Brewing

Brewing guide

There is no single right recipe. Each method draws a different cup from the same bean. We introduce the method and leave the ratio to your palate.

The method shapes the bean's voice

Brewing is the work of carrying the soluble compounds inside the bean into water. The same coffee shows a different character in a different method: some bring out clarity, others body. Which one is right depends on your palate.

That is why we do not impose a fixed recipe. We describe what each method brings out, which coffee it suits and what equipment it asks for; we leave the rest to experiment. The one constant: freshly roasted beans. The roast date on the package is your starting point.

Eight methods

Which method, which cup?

Each of our grind options corresponds to a method. Below you will find what each one brings out.

Espresso

What it offers: An intense, layered, crema-rich cup. A strong extraction in a short time; the base for milk drinks.
Which coffee it suits: Espresso blends and balanced single-origin roasts. Those who enjoy it with milk.
Equipment: Espresso machine and grinder. The fineness is tuned to the machine and the dose, so consistency at home takes practice.

Turkish coffee

What it offers: Grounds in the cup, traditional, the most intense ritual. The finest grind, the simplest equipment.
Which coffee it suits: Our Turkish coffee roasts (single-origin Brazil; other origins seasonally).
Equipment: Copper cezve and stovetop. We cover the full ritual on its own page.

Turkish coffee page

Moka

What it offers: A dense cup close to espresso, through stovetop pressure. Strength without a machine.
Which coffee it suits: Intense profiles taken with milk; those without espresso equipment.
Equipment: Moka pot and medium-fine grind.

Paper filter (V60, Chemex)

What it offers: Clarity and brightness. Paper holds back the oils; it separates the bean's delicate aromatic layers.
Which coffee it suits: Single-origin filter roasts; bright, aromatic coffees with pronounced acidity.
Equipment: Dripper, paper filter and a fine-spout kettle.

Metal filter

What it offers: A balance between clarity and body. Metal leaves some of the oils in the cup.
Which coffee it suits: Those who want both cleanliness and fullness together.
Equipment: Metal-filter dripper and medium grind.

Aeropress

What it offers: Flexible, clean and fast. A method between pressure and immersion; practical on the road and at home.
Which coffee it suits: Those who enjoy experimenting with single-origin coffees; anyone seeking portable brewing.
Equipment: Aeropress and medium-fine grind.

French Press

What it offers: Full body and an oily texture. The metal mesh leaves the bean's oils in the cup.
Which coffee it suits: Chocolatey, dark-roast profiles; those who love body.
Equipment: French press and coarse grind.

Cold Brew

What it offers: A smooth, low-acidity, slightly sweet drink. Extraction through time rather than heat.
Which coffee it suits: Summer drinks; those who dislike acidity; served over ice.
Equipment: Cold brew vessel and coarse grind. A method of steeping in the fridge.

Shared principles

Four variables, one compass: your palate

Whichever method you choose, four things shape the result: grind fineness, water quality, bean freshness and the coffee-to-water ratio. We do not tie these to a fixed formula, because the right setting changes with who is drinking. Our academic approach is not a promise of an equation but a call to experiment with disciplined curiosity.

Unsure about a term on the spec sheet? Coffee Glossary

Starting point

The difference in the cup begins with fresh beans.

Whatever the method, the first thing shaping the result is the freshness of the bean. Browse our coffees roasted within the last 30 days, or join the subscription for regular freshness.

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