Brewing Coffee

Manual Brewing

Espresso

Resources

Manual Brewing Tips

Some starting tips on some hand brew methods

General Tips

Use the right tools

Scale - use a coffee or kitchen scale; ideally with a 0.1g precision. Weigh out coffee and water input as you brew.
Kettle - use a kettle that allows a good controlled stream of water. Use water off the boil between 92°-96°C. Variable temperature water kettles are very convenient.
Filter - use the appropriate filter type and size for the brewer. If using paper filters, rinse out the filter with hot water to remove some of the papery taste and to warm up the brewer.
Grinder - use a flat or conical burr grinder that offers a consistent grind size. There are a range of good hand grinders such as the 1Zpresso and Commandante; home grinders such as the Fellow Ode and Baratza Encore are excellent electric options.

Coffee

Rest your coffee - while fresh coffee is good, they can be too fresh to brew well! We generally recommend resting at least 7 days before brewing and to finish coffees within a month or two once opened. For more on resting and storing coffee see here.
Grind fresh - always try to grind the coffee within just a few minutes before brewing.

Water

Water profile - water is probably the most overlooked, yet one of the most important, aspect of coffee brewing. The water you use to brew will depend on your local water source. If possible it is good to start at ‘zero’ with RO or Distilled water and add back minerals specific to coffee brewing, such as Third Wave Water (Classic profile).

Starting Guides

These recipes offer a starting point for brewing and are not intended as the final answer. Experimentation with recipes and adjusting to taste is always needed as each coffee is as unique as our preferences. We hope these offer good starting points for your journey!

Conical Brewers

Intended for brewers such as Hario V60

Regular and Slow Flowing Coffee

Intended for slower flowing coffees, like washed Ethiopians

Method:

Temp: ~94°C
Ratio: 1:16 (15g coffee - 240ml water)
Total time: 2:10 - 2:20
Grind size: ~21-24 on the Commandante C40; if the time is over 2:20 grind coarser; faster than 2:10 grinder finer
Pour speed: ~6ml per sec

Procedure:

1st pour @ 0sec - 80ml (40ml circle pour ⭕, then 40ml center pour ▪️)
2nd pour @ 0:40 - 160ml (40ml circle ⭕, 40ml center pour ▪️)
3rd pour @ 1:20 - 240ml (40ml center pour ▪️, finish with 40ml circle pour ⭕)

Fast Flowing Coffee

Intended for fast flowing coffee, like naturals, honey process, anaerobic or extended fermentation

Method:

Temp: ~90°C
Ratio: 1:15 (16g coffee - 240ml water)
Total time: 2:15 - 2:30
Grind size: ~22-24 on the Commandante C40; if the time is over 2:30 grind coarser; faster than 2:15 grinder finer
Pour speed: ~5ml per sec

Procedure:

1st pour @ 0sec - 60ml (circle pour ⭕)
2nd pour @ 50sec - 240ml (circle pour ⭕ then gently swirl the brewer 3 times when slurry level is halfway)

Flat Bed Brewers

Intended for Flat Beds like Kalita 155 or 185

Method:

Temp: 93°C
Ratio: 1:15 (16g coffee - 240ml water)
Total time: 2:10 - 2:30
Grind size: ~22-24 on the Commandante C40; if the time is over 2:30 grind coarser; faster than 2:10 grinder finer
Pour speed: ~5ml per sec

Procedure:

1st pour @ 0sec - 90ml (45ml circle pour ⭕, then 45ml center pour ▪️)
2nd pour @ 1:00 - 240ml (center pour ▪️ to 200ml, then 40 ml circle pour ⭕)

Aeropress

Intended for Standard Aeropress (in an upright regular position)

Method:

Temp: 94°C
Ratio: 1:16 (16g coffee - 256ml water)
Total time: 2:10 - 2:25
Grind size: medium-fine
Pour speed: ~7ml per sec

Procedure:

Lock in cap with filter and rinse with hot water
1st pour @ 0sec - 40ml (40ml circle pour ⭕, then stir 3 times)
2nd pour @ 0:30 - 216ml (gentle center pour ▪️ to 256ml, then stir 3 times)
Plunge and Press @ 1:45 (Finish at first hiss between 2:15 - 2:25)

Other helpful recipes

Below are several other recipes from fantastic people. Everyone has different setups and preferences and every coffee is different. Testing and constantly trying different methods is a great way to discover what works best at different times to suit your preferences.

