Brewing guides
Three simple recipes that work with any of our coffees.
Pour-over (one cup)
- Weigh 20 g of coffee and grind to the texture of coarse sand.
- Heat water to about 205 °F (96 °C). Rinse the paper filter and discard the water.
- Pour 50 g of water over the grounds and wait 30 seconds.
- Pour slowly in circles until the scale shows 320 g. Total time: about three minutes.
Espresso basics
Start with 18 g of ground coffee and aim for 36 g of espresso in 27 to 30 seconds. If it runs too fast, grind finer. If it chokes, grind coarser. Change one thing at a time.
Cold brew
Combine 100 g of coarsely ground coffee with 1 liter of cold water. Steep in the fridge for 14 to 16 hours, then strain through a paper filter. Serve over ice, or dilute 1:1 with water or milk.
In the cup
