• NOT TOO FRESH

    We rest drip coffee one week and espresso for two weeks. Fresh coffee is volatile as it degasses CO2. Coffees get sweeter and more tasty after off-gassing.

  • COFFEE STORAGE

    Avoid oxygen, temperature changes, and direct sunlight. Never store coffee in the fridge. Freezing it properly is tricky, so we advise just buying what you need.

  • USE A SCALE

    Brew by weight not volume. It's more consistent. Get a scale that measures in 0.1 gram intervals and has a 2,000 gram capacity. Water resistance and a timer are optimal.

  • BREW RATIO

    A 1:16 coffee to water ratio is a good jump-off point. If you want a heavier mouthfeel, up the coffee dose. For a more delicate and nuanced cup, lower the coffee dose.

  • GRIND IT RIGHT

    Get a burr grinder. They're more expensive, but you grind coffee daily, so they’re worth it. A good grinder will allow you to make better coffee consistently. Try Baratza.

  • WATER QUALITY

    Water is the biggest "bang for your buck" variable you control. Coffee is 98% water, so only brew with water you would drink. There are plenty of great water filters.

  • WATER TEMPERATURE

    Brew with water that's at least 205°F. If you don't have a variable temperature kettle, let the water come to a boil and then sit for a few seconds before you brew.

  • KEEP IT CLEAN

    Clean your gear with an enzymatic cleaner like Cafiza. Watch for water scaling. Filtered water will help, and a good descaling powder like Dezcal will remove it.

  • TROUBLESHOOTING

    If your coffee tastes sour, it's under-extracted. Try hotter water or a finer grind. If your coffee tastes weak, try adding more coffee grounds to the filter.

  • ENJOY THE RIDE

    If brewing an inverted Aeropress on top of a mountain floats your boat, go for it. If any of the process stresses you out, scrap it. Coffee should be fun, so have a blast!

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