Brew Guide
Great coffee is simple. Start with fresh beans, use the right grind and get the ratio right. A good starting point for any method is 1 gram of coffee for every 16 grams of water, about 2 tablespoons of coffee per 6 oz of water. Adjust to taste.
Drip coffee maker
- Grind: Standard (medium)
- Ratio: 2 tablespoons per 6 oz of water
- Use filtered water and brew as usual. Enjoy within 30 minutes. Coffee left on a hot plate turns bitter.
Pour-over (V60, Chemex, Kalita)
- Grind: Standard (medium)
- Ratio: 25 g coffee to 400 g water, about 200°F
- Rinse the filter. Pour about 50 g of water to wet the grounds and let it bloom for 30 seconds.
- Pour the rest slowly in circles. The total brew time should be about 3-4 minutes.
French press
- Grind: Coarse
- Ratio: 30 g coffee to 500 g water, just off the boil
- Stir, put the lid on and steep for 4 minutes. Press slowly and pour right away.
Cold brew
- Grind: Coarse. Try our Riptide Cold Brew Blend.
- Ratio: 1 cup of coffee to 4 cups of cold water
- Stir, cover and steep in the fridge for 12-18 hours. Strain through a fine filter.
- This makes a concentrate. Dilute 1:1 with water or milk and serve over ice. It keeps for up to a week in the fridge.
Espresso
- Grind: Espresso (fine)
- Ratio: 18 g coffee in, about 36 g espresso out, in 25-30 seconds
- Our Sundowner Dark Roast makes a rich, bold shot.
Tips for a better cup
- Buy whole bean and grind right before brewing if you can.
- Use filtered water. Coffee is about 98% water.
- Store beans sealed, in a cool, dark place.