Brewing Guide

Once the beans leave the bag, anything can happen. 

You're juggling a lot of variables: water temperature, grind, water to coffee ratio, method and time. 

We like these methods: 

Hario V60 brand, single cup pourover cone:

1. Place paper filter in the cone and moisten with water off the boil
2. Portion 1 ounce (30 grams) of Automatic Drip ground coffee into the moistened filter
3. Slowly pour small amount of water over grounds until saturated
4. Gently turn over with a spoon - rinse grounds off spoon back into filter
5. Let the grounds "bloom" for 45 seconds
6. Slowly pour water over the coffee - slow count to 15 seconds while pouring
7. Apply "trial process" to how much water to coffee for the ratio you prefer to taste

Espresso Machine 

1. Add finely ground coffee into the machine part with a handle (portafilter)
2. Tamp grounds down with 30 pounds of pressure (use pressure tamper if possible)
3. The machine will quickly (130 psi for 25 seconds) pump hot water (195 degrees) through the grounds to extract a shot
4. Add hot water, ice, milk, or your preferred method of espresso drink

The result: a sharp, tart, intensely flavored little cup (demitasse). It's the perfect start to a perfect latte. 

French Press 

1. Start with a coarse grind
2. Add ground coffee to the carafe to taste/strength preference
3. Saturate with water just off the boil
4. Let it steep for 5 minutes
5. Break crust with a spoon
6. Push the grounds to the bottom with the plunger

The result: heavy, thick, syrupy flavor to knock your socks off.

Cold Brew  

Follow instructions for purchased cold brew unit - Toddy brand and others.