Brewing Instructions

A hand pouring hot water from a black kettle into a metal pour-over coffee dripper with a filter inside, placed on a colorful mug with abstract facial artwork, on a countertop with a blurred outdoor background.

Here you will find our suggested brewing guidelines for all our coffee.

Because grinder model, burr age, and water chemistry will have an impact on your coffee, the following is meant as a starting point for brewing.

you can tailor your brewing process as you go forward.

  • Notes:

    This washed lot of Colombia Finca Agua Blanco takes well to a high brew temp to maximize sweetness and aromatics in the cup.  A 60 gram bloom followed by a large water addition ensures full saturation of the coffee grounds and high slurry temperature.  Two smaller water additions help extend the total brew time for an Extraction TDS of 1.45% and Extraction Yield of 19.76%.

    Brewer: V60 02

    Ratio: ≈15.5

    Coffee: 22 grams

    Grind: medium; 7A Baratza Forte BG; 17 Baratza Virtuoso

    Water: 340 grams

    TDS: 150 ppm

    Temperature: 205° Fahrenheit

    Brew Time: 2:20-2:40

    Recipe:

    1. Rinse paper filter with 100 grams of water.

    2. Discard rinse water.

    3. Add 22 grams of ground coffee to V60.

    4. Start timer.

    5. Using a spiral pattern, add 60 grams of water.

    6. At 0:45, add an additional 180 grams of water for a total of 240 grams of water.

    7. At 1:30, add an additional 50 grams of water for a total of 290 grams of water.

    8. At 1:55, add the final addition of 50 grams of water for a total of 340 grams of water.

    9. Extraction should complete between 2:20-2:40.

  • Notes:

    This washed AA lot of Kenya Rungeto doesn't require too much coaxing to achieve a high extraction.  A 60 gram bloom followed by two large additions of water allows for a complete extraction while avoiding unnecessary agitation or an extended brew time.

    Extraction TDS was 1.42% with an Extraction Yield of 19.34%.

    Brewer: V60 02

    Ratio: ≈15.5

    Coffee: 22 grams

    Grind: medium; 7G Baratza Forte BG; 19 Baratza Virtuoso

    Water: 340 grams

    TDS: 150 ppm

    Temperature: 205° Fahrenheit

    Brew Time: 2:20-2:40

    Recipe:

    1. Rinse paper filter with 100 grams of water.

    2. Discard rinse water.

    3. Add 22 grams of ground coffee to V60.

    4. Start timer.

    5. Using a spiral pattern, add 60 grams of water.

    6. At 0:45, add an additional 190 grams of water for a total of 250 grams of water.

    7. At 1:35, add the final addition of 90 grams of water for a total of 340 grams of water.

    8. Extraction should complete between 2:20-2:40.

  • Notes:

    This washed AA lot of Kenya Kii doesn't require too much coaxing to achieve a high extraction.  A 60 gram bloom followed by two large additions of water allows for a complete extraction while avoiding unnecessary agitation or an extended brew time.

    Extraction TDS was 1.40% with an Extraction Yield of 19.07%.

    Brewer: V60 02

    Ratio: ≈15.5

    Coffee: 22 grams

    Grind: medium; 7G Baratza Forte BG; 19 Baratza Virtuoso

    Water: 340 grams

    TDS: 150 ppm

    Temperature: 205° Fahrenheit

    Brew Time: 2:20-2:40

    Recipe:

    1. Rinse paper filter with 100 grams of water.

    2. Discard rinse water.

    3. Add 22 grams of ground coffee to V60.

    4. Start timer.

    5. Using a spiral pattern, add 60 grams of water.

    6. At 0:45, add an additional 190 grams of water for a total of 250 grams of water.

    7. At 1:35, add the final addition of 90 grams of water for a total of 340 grams of water.

    8. Extraction should complete between 2:20-2:40.


  • Peru Geisha

    Notes:

    This high-grown washed lot of Geisha benefits from a high brewing temperature and multiple pulses of water to aid extraction from the dense cell structure.  A 60 gram bloom followed by three roughly equal sized additions of water help stretch out the total brew time and increase extraction.

    Extraction TDS was 1.36% with an Extraction Yield of 19.17%.

    Brewer: V60 02

    Ratio: ≈15.9

    Coffee: 22 grams

    Grind: medium; 6M Baratza Forte BG; 17 Baratza Virtuoso

    Water: 350 grams

    TDS: 150 ppm

    Temperature: 205° Fahrenheit

    Brew Time: 2:35-2:55

    Recipe:

    1. Rinse paper filter with 100 grams of water.

    2. Discard rinse water.

    3. Add 22 grams of ground coffee to V60.

    4. Start timer.

    5. Using a spiral pattern, add 60 grams of water.

    6. At 0:45, add an additional 90 grams of water for a total of 150 grams of water.

    7. At 1:15, add an additional 100 grams of water for a total of 250 grams of water.

    8. At 1:45, add the final addition of 100 grams of water for a total of 350 grams of water.

    9. Extraction should complete between 2:35-2:55.