For every brew method we provide in this guide we suggest one important thing… Experiment. We all like our coffee in a unique way, and this is just a general guide we are offering. Tweak our recipes, play with the grind and quantity of the coffee. Play with brew times. Make it your own. There are no hard and set rules when it comes to coffee. It is your ritual, enjoy the process from brew to final sip.



There are two variations of pour over coffee. Drip cones and Chemex. Both use a filter. Both produce some of the cleanest, most delicious coffee you will ever drink. The brew method is similar for both, just varying in quantity of coffee and fineness of grind. For the drip cone, use 25 grams or about 2-3 heaping tablespoons, ground like drip coffee, or kosher salt. Bring the water to a boil, and then let it rest a moment to drop just below that temp. Saturate the grinds, pause, let the coffee bloom for half a minute. Note the gasses rising and erupting out of the coffee and the delicious smell that comes with it. Then continue, slowly, evenly adding water for a total of 4-5 minutes, including the bloom time. When using a Chemex, grind 55 grams of coffee or 5 heaping tablespoons. The process is the same, but you will use a coarser grind and more water, dependent on the size of your Chemex.



The Aeropress was invented by the inventor of the Aerobie frisbee. This makes sense to us, because both are a little whimsical and great in the outdoors. It has quickly become a favorite for camping and road trips, but we also know a lot of people that use it daily in their home. It is simple to use, easy to clean, and makes a delicious cup of coffee, albeit only one cup at a time. Place the filter on the bottom, then load with approximately 18 grams of coffee, or about 1.5 heaping tablespoons. Coffee should be ground finely like espresso, or for reference – table salt. Without the plunger in place, rest the Aeropress on your cup. Add water that has just lowered off boiling, filling the Aeropress about halfway. Pause. Smell. Stir, letting the gases release for a few moments then continue filling near the top and when full place the plunger in the top which will hold the liquid in the chamber allowing it to brew. Wait about 1.5 minutes then carefully plunge. Add water to taste and take in the scenery wherever you are.



Simple. Timeless. Easy. Grind your coffee a bit more course than drip. Use about 1-2 heaping tablespoons per cup you are making. Add water just off a boil, but pause when half full. Watch the bloom. Behold, the Aroma. This is a great time to smell the coffee and stir it a little, making sure everything is saturated and giving the gases a chance to release before filling and putting on the top. Wait 4 minutes before plunging and pouring. Enjoy.



There is nothing wrong with drip coffee, don’t ever let someone tell you there is. There are brewers that you may like better than others, and certainly some that perform with more accuracy and precision, but if you have a maker you like, use it proudly. We recommend about 2 heaping tablespoons per cup of water. Always add a little extra water because some will remain in the grinds. Put the medium course grinds (like kosher salt texture) in the filter, add water to the reservoir and Push Go, or whatever button your machine has to make the magic happen. Stand by, take in the smell, and feel your brain synapsis activating at new enlightened levels. When the brew cycle is complete, pour a cup for yourself and your best friend, and enjoy.



The key to good home espresso is experimenting with your grind size. Most home espresso machines come with 18 gram baskets but it can vary from 14-22. So if you don’t have a scale you will want 2-3 heaping table spoons. Tamp firmly into the porta-filter. When you pour your shot of espresso it should take about 30-40 seconds to fill a shot glass. If it is going too quickly, you will want to make your grind finer to slow it down, and conversely, if it is pouring to slowly, make it more coarse to speed it up a bit. For an Americano add water to taste. Home espresso can be the most tricky of all the methods, but it can also be some of the most rewarding.



There are a lot of grinders to chose from out there. A good burr grinder will definitely improve any cup of coffee, but is certainly not necessary for a good cup. Finding the right grind for each brew method will also improve the cup quality. When coffee is ground it increases the surface area exponentially, and opens the pores of the coffee to the air and thus the coffee quickly begins to let out its vital gases that hold all that is dear, so we prefer to grind right before using. That said, if you are consuming your coffee within a week of grinding, it will still be great. Play with the fineness of grind and see how it affects your cup so you can hone in on your sweet spot.



A cool dry place out of direct light. No refrigerator, no freezer necessary. Ideally, use your coffee within a couple weeks of when it was roasted. Fresh coffee always has more to offer.