Great coffee is a partnership from farm to cup, with every step playing a critical role in the outcome. The final step, brewing, is in your hands and we are committed to ensuring that you have a great experience. Our brewing recommendations are listed on below and on the other pages in this section, but they should be used only as a starting point; adjust your brewing methods to taste. If you’re having trouble achieving the results you want, send us a message and we will help you troubleshoot!


Use filtered water at a temperature of 195 to 205 °F. Ideally, an electric kettle with digital controls may be used to keep the water at the correct temperature. If you don’t have an electric kettle, the correct temperature occurs about 30 seconds after boiling water is removed from the heat source.

Brewing Ratio

A ration of 17 grams of water for each gram of ground coffee is a great place to start…but experiment to see what you like the best! If you don’t have a kitchen scale, this equates to six ounces of water (approximately 170 grams) per two tablespoons of ground coffee (about 10 grams).


For the freshest coffee possible, whole beans should be ground moments prior to brewing.

The grind plays a critical role in extraction as finer grinds expose more surface area of the ground bean to the water. It is important to match your brewing method and grind to ensure that your coffee isn’t over or under-extracted. For brewing methods that use a longer dwell time (e.g. French press), a coarser grind is necessary to avoid over-extraction. For Chemex®, a medium grind works well. It may take some experimentation to find the best grind for your preferred brewing method.

For any grind, a consistent size is necessary so that all of your coffee extracts in the same way. This is best achieved with use of a conical burr grinder. If you use a blade grinder, pulsing the grinder will lead to a more consistent grind.


During the roasting process, carbon dioxide builds up in the bean. This gas releases slowly over time (hence the need for degassing valve). Fresh coffee retains a significant amount of carbon dioxide that will release quickly upon exposure to hot water; this release prevents the water from contacting the ground coffee and can result in under-extraction. Therefore, prior to brewing, add just enough water to saturate the grounds and let the grounds bloom for one minute. You should see a pronounced degassing; if not, your coffee is not fresh!


For the best results, coffee should be consumed within a few weeks of roasting.

Brewing Methods

We prefer to use Chemex®  or AeroPress®  for individual cups and French press [link to French Press] for larger amounts of coffee.


If you are accustomed to drinking your coffee with milk and/or sugar, taste your coffee before you add these. It will give you a better sense of how the coffee tastes, and if you need to adjust your brewing method.