Brewing Guide

The following guidelines apply to all brewing methods:

  • Let your freshly roasted coffee rest for at least 3-4 days before brewing. We generally like coffee best between 10-21 days after the roast date. It will taste good up until about a month after roasting.
  • Use filtered or bottled spring water, never distilled or reverse osmosis.
  • Grind your coffee just before brewing.
  • Start with a water ratio to coffee ratio (or 'brew ratio') of about 17 to 1. For example, you could brew a V60 pour over using 374g of water and 22g of coffee (374/22 = 16). We tend to prefer drip methods (V60/Chemex/Kalita) to be closer to 17 to 1 ratio, and immersion methods (AeroPress, French Press) to be closer to 15 to 1 ratio, but this will vary depending on your grinder and your water.  In non-metric speak, this is about 12oz of water to 0.75oz of ground coffee.
  • If you don't have a scale, a good estimate is 2 tablespoons of ground coffee for every 8oz (1 cup) of water.  For a normal home automatic brewer that's about 7 tablespoons ground coffee per 1L of water, don't overfill the brew basket!

Click on the brewer icon for a specific guide:

Aeropress by Gabriela Muñiz from the Noun ProjectMoccamaster by Eric M. Ellis from the Noun ProjectChemex by Gabriela Muñiz from the Noun ProjectFrench Press by Gabriela Muñiz from the Noun ProjectHario V60 by Gabriela Muñiz from the Noun ProjectEspresso Machine by Gabriela Muñiz from the Noun Project

 

Icons by Gabriela MuñizEric M. Ellis from the Noun Project