Brewing Guide

Craft-roasted, from crop to cup.

The best coffee is grown high in the mountains and hand-picked to select only the red-ripe coffee cherries. Beans from perfectly-ripened cherries produce the sweetest, best-tasting coffee.

We compare samples from several farms to decide which coffee to offer from a particular area. The best coffee is then roasted at different levels to determine the ideal roast profile for that bean. We roast in small batches each week for the freshest, best-tasting beans for our customers.

The Basics

Store

Keep beans in the bag, sealed, in a cool, dry place out of direct sun. Do not refrigerate.

Clean

For best taste, clean your brewing equipment after every use, per the manufacturer's instructions. Oils build up over time and turn coffee bitter.

Water

Use filtered water heated to 195-205°F. If you don't have a thermometer, bring water to a boil and let it rest for 30 seconds off the heat.

Grind

Grind fresh, right before brewing, whenever possible. Grind size matters more than almost anything else - use the guide below for each method.

Brew Methods

Drip

Auto Drip Machines

Grind: Medium (like table salt)

Ratio: 2 tbsp per 6 oz water

  1. Add fresh, cold filtered water to your machine's reservoir.
  2. Add grounds to the filter using the ratio above.
  3. Run the brew cycle.
  4. Serve immediately for the best flavor - coffee left on a warming plate will taste stale within 20-30 minutes.

French Press

Grind: Coarse (like breadcrumbs)

Ratio: 1 tbsp per 4 oz water

  1. Add grounds to the empty press.
  2. Pour in hot water (195-205°F), saturating all the grounds.
  3. Stir gently and place the lid on top with the plunger pulled up (don't press yet).
  4. Steep for 4 minutes.
  5. Press the plunger down slowly and evenly.
  6. Pour and serve right away - coffee left in the press will continue to extract and turn bitter.

Pour Over

Grind: Medium-fine (like sand)

Ratio: 2 tbsp per 6 oz water

  1. Place a filter in your dripper and rinse it with hot water to remove paper taste; discard the rinse water.
  2. Add grounds and create a small well in the center.
  3. Start your timer and pour just enough hot water to saturate the grounds ("bloom") - about double the weight of the coffee. Let sit for 30-45 seconds.
  4. Slowly pour the remaining water in a circular motion, keeping the water level steady, until you reach your total volume.
  5. Total brew time should land around 2.5-3.5 minutes.

Chemex

Grind: Medium-coarse (slightly coarser than drip)

Ratio: 1 tbsp per 5 oz water

  1. Place a Chemex filter in the top with the 3-layer side facing the spout; rinse with hot water and discard the rinse water.
  2. Add grounds and level them out.
  3. Bloom with a small pour of hot water (about 2x the coffee weight) for 30-45 seconds.
  4. Pour the remaining water slowly in stages, in a circular motion, avoiding the filter edges.
  5. Total brew time: 4-5 minutes. Remove the filter once draining slows to a drip.

AeroPress

Grind: Medium-fine (like table salt, slightly finer)

Ratio: 1 heaping tbsp per 4 oz water

  1. Insert a filter into the cap, rinse, and attach to the chamber.
  2. Place the AeroPress on your mug and add grounds.
  3. Pour in hot water, stir for 10 seconds, and let steep for 1-1.5 minutes.
  4. Insert the plunger and press down slowly and steadily until you hear a hiss - about 20-30 seconds.
  5. Dilute with hot water to taste if the result is too strong.

Espresso

Grind: Fine (like powdered sugar, but not dust)

Ratio: 18-20g for a double shot (36-40g liquid)

  1. Dose your portafilter with fresh grounds and distribute evenly.
  2. Tamp firmly and level.
  3. Lock into the machine and start the shot immediately.
  4. Aim for a total extraction time of 25-30 seconds.
  5. Adjust grind finer if the shot runs too fast/sour, or coarser if it runs too slow/bitter.

Questions about brewing? Stop by the shop in Belmar or give us a call - we're happy to help you dial in the perfect cup.