Brew Guides

Great coffee doesn't stop at the roast. Here's how to get the most out of every bag — whichever way you make it at home.

Quick Reference

  • Pour-Over

    Ratio: 1:16
    Grind: Medium
    Water temp: 200°F (93°C)
    Brew time: 3–4 minutes

  • French Press

    Ratio: 1:15
    Grind: Coarse
    Water temp: 200°F (93°C)
    Brew time: 4 minutes

  • Drip Machine

    Ratio: 1:17
    Grind: Medium
    Water temp: ~200°F (machine-controlled)
    Brew time: 5–6 minutes

  • Cold Brew

    Ratio: 1:8 (concentrate)
    Grind: Coarse
    Water temp: Cold or room temp
    Brew time: 12–24 hours

Pour-Over

  1. Heat water to 200°F (93°C) — just off a full boil.
  2. Place a filter in your dripper and rinse it with hot water to remove any paper taste, then discard the rinse water.
  3. Add 20g of coffee, ground medium, and give it a shake to level the bed.
  4. Start your timer and pour 40g of water over the grounds to saturate them evenly. Let this bloom sit for 30–45 seconds.
  5. Pour the remaining water (to a total of 320g) in slow, steady circles, keeping the water level from getting too close to the rim.
  6. Total brew time should land around 3–4 minutes. If it's running faster or slower, adjust your grind size next time.

French Press

  1. Heat water to 200°F (93°C).
  2. Add 30g of coarsely ground coffee to the press.
  3. Pour in 450g of water, start your timer, and give it a gentle stir to make sure all the grounds are wet.
  4. Place the lid on with the plunger pulled all the way up and let it steep for 4 minutes.
  5. Press down slowly and evenly — forcing it will kick up sediment and stir bitterness into the cup.
  6. Pour immediately. Coffee left in a French press keeps steeping and will turn bitter and over-extracted.

Drip Machine

  1. Use filtered water where you can — drip machines can't reach as precise a temperature as a manual pour, so water quality matters more here.
  2. Measure coffee at a 1:17 ratio — about 60g of coffee for a 1-liter pot — ground medium.
  3. Add a filter, add the grounds, and fill the reservoir with water.
  4. Run the brew cycle. Most machines take about 5–6 minutes for a full pot.
  5. Give the pot a quick stir before serving — coffee near the bottom brews slightly stronger than what drips in first.

Cold Brew

  1. Coarsely grind coffee at a 1:8 ratio for concentrate — about 100g of coffee to 800g of cold water.
  2. Combine coffee and water in a jar or pitcher and stir well to make sure every ground is saturated.
  3. Cover and steep in the refrigerator for 12–24 hours. Longer steeps taste stronger and smoother.
  4. Strain through a fine-mesh strainer lined with a paper filter or cheesecloth.
  5. Dilute the concentrate with water or milk to taste — roughly 1:1 is a good starting point — and serve over ice.