Brew guides
Better coffee at home, one recipe at a time.
The same recipes our baristas use at the bar, written for a kitchen counter. Pick your brewer and follow along.
Weigh, do not scoop
A cheap scale does more for your cup than a new brewer.
Water just off the boil
Around 92 to 96 C for filter, a little cooler for darker roasts.
Grind right before
Ground coffee loses most of its aroma in fifteen minutes.
Pour over with a V60
Our daily filter recipe: one bloom, three slow pours and a clean, bright cup in three minutes.
Chemex for two
Thick filters, a big batch and a very clean cup. The brewer we reach for on slow weekend mornings.
Classic French press
Full body, no paper and almost no technique. Skim the crust and you will taste the difference.
AeroPress inverted
Fast, portable and hard to get wrong. Our travel recipe for a sweet, round single cup.
Stovetop moka pot
Strong, syrupy and perfect with hot milk. Start with hot water and stop before it sputters.
Overnight cold brew
Smooth and low in acidity. Make it tonight, dilute it tomorrow and keep it for a week.
Espresso dial in
How we set the grinder every morning: fix the dose, read the time, taste and adjust.
Saturday brew class
Learn it at the bar, with our baristas.
Ninety minutes, six people, three brewers and a bag of coffee to take home. Every Saturday at 10:00.
