Brew guides
Good coffee starts with a good recipe. From Turkish coffee to filter, we share the starting point we use at the roastery for every method; the rest is your palate.
Where to start
One variable, one cup
For Turkish coffee, start with 7 g of coffee and 70 ml of water per cup (about 1:10). For filter methods the ratios match the back of our box: 1:15–1:16 for V60 and Chemex, 1:15 for a drip machine, 1:12–1:14 for the French press, 1:14–1:16 for the AeroPress. They are starting points, not rules.
The shortest route to a recipe that works is to change one thing at a time. Keep ratio and temperature fixed and adjust the grind first. Sour means finer, bitter means coarser. A scale and a good grinder make more difference than anything expensive.
Methods
For filter
This month's specialty coffees
Honduras
Honduras Tutule
Citrus, dried fruit, caramel, cacao
- Region
- Tutule, La Paz (Montecillos)
- Producer
- Small farmers of the area
- Variety
- IHCAFE 90, Catuaí
- Process
- Natural
- Altitude
- 1450–1600 m
- Cupping score
- 83.5
Regular price ₺550
Sold out
Colombia
Colombia Monteblanco
Passion fruit, apricot, plum
- Region
- Acevedo, Huila
- Producer
- Rodrigo Sánchez Valencia (Finca Monteblanco)
- Variety
- Purple Caturra
- Process
- Washed · Passion Fruit
- Altitude
- 1800 m
- Cupping score
- 85
Regular price ₺950