Roasted in small batches since 1985
The Brew Guide
Pick your brewing method, dial in the ratio, and find out how long your beans will actually last. Toggle your preferred units above. Call us if you have questions!
Pour Over
Hot water is poured in slow, deliberate circles over a paper filter. The filter traps oils and fines, so the cup lands bright, clean and articulate. Bloom the grounds with twice their weight in water for 30 seconds before the main pours.
- Grind
- Medium-fine, like table salt
- Water
- 200–205°F / 93–96°C
- Brew time
- 2:45 – 3:30
- WHAT YOU'LL NOTICE
- Clean, bright, high clarity
Coffee & water
Weigh your dose if you can. A tablespoon of coffee shifts by a gram or two depending on grind and roast.
How long a bag lasts
1 pour over brews a day
Comfortably inside the four-week window where beans taste their best. Store them whole, sealed, and away from light.
Every method at a glance
| Method | Grind | Water | Time | Ratio |
|---|---|---|---|---|
| —Pour Over | Medium-fine, like table salt | 200–205°F / 93–96°C | 2:45 – 3:30 | 1:14–1:18 |
| French Press | Coarse, like sea salt | 195–205°F / 90–96°C | 4:00 – 5:00 | 1:12–1:17 |
| Drip / Batch | Medium, like coarse sand | 195–205°F / 90–96°C | 4:00 – 6:00 | 1:15–1:18 |
| AeroPress | Fine to medium-fine | 175–205°F / 80–96°C | 1:00 – 2:00 | 1:10–1:16 |
| Espresso | Fine, like powdered sugar | 198–204°F / 92–96°C | 0:25 – 0:32 | 1:1.5–1:3 |
| Cold Brew | Extra coarse, like cracked pepper | Room temp or refrigerated | 12 – 18 hours | 1:4–1:8 |
Grind fresh
Coffee stales fastest once ground. Grind right before you brew and the difference is immediate.
Mind the water
Coffee is mostly water. Filtered water off the boil, rested thirty seconds, is the easy win.
Weigh it
A cheap scale beats every scoop. Consistent dose, consistent cup, every morning.