Pour Over
(Makes 16 oz)

Coffee to Water Ratio: 1:16 Water Temp: 195°-200°
Grind Level: Medium Coffee: 28 grams (4 Tbsp)
Water: 450 grams (16 ounces) Time: 4 minutes max

Pro tip: Wet filter before adding coffee, discard water. 

Add coffee grounds and slowly pour a small amount of the water to fully wet the grounds, then stop and allow coffee to bloom for 30 seconds. Next, slowly pour half the remaining water slowly in concentric circles or side to side motion ensuring grounds are evenly saturated but keeping water level ¼” or more from the top. Once the water level goes down about halfway, slowly pour remaining water in the same manner. Let drain completely. Entire process should take about 4 minutes.

Chemex
(Makes 18 oz)

Coffee to Water Ratio: 1:14 Water Temp: 195°-200°
Grind Level: Medium-Course Coffee: 37 grams
Water: 500 grams Time: 5-7 minutes

Pro tip: Wet filter before adding coffee, discard water. 

Add coffee grounds and slowly pour a small amount of the water to fully wet the grounds, then stop and allow coffee to bloom for 30 seconds. Next, slowly pour half the remaining water slowly in concentric circles or side to side motion ensuring grounds are evenly saturated but keeping water level ¼” or more from the top. Once the water level goes down about halfway, slowly pour remaining water in the same manner. Let drain completely over 5-7 minutes.

French Press
(Makes 32 oz)

Coffee to Water Ratio: 1:15 Water Temp: 195°-200°
Grind Level: Coarse Coffee: 58 grams
Water: 850 grams Time: 4 minutes

Add coffee to French Press. Fill with hot water leaving at least 1” of space at the top. Let coffee “bloom” for 1 minute. Gently stir the coffee and water together with a plastic or wooden spoon to ensure even saturation. To reduce bitterness, skim off any foam accumulated at top. Place plunger in press in the “closed” position with spout covered and continue to brew for 4 minutes. Then slowly press the plunger down to lock grounds at the bottom of the carafe and serve.

Cold Brew
(Makes 72 oz)

Coffee to Water Ratio: 1:6 Water Temp: Room Temp
Grind Level: Coarse Coffee: 450 grams
Water: 9 cups Time: 8-24 Hours

We think the best way to make smooth, café-quality cold brew is to use the Toddy maker. For that method: wet the cotton filter and fit it into the bottom well of the Toddy Maker. From the bottom, place the rubber stopper in the drain hole. For a full batch, add a full pound of course ground coffee into the maker. Then pour in 5 cups of cold water. Let bloom five minutes. Then carefully add an additional 4 cups of water being careful not to overflow. Set aside on the counter and let brew for at least 8 hours or up to 24 hours. Carefully set the maker atop the carafe, remove drain plug and allow to drain completely for 10-12 minutes. Resulting concentrate can be used straight as “espresso” for an iced latte to mocha, or diluted 50:50 with water for a delicious cold brew.

Hot Black or Herbal Tea
(Makes 6-8 oz)

Water Temp, Black Tea: 212° Herbal Tea: 190-212°
Water: 6-8 ounces Tea: 1-2 Tsp Steep Time: 3-5 minutes

Pro tips: Don’t squeeze your tea bags! This can releases unwanted bitterness. Steeping black tea longer doesn’t make it stronger; it makes it bitter. Add more tea for a stronger cup. Don’t over crowd your tea, give it space to bloom.

Bring fresh water, filtered if possible, up to temperature and pour into cup or tea pot. Place your tea in infuser or disposable tea bag, place in hot water. Steep tea for recommended time and then remove infuser or tea bag and enjoy!

Iced Black or Herbal Tea
(Makes One Gallon)

Water Temp: Room Temp Water: 1 Gallon
Tea: 1 ounce Steep Time: 8-24 hours

Cold Brew Method

This method makes incredibly smooth iced tea. Pour fresh room temp water, filtered if possible, into desires container. Place one ounce of tea into a tea bag, fine mesh bag or infuser. Make sure to leave amble room for the tea leaves to bloom. Place tea in water and seal container. Brew tea overnight on the counter at room temp or in the refrigerator. 8-24 hours later, remove tea bag or infuser. Serve brewed tea over ice. Once brewed, tea must be kept in the refrigerator and will last about a week.