Brewing Guides

Let the origin speak.

Our medium roast is washed, whole bean, and built for clarity: chocolate, almond, caramel, brown sugar, cream. Grind fresh. Water just off boil. Do not rush the bloom.
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Carafe or cone
POUR OVER

Carafe or cone

Ratio 1:16 · 20 g coffee · 320 g water · 205°F · medium-fine
  1. Rinse the paper filter and warm the vessel.
  2. Add ground coffee. Bloom with 50 g water for 35 seconds.
  3. Pour in slow concentric circles to 320 g by 2:30–3:00.
  4. Swirl once. Drink when the cup has settled.
French press
IMMERSION

French press

Ratio 1:15 · 30 g coffee · 450 g water · 200°F · coarse
  1. Preheat the press. Add coarse grounds.
  2. Pour all water. Stir once. Lid on, plunger up.
  3. Steep four minutes. Plunge slowly.
  4. Decant immediately so the cup stays sweet, not bitter.
Cupping at home
QUIET CUP

Cupping at home

Ratio 1:16.7 · 8.5 g · 150 g water · 200°F · medium-coarse
  1. Place grounds in a wide bowl. Smell the dry fragrance.
  2. Pour water to cover. Crust will form.
  3. At four minutes, break the crust and note steam and aroma.
  4. Skim. Taste with a spoon when cool enough to hold.
Keeping the bag honest
CARE

Keeping the bag honest

Whole bean · reseal · away from light and heat
  1. Grind only what you brew. The pouch is a vault, not a pantry display.
  2. Reseal after every use. Nitrogen-flushed bags still need a closed zipper.
  3. Use within three to four weeks of roast for peak chocolate and caramel.
  4. Do not refrigerate. Condensation dulls the cup.