Brewing Guide
The brewing basics.
Four methods, four ratios, four windows of time. Master one and your morning gets better. Master two and you'll start to taste why we pay for altitude.
General principles
Filtered water
Coffee is 98% water. Use filtered, mineral-balanced water, never distilled.
Fresh grind
Grind right before brewing. Pre-ground loses 60% of its aroma in 15 minutes.
Weigh everything
A $15 scale is the single biggest upgrade you can make to your brew.
Right temperature
92 – 96°C for filter; 90 – 94°C for espresso. Boiling water scalds the bean.
Methods
Pick your weapon.
V60 Pour Over
- Ratio
- 1:16
- Grind
- Medium-fine
- Time
- 3:00 – 3:30
- Dose
- 20g coffee · 320g water
- 01Rinse the paper filter with hot water; discard.
- 02Add 20g of medium-fine coffee. Tap to level.
- 03Bloom: pour 50g water in spirals. Wait 45 seconds.
- 04Pour to 150g (slowly, center-out). Pause 30 seconds.
- 05Pour the remaining 170g to hit 320g total.
- 06Total drawdown should land around 3:00 – 3:30.
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