Here are our recommended brew methods: 

Pour Over 

• Heat water to 207 degrees F, rinse filter with heated water, this will remove any unwanted flavors from your filter while at the same time warming all vessels. Discard water 

• Add 23 grams (5 tbsp) medium to coarse ground coffee, shake vessel in order to flatten grounds, and use finger to make a hole (“birds nest”) in the middle of the grounds

• Pour 70 grams (⅓ cups) of water directly in the middle and quickly excavate the coffee with a spoon to saturate all grinds evenly

• Try to do as quickly as possible for even absorption. Total bloom time is around 45 seconds

• Now, slowly pour remaining 290 grams (or 1¼ cups) of water in a circular motion

• Immediately after pour, lightly scrape grounds along the filter to release them from sticking along the walls.  At about midway through, give the filter a little shake to help flatten grounds. This will help evenly brew the coffee

• Let drain completely. 290 grams (1¼ cups) of water should take about 3 minutes to brew

• Pour coffee & enjoy!

French Press 

• Pour boiling water into french press in order to heat the vessel. Discard water and dry with cloth

• Heat additional 850 grams (4 cups) of water in the kettle to 207F

• Add 58 grams (¾ cup) of coarse ground coffee to french press 

• Then, add the 850 grams (4 cups) of heated water from kettle 

• Start timer for 4 minutes

• Attach top compartment with lid and plunger. Depress plunger just enough to submerge all of the grounds into water. Wait for timer to finish.  Depress plunger fully to the bottom

• Pour coffee and enjoy!

Moka Pot 

• Fill bottom compartment with boiling water, up to pressure release-valve or right below basket 

• Insert basket (if you see water in basket, you added too much water)  

• Fill basket completely to the top with fine ground coffee (about the size of table salt, but not as fine as espresso grind) 

• Flatten mounded grounds with a flat edge of knife. Clean away any residual grounds on sides before screwing on top compartment (caution bottom compartment will be hot)

• Put moka pot on stovetop at medium heat. Look under the top lid often to see coffee beginning to percolate into the top compartment.  If coffee explodes upward, the heat is too high.  The desired result is a constant stream of rich  brown coffee that will progressively get lighter in color.  Remove from heat when you hear a hissing and bubbling sound  

• Pour coffee and enjoy! 

Chemex 

• Fold filter with three fold facing spout

• Rinse filter with 205 degree F water, make sure to fully wet filter, swirl around to warm lower area of brewer, then discard water 

• Add 32 grams (⅓ cup) medium-coarse ground coffee, shake the brewer in order to flatten the grounds, and use your finger to make a hole (“birds nest”) in the middle of the grounds

• Pour 70 grams (⅓ cup) of water directly in the middle of the hole

• With a spoon use an excavating motion to saturate all grinds evenly(try and get grounds toward the bottom). Let drain for 45 seconds 

• Pour remaining 430 grams (1¾ cups) of 205 degree water in concentric circles

• Immediately after pouring water, use a spoon to scrape grounds off of the sides of the filter.  

• Let drain for 30 seconds more, then, pick up the entire brewer and lightly swirl in order to flatten grounds and help wash down any remaining grounds stuck up along the wall of the filter 

• Let drain completely (around 4 min)

• Pour coffee and enjoy!

Cold Brew (Steeping Method)

• Add 170 grams (2 cups) coarsely ground coffee to a large vessel

• Pour 236 grams of cold water (6 cups) over coffee bed and stir

• Set in a cool dark area and let steep at room temperature. Allow to steep for a minimum of 16 hours

• Drain completely using a paper filter, metal filter or cheesecloth (we use a Klein cold brew metal filter 100 micron mesh and wide-mouth mason jars)

• Transfer into a clean container if needed.  Store concentrate in refrigerator for up to 2 weeks. Serve in a glass with ice, ¾  concentrate, and ¼ water. (If concentrate is weak, try using less water when serving.  If still weak or undesired flavor, try steeping for 24 hours next time.)                                   

Espresso 

We found that espresso devices vary too much in design to offer one guideline.  Please, contact us if you need our recommendation on how to best pull a shot of espresso using our beans.