THE ART OF BREWING

Master the perfect cup with our comprehensive brewing guides. Each method brings out unique flavors in our carefully roasted coffees.

Brewing Methods

Explore different brewing techniques to discover your perfect cup. From the ritual of pour-over to the simplicity of cold brew, each method offers its own experience and flavor profile.

Pour Over Coffee Brewing

POUR OVER

(V60 / CHEMEX)

INGREDIENTS:

  • 20-30g freshly ground coffee
  • 300-400ml hot water (195-205°F / 90-96°C)
  • Pour over dripper (V60, Chemex, or Kalita)
  • Paper or metal filter

INSTRUCTIONS:

  1. Place filter in dripper and rinse with hot water to remove paper taste and preheat vessel
  2. Add ground coffee and create a small well in the center
  3. Pour just enough water to saturate grounds and bloom for 30-45 seconds
  4. Slowly pour remaining water in circular motions, maintaining water level
  5. Total brewing time should be 2.5-4 minutes depending on grind size and dripper type
  6. Once all water has drained, remove dripper and enjoy
French Press Coffee

FRENCH PRESS

(IMMERSION)

INGREDIENTS:

  • 30-35g coarsely ground coffee
  • 500ml hot water (200°F / 93°C)
  • French press (any size)

INSTRUCTIONS:

  1. Preheat French press by filling with hot water and let sit for 30 seconds, then discard
  2. Add ground coffee to preheated press
  3. Pour hot water over grounds, making sure all coffee is saturated
  4. Place lid on top with plunger pulled all the way up (do not press down yet)
  5. Let steep for 3-4 minutes
  6. Slowly press plunger down, taking 20-30 seconds to complete the press
  7. Pour immediately into cup to avoid over-extraction
Moka Pot Coffee

MOKA POT

(STOVETOP)

INGREDIENTS:

  • Finely ground coffee (consistency of table salt)
  • Cold filtered water
  • Moka pot (3-cup, 6-cup, or 9-cup)

INSTRUCTIONS:

  1. Fill the bottom chamber with cold water up to the safety valve
  2. Add finely ground coffee to the filter basket and level it without tamping
  3. Screw the top chamber onto the bottom chamber
  4. Place on stove over medium heat
  5. Listen for a gurgling sound indicating water is pushing through
  6. When you hear a hissing sound, remove from heat immediately
  7. Pour into small cups and serve strong and concentrated
AeroPress Coffee

AEROPRESS

(IMMERSION / PERCOLATION)

INGREDIENTS:

  • 17g medium-fine ground coffee
  • 200-250ml hot water (195-205°F / 90-96°C)
  • AeroPress and paper filters

INSTRUCTIONS (STANDARD METHOD):

  1. Place paper filter in basket and rinse thoroughly with hot water
  2. Add ground coffee and level the grounds
  3. Pour in 50ml hot water for bloom (30 seconds)
  4. Add remaining water slowly
  5. Place filter cap on and gently press down
  6. After 1.5 minutes total brewing, flip onto cup and press steadily for 30 seconds
  7. You should hear a hissing sound as the last bit of water pushes through
Espresso Coffee

ESPRESSO

(HIGH PRESSURE)

INGREDIENTS:

  • 18-20g finely ground espresso coffee
  • Espresso machine with proper pressure (9 bars minimum)
  • Fresh, filtered water (195-205°F / 90-96°C)

INSTRUCTIONS:

  1. Preheat your espresso machine and group head
  2. Grind fresh coffee to a fine, consistent texture (like table salt)
  3. Distribute grounds evenly in portafilter and tamp firmly with 30-40 lbs pressure
  4. Lock portafilter into group head
  5. Place cup under spout and start extraction
  6. You should see a rich dark stream (tiger striping indicates proper extraction)
  7. Pull shot should take 25-30 seconds from first water contact to finish
  8. Aim for 1-2 oz output from 18-20g input
Cold Brew Coffee

COLD BREW

(IMMERSION / LONG STEEP)

INGREDIENTS:

  • 100g coarsely ground coffee
  • 800ml cold filtered water
  • Glass jar or cold brew pitcher
  • Coffee filter or fine mesh strainer

INSTRUCTIONS:

  1. Add coarsely ground coffee to clean glass jar
  2. Pour cold water over grounds, making sure all grounds are fully submerged
  3. Stir gently to ensure even saturation
  4. Cover jar with paper towel or loose lid
  5. Let sit at room temperature or in the fridge for 12-24 hours
  6. Strain through fine mesh or pour through coffee filter into another container
  7. Dilute concentrate with water (1:1 ratio) or milk for desired strength
  8. Store in refrigerator for up to 2 weeks
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