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Brewing guide

Four brewing methods, dialed-in step by step. Print it, save it, screenshot it — we're not precious about it.

Pour-over (V60 / Kalita)

Ratio: 1:16 (e.g. 22g coffee, 352g water)

Grind: Medium-fine, like table salt.

Water: 200°F (just off boil)

  1. Rinse the paper filter thoroughly. Discard the rinse water.
  2. Add grounds and tare. Bloom with 2x coffee weight (44g) for 45 seconds.
  3. Pour in slow concentric circles to 180g by 1:15.
  4. Pour again to 352g by 2:15. Total brew time should land near 3:30.

French press

Ratio: 1:15 (30g coffee, 450g water)

Grind: Coarse, like flaky sea salt.

Water: 205°F

  1. Add grounds, pour all water in one steady go.
  2. Stir gently to break the crust at 4 minutes.
  3. Skim the foam and floating grounds with a spoon.
  4. Let settle 5 more minutes, then plunge slowly and pour.

Espresso

Ratio: 1:2 (18g in, 36g out)

Grind: Fine, adjust until shot pulls in 25–30 seconds.

Water: 200°F

  1. Distribute grounds evenly, tamp with consistent 30 lbs of pressure.
  2. Pull a shot. Aim for 25–30 second total extraction.
  3. Taste. Sour? Grind finer. Bitter? Grind coarser.
  4. Wait 7–10 days after the roast date before pulling shots.

Cold brew

Ratio: 1:8 (100g coffee, 800g cold water)

Grind: Very coarse, like cracked pepper.

Time: 16–18 hours at room temperature

  1. Combine grounds and water in a sealed jar.
  2. Steep 16–18 hours on the counter (cooler kitchen: 18 hrs).
  3. Strain through a fine mesh, then a paper filter.
  4. Store concentrate up to 10 days refrigerated. Dilute 1:1 to serve.

A few universal rules

  • Use filtered water. Tap water with heavy minerals will dull any coffee.
  • Grind right before brewing. Pre-ground coffee loses 60% of its aroma in 15 minutes.
  • Weigh your coffee. Volume measurements vary wildly with grind size.
  • Clean your equipment weekly. Residual oils go rancid fast.
  • Let espresso rest 7–10 days off roast. Pour-over is great 4–14 days off roast.