Brewing Guide
1. Grind 25 grams of coffee to a medium
2. Heat 400 grams of filtered water (recommended temperatures are provided for each bean)
3. Place the filter into the pour-over and add coffee
4. Bloom Coffee for 30-45 seconds with 60 grams of water over the coffee to fully wet the grounds.
5. Pour 150 grams of water within the first minute and a half and allow the coffee to filter through, but don’t allow the coffee to be fully exposed to air. Keep the grounds wet.
6. Pour the remaining water over the grounds within 3:30 minutes.
Traditional Coffee Pot
When using our Coffee for a standard traditional coffee pot, you can use the same ratio of 1:16 (grams of coffee : grams of water) or you can measure using tablespoons : ounces. The recommended dosage for a medium bodied cup is 1-2 tablespoons of ground coffee per 6 ounces of water. 6 ounces of water is equivalent to one cup in the standard coffee brewer. So, for example, if you are using a standard 12 ounce cup for your coffee, double up the recipe. If you prefer your coffee stronger you can use the same amount of water and add an extra tablespoon of coffee. So for a strong cup, use 3 tablespoons of coffee for 6 ounces of water in your machine.
Espresso
For espresso: it is recommended that you use 16-18 grams of coffee and your final yield should be 32-36g of espresso respectively within 30 seconds of extraction. In essence, however much espresso grounds you extract, you want a yield of double the weight in espresso within that time frame to give you the most balanced cup.