Brewing Guides

Great coffee starts with fresh beans, a scale, and water just off the boil (about 94 °C). Grind just before you brew. Below are the recipes we use in the roastery.

Pour-over (V60, one cup)

• 15 g coffee, medium-fine grind, 250 g water.
• Bloom with 50 g water for 40 seconds.
• Pour in slow spirals to 250 g by 1:15.
• Target a total brew time of 2:30–3:00.

Best with our brighter filter coffees like the Ethiopia Guji or Morning Ember.

French press (three cups)

• 30 g coffee, coarse grind, 500 g water.
• Stir the crust at 4 minutes, skim the foam.
• Press gently at 8 minutes and pour immediately.

Full-bodied and forgiving — a good match for the Brazil Cerrado.

Espresso

• 18 g in, 36 g out, in 28–32 seconds.
• Start at 93 °C; adjust grind first, dose second.
• For milk drinks, our Oakfire blend holds up beautifully.

Storage

Keep beans in a cool, dark cupboard in a sealed bag — not the fridge. Coffee is at its best from 4 to 30 days after roasting. See the full range on our coffee page.