Great beans deserve great brewing. Whether you are a pour over purist or a French press loyalist, these guides will help you get the most out of every cup.
Clean, bright, nuanced flavors
Gear
V60 or Chemex, gooseneck kettle
Ratio
1:16 coffee to water
Time
3-4 minutes
Boil water and let it cool to 200-205°F
Place filter in dripper and rinse with hot water
Add medium-fine grounds and bloom with 2x weight of water for 30 seconds
Pour in slow, concentric circles until you reach your target weight
Total brew time should be 3-4 minutes — adjust grind if faster or slower
Our pick: Try our Ethiopia Yirgacheffe for the brightest pour over experience.
Full-bodied, rich, bold
Gear
French press, coarse grinder
Ratio
1:15 coffee to water
Time
4 minutes steep
Boil water and let it cool to 200°F
Add coarsely ground coffee to the press
Pour all of the water in at once and stir gently
Place the lid on without pressing and steep for 4 minutes
Press the plunger slowly and serve immediately
Our pick: Our Sumatra Mandheling shines in a French press — earthy and full-bodied.
Smooth, sweet, low acidity
Gear
Mason jar or cold brew maker
Ratio
1:8 concentrate
Time
12-24 hours
Grind coffee coarsely — like raw sugar
Combine grounds and cold or room-temperature water at a 1:8 ratio
Stir gently, cover, and refrigerate for 12-24 hours
Strain through a fine mesh filter or cheesecloth
Dilute concentrate with water or milk to taste — serve over ice
Our pick: Brazil Cerrado makes a silky, caramel-sweet cold brew concentrate.
Versatile, clean, concentrated
Gear
AeroPress, fine-medium grind
Ratio
1:12 coffee to water
Time
1-2 minutes
Place a filter in the cap and rinse with hot water
Add fine-medium grounds to the chamber
Pour water at 200°F and stir for 10 seconds
Insert the plunger and press down steadily for 20-30 seconds
Dilute with hot water for an Americano-style cup, or enjoy as-is
Our pick: Colombian Huila delivers sweet, nutty complexity in every AeroPress cup.
Intense, creamy, layered
Gear
Espresso machine, fine grind
Ratio
1:2 coffee to water
Time
25-30 seconds
Grind beans fine — like table salt
Dose 18-20g into your portafilter and distribute evenly
Tamp with firm, level pressure
Lock in and start your shot — target 36-40g out in 25-30 seconds
Adjust grind finer if the shot runs too fast, coarser if too slow
Our pick: Guatemala Antigua brings a rich, cocoa-forward shot with a smoky finish.
Ultra-clean, bright, tea-like clarity
Gear
Chemex, bonded filters, gooseneck kettle
Ratio
1:16 coffee to water
Time
4-5 minutes
Fold the Chemex filter and place in the top with three layers toward the spout
Rinse the filter thoroughly with hot water, then discard the rinse water
Add medium-coarse grounds and bloom with 2x coffee weight of water for 45 seconds
Pour in slow concentric circles in 2-3 stages, keeping the water level steady
Total brew should finish draining by 4:30-5:00 — adjust grind if needed
Our pick: Ethiopia Yirgacheffe shines in a Chemex — floral clarity at its best.
Strong, espresso-like, stovetop classic
Gear
Moka pot (Bialetti), fine-medium grind
Ratio
1:10 coffee to water
Time
5 minutes
Pre-heat water in a kettle and fill the bottom chamber to the valve
Fill the filter basket with fine-medium ground coffee, level but do not tamp
Assemble the moka pot (use a towel — the base is hot) and place on medium-low heat
When coffee starts flowing into the top chamber, reduce heat to lowest setting
Remove from heat when you hear a hissing or sputtering sound — run base under cold water
Our pick: Brazil Cerrado delivers a rich, chocolatey moka pot cup every time.
Intense, aromatic, traditional
Gear
Cezve (ibrik), extra-fine grind
Ratio
1:10 coffee to water
Time
3-4 minutes
Measure cold water using your serving cup and pour into the cezve
Add extra-fine ground coffee (7g per cup) and sugar if desired — stir once while cold
Place on the lowest heat and do not stir again — let the foam develop naturally
When the foam rises to the rim, remove from heat just before it boils over
Pour slowly into cups, preserving the foam — let grounds settle for 1-2 minutes
Our pick: Sumatra Mandheling creates a bold, earthy Turkish coffee with deep body.
No matter your method, these fundamentals will improve every cup.
Coffee is best within 2-4 weeks of roasting. Check the roast date on every bag.
Pre-ground coffee goes stale fast. Invest in a burr grinder and grind fresh for each brew.
Coffee is 98% water. Use filtered water free of chlorine for the cleanest flavor.
A kitchen scale ensures consistency. Scoops vary — grams do not.
Find the perfect beans for your brewing method. Every bag is roasted in-house and ships with a roast date. Never run out of beans with Subscribe & Save.