Brew guide
Great coffee at home comes down to four things: the ratio of coffee to water, grind size, water temperature and time. These starting points work for every coffee we sell.
Starting recipes
| Method | Ratio | Coffee | Water | Grind | Temperature | Brew time |
|---|---|---|---|---|---|---|
| Pour-over (V60, Kalita) | 1:16 | 22 g | 350 g | Medium-fine | 93–96 °C 200–205 °F | 3:00–3:30 |
| Drip coffee maker | 1:17 | 60 g | 1,000 g | Medium | Machine default | 5:00–6:00 |
| French press | 1:15 | 30 g | 450 g | Coarse | 93–96 °C 200–205 °F | 4:00 |
| AeroPress | 1:14 | 15 g | 210 g | Fine-medium | 85–92 °C 185–198 °F | 1:30–2:00 |
| Espresso | 1:2 | 18 g | 36 g out | Fine | 90–94 °C 194–201 °F | 0:25–0:32 |
| Cold brew (concentrate) | 1:8 | 100 g | 800 g | Extra coarse | Cold in the fridge | 12–18 h |
Ratio is coffee to water by weight. 1 g of water = 1 ml. A level tablespoon of whole beans weighs about 5 g.
Adjusting to taste
- Sour, thin or weak? The coffee is under-extracted. Grind finer, use hotter water or brew a little longer.
- Bitter, harsh or drying? The coffee is over-extracted. Grind coarser, or shorten the brew time.
- Too strong or too mild? Change the ratio, not the grind: use a bit more water (1:17) or a bit less (1:15).
Which roast for which brewer
Light and light-medium roasts, like Ethiopia Yirgacheffe and Kenya Nyeri AA, shine in pour-over and AeroPress. Medium roasts work in anything. Medium-dark and dark roasts, like Sumatra Gayo, are best for espresso, French press and milk drinks.
Water and storage
Coffee is about 98% water, so use filtered water if your tap water tastes of chlorine. Keep beans in their resealable bag, away from light and heat, and grind just before brewing for the best flavor.
Not sure which grind to order? Pick your brewer from the Grind menu on any product page and we'll send it ground to match.