Brewing Basics

Brewing basics are the solid foundation to build your coffee knowledge and the application to starting off on the right foot. These foundations include everything you need to know including coffee-to water ratio, brewing time, brewing equipment, drip filtration, and ideal water temperature; providing you a comprehensive, clear, and concise instructions on how to brew a quality cup of coffee.

Yield Coffee. Start with fresh coffee. We purchase only the highest quality coffee in the world. For the best cup of coffee you should buy whole beans and buy less quantity more often. In general, brew within 3-21 days of the roast date for best taste. Store your coffee in a cool, dry place in an airtight container. Buy whole bean when possible and grind just minutes prior to brewing.

The Grind. Coffee grinders come in two varieties: blade and burr.

Blade grinders haphazardly chop your coffee into various sizes, while burr grinders cut it to a relatively consistent size. The grind produces by a burr grinder will yield even extractions, meaning more delicious coffee. Use a burr grinder to select a grind/particle size appropriate for your brew method. You can find which size to grind your coffee using this guide here.

Quality Water. Coffee is 98% water. Use filtered water. Water that tastes or smells off will inevitably produce off notes in your brew. Distilled water won’t yield a full extraction. Use filtered tap or spring water to ensure the best possible quality cup of coffee.

Filter. Choose a clean filter that will not impart taints. We don't suggest metal filters because they tend to retain funk and detergent taints, leaving you with the less than perfect cup of coffee. Paper filters yield paper notes; these need a thorough rinsing with hot water. This rinsing of hot water will remove the paper notes and will also warm your vessel that you will be brewing your cup into. It’s the ultimate double win.

Temperature. Coffee should be brewed right around 200-205°f. Be sure to pre-heat your brewing equipment with hot water. Pre-heating your equipment this enables you to brew without exaggerated heat loss through initial contact with room-temperature ceramic or glass.

Dose. The most consistent way to dose coffee is using a gram scale. Try a ratio of 1 g of coffee to 15-16 g of water. (e.g., 20 g of coffee to 300 g of water). Adjust and experiment. My personal favorite is 1:15. But coffee is all about experimentation and finding your own personal favorite way to brew coffee. Creativity required. 

There are infinitely more variables to talk about and discuss, but we believe these are the core principals if you will that will enable you to brew the best cup of coffee possible. Nothing is set in stone. Experiment and craft your favorite way of making coffee.