Freshness
Fresh coffee is packed with CO₂ and can taste sharp and uneven. Resting allows the gas to escape, volatile compounds to settle, and varietal character to shine.
Rest It
Recommended Rest Times
Washed Coffee: 5-10 days
Natural Coffees: 10-20 days
Experimentals: 15-30 days
Use A Scale
When brewing coffee, always measure by weight instead of volume. It gives you better accuracy, more consistency, and repeatable results.
STORAGE
Keep coffee in an airtight container, away from heat, light, and moisture. Skip the fridge and freezer. They introduce condensation and stale flavors.
Brew Ratio
Start with a 16:1 water-to-coffee ratio for drip coffee and 2:1 for espresso. Then make small adjustments from there to dial in to your personal taste.
Grind It Right
Burr grinders produce a uniform particle size. This allows for a controlled extraction rate and ensures predictable, repeatable, tasty brews every time.
Water Quality
Coffee is 98% water, so water quality directly shapes flavor. Use water you enjoy drinking. Impurities, minerals, and pH all affect extraction and taste.
Water Temp
Brew with water at 195–205ºF to optimize solubility and extraction, so your cup isn’t under-extracted (sour, thin) or over-extracted (bitter, harsh).
Brewers
Immersion brewers maximize contact time and produce full-bodied cups. Pour-overs control flow rate and turbulence, which prioritizes clarity and character.
CLEAN IT
Coffee loves clean gear. Residue and mineral buildup alter extraction and flavor yield. Use Cafiza to clean brew gear, Grindz for your grinder, and Dezcal to descale.
Adjustments
Tasting underextraction (sour or flat)? Try hotter water, or a finer grind. Tasting overextration (bitter and strong)? Use fewer grinds or coarsen the grind profile.
