• NOT TOO FRESH

    We rest drip coffee one week and espresso for two weeks. Fresh coffee is volatile as it degasses CO2. Most coffees will get sweeter and more tasty for a week or two as it rests.

  • COFFEE STORAGE

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

  • USE A SCALE

    Brew by weight instead of volume. It is more consistent. Get a scale that measures in 0.1 gram intervals and has a 2,000 gram capacity. Bonus points for water resistance and a timer.

  • BREW RATIO

    1:16 coffee to water is a good jump-off point. If you want a heavier mouthfeel, up the coffee dose or decrease the water. Lower the coffee dose or add the water for a more delicate brew.

  • GRIND IT RIGHT

    Get a burr grinder. They are a bit more expensive, but you grind coffee daily, so they’re worth it. A good grinder will allow you to control the flow rate and acheive great cups. 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. You can also look into reverse osmosis and a mineral additive.

  • WATER TEMPERATURE

    Brew with water at 205°F. If your water is cooler the coffee will be flat and sour. If you don't have a variable temp kettle, let the water boil and sit for a few seconds before use.

  • KEEP IT CLEAN

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

  • TROUBLESHOOTING

    If your coffee tastes sour, the coffee is under-extracted. Try hotter water or a finer grind. If your coffee tastes bitter, it is over-extracted. Try a coarser grind and less contact time.

  • ENJOY THE RIDE

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

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