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A few guidelines that apply to most brew methods
1. Start with fresh beans: Coffee is best within 2–4 weeks of roasting. Store it in an airtight container away from heat and light.
2. Grind only what you need: Whole beans hold flavor longer. Grind right before brewing for the freshest cup.
3. Match your grind to your method: Course for cold brew & French press. Medium for drip machines. Medium-fine for pour over. Fine for espresso.
4. Use quality water: Your cup is 98% water—use filtered water if you can.
5. Get the ratio right: Start with 1 gram of coffee for every 16 grams of water (or 1 tbsp coffee per 6 oz water). Adjust to taste.
6. Brew at the right temp: Water that’s too hot or too cool can ruin your cup. Aim for 195–205°F (90–96°C).
7. Warm it up: Rinse your filter and preheat your mug or carafe before brewing to keep everything at the perfect temp.
Pour Over
1. Heat water to 195–205°F (90–96°C).
2. Use a medium-fine grind (like table salt).
3. Rinse your filter and dripper with hot water.
4. Add 3 tablespoons (15g) of coffee per 8 ounces (240ml) of water.
5. Pour just enough water to wet the grounds and wait 30 seconds to bloom.
6. Slowly pour the remaining water in circular motions over 2–3 minutes.
Cold Brew
1. Use a coarse grind (like sea salt).
2. Mix 1 cup (85g) of coffee with 4 cups (950ml) of cold water.
3. Stir gently and place in the refrigerator for 12–16 hours.
4. Strain through a fine mesh or paper filter.
5. Serve over ice. Add water or milk to taste.
French Press
1. Heat water to about 200°F (93°C).
2. Use a coarse grind (like breadcrumbs).
3. Add 2 tablespoons (10g) of coffee per 6 ounces (180ml) of water.
4. Pour hot water over grounds and stir gently.
5. Place the lid on and let steep for 4 minutes.
6. Press the plunger down slowly and pour.
Iced Coffee
1. Use a medium grind (similar to drip)
2. Place 1 cup (85g) of ice in your carafe or serving vessel
3. Heat water to 195–205°F (90–96°C)
4. Add 3 tablespoons (15g) of coffee per 8 ounces (240ml) of water
5. Brew hot coffee directly over the ice using a pour over or drip method
6. Stir and serve immediately over fresh ice
Drip Coffee
1. Use a medium grind (like sand).
2. Add 2 tablespoons (10g) of coffee per 6 ounces (180ml) of water.
3. Start your machine and let it brew completely.
4. Enjoy fresh for the best flavor.
AeroPress
1. Heat water to 195–205°F (90–96°C)
2. Use a fine to medium-fine grind (slightly finer than drip)
3. Place a paper filter in the cap and rinse it with hot water
4. Add 2 tablespoons (10g) of coffee to the chamber
5. Pour in 6 ounces (180ml) of hot water and stir for 10 seconds
6. Insert the plunger and press gently over 30 seconds
Moka Pot (Stovetop Espresso)
1. Use a fine grind (finer than drip but not as fine as espresso)
2. Fill the bottom chamber with cold water up to the valve
3. Fill the filter basket with coffee and level it off (don’t tamp)
4. Assemble the pot and place it on medium heat
5. Wait for the top chamber to fill with brewed coffee (you’ll hear a hissing sound)
6. Remove from heat immediately and serve