Brew
Brew It
Right.
Good coffee starts with three things: fresh beans, clean water, and the right ratio. Here's everything you need to make every bag taste like it should.
One Ratio.
Endless Coffee.
Almost every brew method uses the same starting point. Learn it once, use it forever.
1 : 16
One Part Coffee. Sixteen Parts Water.
In grams, that's 30g of coffee for a 16 oz pot. Want it stronger? Bump the coffee. Want it lighter? Pull it back. Adjust by 2g at a time until it's your perfect cup.
Brew By
The Numbers.
Starting points for our most-asked-about brew methods. Tweak from here once you know what you like.
| Method | Coffee | Water | Grind | Time |
|---|---|---|---|---|
| Drip Maker | 30g (~6 Tbsp) | 480g (16 oz) | Medium | 4–6 min |
| Pour-Over | 22g (~4 Tbsp) | 350g (12 oz) | Medium-Fine | 3–4 min |
| French Press | 30g (~6 Tbsp) | 480g (16 oz) | Coarse | 4 min steep |
| Cold Brew | 85g (~17 Tbsp) | 850g (~28 oz) | Coarse | 12–18 hrs |
| Espresso | 18–20g | 36–40g out | Very Fine | 25–30 sec |
Step By
Step Brewing.
How to nail each one without thinking about it too hard.
Drip Coffee Maker
- Grind
- Medium
- Ratio
- 30g coffee : 480g water
- Time
- 4–6 minutes
Use filtered water — tap water can make great coffee taste flat. Add fresh-ground coffee to a paper filter, hit brew, and serve immediately. If it tastes weak, add 2g of coffee next time before adjusting the grind.
Pour-Over
- Grind
- Medium-Fine
- Ratio
- 22g coffee : 350g water
- Time
- 3–4 minutes total
Rinse the paper filter, add grounds, then pour just enough water (~44g) to wet everything. Bloom for 30–45 seconds. Then slowly pour the rest in steady circles until you hit 350g total. Should finish in about 3 minutes.
French Press
- Grind
- Coarse
- Ratio
- 30g coffee : 480g water
- Time
- 4 min steep
Add coarse grounds to your press. Pour just-off-boiling water (around 200°F) over them. Stir at 30 seconds. Cap and steep 4 minutes. Press the plunger slowly. Pour everything out right away — leaving it in the press will over-extract.
Cold Brew
- Grind
- Coarse
- Ratio
- 85g coffee : 850g water
- Time
- 12–18 hours
Combine coarse grounds and cold filtered water in a jar. Steep in the fridge for 12–18 hours. Strain through a fine mesh, then a paper filter. Keeps for two weeks. Cut with water or milk to taste — it's a concentrate.
Espresso
- Grind
- Very Fine
- Dose
- 18–20g in / 36–40g out
- Time
- 25–30 sec pull
Distribute and tamp evenly. Pull a double shot. If it pulls in under 20 seconds, grind finer. Over 35? Grind coarser. Rolling Coal is built for this — heavy body, smoky finish, holds up to milk.
Doesn't
Taste Right?
Almost every off cup comes down to one of these four problems. Here's the fix.
Tastes Weak Or Watery
Likely: Not enough coffee, or grind is too coarse. Add 2g of coffee first. If that doesn't do it, grind a click finer next time.
Tastes Bitter Or Harsh
Likely: Over-extracted. Grind a click coarser, shorten the brew time, or use slightly cooler water (200°F instead of boiling).
Tastes Sour Or Sharp
Likely: Under-extracted. Grind a click finer, or brew slightly longer. Water should be hot — just off boiling.
Tastes Flat Or Stale
Likely: Old beans, or stored wrong. Use beans within 30 days of roast date. Keep in an airtight container, away from light and heat.
Three Things
Most People Skip.
If you've got the ratio dialed and it's still not great, it's one of these.
Water Quality
Filtered water beats tap every time. Distilled is dead and tastes flat. If your tap water tastes weird, your coffee will too.
Water Temperature
Aim for 195–205°F. Bring water to a boil, then wait 30 seconds before pouring. Too hot scorches; too cold under-extracts.
Fresh Grind
Coffee starts losing flavor minutes after grinding. If you've got a grinder, use it right before brewing. Whole bean wins on flavor every time.
Start With
Good Coffee.
No brewing technique fixes stale beans. Fresh-roasted, small-batch, straight from our farm.
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