Brewing guide

Brew it like we do.

A few simple habits make the difference between a good cup and a great one.

The basics

Good Beans, Stored Right

Coffee oxidizes, which corrupts its flavors and aromas. Store beans in airtight containers, kept cool and dark, and brew within four weeks of roast.

Grinding fresh ensures the inside of the bean has never been exposed to air before brewing — and that is what keeps a cup at peak flavor.

Dialing in the ratio of grounds to water is what turns guesswork into consistent, delicious cups, brew after brew.

Technique takes good coffee to great coffee. Timing, weights, and procedures matter. Hone your craft and reap the rewards.

Bloom with twice the coffee's weight in water for 30–45 seconds.

Try it with: Ethiopia Yirgacheffe

Break the crust at 4 minutes, skim, then press gently.

Try it with: Guatemala Huehuetenango

18g in, ~36g out. Adjust grind, not dose, to hit your time.

Try it with: Peregrine Espresso

Steep, filter, then dilute 1:1 with water or milk.

Try it with: Brazil Minas Gerais

Suggested coffees