The Art of Brewing

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Pour Over (V60/Chemex)

Ingredients:

  • 22g coffee (medium-fine grind)
  • 360g water (205°F / 96°C)

Instructions:

  1. Place the filter in the dripper and rinse with hot water to remove paper taste and preheat the brewer
  2. Add ground coffee and level the bed
  3. Start timer and pour 50g of water for the bloom, making sure all grounds are saturated
  4. After 30 seconds, slowly pour water in circular motions until you reach 150g total
  5. Continue pouring in stages (adding 50-70g at a time) until you reach 360g total
  6. Allow all water to drain through (total brew time should be 3-4 minutes)

French Press

Ingredients:

  • 30g coffee (coarse grind)
  • 500g water (205°F / 96°C)

Instructions:

  1. Preheat the French Press with hot water, then discard the water
  2. Add ground coffee to the French Press
  3. Start timer and add half the water (250g), making sure all grounds are saturated
  4. Stir gently with a wooden spoon to break the crust
  5. Add remaining water (250g) and place the lid on top with the plunger pulled up
  6. After 4 minutes, slowly press the plunger down
  7. Pour immediately to prevent over-extraction

Moka Pot

Ingredients:

  • 15-18g coffee (medium-fine grind)
  • Water filled to the valve (about 200ml for a 3-cup pot)

Instructions:

  1. Fill the bottom chamber with hot water up to the valve
  2. Insert the funnel filter and fill with coffee (don't tamp)
  3. Brush away any coffee grounds from the rim
  4. Screw on the top chamber tightly
  5. Place on medium-low heat
  6. Keep the lid open to observe the brewing process
  7. When coffee begins to flow, reduce heat to low
  8. Remove from heat when you hear a gurgling sound or when the stream turns blonde
  9. Wrap the bottom with a cold, damp towel to stop extraction (optional)
  10. Pour and enjoy immediately

AeroPress

Ingredients:

  • 17g coffee (medium-fine grind)
  • 250g water (185-205°F / 85-96°C)

Instructions (Standard Method):

  1. Place a paper filter in the cap and rinse with hot water
  2. Attach the cap to the AeroPress chamber and place on your mug
  3. Add coffee to the chamber
  4. Start timer and add water (250g)
  5. Stir for 10 seconds
  6. Insert the plunger and press gently until you hear a hissing sound (should take about 30 seconds)

Espresso

Ingredients:

  • 18-20g coffee (fine grind)
  • 36-40g water output (1:2 ratio)
  • Water at 200°F / 93°C

Instructions:

  1. Preheat your machine, portafilter, and cup
  2. Grind coffee into the portafilter basket
  3. Distribute the grounds evenly
  4. Tamp with about 30 pounds of pressure, keeping the tamper level
  5. Lock the portafilter into the group head
  6. Start the shot and timer simultaneously
  7. Aim for a 25-30 second extraction time for a 1:2 ratio (18g in, 36g out)
  8. Stop the shot when you reach your target weight

Cold Brew

Ingredients:

  • 100g coffee (coarse grind)
  • 800g cold filtered water (1:8 ratio)

Instructions:

  1. Grind coffee to a coarse consistency (similar to sea salt)
  2. Add coffee to your container
  3. Pour cold filtered water over the grounds
  4. Stir gently to ensure all grounds are saturated
  5. Cover and let steep at room temperature for 12-24 hours
  6. Strain through a filter into a clean container
  7. Store in the refrigerator for up to 2 weeks
  8. Dilute with water or milk to taste (typically 1:1 ratio)
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