BREWING METHODS

View this month's ritual & coffees here.

We always suggest: filtered water, a kitchen scale, and a burr grinder to grind fresh.

Drip

Ratio:
All 50g coffee, 800g (27 oz) water

Grind Size: (medium)
Think beach sand

How to:

1. Set coffee filter in basket

2. Grind fresh entire bag (50g) of coffee

3. Pour ground coffee into filter & place basket into machine

4. Pour 800ml (27 fluid oz) water into drip machine & begin brew

5. Let finish brewing & enjoy!

Pour Over (Chemex)

Ratio:
All 50g coffee, 800g (27 oz) water

Grind Size: (medium-coarse)
Think kosher salt

Water Temp:
205°F

How to:

1. Grind fresh entire bag (50g) of coffee

2. Pre-wet filter with hot water & discard

3. Start timer & pour 100 grams water (3.5 fluid oz), saturating all grinds (may stir)

4. @45s, pour +100g (always in concentric circles, in & out) to 200g (7oz)

5. @1:30, pour +200g to 400g (14oz)

6. @2:30, pour +200g to 600g (21oz)

7. @3:30, pour +200g to 800g (27oz)

8. This should finish draining around 5:00. If too slow, increase grind size next time; if too fast, decrease grind size. Enjoy!

French Press

Ratio: less water for full-bodied taste:
All 50g coffee, 750g (25 oz) water

Grind Size: (medium-coarse)
Think sea salt; coarser than chemex

Water Temp:
205°F

How to:

1. Grind fresh entire bag (50g) of coffee

2. Warm up press by rinsing with hot water, discard

3. Pour ground coffee into base of french press when ready to begin

4. Pour 100 grams (3.5 fluid oz) water, saturating all grounds

5. Gently stir, then pour remaining water to 750g (25oz)

6. Gently place lid & submerge plunger to 1/2 inch below top water line. This step keeps all beans submerged & brewing!

7. @4:00, gently press plunger to bottom of press & pour into desired vessel. Enjoy!

Tips for lighter roasts

Many lighter roasts can handle a higher water temperature. Try pushing your temperature toward 205 degrees to maximize extraction.

For a more delicate, tea-like brew, increase your ratio.

Example:
Our ratio start at 1:16; that is, 1g coffee per 16g water. Try taking your 50g of coffee & multiplying by 17, or 18, and utilizing that amount of water. Find your fit!

tips for Darker roasts

Many dark roasts cannot handle as high of temperatures as light roasts without extracting overwhelming bitterness.

Try lowering your temperature toward 195 degrees (most home drip brewers brew closer to this temperature) to balance extraction.

You may or may not find our coffee-to-water ratio "stronger" than some drip coffees you might enjoy. If you're in that audience, read on: Surprisingly, studies have shown extra perceived sweetness can appear when the coffee-to-water ratio is a bit "weaker."

While not our recommendation for every coffee, try adding a little more water than this recipe suggests, and see how you enjoy the result. This can give a classic drip coffee flavor, particularly in darker roasts.

additional methods

Some coffees may include additional brewing methods suggestions, such as espresso, v60, origami, etc., depending on each coffee's unique attributes.

This, alongside any unique tips from coffee to coffee, will be found on the ritual page or in the archives.