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Love your coffee, your style.
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Cupping
Equipment required: Scale, Kettle , Grinder, Timer, Cups/Bowls, Spoon, Rinse cups, Vessel (to collect used coffee grounds)
Coffee 11.5g | Water 180-200g | Brew time 4mins
Method: Heat your water to 95°C. Assess the dry fragrance of the coffee. Begin pouring 180g of water into each bowl. Assess the wet aroma of the coffee. At 4 minutes, begin breaking the crust. Using two spoons, remove the remaining coffee grounds and foam and dump. Allow the coffee to cool, and at 10-15 minutes, you can begin tasting the coffees.
Our coffee-to-water ratio is 1 : 16-17
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French Press
Equipment required: Scale, Grinder, Timer
Coffee 16g | Water 300g | Brew time 6-8mins
Method: Heat your water to 98°C. Place 16g of coffee into the press and fill with 300g of water. After 2 minutes, stir the bottom to agitate the grinds and wait another 3 minutes. Stir it again to break the crust that has formed. Place the lid and press down gently until after another 2 minutes
Our coffee-to-water ratio is 1 : 19-20
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Pour Over
Equipment required: Scale, Kettle , Grinder, Timer, Brewer, Filter Papers
Coffee 20g | Water 320g | Brew time 1:45-2:30 mins
Method: Heat your water to 92°C. Bloom coffee with 50g of water. Slow pour to 250g of water in a circular motion. Until the pour has almost drained, pour the rest of the water up to 320g.
Our coffee-to-water ratio is 1 : 15-16
Pour Over
Equipment required: Scale, Kettle , Grinder, Timer, Brewer, Filter Papers
Coffee 20g | Water 320g | Brew time 1:45-2:30 mins
Method: Heat your water to 92°C. Bloom coffee with 50g of water. Slow pour to 250g of water in a circular motion. Until the pour has almost drained, pour the rest of the water up to 320g.
Our coffee-to-water ratio is 1 : 15-16