Brew guide

The short version

1:16 ratio. Filtered water. Grind right before you brew. Drink within 3 weeks of the roast date.

That's 90% of it. Everything below is the other 10%.

Grind size

If you're buying pre-ground from us, pick the grind that matches your method (we grind to order). If you're grinding at home:

  • Espresso — fine, like table salt.
  • AeroPress — between table salt and sea salt.
  • Pour-over / V60 / Chemex — medium, like coarse sea salt.
  • French press — coarse, like cracked pepper.
  • Cold brew — coarser still, like raw sugar.

Water

Coffee is 98% water. Use filtered — not distilled, not straight tap if your tap is hard. Brita is fine. Third Wave Water packets if you want to get nerdy. Aim for around 200°F (just off the boil).

Pour-over (V60)

  1. 22g coffee, medium grind. 350g water total.
  2. Rinse the filter, dump the rinse water.
  3. Pour 50g water in a slow spiral. Wait 30s. (This is the bloom.)
  4. Pour the next 150g over 30s. Wait until level drops.
  5. Pour the last 150g over 30s. Total brew time: 3:00–3:30.

AeroPress (inverted)

  1. 14g coffee, medium-fine grind. 200g water.
  2. Pour all the water in, stir twice, cap with rinsed filter.
  3. Wait 90s. Flip, press over 30s. Stop when you hear hiss.

French press

  1. 30g coffee, coarse grind. 500g water.
  2. Pour all the water, stir once, lid on (don't plunge).
  3. 4:00 timer. Plunge slowly. Pour immediately — don't let it sit on the grounds.

Espresso

Single shot: 18g in, 36g out, 25–30 seconds. Adjust grind finer if it pulls faster, coarser if slower. Don't change the dose to fix extraction — change the grind.

Cold brew

  1. 100g coffee, coarse grind. 1L cold water.
  2. Steep in the fridge for 16–18 hours.
  3. Filter twice. Cut 1:1 with water or milk to serve.

Storage

Keep coffee in the bag it came in — it has a one-way valve and a foil lining for a reason. Cool, dark, dry. Not the freezer. Not the fridge. Don't repot to a glass jar.

Aim to drink within 3 weeks of the roast date for filter, 4–5 weeks for espresso (espresso wants a bit of rest).

The one rule

If a coffee tastes bad, the grind is almost always wrong. Sour and weak: grind finer. Bitter and harsh: grind coarser. Try one click at a time.