Pour-over · 1:16
Brew guide
Coffee 15 g, water 240 ml, 93℃, about 2 minutes 30 seconds. This is the basic recipe on every coffee page. Start here, then change one thing at a time to suit your taste.
- Coffee
- 15g
- Water
- 240ml
- Water temperature
- 93℃
- Time
- 2:30
Pour-over basic recipe
Water93℃
Bring the water to a boil and let it settle to 93℃.
Filter
Set a paper filter in the dripper, wet it once with hot water, and pour that water away.
Coffee15 g
Grind 15 g of coffee for pour-over, add it, and level the bed.
Bloom30 ml · 30 sec
Pour 30 ml of water to wet the grounds evenly, then wait 30 seconds. The fresher the roast, the more the grounds rise.
Pour210 ml
Pour the rest in two or three parts, in small circles from the center outward.
Finish2:30
The water should drain in about 2 minutes 30 seconds. If it drains faster, grind a little finer next time. If it drains slower, grind coarser.
A 200 g bag makes 13 cups at 15 g each, close to one cup a day for two weeks.
Ready
0:00
/ 2:30
Water poured (target)
0/ 240 ml
Get your water, filter, and coffee ready, then press “Start”. The timer begins with the bloom.
Water amounts assume you pour the remaining 210 ml in parts after the 30 ml bloom. They are examples. The timer makes no sound.
Four grind sizes
When you order, you can choose whole bean, pour-over, espresso, or French press. The shorter the time water spends with the grounds, the finer we grind. The longer they steep, the coarser we grind.
Particle sizes in the magnifier are target sizes to help you picture the grind, not measurements. For brewers not on the list, such as a moka pot or cold brew, we suggest ordering whole bean and grinding at home or at a café nearby.
Best enjoyed
For a few days after roasting, coffee releases the carbon dioxide held inside it. While a lot of gas remains, water does not reach the grounds evenly and the cup tastes rough.
The use-by date on the bag (12 months from the roast date) is required by law. The windows below are separate from it: they are when we suggest drinking the coffee for flavor.
- Roast day if you order now
- Thu, Nov 12
- Pour-over · French press
- Mon, Nov 16–Sat, Dec 12
- Espresso
- Thu, Nov 19–Thu, Dec 3
- Pour-over · French press Let the coffee rest about two days after it arrives, and the aroma opens up evenly.
- Espresso Espresso is a short shot under pressure, so the crema and flavor settle once more of the gas is gone.
Coffee pages and the order confirmation show these windows as real dates.
Storage
Close the zipper all the way and keep the bag in a cool, dry place out of direct sunlight.
The small one-way valve on the bag lets gas out and keeps outside air from coming in. There is no need to squeeze the air out.
We do not recommend the refrigerator. Coffee picks up odors and moisture there easily.
If you will keep the coffee longer than a month, freeze it in single-use portions, and do not refreeze coffee you have taken out.