Brewing Guide
Simple steps to get the best cup from our beans, whatever your method.
Pour-over V60
Use 15g of coffee to 250ml of water at 93°C. Bloom the grounds first, then pour in slow circular stages over two and a half minutes.
Espresso
Dose 18g, pull 36g in about 28 seconds. Grind finer if the shot runs too fast.
French press
Use a coarse grind, 30g to 500ml, steep for four minutes, then press the plunger down slowly.