fresh Roasted TnT Coffee.

  1. Bring 650 grams (20 oz) of water to 203 degrees Fahrenheit
  2. 40 grams (3 Tablespoons) Coarse ground Fresh Roasted TnT Coffee
  3. Recommend wetting the filter with hot water and then dumping the water before proceeding with brewing.
  4. Add the ground coffee to the filter and gently tap it to level the surface of the grounds.
  5. Place the Dripper on the Glass Range Server, place this entire set-up onto a digital scale, and set it to zero.
  6. There will be two pours total for this coffee preparation. This is the first, and the most magical, because it is when you will see the coffee “bloom.” As hot water first hits the grounds, Co2 is released creating a blossoming effect—the grounds will rise up.Start a timer. Begin pouring water slowly over the coffee, starting at the outer rim and moving in a steady spiral toward the center of the grounds. Stop pouring when the scale reaches 60 grams. Make sure all the grounds are saturated, even if you need to add a little water. The pour should take about 15 seconds. Give the coffee an additional 30 seconds to drip before moving on to the second pour.
  7. Starting in the center of the grounds, pour in a steady spiral toward the outer edge and then back toward the center. Be sure to pour all the way out to the edge over the ripples in the filter. This helps to keep grounds from being trapped in there and removed from the rest of the extraction. Add roughly 590 grams, bringing the total to 650 grams. The goal during this pour is to saturate all the grounds slowly over a 2 minute period and not overfill the V60 Coffee Dripper.

Once the coffee completely drips through the dripper you will have approximately two cups of coffee.  I hope this is helpful. If you have any further questions feel free to email me at

One Reply to “Brewing Methods!”

  1. Awesome! I did see that and I have been using the French Press. Totally makes a difference. I will have to look into the other ways TNT suggests. Todah!!

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