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Brewing Guides

POUR OVER

Step 1: GRIND COFFEE AND BOIL WATER

Grind: Medium Fine

Water Temp: 96-98*C (about 30sec off boil)

Ratio: 6-7g of coffee : 100g of water  (for 500ml of coffee, use approx. 30-35g of coffee and 500g of water

 

Step 2: PRE-WET FILTER, ADD GRINDS AND PRE-WET GRINDS

Pre-wet the filter, then add grinds.  Wet the grinds with about 20% of the water.

 

Step 3: STIR COFFEE AND ADD REST OF WATER

Stirring the coffee ensures the grinds are evenly soaked and prevents channeling of the water. Slowly pour the rest of the water in a circular motion.  It is best to use a gooseneck kettle to have more control over the pour.

 

Step 4: SWIRL

Once all the water is added, swirl the brewer (likely a Chemex for this method) to even out the bed.  Total extraction time should be around 2.5 minutes.

 

 

FRENCH PRESS

Step 1: GRIND COFFEE AND BOIL WATER

Grind: Medium Coarse

Water Temp: 94-96*C (about 60sec off boil)

Ratio: 6-7g of coffee : 100g of water  (for 500ml of coffee, use approx. 30-35g of coffee and 500g of water

 

Step 2: ADD COFFEE TO FRENCH PRESS, THEN WATER

Pour water vigorously over the grinds and let sit for 4-5min.

 

Step 3: BREAK CRUST AND STIR

A crust will form on top.  Stir to break crust and let sit for another 30-60sec, so grinds can settle to the bottom.

 

Step 4: PLUNGE AND SERVE

Press plunger down with the weight of your arm and serve coffee.

 

PRO TIPS: 

1. Boiling water can burn the coffee.

2. Play with steep time and/or coarseness of grinds to dial in your preferred taste. A finer grind will require less steep time, but be careful not to grind too fine, as the plunger won't separate the grinds from your coffee!

 

ESPRESSO

COMING SOON