BREW GUIDE
Ways to make the beans speak.
Every method below is the exact recipe we use at the roastery cupping bar. Start here, then adjust one variable at a time.
CLASSIC CLEAN, BRIGHT AND CLARITY
Pour Over
The pour-over that made specialty coffee famous — precise and expressive.
RATIO
1:15
DOSE
15g
WATER
230g
TEMP
90–92°C
TIME
2:30
GRIND
Medium-fine
01Rinse the filter and pre-heat your server
02Bloom with 30-45gr water for 30 seconds.
03Pour in slow spirals to 150g, then to 230g.
04Aim to finish the drawdown around 2:45.
FULL-BODIED, RICH, TEXTURED.
French Press
Full immersion for a heavy, rounded cup.
RATIO
1:15
DOSE
30g
WATER
450g
TEMP
94°C
TIME
4:00
GRIND
Coarse
01Add coffee, pour all water, start timer.
02At 4:00 break the crust and skim.
03Press slowly and serve.
SWEET, LOW-ACID, SMOOTH.
Cold Brew
Slow steeping for a naturally sweet, mellow concentrate.
RATIO
1:13
DOSE
100g
WATER
1300g
TEMP
Room / cold
TIME
16h
GRIND
Coarse
01Combine coffee and cold water.
02Steep 16 hours in the fridge.
03Filter and dilute to taste.
READY TO BREW