BREW GUIDE

You know that magical aroma of freshly brewed coffee? It starts with fresh beans—but there’s a little science (and patience!) involved to make it shine. Let’s break it down:

When coffee beans are roasted, they’re like tiny flavor volcanoes holding onto CO₂ gas (a natural byproduct of roasting). This trapped gas needs time to escape, a process called “degassing”—and brewing too soon can lead to a sour or uneven taste. Think of it like letting a cake cool before frosting; timing is everything!

Here’s your freshness cheat sheet:

• Wait 2–2.5 weeks post-roast for most beans to finish degassing. Check the bag’s roast date!
• Peak flavor window hits around 2.5–5 weeks after roasting. This is when your beans are singing with balanced, vibrant notes
• Grind fresh every time! Pre-ground beans lose their magic fast. Grind just before brewing for maximum flavor.

Brewing a stellar cup of coffee isn’t just about hot water—it’s about the right kind of hot. Think of it like Goldilocks: not too scalding, not too lukewarm, but just right. Here’s the sweet spot for Ideal Brew Temp: 91°C–94°C (196°F–201°F). Having a temperature controlled gooseneck kettle will come in very handy.

This is where you get to play! Coffee to Water ratios are usually in the 1:15 to 1:18 ratio. So, for example, to brew 20 gms of coffee in 1:16 ratio, we will use 320 ml water. Keep a gram scale to measure bean weight and water volume.

Pro Tips for Brewing

• Take notes: Track what works! (“July 5: 1:17 ratio + 93°C = heavenly caramel vibes.”)
• Patience pays: Let your recipe shine fully before tweaking.
• Embrace the ritual: Brewing’s not just science—it’s your morning meditation.

Brewing a stellar cup of coffee isn’t just about hot water—it’s about the right kind of hot. Think of it like Goldilocks: not too scalding, not too lukewarm, but just right. Here’s the sweet spot for Ideal Brew Temp: 91°C–94°C (196°F–201°F). Having a temperature controlled gooseneck kettle will come in very handy.