• V60 dripper and paper filters
• Gooseneck kettle
• Scale and timer
• Grinder
• Server or mug

Example: 20g coffee to 320g water

Medium-fine — Similar to table salt or fine sand

195-205°F (90-96°C)

1. Rinse the paper filter with hot water to remove paper taste and preheat the dripper
2. Add ground coffee and create a small well in the center
3. Bloom (0:00-0:45): Pour 40g water in circular motion, let bloom for 30-45 seconds
4. First pour (0:45-1:15): Pour to 150g in slow, steady spiral from center outward
5. Second pour (1:15-1:45): Pour to 250g using same technique
6. Final pour (1:45-2:15): Pour to 320g total
7. Allow coffee to fully drain by 3:00-3:30

Light to Medium roasts — Highlights bright, complex flavors and acidity

Shop Light Roasts →

• Too bitter: Grind coarser or use cooler water
• Too sour: Grind finer or use hotter water
• Drains too fast: Grind finer
• Drains too slow: Grind coarser or pour more gently

• French press
• Kettle
• Scale and timer
• Grinder
• Stirring spoon

Example: 30g coffee to 450g water

Coarse — Similar to breadcrumbs or sea salt

195-205°F (90-96°C)

1. Preheat French press with hot water, then discard
2. Add ground coffee to empty press
3. 0:00: Start timer and pour all water over grounds
4. 0:30: Gently stir to ensure all grounds are saturated
5. Place lid on top with plunger pulled all the way up
6. 4:00: Slowly press plunger down with steady pressure
7. Pour immediately to avoid over-extraction

Medium to Dark roasts — Creates rich, full-bodied coffee with bold flavors

Shop Medium Roasts →

Shop Dark Roasts →

• Too bitter: Reduce steep time to 3-3.5 minutes or grind coarser
• Too weak: Use more coffee or increase steep time
• Gritty texture: Grind coarser
• Hard to press: Grind coarser or use less coffee

• AeroPress and paper filter
• Kettle
• Scale and timer
• Grinder
• Stirring paddle

Example: 17g coffee to 240g water

Medium-fine — Between espresso and pour over

175-185°F (80-85°C) — Cooler than other methods

1. Place paper filter in cap and rinse with hot water
2. Assemble AeroPress in inverted position (plunger on bottom)
3. Add ground coffee
4. 0:00: Pour all water and start timer
5. 0:10: Stir gently 10 times
6. 1:00: Attach filter cap and flip onto mug
7. 1:15-1:45: Press slowly and steadily for 30 seconds
8. Stop pressing when you hear a hissing sound

Light to Medium roasts — Versatile method that works with all roasts

Shop Light Roasts →

Shop Medium Roasts →

• Too bitter: Use cooler water or reduce brew time
• Too weak: Use more coffee or finer grind
• Hard to press: Grind coarser
• Watery taste: Increase coffee dose or use less water

• Large jar or cold brew maker
• Fine mesh strainer or cheesecloth
• Scale
• Grinder
• Storage container

Example: 100g coffee to 800g cold water (makes concentrate)

Extra coarse — Similar to coarse ground pepper

Room temperature or cold — No heating required

1. Add coarsely ground coffee to jar or cold brew maker
2. Pour cold or room temperature water over grounds
3. Stir gently to ensure all grounds are saturated
4. Cover and let steep at room temperature or in refrigerator for 12-24 hours
5. Strain through fine mesh strainer or cheesecloth
6. Store concentrate in refrigerator for up to 2 weeks
7. Dilute with water, milk, or ice (typically 1:1 ratio) before serving

Medium to Dark roasts — Produces smooth, chocolatey concentrate

Shop Medium Roasts →

Shop Dark Roasts →

• Too bitter: Reduce steep time to 12-16 hours
• Too weak: Use more coffee or increase steep time
• Cloudy or muddy: Grind coarser or strain twice
• Too acidic: Use darker roast or reduce steep time

• Espresso machine
• Burr grinder (espresso-capable)
• Portafilter and basket
• Tamper
• Scale and timer
• Distribution tool (optional)

Example: 18g coffee to 36g liquid output (double shot)

Very fine — Similar to powdered sugar or flour

195-205°F (90-96°C) — Machine controlled

1. Purge group head with hot water to ensure temperature stability
2. Dose 18-20g of finely ground coffee into portafilter
3. Distribute grounds evenly using distribution tool or finger
4. Tamp with 30 lbs of pressure, ensuring level surface
5. Wipe rim of portafilter and lock into group head
6. Place cup on scale and start timer immediately
7. Target: 25-30 seconds to extract 36-40g of espresso
8. Stop extraction when desired yield is reached

Medium to Dark roasts — Traditional espresso profile with balanced sweetness

Shop Medium Roasts →

Shop Dark Roasts →

• Extracts too fast (under 20s): Grind finer or use more coffee
• Extracts too slow (over 35s): Grind coarser or use less coffee
• Sour taste: Increase extraction time or raise temperature
• Bitter taste: Decrease extraction time or lower temperature
• Channeling (uneven extraction): Improve distribution and tamping technique