BREW GUIDES

The clearest window into what a coffee has to offer. Pour over brings out subtle flavor notes and a clean finish that makes specialty coffee shine.

Pro Tip: Pour gently in concentric circles, starting in the center and working outward. Let the water level drop between pours — patience pays off in flavor.

Water Temp

200–205°F (just off boil)

Coffee-to-Water

60g per 1L — about 15g per 250ml cup

Grind Size

Medium (like sea salt)

Brew Time

2:30–3:30 total; bloom 30s first

Full-bodied, velvety, and unfiltered — the French Press gives you the natural oils and texture of the bean in every sip. It's also one of the easiest ways to brew a seriously good cup.

Pro Tip: Don't let it sit on the grounds after plunging. Pour your whole batch into a carafe or your mug right away to avoid over-extraction and bitterness.

Water Temp

200°F (just off boil)

Coffee-to-Water

1:16 — about 30g per 500ml

Grind Size

Coarse (like breadcrumbs)

Steep Time

4 min, stir, then 1 more min (5 total)

Quick, compact, and nearly impossible to mess up. The AeroPress makes a clean, smooth cup in under two minutes — perfect for a fast morning or great coffee on the go.

Pro Tip: Try the inverted method: flip the AeroPress after adding water so nothing drips through early. It gives you more control and a slightly fuller cup.

Water Temp

195°F (let boil sit 30 sec)

Coffee-to-Water

15–17g per 220ml — 1:15

Grind Size

Medium-fine (finer than pour over)

Brew Time

~1:30 total; stir 10s, press 20–30s

Your automatic drip maker can produce excellent specialty coffee — it just needs good beans and the right ratio. Keep your machine clean and use fresh, filtered water for the best results.

Pro Tip: Wet the filter with hot water before adding grounds. It rinses away paper taste and pre-heats the brew basket, so your coffee stays hotter longer.

Water Temp

Machine-controlled (ideal 195–205°F)

Coffee-to-Water

~2 tbsp (10g) per 180ml cup — 1:16

Grind Size

Medium (similar to pour over)

Clean Machine

Descale monthly; rinse basket after every use

Smooth, naturally sweet, and dangerously easy to make. Cold brew steeps slowly in cool water, which pulls out rich chocolate and caramel notes without the bitterness of heat.

Pro Tip: Brew in a large mason jar or French Press. After steeping, pour through a fine-mesh strainer or cheesecloth. The concentrate keeps in the fridge for up to two weeks.

Water Temp

Cold or room temp

Coffee-to-Water

1:8 concentrate (100g per 800ml)

Grind Size

Extra-coarse (very chunky)

Steep Time

12–24 hours at room temp or in fridge

Home espresso takes practice, but once you dial it in, nothing else compares. The key is consistency: same dose, same grind, same pressure every time.

Pro Tip: Dial in by taste: if your shot runs fast and tastes sour, grind finer. If it drips slow and tastes bitter or hollow, grind coarser. Small adjustments make a big difference.

Water Temp

195–202°F (machine dependent)

Coffee-to-Yield

1:2–2.5 — 18g in, 36–45g out

Grind Size

Fine (like powdered sugar)

Pull Time

25–35 seconds from pump start