Brew Instructions

Good coffee starts with great beans, but how you brew them makes all the difference. Whether you’re brand new to specialty coffee or have been dialing in your morning cup for years, these guides will help you get the most out of every bag.

French Press

A full-bodied, syrupy cup made by steeping.

Ratio1:15
Coffee30g (≈5 tbsp)
Water450g (≈2 cups)
GrindCoarse
Time4 min

Method

  1. Add your coffeePlace 30g of coarsely ground coffee in the press.
  2. BloomAdd 50g of hot water, making sure all the grounds are saturated. Let it sit for 1 minute while the coffee releases its gas.
  3. Finish pouringPour the remaining 400g of water in slow circles so every ground is steeped. Let it steep for 3 more minutes.
  4. Press and pourPress the plunger down slowly and evenly. Pour gently into your cup to keep grounds out.
Notes on extraction. Immersion and turbulence give the French Press its signature syrupy body. Its metal filter can let fine grounds slip through, so pour slowly and leave the last sip in the press.

Chemex

A clean, bright pour-over that lets fruit and florals shine.

Ratio1:16
Coffee30g (≈5 tbsp)
Water480g (≈2 cups)
GrindMedium-coarse
Time≈4 min

Method

  1. Rinse the filterOpen the filter with the thick, triple-folded side against the spout. Rinse it with hot water to remove paper taste and warm the glass, then pour that water out.
  2. Add your coffeeAdd 30g of medium-coarse coffee, about the texture of kosher salt, and gently shake to level the bed.
  3. BloomPour 60g of water to saturate all the grounds. Wait 45 seconds.
  4. Pour in stagesPour slowly in small spirals, avoiding the edges, until you reach 250g. Once it drains a little, continue to 480g.
  5. Let it draw downThe brew should finish dripping around the 4-minute mark. Remove the filter, give it a swirl, and serve.
Tip. The Chemex’s thick filter makes a crisp, tea-like cup. Try it with one of our single origins. If it tastes sour or weak, grind finer; if it tastes bitter or drains slowly, grind coarser.

Espresso

The same recipes we dial in behind our bar.

Blends

22.5gin34gout

Ratio ≈ 1:1.5. A rich, syrupy shot with the body to stand up to milk.

Single Origins

20gin40gout

Ratio 1:2. A longer shot that opens up clarity, sweetness, and fruit.

Method

  1. DoseWeigh your coffee into the portafilter: 22.5g for blends, 20g for single origins.
  2. Distribute and tampSettle the grounds evenly, then tamp firmly and level.
  3. Pull the shotFlush the group head, lock in, and start your shot with a scale under the cup.
  4. Stop at your yieldStop at 34g for blends or 40g for single origins.
Dialing in. Taste first. If the shot is sour or runs fast, grind finer. If it is bitter or runs slow, grind coarser. Change one thing at a time.

For every brew

Grind freshGrind right before brewing for the most aroma and flavor.
Mind the waterUse filtered water just off the boil, around 200–205°F (93–96°C).
Use a scaleWeighing coffee and water makes every cup repeatable.
Let it restWe’ve found our coffees taste best after resting at least two weeks from the roast date. Try to use medium and dark roasts within a month and light roasts within two months, and keep beans sealed, cool, and dark.

Serve people. Drink coffee.