Learn

Brew Guides

Three methods, taught the way we teach them at the bar: by weight, by time, and by taste. No special equipment beyond a scale and a kettle.

Pour-Over (V60)
Beginner · 3 minutes

Pour-Over (V60)

  1. Rinse the filter with hot water; dump the rinse.
  2. Add 22g of medium-fine coffee, level the bed.
  3. Bloom with 50g water for 45 seconds.
  4. Pour to 350g total in slow spirals.
  5. Draw down should finish near 3:00.
AeroPress
Easy · 2 minutes

AeroPress

  1. Inverted setup, 17g fine-medium coffee.
  2. Add 240g water at 90°C, stir three times.
  3. Steep 1:30, then cap and flip carefully.
  4. Press gently for 30 seconds — stop at the hiss.
French Press
Easiest · 4½ minutes

French Press

  1. 30g coarse coffee into the press.
  2. Add 450g water just off the boil.
  3. Stir the crust at 1:00, lid on, no plunge.
  4. At 4:30, break the crust, skim, wait 2 more.
  5. Plunge halfway and pour immediately.
“If your coffee tastes bad, it is almost never the coffee. It is the grind, the water, or the hurry.”
— Mara Okafor, Head Roaster