BREW GUIDE
How to brew the perfect cup: Preparing and enjoying a great cup of coffee is a pleasure—a simple task with rich rewards. Brewing coffee is like cooking with fresh produce: start with the best, freshest ingredients, take care to do it well, and you will create something astonishingly delicious.
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Freshness
Use recently roasted coffee, ground immediately before brewing.
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Temperature
Brew with water heated to between 195º to 205º Fahrenheit.
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Ratio
Use one part coffee to 15–18 parts water. If you’re adjusting the ratio for the first time, start in the middle of this range and adjust to taste.
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Storage
Keep whole-bean coffee in an airtight container, out of direct sunlight, and away from heat and moisture.
GRIND SIZE
When your brew tastes off, start troubleshooting by adjusting the grind size. Different brewing devices require different particle sizes based on their geometric shape and the flow of water, and slight adjustments to your recipe can necessitate a change in the grind. Generally, brew methods with shorter contact times, like espresso or AeroPress, require a finer grind size; longer, slower brew methods, like French press, work best with a coarser grind.
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Extra Fine
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Fine
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Medium
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Medium Coarse
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Coarse
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Extra Coarse
BREW METHODS
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Espresso
Supplies
- 18 grams of ground coffee (use fresh-roasted, whole-bean coffee)
- Espresso grinder
- Espresso machine
- Tamper
- Rag
- Gram scale
Grind 18g of coffee in the portafilter using an espresso grinder.
Distribute your espresso to ensure a level, even brew bed.
Tamp your espresso.
Insert the portafilter and position your cup on the drip tray. Hit the brew button to begin your extraction.
The goal is for our espresso to weigh 36 grams and for our extraction to be between 25-35 seconds.
Enjoy your espresso on its own, or use it as the base for your favorite milk drink!
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Automatic Drip Brewer
We use a 1:16 coffee-to-water ratio; our recipe makes four cups of coffee.
- 63 grams of fresh-roasted, whole-bean coffee
- 1 liter of water
- Automatic Brewer
- Coffee filter
- Gram scale
- Grinder (we recommend burr grinders)
Weigh 1,000 grams of water and add to the brewer’s reservoir.
Weigh 63g of coffee and grind on a medium-coarse setting, slightly finer than kosher salt.
Place the coffee filter in the brew basket and add ground coffee. Place the carafe and basket back under the brewer’s shower head.
Toggle the brew switch to start the brewing process.
Wait for the brew cycle to finish completely and enjoy!
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Kalita Wave
Supplies
We use a 1:17 coffee-to-water ratio; our recipe makes one, 16 oz cup of coffee.
- 30 grams of fresh-roasted, whole-bean coffee
- 500 grams of filtered hot water (200 F)
- Kalita Wave
- Kalita filters
- Gram scale
- Grinder (we recommend burr grinders)
- Kettle
- Timer
Heat water to 200F. Place filter in the Kalita Wave and rinse with hot water, discarding when finished.
Weigh 30g of coffee and grind on medium setting, slightly finer than kosher salt.
Place ground coffee in filter, and shake to level grounds.
Start a timer and pour 60g of water to wet all the coffee grounds.
Wait 30 seconds and then pour water in a circular motion to 200g.
By 1:00 the water should have drained a centimeter, pour in a circular motion to 300g.
Repeat this process every 30 seconds, or as the water drains a centimeter, pouring water in a circular pattern until reaching a total weight of 500g.
The coffee should finish draining by 3:30-4:00.
Enjoy!
*For Flash Brew, we use a 1:11 coffee-to-water ratio, plus ice (165 grams) for dilution while brewing for 16oz of iced coffee. Pour over a glass of ice and Enjoy!
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French Press
Supplies
We use a 1:18 coffee-to-water ratio; our recipe makes two, 12 oz cups of coffee.
- 45 grams of fresh-roasted, whole-bean coffee
- 800 grams of filtered hot water (205 F)
- French Press
- Grinder (we recommend burr grinders)
- Gram scale
- Kettle
- Timer
Measure 45g of coffee and grind medium-coarse, like kosher salt.
Put ground coffee in the brewer.
Start a timer and add 800g of hot water.
After 30 seconds has passed, stir the coffee with a spoon and place the lid on top.
At 6:00, slowly press plunger to the bottom of the brewer. Pour and enjoy!
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Chemex
Supplies
We use a 1:17 coffee-to-water ratio. Our recipe makes two, 12 oz cups of coffee.
- 45 grams of fresh-roasted, whole-bean coffee
- 750 grams of filtered hot water (200 F)
- Chemex
- Chemex paper filter
- Grinder (we recommend burr grinders)
- Gram scale
- Kettle
- Timer
Place filter in Chemex and rinse with hot water, discarding when finished.
Weigh 45g coffee and grind on medium-coarse setting, like kosher salt.
Place ground coffee in filter, and shake to level.
Start a timer and add 100g of water to wet all the coffee grounds.
Wait 30 seconds and then pour water in a circular motion to 200g.
By 1:00 minute the water should have drained a centimeter, pour in a circular motion to 300g.
Repeat this process every 30 seconds, or as the water drains a centimeter, pouring water in a circular pattern until reaching a total weight of 750g.
