Brewing Guides

Automatic Coffee Maker
Quick. Easy. And if you grind a brilliant bean right before brewing, it's a great way to start the day. Be sure to use a quality coffee maker with a conical filter if possible. Here's our suggestion for getting the most out of your brew:

  • Weigh beans: 1:17 ratio - approximately 1 gram of coffee for every 17 grams (0.6 oz.) of water. 
  • Grind medium-coarse.
  • Turn that brewer on and let it do its thing.

Pour Over/Chemex
Under 5 minutes. Joan's go-to method. An exceptionally satisfying process and result. To brew 2 12 oz. cups:

  • Heat water between 195 and 205 degrees F (we like 205 F). Or, boil and let it rest for a minute.
  • Weigh beans: 42 grams (1:17 ratio)
  • Grind medium
  • Put conical paper filter in Chemex or other pour over carafe and pre-wet to remove paper taste, warm equipment and improve flow. Dump out water from carafe.
  • Place carafe with filter on scale and tare so it reads zero.
  • Pour enough water to wet the beans and allow coffee to "bloom" for 30 seconds.
  • Pour up to 12 oz. water in a slow, circular motion. Wait approximately 30 seconds until all water has almost passed through filter. Then, pour additional 12 oz. water in a slow, circular motion until scale reads 24 oz. Resist the temptation to pour water on the grounds that are "stuck to the side" of the filter. Doing so causes uneven extraction and a weak brew.
  • When all water has passed through filter, pour in 2 12 oz. cups and enjoy!

AeroPress

Fast and easy concentrated brew that you can enjoy as-is or dilute with hot water or milk to your preference. This makes a smooth, rich cup with minimal bitterness!

  1. Assemble the AeroPress coffee maker
    • Insert a paper filter into the cap.
    • Rinse the filter with hot water to remove any paper taste and preheat the AeroPress.
    • Attach the cap to the brewing chamber and place it over your mug.
  1. Add Coffee
    • Measure 1 scoop (around 14-18g) of medium-fine grind coffee and pour it into the AeroPress chamber.
  2. Add Water
    • Pour hot water into the chamber up to the number “4” mark for a single serving (around 8 oz). Use slightly cooler water (175°F) for lighter roasts or hotter (200°F) for darker roasts.
  3. Stir
    • Use the included stirrer or a spoon to gently stir 15 times or for about 10 seconds.
  4. Insert the Plunger
    • Place the plunger into the chamber at a slight angle to create a seal. This prevents dripping and helps keep the coffee warm. Wait 30 seconds.
  5. Press
    • Slowly press the plunger down with steady pressure until you hear a hissing sound. This takes about 20-30 seconds.
  6. Enjoy
    • Remove the AeroPress from your mug. Push the plunger fully to eject the coffee puck and used filter into the trash. Rinse the AeroPress for easy cleanup.
    • Enjoy as is or add hot water up to 10-12 oz. depending on your preference.

Cold Brew
Sweet. Smooth. Goes down easily. To brew up a batch, here's our suggestion:

  • Weigh beans: approximately 1 gram of coffee for every 18 grams of water. For a quart of cold brew, that's 53 grams of coffee.
  • Grind coarse.
  • Combine coffee and water, steep in the fridge for 24 hours. You can use a jar, glass pitcher with lid or similar container.
  • Filter the grounds and dilute to taste.
  • For extra fun, add nitro and enjoy!

 

Espresso
Neither the process nor the result is for the faint of heart. If you have the gumption and the gear, here's the process we recommend:

1. Weigh Your Coffee (1:2 - 1:2 ½ ratio)

  • Measure 18–20 grams of coffee for a double shot using a scale for consistency.

2. Distribute Grounds

  • Level the coffee evenly in the portafilter to ensure proper water flow during extraction.

3. Tamp Firmly

  • Apply 30–40 lbs of pressure to compact the grounds into a smooth, even surface. Think of pressing down on a sturdy jar lid.

4. Clean the Rim

  • Brush off any stray grounds from the rim of the portafilter to ensure a proper seal.

5. Lock and Start

  • Secure the portafilter in the machine and start brewing while timing.

6. Aim for 25–30 Seconds

  • The espresso should flow like warm honey. Stop the extraction at 1.5–2 ounces for a double shot.

7. Check the Crema

  • Look for a rich, golden crema—a sign of a well-pulled shot and fresh coffee.

8. Taste and Adjust

  • Evaluate the taste for balance between sweetness, acidity, and bitterness. Adjust grind size or tamp pressure for future shots.