You’ve got great beans—now let’s unlock their potential. This guide simplifies the essential factors of coffee, from choosing the right brewing method to mastering the perfect grind and temperature.
Brewing Methods Made Simple
The device you choose profoundly shapes your coffee’s body and flavor. Here are three classics:
Moka Pot
The classic Italian stovetop espresso maker was invented in 1933.
Flavor: Rich, concentrated, bold
Best with: Medium-dark roasts (Espresso, Monsoon Magic)
French Press
Full immersion brewing for maximum flavor.
Flavor: Full-bodied, rich, oils intact
Best with: Medium-dark roasts (Bloom & Shadow, Toasted Autumn)
Pour-Over (V60, Chemex)
Precision brewing for clean, bright coffee.
Flavor: Clean, complex, nuanced
Best with: Light-medium roasts (Seabright)
Quick Brewing Tips
The device you choose profoundly shapes your coffee’s body and flavor. Here are three classics:
Aim for 1 part coffee to 15–17 parts water (1:15 to 1:17). A great starting point is 20g coffee to 300ml water.
Heat your water to 195°F–205°F (90°C–96°C). Too hot can lead to bitterness; too cool results in a weak, sour cup.
Whole beans stay fresh for 2–3 weeks after roasting. Always store them in an **airtight container** in a cool, dark place (never refrigerate!).
Grind Size Guide
Grind size is crucial—it controls how quickly water extracts flavor.
Coarse
French press, cold brew
Medium
Drip coffee
Medium-fine
Pour-over, Moka pot
Fine
Espresso
Coffee Processing 101
How the bean is processed after harvest dictates much of its final flavor profile:
Washed Process (Our Method)
Cherries are pulped, fermented, washed, and then dried. The process strips away the fruit early.
- Result: Clean, bright, and clear flavors.
Natural Process
The whole cherries are dried with the fruit intact around the bean.
- Result: Often yields intensely fruity, sweet, wine-like flavors.
Honey Process
The pulp is removed, but some sticky mucilage (‘honey’) remains on the bean during drying.
- Result: Sweet, balanced, and distinctly fruity.
