Brew Guide

Brew with Intention.

1. French Press

Grind: Coarse (like sea salt)
Water temp: 195–205°F (90–96°C)
Ratio: 1:15 (e.g., 30g coffee to 450ml water)

Steps:

1. Add coarsely ground coffee to the press.
2. Pour in hot water, saturating all the grounds evenly.
3. Stir gently and place the lid on top (plunger up).
4. Steep for 4 minutes.
5. Press down slowly and evenly.
6. Serve immediately to avoid over-extraction.

2. AeroPress

Grind: Medium-fine (like table salt)
Water temp: 175–185°F (80–85°C)
Ratio: 1:15 (e.g., 15g coffee to 225ml water)

Steps:

1. Insert filter, rinse with hot water, and attach to the AeroPress.
2. Add coffee grounds to the chamber.
3. Pour water in a slow, circular motion.
4. Stir for 10 seconds.
5. Let steep for 1 minute.
6. Insert plunger and press gently for 20–30 seconds.

3. Pour Over

Grind: Medium (like coarse sand)
Water temp: 195–205°F (90–96°C)
Ratio: 1:16 (e.g., 20g coffee to 320ml water)

Steps:

1. Rinse the paper filter and preheat the dripper/carafe.
2. Add grounds and level the bed.
3. Bloom with double the coffee weight in water (e.g., 40ml) for 30–45 seconds.
4. Pour remaining water in slow, circular motions.
5. Total brew time: 2.5–3.5 minutes.
6. Let it fully drain before removing the dripper.

4. Espresso

Grind: Fine (like powdered sugar)
Water temp: 195–200°F (90–93°C)
Ratio: 1:2 (e.g., 18g coffee in, 36g espresso out)

Steps:

1. Dose and evenly distribute grounds in the portafilter.
2. Tamp firmly and level.
3. Lock in and start extraction immediately.
4. Extract for 25–30 seconds.
5. Aim for a rich, syrupy shot with a golden crema.
6. Adjust grind if extraction runs too fast or slow.