Tuck Academy
As we always say, the reason for our existence is to serve you the best coffee in town! We are perfectly aware that a fine coffee involves a combination of many factors from the quality of its beans to roasting skills! And of course, the barista is another indispensable factor for 3rd wave coffee roasting. They blend their skills with their passion thus making delicious coffee even more attractive.
And so; we wanted the most delicious tastes to be served by the most talented baristas. We wanted the baristas to recognize different types of coffee from their beans and to use the coffee machines blindfolded. We wanted to give a special training to those who wish to work with us. “So what are we now? Let’s give it a name!” we thought and we founded TUCK Academy.
If you fit in with these definitions in our mind and if you want to prepare the coolest coffee in town to the gourmets of the city then fill out the form below!
OPEN POSITIONS
| Position | Description | |
|---|---|---|
| Tuck Bornova - Barista | If you fit in with these definitions in our mind and if you want to prepare the coolest coffee in town to the gourmets of the city then fill out the form below! | APPLY |
| Tuck Optimum - Barista | If you fit in with these definitions in our mind and if you want to prepare the coolest coffee in town to the gourmets of the city then fill out the form below! | APPLY |
BREWING METHODS
(TR) V60 Demleme Tekniği
V60 Brewing Method
• Place the Hario V60 filter paper inside the dripper
• Place the Dripper in the server (the section placed under the brewer with the brewed liquid coffee inside) and wet the filter paper with warm water. In this way, you will have heated up both your dripper and server while eliminating the possible paper taste that may pass onto the coffee from the filter paper.
• Grind your coffee beans to medium size in your grinder.
• Brew your coffee at a ratio of 1:15 (15 grams of water for every gram of coffee) based on the portion. e.g.; 19 grams coffee 285 water.
• Place the ground coffee in the dripper and make sure you have a flat surface.
• Start the timer with the first drop of water.
• Pour at least 2 at most 2,5 times more water than the amount of coffee you are using and carry on with the brewing procedure. Pre-brewing time should be 30-35 seconds .
• After pre-brewing, pour the remaining water you will use for brewing to wet the coffee until the timer shows 1.15-1.20.
• Straining of the water should be over latest in 2 minutes 45 seconds.
(TR) Chemex Demleme Tekniği
Chemex Brewing Technique
• Place the filter paper with the 3-layered part on top of the mouthpiece of Chemex.
• Wet the Chemex filter paper with warm water. In this way, we will have prevented paper taste in the coffee while also warming the equipment.
• Slowly the water inside from the thin section of the mouthpiece.
• Gring your coffee beans to medium-coarse.
• Brew your coffee at a ratio of 1:15 (15 grams of water for each gram of coffee) based on the portion. e.g.; 19 grams of coffee 285 water.
• Pour the ground coffee inside the chemex and obtain a flat bed by shaking it slightly.
• Start the timer with the first drop of water.
• Pour at least 2 at most 2,5 times more water than the amount of coffee you are using and carry on with the brewing procedure. Pre-brewing time should be 30-35 seconds .
• After pre-brewing, pour the remaining water you will use for brewing to wet the coffee until the timer shows 1.15-1.20.
(TR) French Press Demleme Tekniği
French Press Brewing Technique
• Rinse the French Press with hot water including its filters.
• Grind your coffee beans coarsely.
• Make adjustment for a ratio of 1:12,5, that is brew each gram of coffee with 12,5 gr of water.
• Remove the filter completely and pour the ground coffee inside the French Press hitting from the sides gently to obtain a flat bed.
• Pour about 50 gr of water at the right temperature for pre-brewing and mix.
• Add the remaining water you measured according to the amount you will brew and wait for brewing to complete. While waiting, place the part with the metal filter inside the brewer but not all the way down to the coffee.
• Gently press the piston down after waiting for a brewing time of 4 minutes.
• If you will not drink all the coffee you brewed, do not let the coffee residues stay inside the cleaned equipment.
(TR) Aeropress Demleme Tekniği
Aeropress Brewing Technique
• Place the filter inside the filter bed and wet. Thus eliminating the possibility of infusing the coffee with the taste of paper.
• Among the brewing techniques, Aeropress has the widest grinding adjustment and so you may select from a wide range of grinding adjustments from fine to coarse based on the taste you desire.
• Place the ground coffee inside the brewer. You may brew it either using reverse or straight brewing. However, reverse technique is preferred more.
• Start the timer with the first drop and wet the coffee completely with 50g gr water for pre-brewing and mix it 3 times with the mixing piece clockwise. Pre-brewing time is 30-35 seconds.
• After completing the pre-brewing procedure, add 50 grams of water in 15 seconds and mix again in clockwise direction 3 times. Wait until the timer shows 1 minute.
• After 1 minute, pour 120 gr water and mix again in clockwise direction for 3 times.
• Allow 2 minutes for brewing. While waiting you may wet your cup with warm water.
• After 2 minutes, make the equipment horizontal with the cup in fronot of it and filter the coffee by applying pressure for 15 seconds.
