Master the Pour

The Art of the
Perfect Brew

Experience the journey from bean to cup. Scroll down to start the interactive brewing guide for our Signature Ethiopian Yirgacheffe.

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Step 01

The Precision Grind

Start with 22g of medium-coarse grounds. The texture should resemble sea salt. A consistent grind is the foundation of a balanced extraction.

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Grind Size: Medium-Coarse

Optimal for V60 & Chemex

Step 02

Gently pour 50g of water to saturate the grounds. Watch as CO2 bubbles rise—this 30-second pause releases gases that could hinder even extraction.

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Duration: 30 Seconds

Wait for the degasification

Step 03

In a slow, spiral motion, add the remaining 300g of water. Keep your pour steady and avoid hitting the paper filter directly to prevent channeling.

thermostat Temperature Check

Ensure your water is exactly 94°C (201°F) for this specific roast profile.

Your perfect cup is ready. Want to brew this at home? Our signature beans are roasted fresh every Tuesday.