From the mountains of Honduras to your morning ritual.

Brew Guide

Brewing Your Morning Ritual

Four ways to brew at home, each with a starting ratio, grind size and simple steps. Start here, then make it your own.

Pour-Over

A slow, hand-poured brew through a paper filter.

Ratio: 1:16; 15 g coffee to 250 g water
Grind: Medium-fine, like table salt
Water: 92–96 °C (198–205 °F)
Time: 3–4 minutes

Steps

Rinse the paper filter with hot water and discard the rinse water.
Add the freshly ground beans and level the bed with a gentle shake.
Pour about twice the coffee's weight in water to wet the grounds and let them bloom for 30–45 seconds.
Pour the rest of the water slowly in circles, keeping the level steady, until you reach the full amount.
Let it finish draining, then swirl and serve.

French Press

Full immersion: the grounds steep in the water, then a mesh filter presses them down.

Ratio: 1:15; 30 g coffee to 450 g water
Grind: Coarse, like sea salt
Water: 93–96 °C (200–205 °F)
Time: 4 minutes

Steps

Warm the press with hot water and discard it.
Add the freshly ground beans, then pour in all the water.
Stir gently to wet every ground and place the lid on with the plunger raised.
After 4 minutes, press the plunger down slowly and steadily.
Pour straight away so the coffee does not keep brewing on the grounds.

Drip Coffee Maker

Easy, consistent coffee for the whole household.

Ratio: 1:16 to 1:17; 60 g coffee to 1 litre water
Grind: Medium, like coarse sand
Water: Set by the machine
Time: 4–6 minutes

Steps

Fill the reservoir with fresh, cold water.
Place a filter in the basket and rinse it if it is paper.
Add the freshly ground beans and level them.
Start the brew and let the cycle finish completely.
Stir the carafe before pouring and avoid leaving it on the hot plate for long.

Espresso

A concentrated shot, on its own or as the base for milk drinks.

Ratio: 1:2; 18 g coffee to about 36 g espresso
Grind: Fine, like powdered sugar
Water: 90–94 °C (194–201 °F)
Time: 25–30 seconds

Steps

Flush the group head and dry the portafilter basket.
Dose the freshly ground beans, distribute them evenly and tamp level.
Lock in the portafilter and start the shot straight away.
Stop the shot when you reach roughly twice the dose in liquid.
If it runs fast and tastes sour, grind finer; if slow and bitter, grind coarser.

Ready to Brew?

Our coffee comes as roasted whole bean: grind it fresh to suit your method.

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