Brewing methods

A pourover filter can make your brews a bit lighter, silkier and sweeter.  It is our personal favourite filter coffee brewing method.

Brew ratio: 60g/L
Dose: 18 grams
Water: 300 grams
Temperature: 97 degrees Celsius
Brew time: around 3 minutes
Grind size: base on flavour; roughly 23 clicks on a Comandante
Dose and water can be increased accordingly to desired brew size, as long as the brew ratio is followed. The recipe below will contain the 18 – 300 recipe as an example.

  • Start your brew with a 40 second bloom, using 2.5x your coffee dose in water (45 grams).
  • At 0:40, slowly pour in circular motions until you reach 50% (150 grams) of the total water quantity. Pouring this should take around 15 seconds with the 18 – 300 recipe and a few seconds longer for larger brews.
  • After pouring, give the dripper a careful swirl to bring grounds down, flattening the coffee bed and fixing channels.
  • At 1:10 (a few seconds later for larger brews), very slowly pour in circular motions until you reach 75% (225 grams) of the total water quantity. This should take around 10 seconds. Carefully swirl the dripper once.
  • At 1:30 (a few seconds later for larger brews), very slowly pour in circular motions until you reach 100% (300 grams) of the total water quantity. This should take around 10 seconds again. Carefully swirl the dripper once.
  • Just let all the water run through. The coffee bed should be flat and dry around 3:00.

An immersion will exhibit all the coffee’s flavour, but lack a bit of tactile that a pourover does give.

Brew ratio: 60g/L
Dose: 12 grams
Water: 200 grams
Temperature: 97 degrees Celsius
Brew time: 4 minutes
Grind size: base on flavour; roughly 18 clicks on a Comandante.

  • A french press is easiest to brew and somewhat similar to cupping.
  • Simply add all the water to your coffee grounds at once and put the cap on your french press, but do not push the plunger down. This is just meant for better temperature retention.
  • After 4 minutes, use a spoon to break the top coffee crust.
  • Use one or two spoons to scoop as much of the residual brown foam off the coffee.
  • Pour all the coffee from the french press in a service vessel, but once again without pushing the plunger down.

An Aeropress is very versatile and can intensify any flavour of your coffee. In general, it will increase the body and creaminess of the coffee and it will taste a little less bright than a V60.

Non-inverted
Brew ratio: 65 grams / liter
Dose: 13 grams
Water: 200 grams
Temperature: 97 degrees Celsius
Brew time: 2 minutes
Grind size: base on flavour; roughly 23 clicks on a Comandante

  • Start by adding all the water to the coffee at once, immediately followed by putting the plunger on top without pressing down. This will prevent most of the water from dripping through the coffee.
  • At 1:05, take the plunger off and use a spoon to break the top coffee crust with about 3 swirls. Put the plunger back on without pressing down immediately afterwards to prevent water from dripping through.
  • At 1:15, use the plunger to very slowly press all the water down. This should take 45 seconds, so at 2:00 your brew should be done.
  • Once the Aeropress starts making a hissing sound, stop pressing and remove the Aeropress from your cup. Pressing down after this point will push more fines through the filter into your cup. This will make the coffee taste a bit more muddled and bitter.