We rest coffee for 7 days for drip and 14 for espresso. Fresh coffee gets sweeter as it off-gasses CO2.

Store coffee in an airtight container away from heat and sunlight. NEVER put it in the fridge and freezer.

Brew by weight, not volume. Get a scale that measures in .1g intervals and has a 2000g capacity.

Start with a 1:16 coffee-to-water ratio. For a stronger cup, add coffee grinds. Use less for a delicate cup.

Your cup is only as good as what you put into it. Make sure you use high quality freshly ground coffee beans.

A high quality burr grinder is a necessary tool to make great coffee. Check out our friends at BARATZA

Water is a crucial brew variable you control. Coffee is 98% water, so brew with water you would drink.

Heat water to 205°F. If you don't have a variable temp kettle, boil the water and rest a few seconds.

Do you like a heavy bodied cup? Go with full immersion. Do you like acidity? Go with a pour over. BREW GUIDES

Clean gear with an enzymatic cleaner like Cafiza. Use a descaling powder like Dezcal to remove scale.

If your coffee tastes sour, try hotter water or a finer grind. If your coffee tastes weak, add coffee grounds.

Making dynamite coffee should be a blast. If any of the process stresses you out, scrap it. Have fun y'all!