Brewing Instructions
Automatic Drip
Coffee-to-water ratio 1:18
Grind size: medium
Water temp: 195F-205F ideal (depends on brewer)
Brew time: 4-5 minutes ideal (depends on brewer)
French Press
Coffee-to-water ratio 1:18
Grind size: medium-coarse
Water temp: 205F
Brew time 4-6 minutes
Chemex pour-over
Coffee-to-water ratio 1:17
Grind size: medium-coarse
Water temp: 205F
Brew time: 4-5 minutes
Hario V60 pour-over
Coffee-to-water ratio: 1:17
Grind size: medium-fine
Water temp: 205F
Brew time: 3.5-4 minutes
Espresso
Coffee-to-water ratio: 1:1.5-2.5
Grind size: powder fine
Water temp: 195-205F (depends on espresso machine)
Brew time: 25-35 seconds
Flash Cold Brew
Coffee-to-water ratio 1:11, plus ice for dilution
Grind size: medium-fine
Water temp: 200F
Brew time: 3.5-4 minutes
Basics of brewing great coffee at home:
Fresh beans: start with freshly roasted coffee beans and grind just
before brewing
Storage: keep your whole bean coffee in an airtight container out of
direct sunlight and away from moisture (not in fridge)
Use the correct coffee to water ratio: one part coffee to 15-18 parts
water (1:15-18). Adjust to your preference strength.
Water temperature: brew between 195-205 degrees F
Grind size: different brewing methods require different particle sizes.
Generally, brew methods with shorter contact times, like espresso require
finer grind size, and slower brew methods like French press or Toddy cold
brew work best with a coarser grind size.
(Need pictures of each grind)
Espresso grind- fine powder
Medium-fine grind: like table salt
Medium grind: slightly finer than kosher salt
Medium-coarse grind: like kosher salt
Coarse grind: like breadcrumbs
Brew Guides: these are our recommendations but can be adjusted to taste.
For video clips or photos on website- Needed tools and steps/script
for video clips or photos on for each step.
Auto-Drip/Electric Drip 1:18 coffee-to-water ratio
Automatic brewer
Coffee filter
Gram scale
Grinder
55 grams of fresh roasted, whole bean coffee
1L of water
Steps:
1: add 1000g(1L) to brewer water reservoir
2: weigh out 55 grams coffee and grind on a medium setting
3: place filter in brew basket and add ground coffee in an even
manner, place basket and carafe back under the brewer’s sprayhead
4: Start brewing cycle
5: Wait for brew to fully finish to ensure coffee flavor development is
completely realized and enjoy!
French Press 1:18 coffee-to-water ratio
French press
Grinder
Scale
Kettle
Timer
45 grams of fresh roasted, whole bean coffee
800 grams of filtered or spring hot water (205 degrees F)
Steps:
1: weigh out 45 grams of coffee and grind to medium-coarse
2: put ground coffee into the brewer
3: start timer and add 800 grams of hot water
4: After 30 seconds, stir the coffee with a spoon and then set the lid
on top.
5: Between 4-6 minutes, slowly press plunger to bottom of the
brewer.
6: Pour and enjoy!
Chemex pour-over 1:17 coffee-to-water ratio
Chemex
Chemex paper filter
Grinder
Scale
Kettle
Timer
63 grams fresh roasted whole bean coffee
1 liter filtered or spring water at 200 degrees F
Steps:
1: place paper filter in chemex rinse with hot water and discard water
when finished
2: weigh out 63 grams coffee on scale and grind to a medium-coarse
setting
3: place ground coffee in filter, shake to level
4: start timer and pour 100grams hot water to wet coffee grounds
(Blooming stage)
5: wait 30 seconds and then pour to 200g in a circular motion
6: by 1:00 water should have drained a centimeter, pour tin a circular
motion to 300g
7: repeat this process every 30 seconds until reaching total weight of
1000g (1L)
8: the coffee brew should drain between 4-5 minutes
9: serve and enjoy
Hario V-60 pour-over 1:17 coffee-to-water ratio, this recipe makes one 16oz
cup of coffee
Hario V60 (02)
(02) V60 paper filter
Scale
Grinder
Kettle
Timer
30 grams of fresh roasted, whole bean coffee
500 grams of filtered or spring hot water (200 F)
Steps:
1: Heat water to 200F. Place paper filter in V60 and rinse with hot
water, discard water when done
2: Weigh out 30 grams of coffee and grind on a medium-fine setting
3: Add ground to filter and shake to level grounds
4: Start timer and pour 60 grams of water to wet all the grounds.
