Rookie at Coffee (But You Love It!)

1. Add 1 cup of coarse grounds to a large jar
2. Pour in 4 cups of cold water; stir gently
3. Seal the lid tight and rest in the fridge 12–18 hours
4. Strain through a fine sieve or cheesecloth; the coarse grind makes straining easy
5. Serve over ice, cut 1:1 with water or milk

Seal it, since coffee absorbs fridge smells. Ground too fine? Steep 8–12 h instead. It's a concentrate, so don't drink it straight unless you mean it.

1. Brew any hot method at DOUBLE strength (half the water)
2. Fill a glass to the top with ice
3. Pour the hot coffee directly over the ice
4. The melt brings it to the right strength
5. Sweeten while still warm if you like it sweet

Flash-chilling keeps the aroma that cold brew leaves behind.

1. Rinse the paper filter; add 17 g (2½ scoops) of coffee
2. Pour water to the top number; stir 3 times
3. Steep 60–90 seconds
4. Press slowly for about 30 seconds until it hisses
5. Top up with hot water to taste (or don't)

Cooler water (185°F) makes a sweeter cup. Great for travel.

1. Rinse the filter with hot water; discard the rinse
2. Add 25 g coffee for a 400 g (12 oz) cup
3. Pour 50 g water; wait 30 seconds (the bloom)
4. Pour the rest in slow circles over 2–3 minutes
5. Done when the bed looks flat. Try it black first

The 30-second bloom releases CO₂ so the water can actually extract.

1. Boil your water, then let it rest about 30 seconds, about 10 degrees below boiling (~202°F)
2. Brew on an AeroPress or drip cone exactly as you normally would
3. Use the lighter 1:17 ratio, about 24 g of coffee for a 400 g cup
4. The cooler water pulls less bitterness and less body, closer to the density of a fine tea
5. Sip it like tea: no milk needed, the florals come forward

Ten degrees is the whole trick: the punch of hot coffee relaxes into tea-like clarity, and flavors that hide under heat come forward.

1. Use 1 level tablespoon (~5–6 g) per "cup" mark for regular strength
2. For a full 12-cup pot: about 12–14 tablespoons (3.5–4 oz)
3. Fresh cold water in the tank; a flat bed of grounds in the basket
4. Brew; drink within 30 minutes or move it to a thermos
5. Wash the basket and pot daily; old oils turn bitter

The hot plate cooks your coffee. A thermos is a $15 upgrade to every pot.

1. Add 30 g (4 tbsp) coarse coffee for a 450 g press
2. Pour all the water; start a 4-minute timer
3. At 4:00, stir the crust and skim the foam
4. Press slowly; stop just above the grounds
5. Pour it ALL out right away (it keeps brewing in the pot)

Grit in the cup means the grind is too fine, not that the press is bad.

1. Dose 18 g into the basket; level and tamp firm
2. Aim for 36 g of espresso out in 25–30 seconds
3. Pouring too fast? Grind finer. Choking? Grind coarser
4. Drink within a minute, or build a latte on it
5. Our Espresso Especial was roasted for exactly this

Change ONE thing at a time when dialing in. Grind first, always.

1. Fill the bottom with hot water up to the valve
2. Fill the basket with coffee, level and never tamped
3. Assemble (use a towel, it's hot) and set on low-medium heat
4. When it gurgles and the stream turns pale, pull it off
5. Run the base under cold water to stop the brew

Starting with hot water keeps the grounds from cooking on the way up.