Brew guide
How to brew
great coffee
All recipes follow the SCA Golden Cup Standard — the Specialty Coffee Association's framework for optimal extraction. Adjust to taste from there.
Pour Over
SCA StandardV60 · Chemex · Kalita Wave
Grind
Grind medium-fine — like coarse table salt. For 250ml water, use 15g of coffee.
Rinse
Place filter in dripper, rinse with hot water to remove paper taste and preheat the vessel. Discard the water.
Bloom
Add ground coffee, then pour 30g of water (2× the coffee weight). Wait 30–45 seconds. This releases CO₂ trapped in fresh coffee.
Pour
Pour the remaining water in slow, steady spirals from centre outward. Keep water level consistent. Total pour time: 2.5–3 minutes.
Draw down
Total brew time should be 3–4 minutes. If faster, grind finer. If slower, grind coarser.
Best for tasting the full complexity of our Classic and Premium grades. The bright citrus and stone fruit notes shine through.
French Press
SCA StandardAny French press
Grind
Grind coarse — like breadcrumbs. For 350ml water, use 26g of coffee.
Preheat
Pour a small amount of hot water into the French press, swirl, and discard.
Add coffee
Add ground coffee to the press. Pour all the water at once.
Steep
Place the lid on with the plunger pulled up. Steep for exactly 4 minutes.
Press and pour
Press the plunger down slowly and steadily. Pour immediately — don't let it sit or it will over-extract and turn bitter.
Full-bodied and rich. Our dark roast grades work exceptionally well here — the heavy body and low acidity are amplified by immersion brewing.
AeroPress
SCA StandardAeroPress · AeroPress Go
Set up
Insert filter, rinse with hot water. For 200ml, use 15g of coffee. Use inverted method for more control.
Add coffee
Add ground coffee. Pour 30ml of water at 90–95°C, stir, and wait 30 seconds to bloom.
Fill
Pour remaining water to fill. Total water: 200ml. Stir 10 times.
Press
After 1 minute total steep, flip onto cup and press down slowly over 20–30 seconds. Stop when you hear a hissing sound.
Adjust
Too strong? Add hot water. Too weak or sour? Grind finer or increase steep time.
The most forgiving method. Excellent for travel. The lower temperature (80–85°C) works well with our Premium grade for a cleaner, sweeter cup.
Espresso
SCA StandardEspresso machine
Dose
Use 18g of finely ground coffee for a double shot. Distribute evenly in the portafilter.
Tamp
Tamp with 15–20kg of pressure. Level and even — uneven tamping causes channelling.
Extract
Target yield: 36g of espresso (1:2 ratio) in 25–30 seconds. Time from first drop.
Adjust
Extracts too fast (under 20s)? Grind finer. Too slow (over 35s)? Grind coarser. Adjust dose by 0.5g increments.
Steam milk
For milk-based drinks, steam to 65°C. At exactly 65°, the natural lactose sugars reach peak sweetness — no burnt edges, silky microfoam.
The 65° milk temperature is not arbitrary — it is where steamed milk is at its best. Our dark roast blends are built to hold up beautifully at this temperature.
Moka Pot
Bialetti · Any stovetop moka
Fill
Fill the bottom chamber with cold water to just below the safety valve.
Add coffee
Fill the filter basket with ground coffee. Level off — do not tamp.
Assemble
Screw the top and bottom together tightly. Place on medium-low heat.
Brew
Keep the lid open. Watch for coffee to start flowing. Remove from heat when it turns from dark brown to golden yellow.
Pour immediately
Run the bottom under cold water to stop extraction. Pour and serve immediately.
Strong, concentrated, and bold. Not espresso — but close in character. Our Classic Dark Roast works very well in a moka pot.
Cold Brew
Mason jar · Cold brew bottle
Grind
Grind very coarse — coarser than French press. For 1 litre of regular-strength cold brew, use 125g of coffee.
Combine
Add coffee to a jar or bottle. Pour cold or room-temperature water over it. Stir to saturate all grounds.
Steep
Cover and refrigerate for 12–24 hours. 12 hours gives a lighter brew; 24 hours gives full body and stronger extraction.
Filter
Strain through a paper filter or fine mesh. A second pass through a paper filter removes fine particles and brightens the cup.
Serve
Serve over ice as-is, or dilute 1:1 with water or milk if brewed as concentrate. Keeps refrigerated for up to 2 weeks.
Smooth, naturally sweet, and low acidity. Our medium roast grades work particularly well — the slow cold extraction brings out the fruit notes without bitterness.
Ready to brew?
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