HOW TO BREW IT
Use water at 195–205°F (92–96°C).
Use 1 part coffee to 18 parts water. Scale up or down for any cup size.
- POUR-OVER
- 28 g coffee · 500 ml water · medium-fine grind · 3:00–3:30Bloom with 60 ml of water for 30 seconds, then continue pouring slowly.
- DRIP MACHINE
- 28 g coffee · 500 ml water · medium grindAdd coffee and water, then let the machine do the rest.
- FRENCH PRESS
- 28 g coffee · 500 ml water · coarse grind · 4:00After 4 minutes, break the crust, skim any floating grounds, and press slowly.
- AEROPRESS
- 14 g coffee · 250 ml water · medium-fine grind · 2:00Stir for 10 seconds, then press gently.