Coffee Brewing Recipes

Here's where we start with every bean, regardless of origin and then we dial it in one variable at a time to get it just right.

Pour Over

• Grind Size: Medium-fine (similar to table salt)
• Brewing Temperature: 200°F (93°C)
• Recipe:
  1. Measure: 20 grams of whole bean coffee.
  2. Grind: Grind the coffee to a medium-fine consistency.
  3. Rinse Filter: Place a paper filter in your dripper and rinse it with hot water to remove any paper taste and preheat the dripper (pour out used water before brewing).
  4. Add Coffee: Place the ground coffee into the dripper.
  5. Bloom: Pour 40 grams of hot water over the grounds and let it bloom for 30-45 seconds.
  6. Brew: Slowly pour the remaining 300 grams of water in a circular motion, ensuring all grounds are evenly saturated.
  7. Serve: Once brewing is complete (usually around 3-4 minutes), remove the dripper and enjoy your coffee.

Coffee Maker

• Grind Size: Medium (like sand)
• Brewing Temperature: 200°F (93°C) (if adjustable)
• Recipe:
  1. Measure: Use 10 grams of coffee per 6 ounces of water.
  2. Grind: Grind the coffee to a medium consistency.
  3. Add Water: Fill the coffee maker’s reservoir with the desired amount of water.
  4. Add Coffee: Place a filter in the basket and add the ground coffee.
  5. Brew: Start the coffee maker.
  6. Serve: Once brewing is complete, pour and enjoy.

AeroPress

• Grind Size: Fine (slightly finer than table salt)
• Brewing Temperature: 200°F (93°C)
• Recipe:
  1. Measure: 17 grams of whole bean coffee.
  2. Grind: Grind the coffee to a fine consistency.
  3. Prepare AeroPress: Place a paper filter in the cap, rinse it with hot water, and attach it to the AeroPress. Position the AeroPress over your mug.
  4. Add Coffee: Add the ground coffee to the AeroPress.
  5. Add Water: Pour 240 grams of hot water over the coffee.
  6. Stir: Stir for about 10 seconds.
  7. Plunge: Insert the plunger and gently press down until you hear a hissing sound (usually about 20-30 seconds).
  8. Serve: Remove the AeroPress and enjoy.

Chemex

• Grind Size: Medium-coarse (similar to sea salt)
• Brewing Temperature: 200°F (93°C)
• Recipe:
  1. Measure: 42 grams of whole bean coffee.
  2. Grind: Grind the coffee to a medium-coarse consistency.
  3. Rinse Filter: Place a Chemex filter in the brewer and rinse with hot water to remove any paper taste and preheat the Chemex.
  4. Add Coffee: Place the ground coffee in the filter.
  5. Bloom: Pour 80 grams of hot water over the grounds and let it bloom for 30-45 seconds.
  6. Brew: Slowly pour the remaining 600 grams of water in a circular motion, ensuring all grounds are evenly saturated.
  7. Serve: Once brewing is complete (usually around 4-5 minutes), remove the filter and enjoy your coffee.

Espresso

• Grind Size: Very fine (similar to powdered sugar)
• Brewing Temperature: 200°F (93°C)
• Recipe:
  1. Measure: 18-20 grams of whole bean coffee.
  2. Grind: Grind the coffee to a very fine consistency.
  3. Prepare Portafilter: Fill and level the portafilter basket with ground coffee, then tamp it down firmly.
  4. Brew: Lock the portafilter into the espresso machine and start the shot. Aim for a 25-30 second extraction for about 1.5-2 ounces of espresso.
  5. Serve: Enjoy your espresso as is or use it as a base for other coffee drinks.

Cold Brew

• Grind Size: Coarse (similar to breadcrumbs)
• Brewing Temperature: Cold water (room temperature)
• Recipe:
  1. Measure: 100 grams of whole bean coffee.
  2. Grind: Grind the coffee to a coarse consistency.
  3. Combine: In a large jar or cold brew maker, combine the ground coffee with 1 liter of cold water.
  4. Steep: Stir to ensure all grounds are saturated, then cover and let steep in the refrigerator for 12-24 hours.
  5. Filter: After steeping, strain the mixture through a coffee filter or fine-mesh sieve to remove the grounds.
  6. Serve: Dilute the cold brew concentrate with water or milk to taste, and serve over ice.