HOW DO I WATER MY AIR PLANTS?
As a main method of watering your plants, we recommend giving them a thorough rinsing under running water or letting them soak in a bath of water for 20-30 minutes. You can use a bowl, the sink or even the bathtub if you've got a family. After their shower or bath, gently shake the plants to remove any excess water from the base and the leaves, and set out to dry in an area with enough air circulation to dry them out in about 4 hours. If your plants need an in-between watering, misting them with a spray bottle is a great method. A plant in bloom should be rinsed rather than submerged in water, and take care when rinsing the delicate flowers.
HOW OFTEN DO I WATER MY AIR PLANTS?
Your plants should be watered once per week, and 2-3 times is recommended for optimal care. A longer, 2-hour soak is recommended every 2-3 weeks. If you are in a drier, hotter climate, more frequent watering or misting will be needed. You'll begin to notice that after watering, your plant's leaves will feel stiffer and full of water and they'll be softer and lighter in color when they're in need of water. Wrinkled or rolled leaves can be a sign of dehydration.
Air plants will do best in generally warm conditions (a good range is 50-90 degrees).
GROOMING & AESTHETIC MAINTENANCE
Everyone needs a little grooming once in a while! It is normal for some of the lower leaves of your tillandsias to dry out as the plant grows or acclimates to a new environment, and those leaves can be gently pulled right off of the plant. If the leaf tips have dried out, you can snip the dried tip off (try trimming at an angle to leave a natural-looking pointy tip), and the same can be done for the plant's roots. Don't worry about harming your plants during grooming--they'll regrow.
COFFEE POUR OVER INSTRUCTIONS
The Perfect Cup
1. Grind Some Beans
The first decision you’ll have to make is the most important one: which coffee you’ll be brewing. This part is entirely up to you.
Different grind settings will produce variations of their own. Generally, the finer the grind, the slower the brew and the more intense the coffee. As always, grind only enough to make what you’re drinking in that sitting.
2. Prep a Filter
Whatever system you’re using is going to come with a filter. Some are thicker, some are thinner, and each has a different effect on the brew. You’ll want to experiment with different combinations of filters and grind coarseness to test the effects. In general, tighter filter weaves allow for a finer grind, which (as we mentioned) means more intense coffee.
3. Heat Up Some Water
Use about 2 cups of water for every 2 tablespoons of coffee. This will vary slightly depending on the strength you’re looking for.
If you’ve got a nice electric kettle with temperature control, set it for 205 degrees Fahrenheit. There is some room for preference here, too, both yours and the bean’s. You can go as low as 195, which will have different effects on the coffee; generally, the hotter the water, the more speedy and drastic the chemical effects. Feel free to experiment.
If you’re heating water on a plain old stove, just bring it to a boil and remove for 30 seconds. That will put it in the right temperature range.
4. Bloom Up Some Carbon Dioxide
Once the water’s done, the filter is rinsed, and the grounds are in place, it’s time for the bloom. Wet the grounds evenly, just enough to saturate them and no more. Sit back and watch as the excess gasses bubble their way out for about a minute. This step is crucial in ensuring that the final pour is able to make its way into and through the grounds, chemically speaking, for the brew.
5. Brew Up A Cup
Once the grounds have had time to bloom, slowly pour the rest of the water, evenly soaking them with a circular or back-and-forth motion. This is the key difference between the pour over method and traditional drips. You’re constantly adding fresh, hot water from just above the grounds, as opposed to the dribbling lawn sprinkler inside of standard coffee makers. You’ll extract more flavor more consistently from each bean.
Hold the spout as close to the grounds as possible, and make a game of chasing down the grounds. Just as you’ve soaked one area, another calls. This is why we prefer the goose-neck kettle, for perfect control of the stream.
Once the coffee has filtered completely, toss out the grounds and taste the results. As mentioned, different combinations of different variables will produce different coffee. Keep note of your process, and enjoy the challenge of finding the perfect “recipe” for each bean. It takes some work, but it’s the kind of work a coffee lover won’t mind.