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  • Brew Basics

    Take the mystery out of brewing a perfect cup

The Extraction

The Coffee


We always weigh our coffee instead of scooping because light roasts and dark roasts have different densities. A general rule of thumb is to use a 16:1 coffee to water ratio. Our cheat is to take the number of ounces of water and multiply that by 1.8. So, if you have 40 ounces of water, you should use roughly 72 grams of coffee to start.

The Grind

Blade Grinder

A blade grinder isn't ideal for in-home grinding. It often results in a mixture of fine powder and large chunks. This makes an even extraction nearly impossible and results in a pot of coffee not living up to its potential.

Burr Grinder

A burr grinder is for someone who savors coffee and won't settle for anything short of a pure cup. You can widen or narrow the space between the two burrs, giving you control of your coffee. This creates a consistently delightful brew that will seriously impress the guests at your next brunch. It may even get you that nod of approval from your mother-in-law.

The Water


200 degrees F, +/- 2 degrees will yield the best results. Use a digital water kettle or a thermometer for optimal results.

Brew Time

Brew time is dependent on the brew method.  As a rough guide, espresso shots should take around 28 seconds, a pour over should take around 2 minutes and 30 seconds, and a French press should take 4 minutes. Times vary for consumer grade drip machines. Adjust the grind size coarser (or higher) to shorten the brew time. Adjust the grinder finer (or lower) to increase brew time.