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Brewing Guides

Brew it your way.

Four methods, four sets of numbers. Start here, then adjust one variable at a time — grind first, ratio second, temperature last.

A pour over in progress with MORA Ethiopia

01 · Method

Pour Over

Clean and articulate. The best way to taste what a single origin actually is.

Ratio
1:16 — 20g coffee, 320g water
Grind
Medium-fine, like table salt
Water
94°C
Time
2:45 – 3:15

Pairs with Ethiopia, Colombia

  1. 01Rinse the paper filter with hot water and warm the brewer, then discard.
  2. 02Add 20g of coffee and shake the bed flat.
  3. 03Bloom with 50g of water and wait 40 seconds.
  4. 04Pour in slow spirals to 200g, pause, then top to 320g.
  5. 05Let it draw down fully. Do not stir the bed.

02 · Method

Espresso

Short and dense. Where body and sweetness matter more than delicacy.

Ratio
1:2 — 18g in, 36g out
Grind
Fine
Water
93°C
Time
26 – 30 seconds

Pairs with Colombia, Brazil, House Blend

  1. 01Dose 18g into a dry basket and distribute evenly.
  2. 02Tamp level — pressure matters less than being flat.
  3. 03Lock in and start the shot immediately.
  4. 04Aim for 36g in the cup at around 28 seconds.
  5. 05Running fast? Grind finer. Choking? Coarsen.

03 · Method

French Press

Full-bodied and forgiving. The one that works without any equipment.

Ratio
1:15 — 30g coffee, 450g water
Grind
Coarse, like sea salt
Water
95°C
Time
4 minutes

Pairs with Brazil, House Blend

  1. 01Add 30g of coarse coffee to a warmed press.
  2. 02Pour all 450g of water at once and start the timer.
  3. 03At 4:00, break the crust with a spoon and skim the foam.
  4. 04Press slowly, without forcing it.
  5. 05Decant everything straight away so it stops extracting.

04 · Method

Cold Brew

Smooth, sweet and low in acid. Make it the night before.

Ratio
1:8 concentrate — 100g coffee, 800g water
Grind
Very coarse
Water
Room temperature
Time
16 – 18 hours

Pairs with Brazil, House Blend

  1. 01Combine 100g of very coarse coffee with 800g of cool water.
  2. 02Stir once so everything is wet, then cover.
  3. 03Leave at room temperature for 16–18 hours.
  4. 04Strain through a paper filter — twice if you want it clear.
  5. 05Dilute the concentrate 1:1 with water or milk over ice.

Start here

The coffees we brew most.

Every bag can be ground to your method at checkout — whole bean, espresso, filter or French press.
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