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Coffee brewing guide: ratio, grind and water temperature

Good coffee is mostly ratio, grind and water temperature. Start with these recipes, change one thing at a time, and adjust by taste.

Pour-over recipe (V60 and other cone drippers)

• Ratio: 15 g of grounds to 250 g of water (1:16.7).
• Grind: medium-fine, like table salt.
• Water temperature: 93 to 96 °C. Light roasts like the hotter end.
• Bloom with 40 g of water for 40 seconds, then pour slowly to 250 g. Total time: about 3 minutes.

We brew with the Ceramic V60 dripper and a Gooseneck kettle. Light roasts such as Morning Light and Rwanda Nyamasheke are at their best this way.

French press recipe

• Ratio: 30 g of grounds to 500 g of water (1:16.7).
• Grind: coarse, like sea salt.
• Steep time: 4 minutes. Break the crust, skim the foam, wait 5 more minutes, then press gently.

The long steep suits sweet, round beans. Huila Sunrise and Quiet Hours decaf both make a rich French press.

Espresso recipe

• Dose: 18 g. Yield: 36 to 40 g, in 27 to 32 seconds.
• Rest espresso beans 7 to 10 days after the roast date.

Our Dark Harbour and Ember espresso blends are roasted for this method.

Cold brew

Steep coarse grounds in cold water for 12 to 16 hours in the fridge, then strain. Our cold brew packs are pre-portioned, so there is nothing to weigh or strain.

Sour or bitter? Change the grind

A sour, thin cup is under-extracted: grind finer, or use hotter water. A bitter, dry cup is over-extracted: grind coarser, or cool the water a little. Change one setting at a time. A burr grinder such as the Hand grinder Duo makes these small steps repeatable.

How to store your beans

Keep beans in the resealable bag, away from light and heat. Do not freeze beans you will open within a month. They are best within 6 weeks of the roast date printed on the bag.