How to brew

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How to brew ☆

brewing recommendations

First and foremost, we recommend giving your coffee TIME! Our coffees taste best after 2-3 weeks of rest (but if you brew it sooner, we won’t judge).

Dial in the grind. Go as fine as you can before it becomes harsh and bitter; but don’t be afraid of going a bit coarser than usual. Keep in mind, these are starting points and not hard-and-fast rules.

Finding a balanced brew can take some practice, but recognizing over-extraction and under-extraction can be a good way to help you find the best cup.

Under extracted: If your coffee is tasting SOUR or SHARP, grind FINER so that the coffee takes more time to brew (more contact with water).

Over extracted: If your coffee is tasting BITTER or DRY, grind COURSE so that the coffee brews faster (less contact with water).

  • Ratio: 1:16

    22g ground coffee medium-fine grind (comandante clicks ~17)

    350g water (200°)

    Bloom 50g water (40 secs)

    First pour (0:40 m): 100g circular motion

    Second pour (1:30 m): 100g circular motion

    Third pour (2:10 m): 100g circular motion

    Dry bed in about 3:30 - 4 minutes

  • Ratio: 1:2

    Input: 19-20g ground coffee fine

    Output: 36-40g espresso

    Time: 26-30 seconds

    This is a good starting point but may vary depending on your grinder, espresso machine, and personal preferences.

    TIPS:

    Too fast? If your output came out quicker than 26 seconds, adjust your grind FINER - purge your grinder and go again!

    Too slow? If your output took longer than 30 seconds, adjust your grind COURSER - purge your grinder and go again!