A. Pour Over (V60/Chemex)
Ideal For: Medium-dark roasts, balanced acidity & depth.
What to Brew: Spring & Bloom (medium-dark roast).
Steps:
• Grind: Medium-coarse (like raw sugar)
• Dose: 18g coffee to 300ml water (1:16.5 ratio)
• Bloom: Pour 50ml water (90°C), wait 30 seconds
• Pour: Slow spiral pours, total brew time 2:45–3:15 minutes
Recipe: Spring & Bloom Honeyed Citrus Brew
Brew as above, stir in a teaspoon of orange blossom honey post-brew for enhanced floral-citrus notes.
Pro Tip:
“A medium-coarse grind prevents over-extraction with Spring & Bloom’s medium-dark roast. Pair with a glass brewer for clarity.”
B. French Press
Ideal For: Medium roasts, smooth & rounded profiles.
What to Brew: Toasted Autumn (medium roast).
Steps:
• Grind: Coarse (like sea salt)
• Dose: 28g coffee to 450ml water (1:16 ratio)
• Steep: 4 minutes, press gently
Recipe: Toasted Autumn Maple Cinnamon Cream
Add a splash of maple syrup and whipped cream dusted with cinnamon to your brewed coffee.
Pro Tip:
“Toasted Autumn’s medium roast shines with a 5-minute steep—adds extra body to its cocoa-cinnamon warmth.”
C. AeroPress
Ideal For: Dark roasts, bold & concentrated cups.
What to Brew: Monsoon Magic (dark roast).
Steps:
• Grind: Fine-medium
• Dose: 16g coffee to 200ml water (88°C)
• Brew: Inverted method – steep 2 minutes, press slowly
Recipe: Monsoon Magic Spiced Mocha
Brew with a pinch of chili powder, then mix with hot cocoa and steamed milk.
Pro Tip:
“Lower water temperature (88°C) tames Monsoon Magic’s dark roast intensity, letting raisin and molasses notes shine.”
D. MokaPot
Ideal For: Medium-dark roasts, strong & aromatic cups.
What to Brew: Espresso Blend (medium-dark) or Toasted Autumn (medium).
Steps:
• Grind: Fine (but not powdery)
• Dose: Fill basket loosely
• Brew: Low-medium heat until coffee flows smoothly
Recipe: Moka Pot Vanilla-Spice Latte
Brew Toasted Autumn, add vanilla syrup, frothed milk, and nutmeg.
Pro Tip:
“Toasted Autumn’s medium roast in a Moka Pot creates a chocolatey base for desserts.”