Brew guides
Four waysto brew it.
Every bag ships whole bean, so grind it just before you brew. Pick a method, weigh it out and follow the steps.
A clean, clear cup, one mug at a time. It is the method that shows off a bright coffee best.
What you need
- Pour-over dripper
- Paper filter
- Burr grinder
- Kettle (a gooseneck helps)
- Kitchen scale
- Timer
- Your mug
Steps
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Heat your water to just off the boil. Rinse the paper filter with hot water, then pour that water out.
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Grind 22 g of coffee medium-fine. Add it to the filter and give it a gentle shake so the bed is flat.
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0:00Start the timer. Pour about 50 g of water to wet all the grounds, then let it bloom for 30 seconds.
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0:30Pour slowly in small circles, a little at a time, until the scale reads 350 g.
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3:30Let it drain. It should finish around 3:30. Swirl and serve.
Tips
- Sour or thin? Grind a little finer next time. Bitter or slow to drain? Grind a little coarser.
- Pour onto the coffee, not the paper, so all the water runs through the grounds.
Best with
Like it with milk? Try Zambia: deep, sweet and easy.
Shop ZambiaThe easy everyday pot. Weigh your coffee once and it comes out right every morning.
What you need
- Drip coffee maker
- Paper filter
- Burr grinder
- Kitchen scale
- Fresh, cold water
Steps
-
Fill the reservoir with fresh, cold water. One liter is about 34 oz.
-
Weigh 60 g of coffee for every liter of water.
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Grind it medium and add it to a clean paper filter. Shake it so the bed is flat.
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Start the brew.
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Pour it as soon as it finishes, before the hot plate cooks it.
Tips
- Rinse the paper filter with hot water first if your coffee tastes like paper.
- Clean the machine every month or so. Old coffee oils make fresh coffee taste flat.
Best with
Like it with milk? Try Zambia: deep, sweet and easy.
Shop ZambiaFull and rich, with no paper filter. Easy to make and forgiving if you are new to brewing.
What you need
- French press
- Burr grinder
- Kettle
- Kitchen scale
- Timer
- Spoon
Steps
-
Heat your water to just off the boil.
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Grind 30 g of coffee coarse and add it to the press.
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0:00Start the timer. Pour in 450 g of water and give it a gentle stir.
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Put the lid on with the plunger up and let it steep.
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4:00At 4 minutes, press the plunger down slowly.
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Pour it all out right away. Coffee left in the press keeps brewing and turns bitter.
Tips
- Gritty cup? Grind a little coarser, and leave the last sip in the mug.
- Making more? Keep the ratio: 1 g of coffee for every 15 g of water.
Best with
Want it brighter? Try Uganda: bold, fruity and bright.
Shop UgandaSmooth and cold, made the night before. One batch of concentrate pours for days.
What you need
- Large jar or pitcher
- Burr grinder
- Kitchen scale
- Fine strainer
- Paper filter
- Cold, filtered water
Steps
-
Grind 100 g of coffee extra coarse.
-
Add it to a large jar with 800 g of cold, filtered water. Stir until all the grounds are wet.
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14 to 16 hCover the jar and let it steep in the fridge for 14 to 16 hours.
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Strain it through a fine strainer, then through a paper filter.
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To serve, mix 1 part concentrate with 1 part water or milk and pour it over ice.
Tips
- Start it after dinner and it is ready by lunch the next day.
- Too strong? Add more water. Too weak? Steep it a little longer next time.
Best with
Want it brighter? Try Uganda: bold, fruity and bright.
Shop UgandaGrind it fresh
Whole bean.Ground by you.
Every bag ships whole bean, roasted to order. Pick your coffee and your roast.