Brewing Tips
Grind your coffee on demand
This is the most significant improvement you can make to brewing coffee. The moment coffee beans are ground, they begin to lose their potency due to the process of oxidisation.Â
Use quality water
Depending on the brewing method, brewed coffee is somewhere between 90 and 99% water. This means that the quality of water has a massive impact on the resulting extraction. Some brewers recommend pure spring water, while others prefer some degree of mineralisation. At minimum, ensure that your water is as pure as possible, with a hardness of no more than 80ppm.
Espresso Brewing Tips
Begin using your coffee beans no sooner than 7 days after their roast date and consume them within 21 days of roast date. Peak flavour development for espresso occurs at around the 10 to 14 day mark for most of our coffees.Â
For a baseline brewing recipe, use the following as a starting place:
Dose - 20g
Yield - 40g
Time - 28 to 32 seconds
The older the coffee is, the longer an extraction time it will require to exhibit its expected flavour profile.Â
Pour over/French press/Stovetop Brewing Tips
Begin using your coffee beans from 3 days after their roast date, and consume them within 14 days of their roast date. Peak flavour development for alternative brewing occurs at around the 7 to 10 day mark for most of our coffees.Â
Select our single origin, lightly roasted coffee beans for alternative brewing methods, particularly if you like black coffee and/or experiencing the distinctive sensory characteristics of each bean.Â
For a baseline recipe, we recommend a brewing ratio of 1:15 in pour over and French press. See our brewing guides for more specific details.Â