Pour Over Method
Clean, bright, and allows full control over extraction. Ideal for highlighting delicate flavors.
Prepare Equipment
Place filter in dripper, rinse with hot water to remove paper taste. Discard rinse water.
Bloom
Add coffee grounds, pour twice the coffee weight in hot water (200°F). Let bloom for 30-45 seconds.
Pour in Circles
Pour remaining water in slow, steady circles, keeping water level consistent. Complete in 2-3 minutes.
Serve
Once dripping stops, remove dripper and enjoy your freshly brewed coffee.
French Press Method
Full-bodied and rich, with oils and fine particles that create a robust cup.
Heat Water
Bring water to 200°F (just off boil). Use coarse ground coffee for best results.
Add Coffee & Water
Add coffee to French press, pour all water, and stir gently to ensure all grounds are saturated.
Steep
Place lid on top (don't press yet) and let steep for 4 minutes.
Press & Pour
Press plunger down slowly and steadily. Pour immediately to prevent over-extraction.
Espresso Method
Concentrated, intense, and the foundation for many coffee drinks. Requires precision and quality equipment.
Grind & Dose
Grind coffee fine (like table salt). Dose 18-20g for double shot. Distribute and tamp evenly.
Pre-infusion
Lock portafilter into machine. Start extraction with 3-5 second pre-infusion at low pressure.
Extract
Extract for 25-30 seconds. Aim for 36-40g output (double shot). Should flow like warm honey.
Stop & Serve
Stop extraction when desired volume reached. Serve immediately for best flavor.
AeroPress Method
Versatile, quick, and produces clean, smooth coffee. Great for travel and experimentation.
Setup
Place filter in cap, rinse with hot water. Insert plunger slightly into chamber. Add medium-fine ground coffee (15-17g).
Add Water & Stir
Pour hot water to fill chamber. Stir 10 times to ensure all grounds are saturated.
Steep
Let steep for 1-2 minutes depending on desired strength. Longer for stronger coffee.
Press
Flip onto cup, press down steadily over 20-30 seconds. Stop when you hear air hissing.
Essential Brewing Tips
Water Temperature
Use water between 195-205°F. Too hot extracts bitterness; too cool under-extracts. Let boiled water cool 30 seconds.
Coffee Ratio
Start with 1:15 to 1:17 coffee-to-water ratio. Adjust to taste - more coffee for stronger, less for lighter.
Brew Time
Timing matters. Too short = sour and weak. Too long = bitter and over-extracted. Follow method guidelines.
Grind Size
Match grind to method: coarse for French press, medium for pour-over, fine for espresso. Consistency is key.
Water Quality
Use filtered water. Hard water can mask flavors; distilled water lacks minerals needed for extraction.
Freshness
Use coffee within 2-4 weeks of roast date. Store in airtight container away from light, heat, and moisture.
Brewing Equipment
