Brewing guide
Good coffee is mostly patience.
You don't need much: a scale, a grinder, water just off the boil, and a timer. These are the ratios and timings we use at the roastery every day — starting points, not commandments. Adjust one variable at a time and trust your own cup.
Pour Over
- Ratio
- 1:16 — 22 g coffee, 350 g water
- Grind
- Medium-fine, like table salt
- Water
- 94 °C
- Time
- 2:45–3:15
Bloom with 60 g of water for 40 seconds, then pour in slow spirals. If the cup tastes thin, grind finer; if it turns bitter, coarser. Our reference method for light roasts.
Espresso
- Ratio
- 1:2 — 18 g in, 36 g out
- Grind
- Fine, adjusted daily
- Water
- 93 °C
- Time
- 26–30 s
Dial in with the roast rested at least ten days. Nightfall and Cerrado are built for this; light roasts want a slightly longer ratio (1:2.5) and a touch more heat.
Chemex
- Ratio
- 1:15 — 40 g coffee, 600 g water
- Grind
- Medium-coarse
- Water
- 94 °C
- Time
- 4:00–4:30
The thick paper gives a very clean, tea-like cup — flattering to floral coffees like the Yirgacheffe. Rinse the filter well and keep the pour steady.
French Press
- Ratio
- 1:14 — 30 g coffee, 420 g water
- Grind
- Coarse, like breadcrumbs
- Water
- 95 °C
- Time
- 4:00, then rest 4:00
After four minutes, stir the crust, skim the foam, and wait another four before pressing gently. The patience step is the whole trick — it drops the sediment.
AeroPress
- Ratio
- 1:13 — 15 g coffee, 200 g water
- Grind
- Medium-fine
- Water
- 90 °C
- Time
- 1:30 + 30 s press
Forgiving, fast, and travel-proof. Slightly cooler water keeps it sweet. Inverted or upright both work; consistency matters more than doctrine.
Cold Brew
- Ratio
- 1:8 — 100 g coffee, 800 g water
- Grind
- Very coarse
- Water
- Cold, filtered
- Time
- 16–18 h in the fridge
Steep, strain through paper, and dilute to taste over ice. Chocolatey coffees — House Blend, Cerrado, Marcala — hold up best. Keeps a week refrigerated.
Three rules that outrank everything above
- Weigh everything. Scoops lie. A $20 scale improves coffee more than any brewer.
- Grind just before brewing. Ground coffee stales in minutes; whole beans keep for weeks.
- Use good water. Coffee is 98% water. If your tap water tastes off, so will the cup.