Brewing Instructions
1. ESPRESSO
| Roast Level | Dose | Temp | Brew Time | Notes |
|---|---|---|---|---|
| Medium-Light | 18–20g | 93–95°C | 28–32 sec | Use longer pre-infusion; higher pressure helps with solubility. Bright acidity expected. |
| Medium | 18g | 92–94°C | 25–30 sec | Balanced shot. Brings out body & sweetness. |
| Medium-Dark | 17–18g | 90–92°C | 23–28 sec | Shorter shot to avoid bitterness. More crema, heavier body. |
2. AEROPRESS (Inverted method recommended)
| Roast Level | Grind | Temp | Brew Time | Notes |
|---|---|---|---|---|
| Medium-Light | Medium-fine | 90–94°C | 2:00–2:30 | Stir well, long steep. Brings out brightness. |
| Medium | Medium | 85–90°C | 1:30–2:00 | Balanced extraction. Sweet and round flavor. |
| Medium-Dark | Medium-coarse | 80–85°C | 1:00–1:30 | Short steep, light stir. Avoids over-extraction. |
3. POUR-OVER (Hario V60 or Chemex-style)
| Roast Level | Grind | Temp | Brew Time | Notes |
|---|---|---|---|---|
| Medium-Light | Medium-fine | 92–96°C | 2:45–3:30 | Bloom longer (30–45s), slow pour. Accentuates clarity. |
| Medium | Medium | 90–94°C | 2:30–3:00 | Sweetness and balance. Even flow pour. |
| Medium-Dark | Medium-coarse | 88–92°C | 2:15–2:45 | Short bloom (15–25s), quicker pour to reduce bitterness. |
4. DRIP BREW (Auto Brewer)
| Roast Level | Grind | Temp | Ratio | Notes |
|---|---|---|---|---|
| Medium-Light | Medium | 93–96°C | 1:16 (e.g. 30g/480ml) | Use gold filter if possible to retain oils. Crisp flavor. |
| Medium | Medium | 90–94°C | 1:15–1:16 | Versatile; produces a rounded cup. |
| Medium-Dark | Medium-coarse | 88–92°C | 1:15 | Highlight chocolate/nutty tones. Watch for over-extraction. |
5. FRENCH PRESS
| Roast Level | Grind | Temp | Brew Time | Notes |
|---|---|---|---|---|
| Medium-Light | Medium-coarse | 93–95°C | 4:00–4:30 | Stir once at bloom. Bright, tea-like cup. |
| Medium | Coarse | 90–94°C | 4:00 | Clean and full-bodied. Skim oils for clarity. |
| Medium-Dark | Coarse | 88–92°C | 3:30–4:00 | Smooth and rich. Avoid steeping too long to reduce bitterness. |
6. COLD BREW
| Roast Level | Grind | Brew Time | Ratio | Notes |
|---|---|---|---|---|
| Medium-Light | Coarse | 14–18 hrs (cold) | 1:8 concentrate | Crisp, floral, and tea-like. Use filtered water. |
| Medium | Coarse | 12–16 hrs (cold) | 1:8 concentrate | Balanced and refreshing. Great for dilution. |
| Medium-Dark | Coarse | 10–14 hrs (cold) | 1:8 concentrate | Rich, chocolatey. Shorter brew reduces bitterness. |
7. REUSABLE K-CUPS
| Roast Level | Grind | Brew Setting | Notes |
|---|---|---|---|
| Medium-Light | Medium-fine | Strong / High Temp | Use 2 Tbsp (10–12g). May taste under-extracted; pre-wet grounds if possible. Expect brighter, lighter flavor. |
| Medium | Medium | Regular / Strong | Use 2 Tbsp (10g). Good balance of body and flavor. Shake cup before inserting for even extraction. |
| Medium-Dark | Medium-coarse | Regular / Lower Temp | Use slightly less (9–10g). Shorter contact time benefits darker roasts. Expect bold, low-acid cup. |