Brewing Recommendations

Espresso

• Coffee-to-Water Ratio: 18-20g ground coffee
• Yield: 36-40g shot (double shots)
• Grind Size: Fine (similar to table salt)
• Brew Time: 25-30 seconds

For Milk-Based Drinks (e.g., Latte, Cappuccino):

• This blend pairs beautifully with milk, enhancing creamy caramel and nutty notes.
• Grind Size: Fine (adjust based on your espresso machine’s needs)
• Milk Temperature: 60-65°C for the best texture and sweetness.

 

French Press (for milk-based coffee)

• Coffee-to-Water Ratio: 1:15 (e.g., 30g coffee to 450g water)
• Grind Size: Coarse
• Brew Time: 4 minutes

After brewing, add steamed or warmed milk for a rich, creamy texture.

Pour-Over (V60 or Chemex)

• Coffee-to-Water Ratio: 1:16 (e.g., 18g coffee to 300ml water)
• Grind Size: Medium-fine (similar to sea salt)
• Brew Time: 3-4 minutes

Aeropress

• Coffee-to-Water Ratio: 1:14 (e.g., 18g coffee to 250ml water)
• Grind Size: Medium-fine (slightly finer than pour-over)
• Brew Time: 2 minutes (30-second steep followed by a 30-second press)

Cold Brew

• Coffee-to-Water Ratio: 1:4
• Grind Size: Coarse (similar to breadcrumbs)
• Steep: Stir gently, then cover and steep for 12-16 hours in the fridge.
• Strain: After steeping, strain through a fine mesh sieve or cold brew filter to remove grounds.
• Serve: Pour over ice as is, or dilute with water or milk to taste.

 

Enjoy your perfect cup, crafted to suit every brewing style!