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Much care has gone into making sure our beans are top quality. We beg you: don’t screw it up now!

Coffee knowledge has come a long way since the Ninth Century when, legend has it, a goat-herder discovered the beans in Ethiopia. Long gone are the days of coffee purveyors pushing percolators, flavored coffee and tablespoons. The coffee industry has evolved and so too have brewing methods, measuring tools and our recommendations.

We still believe that coffee taste is very personal. One person’s watery brew can be another’s mud. And one’s small cup may be another’s Big Gulp. We suggest using our recommendations as a starting point and then adjusting to your personal taste.

  • Freshness. Use beans roasted in the past two weeks.
  • Storing. Store coffee in air-tight, moisture-free containers that block light. Do NOT store in fridge or freezer. Tightly rolling our retail bag down and keeping it in the cupboard is fine.
  • Grinding. Grind just before brewing. Coffee loses flavor rapidly after being ground. Grind size changes the flavor of brewed coffee dramatically. Make sure to use the correct grind size for your brewing method.
  • Water. Brewed coffee is 98% water, so use fresh, filtered water.
  • Temperature. Water should be heated between 195 and 205 degrees fahrenheit.
  • Measure. Measure ground coffee and water by weight with a gram scale. Use between a 16:1 and 18:1 water-to-coffee ratio.
  • Time. Brew times vary between brewing methods, but selecting the propper brew time plays a vital role in the flavor of your coffee. 4 to 5 minutes is a safe place to start, but as with all things coffee, it really depends…
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