Resting fresh coffee stabilizes the volatility of the roast and lets the sweetness and character shine.

Washed: 5-10 days
Natural: 10-20 days
Experimental: 15-30 days

Keep your coffee in an airtight container away from heat or sunlight. Avoid the fridge or freezer.

Brew by weight not volume for improved accuracy and consistency and to avoid guessing. TIMEMORE.

Start with a 16:1 water-to-coffee ratio for drip coffee and a 2:1 ratio for espresso. Adjust to taste from there.

A burr grinder is one of the most important coffee tools. It makes grind size uniform which is crucial. BARATZA

Coffee is 98% water, so using good water is critical. When brewing, only use water you enjoy drinking.

Brew with 195-205º water to get a proper extraction. If the water is too cold, coffee will be weak, sour, and flat.

There are many ways to brew. Are you an immersion brewer or do you dig a pour over? Check our BREW GUiDES

Dirty gear make gross coffee. Make sure to clean your gear with Cafiza and descale gear with Dezcal.

Does your coffee taste sour or flat? Try hotter water. Is your coffee too strong? Increase your brew ratio.

Coffee should be a blast, so have fun. If anything is stressing you out scrap it and try something else.