Storing your coffee
Store your coffee in an opaque, airtight container at room temperature. For optimum freshness, drink your coffee within 2 weeks of the roast date.
Brewing your coffee
We recommend brewing with 2 tablespoons of coffee per 6 ounces of water.
Aeropress - Aeropress is a brewed-to-order coffee that has more distinct flavor notes than traditional drip coffee because its fast and pressurized extraction results in lower acidity. This is a great option for our unique single origin and microlot coffees.
Supplies needed - Aeropress, coffee, grinder, scale or tablespoon (for portioning), paper filter, stirring spoon, timer, water, cup(s)
1. Portion 14-15 grams of the selected coffee (just under 3 tablespoons).
2. Grind the coffee to an auto drip type grind. It should be just coarse enough to start seeing chunks of coffee but not so fine that it is like powder.
3. Invert the Aeropress, resting it upside down on the plunger, with the plunger inserted just inside the brewing chamber.
4. Pre-warm your kettle and the Aeropress with hot water. At this time you can also pre-wet the paper filter.
5. Dump the hot water out of the Aeropress and put the coffee in the chamber, using the provided Aeropress funnel.
6. Start a timer and, with your Aeropress resting on a scale, pour 30 grams (about 1 ounce) of hot water over the grounds. Stir 4 times using the provided paddle. Allow the coffee to bloom up to the 30 second mark.
7. At the 30 second mark, pour another 195 grams (about 7 ounces) of water, for a total of 225 grams (about 8 ounces).
8. Place the filter basket on the top of the Aeropress, lock it into place, and allow the coffee to steep for 2 more minutes.
9. At 2 minutes 30 seconds, flip the Aeropress onto a stable receptacle. Press for 30-40 seconds. Do not press all the way down, to the point that you hear air coming out of the Aeropress. The paper filter removes fine grounds and we don’t want to put those grounds in the cup by forcing them through the filter.
Pourover - This simple brewer allows for a consistent, quick extraction with control over a variety of brewing factors.
Supplies needed - Preferred choice of pourover (Kalita Wave - our favorite, Melitta, Chemex, V60, etc.), coffee, grinder, scale or tablespoon (for portioning), paper filter, timer, water, cup(s)
1. Portion the amount of the selected coffee (about 22-24 grams for 12 ounces of brewed coffee).
2. Set up the filter and cone on a cup or a stand.
3. Pour a few ounces of hot water through the filter into a cup, rinsing it completely, to warm up the cup.
4. Dump out the hot water.
5. Grind appropriately (The grind is a matter of personal choice but the cone filter/fine setting is a good start).
6. Start a timer and pour a small amount of water (about 1.5 ounces) on the grounds, then pause for 30 seconds (allowing the coffee to bloom). Tip: Pour the water slowly in a circular motion starting from the center and working your way outwards, never touching the side.
7. Pour water up to the 4 ounce mark; wait 10 seconds.
8. Pour water up to the 6 ounce mark; wait 10 seconds.
9. Pour water up to the 8 ounce mark; wait 10 seconds.
10. Pour water up to the 10 ounce mark; wait 10 seconds.
11. Pour water up to the 12 ounce mark; wait 10 seconds.
12. This should take about 2 minutes 30 seconds to pour. Let it drain completely.
French Press - Brewing coffee using a French press is the definition of simplicity. Whether you are on the road or in your own home, this brew method is a favorite for when you want excellent coffee without all the steps. If you wish to brew a full French Press, double the recipe below. This recipe makes a 4 cup press.
Supplies needed - French press, coffee, grinder, stirring spoon, timer, water, cup(s)
1. Portion the amount of the selected coffee (25 grams or about 5 tablespoons for 16 ounces of brewed coffee)
2. Grind the coffee as course as your grinder can go. The ground coffee should look like breadcrumbs.
3. Pour the coffee into the press.
4. Add 16 ounces of hot water (195ºF - 205ºF) and set the timer for 4 minutes.
5. Stir 3 revolutions to make sure all the grounds are saturated.
6. Once the timer goes off, plunge the press and pour the brewed coffee into a receptacle (your mug!) immediately to stop the water from brewing the coffee further.