Brew guides
How to brew what we roast
Coffee is a ratio, a grind and a time. Get those three right and the rest is preference.
Filter
A pour-over, step by step
01
Weigh
Sixty grams of coffee to a litre of water. For one big cup: 18 g of coffee, 300 g of water.
02
Grind
Medium, like table salt. Grind it now, not this morning: coffee goes flat within the hour.
03
Bloom
Pour twice the coffee’s weight in water, wait forty seconds, and watch it swell.
04
Pour
Add the rest in two goes, keeping the bed level. The whole brew should take about three minutes.
Cheat sheet
Ratios for everything else
Pour-over
60 g per litre, medium grind, 3 minutes
Cafetiere
60 g per litre, coarse grind, 4 minutes, then plunge
Espresso
18 g in, 36 g out, 28 seconds, fine grind
Moka pot
Fill the basket level, medium-fine, off the heat when it gurgles
Cold brew
80 g per litre, coarse, 16 hours in the fridge
Still not right?
Bitter usually means too fine or too long. Sour usually means too coarse or too quick. Change one thing at a time.