Ways to Prepare Your Coffee

Grind

Extra coarse

Ratio

1:8 coffee to water (concentrate)

Time

12–18 hours, refrigerated

1. 1Combine coarse grounds and cold, filtered water in a jar or brewer; stir so every ground is wet.
2. 2Cover and rest in the fridge 12–18 hours. Longer means bolder, not bitter.
3. 3Strain through a fine mesh or filter. The coarse grind is what makes straining easy. You now have concentrate.
4. 4Serve over ice, cut roughly 1:1 with water or milk to taste.

Roaster's tip: Dark roasts shine here: cold extraction tames acidity and pulls out chocolate and caramel.

Grind

Medium, like sea salt

Ratio

1:16 (25 g coffee to 400 g water)

Water

195–205 °F / 90–96 °C

1. 1Rinse the paper filter with hot water and discard the rinse water. It preheats the brewer too.
2. 2Add grounds, then pour just enough water to wet them (about twice the coffee's weight). Wait 30–45 seconds while it blooms.
3. 3Pour the rest in slow circles, keeping the water level steady. Total brew time: 3–4 minutes.
4. 4If it finished too fast, grind finer next time; too slow, grind coarser.

Roaster's tip: Try a single origin here, like our Guatemala or El Salvador. Highland fruit and honey notes get lost in milk but sing in a pour over.

Grind

Fine: powdery, holds together when pinched

Dose

18–20 g in a double basket

Yield & time

1:2 in 25–30 seconds (18 g in, 36 g out)

1. 1Dose, distribute the grounds evenly, and tamp level with firm, consistent pressure. A tilted tamp ruins more shots than any grinder.
2. 2Lock in and start the shot right away. Watch for a slow, honey-like stream that starts dark and lightens.
3. 3Taste and adjust ONE variable at a time: sour and fast, grind finer; bitter and slow, grind coarser. The grinder is the steering wheel.
4. 4Purge the steam wand, stretch the milk to silk for a flat white or cortado, and clean the basket between shots. Yesterday's coffee oils are today's bitterness.

Roaster's tip: Our Espresso Especial was built for this: dosed at 18 g and pulled 1:2, it lands chocolate-first with enough body to carry milk. Give a new bag a day or two to de-gas before dialing in.