simple, proven recipes for our coffee. the ratios are a baseline: adjust the taste to yourself by changing grind and brew time. water should be fresh and filtered.
a clean, bright cup with pronounced acidity — the specialty classic.
- ratio
- 15 g coffee / 250 ml water (1:16.6)
- grind
- medium, like sea salt
- water
- 92–94 °C
- time
- 2:30–3:00
- 1rinse the paper filter with hot water and discard it — this removes the papery taste and warms the dripper.
- 2add the coffee and make a small well in the center.
- 3bloom: pour 40–50 ml of water and let the coffee breathe for 30–40 seconds.
- 4pour water in circles in several stages up to 250 ml, keeping the level steady.
- 5total brew time is about 2:30–3:00. remove the dripper when the water has almost drained.
the thick filter yields an especially clear, silky cup with no sediment.
- ratio
- 30 g coffee / 500 ml water (1:16.6)
- grind
- medium-coarse
- water
- 92–94 °C
- time
- 4:00–4:30
- 1place the filter with the thick side toward the spout, rinse with hot water, discard.
- 2add the coffee and level the bed.
- 3bloom: 60 ml of water for 40 seconds.
- 4pour water in circles in portions up to 500 ml, without overflowing the coffee bed.
- 5the full cycle is about 4:00–4:30.
a fast, forgiving method — a rich cup even on the go.
- ratio
- 15 g coffee / 220 ml water (1:14.6)
- grind
- medium-fine
- water
- 85–90 °C
- time
- 1:30
- 1put the filter in the cap, rinse it, assemble the aeropress in the standard position.
- 2add the coffee and pour the water, stir for 3–5 seconds.
- 3steep for about 1 minute.
- 4insert the plunger and press slowly over 20–30 seconds.
- 5stop as soon as you hear hissing — this avoids bitterness.
full body and a round taste — the simplest everyday method.
- ratio
- 30 g coffee / 500 ml water (1:16.6)
- grind
- coarse
- water
- 92–96 °C
- time
- 4:00
- 1warm the carafe with boiling water, discard.
- 2add the coffee, pour the water, stir the crust on top after 1 minute.
- 3skim the foam with a spoon (optional) — this makes the cup cleaner.
- 4steep for a total of 4 minutes.
- 5slowly press the plunger and pour the coffee right away so it doesn't over-extract.
rich, almost espresso-like coffee on the stovetop.
- ratio
- full filter basket / water up to the valve
- grind
- fine (coarser than espresso)
- water
- hot water in the bottom chamber
- time
- 4:00–5:00
- 1fill the bottom chamber with hot water — up to the safety-valve level.
- 2add coffee to the basket in an even layer, don't tamp it.
- 3assemble the pot and place it on medium heat with the lid open.
- 4as soon as the coffee starts to rise and gurgle — lower the heat.
- 5remove from the heat when the sound turns hissy; cool the base to stop extraction.
a hybrid of pour-over and immersion — consistent results with no skill needed.
- ratio
- 18 g coffee / 300 ml water (1:16.6)
- grind
- medium
- water
- 92–94 °C
- time
- 3:00–4:00
- 1rinse the filter, add the coffee.
- 2pour all the water at once, stir gently.
- 3cover with the lid and steep for 3–4 minutes.
- 4place the clever on a cup — the valve opens and the coffee drains.
- 5wait for a full drain before serving.
pick a coffee in the catalog — on each page we suggest the grind and brew method for that specific bean.
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