(Blooming stage)
5: Wait 30 seconds and then pour water in a circular motion to
200gram.
6: By 1 minute the water should have drained a centimeter, pour in a
circular motion to 300 grams. Repeat this process every 30 seconds
until reaching the total weight of 500 grams.
7: The coffee brew should finish draining between 3.5-4 minutes.
8: Enjoy!
Espresso 1:1.5-2.5 coffee to water ratio
Espresso machine
Espresso grinder
Tamper
Towel
Scale
Steps:
1: grind 18 grams of coffee using an espresso grinder. Use dosing
funnel.
2: distribute your espresso to ensure a level, even brew bed
3: Tamp your espresso. Make sure that your tamper I level and that
you apply force evenly. Press down until you feel resistance from the
counter.
4: Clear a small amount of water through your grouphead to ensure
its cleanliness. Wipe down your driptray clean.
5: Insert the portafilter and position your cup underneath on the drip
tray. Start the brew button to begin your extraction. The goal for this
espresso is to weigh 36 grams and for extraction to be between 25-
35 seconds.
6: Taste your espresso. If it tastes overwhelmingly sour, try making
your grind finer and/or extending your brew ratio up to 1:2.5 parts
coffee to water. If it tastes overwhelmingly harsh and bitter, try making
your grind coarser and/or reducing your brew ration, making the shot
more concentrated as 1:1.5 parts coffee to water.
7: Enjoy your espresso or use as a base for your favorite milk drink,
like a macchiato, cappuccino, or latte.
Espresso grinder adjustments: Was your shot too fast or too slow. If it
was less than 25 seconds try making your grinder finer. If it was more
than 35 second, try making your grind coarser.
Cold Brew- Toddy method 1:18 coffee to water ratio
Toddy cold brew bucket
Felt filter
Paper filter
Grinder
Scale
Kettle
Timer
200 grams of fresh roasted whole bean coffee
300 grams of filtered hot water (170 degrees F), 1300 grams ambient
temp water
Steps:
1. Soak felt filter for 5 minutes, remove from water and squeeze dry
2. Add felt filter and paper filter to Toddy bucket. Make sure plug is
fixed to bottom of the brewer. Rinse with warm water, then drain
and replace plug.
3. Weigh 200 grams of coffee and grind on a coarse setting, like
kosher salt
4. Add 300 grams of 170 degrees water to bloom. Stir gently to
ensure an even saturation of the coffee grounds. Let rest for 3
minutes.
5. Add 1,300 gram of room temp water to brewer. Cover and
refrigerate for at least 6 hours.
6. Remove from refrigerator. Hold over the glass decanter and
remove plug from brewer. Let drain for several minutes in the
decanter.
7. The resulting brew in a concentrate and can be diluted to
preference with water or milk.
8. For black cold brew start with a dilution of one part concentrate to
on part cold water. Add ice and enjoy!
9. For an iced latte, try 2 ounces concentrate to six ounces of your
choice of milk. Add ice and enjoy!
Flash Cold Brew (Japanese method) 1:11 coffee-to-water ratio, plus ice for
dilution.
Pour-over brewer of choice
Paper filter for brewer of choice
Ginder
Scale
Kettle
Timer
30 grams of fresh roasted, whole bean coffee
335 grams of filtered or spring hot water (200 degrees F)
165 grams of ice
Steps:
1: weigh out 30 grams of coffee and grind on a medium-fine setting
2: Heat water to 200 degrees. Place filter in your pour-over and rinse
with hot water, discarding when finished.
3: Add the 165g of ice to the carafe.
4: Place the pour over funnel back on your carafe and add the ground
coffee
5: Start the timer and add 30grams of water to wet all the grounds.
Bloom
6: wait 30 second and then pour water in a circular motion to
100grams.
7: By 1:00 the water should have drained a bit. Pour again in circular
motion to 200grams.
8: Repeat this process every 30 seconds or as the water drains a
centimeter, pouring water in a circular motion until reaching a total
weight of 335 grams.
9: Pour over more ice and enjoy!