Brewing

Fresh

Use whole bean coffee within a few weeks of the roast date

Dose

Use 2 – 3 heaping tablespoons of ground coffee per 8oz cup
(This can vary somewhat with different brew methods, coffees and personal preferences for strength)
Espresso 2 – 3 heaping tablespoons for 1.5 – 2oz liquid yield

Grind

Grind fresh, coffee starts to stale right after grinding
Use a burr grinder if possible, rather than a blade, for consistency & proper extraction
Use the particle size recommended for your brew method

Water

Target 200oF+, just under boiling

Method

Grind

Time

Tips

French press

coarse (like sand-coarse salt)

4:00

stir at 1:00, top up

Chemex

med-coarse (like sand)

4-5:00

rinse filter, pre-infuse, pour in circles

Cone drip

med-fine (like table salt)

3:00

rinse filter, pre-infuse, pour in circles

Vac pot

med-fine (like salt-white sugar)

2:00

stir in grounds often, keep filter moist after use

Moka pot

fine (like table salt)

remove from heat when blond

pre-heat water, tamp grounds, cool bottom after heating

Aeropress

medium (like white sugar)

1:00

rinse filter, pre-heat brewer, top to 2 circle, stir, dilute in cup

Espresso

very fine (like ground cloves)

25-30 secs

settle, level, tamp 30-40lbs, purge group head, end before blond

Experiment, dial-in and fine-tune brewing recipes to find the sweet spot for each unique coffee

Under-extracted coffee is weak and sour

Over-extracted is bitter and astringent

For more specific brew recipes & instructions visit: brewmethods.com