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.
Your everyday pot, made better
Gear
Automatic drip brewer, matching filter, medium-ground coffee, scale
Ratio
60 g coffee per 1 litre of water
Time
Use your brewer’s complete cycle
Measure fresh water into the reservoir, within your machine’s minimum and maximum batch size.
Fit the correct filter and add medium-ground coffee: start with 30 g for 500 ml water.
Set the carafe in place and choose the batch setting recommended in your machine’s manual.
Run the complete cycle before serving. Adjust your next batch to taste.
Our pick: Start with a coffee you already enjoy. Save your dose and tasting notes so you can repeat your favorite pot.
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.