The coffee should finish draining by 4:00 - 5:00. Serve & Enjoy!
*For Flash Brew, we use a 1:11 coffee-to-water ratio, plus ice (165 grams) for dilution while brewing for 16oz of iced coffee. Pour over a glass of ice and Enjoy!
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Hairo V60
We use a 1:17 coffee-to-water ratio; our recipe makes one, 16 oz cup of coffee.
Supplies:
- 30 grams of fresh-roasted, whole-bean coffee
- 500 grams of filtered hot water (200 F)
- Hario 02 V60
- V60 filter
- Gram scale
- Grinder (we recommend burr grinders)
- Kettle
- Timer
Heat water to 200F. Place filter in V60 and rinse with hot water, discarding when finished.
Weigh 30g coffee and grind on medium fine setting, like table salt.
Place coffee in filter, and shake to level grounds.
Start a timer and pour 60g of water to wet all the coffee.
Wait 30 seconds and then pour water in circular motion to 200g.
By 1:00 the water should have drained a centimeter, pour in a circular motion to 300g. Repeat this process every 30 seconds, until reaching a total weight of 500g.
The coffee should finish draining by 3:30-4:00. Enjoy!
*For Flash Brew, we use a 1:11 coffee-to-water ratio, plus ice (165 grams) for dilution while brewing for 16oz of iced coffee. Pour over a glass of ice and Enjoy!
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AeroPress
We use a 1:11 coffee-to-water ratio; our recipe makes one, 7 oz cup of coffee.
Supplies:
- 18 grams of fresh-roasted, whole-bean coffee
- 200 grams of filtered hot water (200 F)
- AeroPress kit
- Gram scale
- Grinder (we recommend burr grinders)
- Kettle
- Timer
- Coffee mug
Place filter in cap of AeroPress and rinse with hot water, do not screw onto brew chamber yet.
Weigh 18 grams of coffee and grind on medium-fine setting, slightly finer than a pour-over.
With AeroPress upside down, insert plunger ~1 cm into brewing chamber, creating a tight seal.
Add coffee to brew chamber through funnel and shake to level grounds.
Start timer and add 200g water.
Stir with the paddle to saturate all coffee grounds and screw filter cap onto brewing chamber.
Steep until 1:30.
Carefully flip AeroPress onto mug and gently press plunger for ~15 seconds, stopping when you hear it “hiss."
Enjoy!
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Cold Brew
We use a 1:8 coffee-to-water ratio; our recipe makes 15 cups of iced coffee.
Supplies:
- 200 grams of fresh-roasted, whole-bean coffee
- 300 grams of filtered hot water (170ºF), 1,300 grams ambient temperature water
- Toddy cold brew bucket
- Felt filter
- Paper filter
- Grinder (we recommend burr grinders)
- Gram scale
- Kettle
- Timer
Soak felt filter in hot water for five minutes. Remove from water and squeeze dry.
Add felt filter and paper filter to Toddy bucket. Make sure plug is fixed to bottom of the brewer. Rinse with warm water, then drain and replace plug.
Weigh 200g of coffee and grind on medium-coarse setting, like kosher salt.
Add 300 grams of 170º water to bloom. Stir gently to ensure an even saturation of the coffee grounds. Let rest for three minutes.
Add 1,300 grams of room-temperature water to the brewer. Cover and place in the refrigerator for at least six hours.
Remove from refrigerator and remove the plug from the brewer. Let drain for several minutes.
The resulting brew is a concentrate and can be diluted to your preference with water or milk.
For black cold brew, start with a dilution of one part concentrate to one-part cold water. Add ice to your drink and enjoy!
For an at-home iced latte, try two ounces of cold brew to six ounces of your choice of milk.
Add ice to your drink and enjoy!
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South Indian Filter
Supplies:
We would recommend using a 1:4 ratio of coffee grounds : water. Grind size should be finer than espresso. Grinder should be set between Espresso & Turkish. Our recipe makes 2 cups.
- 30 grams of Fresh-roasted, whole-bean coffee. The gram measurements will vary depending on the size of your filter
- 120 grams of filtered hot water (200 F)
- Filter kit
- Gram scale
- Grinder (we recommend burr grinders)
- Kettle
- Timer
- Coffee mug / Dabara tumbler
Assemble the filter by placing the upper chamber (the filter with holes) on the lower chamber
Add 28-35 grams (3-4 tablespoons) of finely ground coffee to the upper chamber.
Using the tamper, lightly tamp the grounds. This helps evenly distribute and level the grounds. Leave the tamper inside.
Gently pour hot water into the upper chamber till the line of control (visible on top of the filter)
Cover the lid and let it brew for 10-15 minutes. A complete brew is when the upper chamber has no more water left.
The decoction (concentrate) will collect in the lower chamber.
Use half of the collected concentrate per cup, top with boiled whole milk (we suggest oat for the best alternate milk).
Pour back & forth using a davara or a cup that doesn't make a mess to aerate. Aeration helps build a good froth in the cup that adds to the sensory experience.
Add sugar if you prefer it sweet. Boiling of the milk makes the milk sweeter so you don't have to use a lot of sugar.
Slurp & enjoy!
*Use Cold milk and pour over ice for iced Kaapi.
