Coffee pouring into a mug and splashing
a guide to

The Brew Basics

For every brew method we suggest one important thing: Experiment and have fun! Coffee is personal – the right way to make it is how you like it best. That being said, it is important to pay attention to all of the variables to help perfect your technique.

These are a few that really matter:

how to

1. Brew ratio: A general guideline is 2 tablespoons of coffee for every 6 oz. of water. If you prefer to use weight, start with 1.5-2 grams of coffee per 1 oz (28 grams) of water. This can be adjusted to suit individual taste preferences.

2. Grind your coffee. To keep your coffee fresh, grind your coffee right before brewing. We recommend a burr grinder for a more consistent grind. The key to dialing in the grind size is flow rate or the speed at which water passes through the coffee bed. A coarse grind lets water pass through quickly. A fine grind slows the flow of water. Too coarse = weak and sour. Too fine = bitter and astringent.

3. Temperature: Brew temperature is critical for perfect extraction. Too hot will cause coffee to over-extract and taste bitter. Too cool will under extract your coffee and taste thin and weak. Brew between 195°-200° F. If you are brewing manually, let the water come to a full boil and allow the water to rest a minute before pouring it over the grounds.

4. Equipment prep: Pre-wet your filter to avoid any papery tastes in your coffee. This also gives you a chance to pre-heat your brewing vessel which keeps your coffee warmer for longer.

5. Remember to bloom. Saturating the coffee with a small amount of hot water prior to pouring for full immersion and extraction allows for the release of Co2 from the grounds, which imparts flavor in the cup.

6. Good quality water. Brewed coffee is 98-99% water. Bad water makes bad tasting coffee. Coffee requires water with some mineral content to brew correctly, so avoid distilled water.