James Hoffman

This recipe emulates cupping protocols used by many roasters and is a very forgiving way to brew

Great for 1-cup brews on most conical brewers

Useful for larger doses (20g+ of coffee)

Very consistent technique for our favourite travel brewer

Tim Wendelboe

An alternative Aeropress technique that offers a more delicate cup that presents a bit more like a pourover

Manual Brewing Tips
General Tips
Use the right tools
Coffee
Water
Starting Guides
Conical Brewers
Regular and Slow Flowing Coffee
Fast Flowing Coffee
Flat Bed Brewers
Aeropress
Other helpful recipes
James Hoffman
Tim Wendelboe

💠

Brewing Coffee

Resources

Manual Brewing Tips

Some starting tips on some hand brew methods

General Tips

Use the right tools

Scale - use a coffee or kitchen scale; ideally with a 0.1g precision. Weigh out coffee and water input as you brew.
Kettle - use a kettle that allows a good controlled stream of water. Use water off the boil between 92°-96°C. Variable temperature water kettles are very convenient.
Filter - use the appropriate filter type and size for the brewer. If using paper filters, rinse out the filter with hot water to remove some of the papery taste and to warm up the brewer.
Grinder - use a flat or conical burr grinder that offers a consistent grind size. There are a range of good hand grinders such as the 1Zpresso and Commandante; home grinders such as the Fellow Ode and Baratza Encore are excellent electric options.

Coffee

Rest your coffee - while fresh coffee is good, they can be too fresh to brew well! We generally recommend resting at least 7 days before brewing and to finish coffees within a month or two once opened. For more on resting and storing coffee see here.
Grind fresh - always try to grind the coffee within just a few minutes before brewing.

Water

Water profile - water is probably the most overlooked, yet one of the most important, aspect of coffee brewing. The water you use to brew will depend on your local water source. If possible it is good to start at ‘zero’ with RO or Distilled water and add back minerals specific to coffee brewing, such as Third Wave Water (Classic profile).

Starting Guides

Conical Brewers

Intended for brewers such as Hario V60

Regular and Slow Flowing Coffee

Intended for slower flowing coffees, like washed Ethiopians

Method:

Temp: ~94°C
Ratio: 1:16 (15g coffee - 240ml water)
Total time: 2:10 - 2:20
Grind size: ~21-24 on the Commandante C40; if the time is over 2:20 grind coarser; faster than 2:10 grinder finer
Pour speed: ~6ml per sec

Procedure:

1st pour @ 0sec - 80ml (40ml circle pour ⭕, then 40ml center pour ▪️)
2nd pour @ 0:40 - 160ml (40ml circle ⭕, 40ml center pour ▪️)
3rd pour @ 1:20 - 240ml (40ml center pour ▪️, finish with 40ml circle pour ⭕)

Fast Flowing Coffee

Intended for fast flowing coffee, like naturals, honey process, anaerobic or extended fermentation

Method:

Temp: ~90°C
Ratio: 1:15 (16g coffee - 240ml water)
Total time: 2:15 - 2:30
Grind size: ~22-24 on the Commandante C40; if the time is over 2:30 grind coarser; faster than 2:15 grinder finer
Pour speed: ~5ml per sec

Procedure:

1st pour @ 0sec - 60ml (circle pour ⭕)
2nd pour @ 50sec - 240ml (circle pour ⭕ then gently swirl the brewer 3 times when slurry level is halfway)

Flat Bed Brewers

Intended for Flat Beds like Kalita 155 or 185

Method:

Temp: 93°C
Ratio: 1:15 (16g coffee - 240ml water)
Total time: 2:10 - 2:30
Grind size: ~22-24 on the Commandante C40; if the time is over 2:30 grind coarser; faster than 2:10 grinder finer
Pour speed: ~5ml per sec

Procedure:

1st pour @ 0sec - 90ml (45ml circle pour ⭕, then 45ml center pour ▪️)
2nd pour @ 1:00 - 240ml (center pour ▪️ to 200ml, then 40 ml circle pour ⭕)

Aeropress

Intended for Standard Aeropress (in an upright regular position)

Method:

Temp: 94°C
Ratio: 1:16 (16g coffee - 256ml water)
Total time: 2:10 - 2:25
Grind size: medium-fine
Pour speed: ~7ml per sec

Procedure:

Lock in cap with filter and rinse with hot water
1st pour @ 0sec - 40ml (40ml circle pour ⭕, then stir 3 times)
2nd pour @ 0:30 - 216ml (gentle center pour ▪️ to 256ml, then stir 3 times)
Plunge and Press @ 1:45 (Finish at first hiss between 2:15 - 2:25)

Other helpful recipes

James Hoffman

This recipe emulates cupping protocols used by many roasters and is a very forgiving way to brew

Great for 1-cup brews on most conical brewers

Useful for larger doses (20g+ of coffee)

Very consistent technique for our favourite travel brewer

Tim Wendelboe

An alternative Aeropress technique that offers a more delicate cup that presents a bit more like a pourover

Manual Brewing Tips
General Tips
Use the right tools
Coffee
Water
Starting Guides
Conical Brewers
Regular and Slow Flowing Coffee
Fast Flowing Coffee
Flat Bed Brewers
Aeropress
Other helpful recipes
James Hoffman
Tim Wendelboe

💠