Every method.
One standard.

1. 01Heat water to 200°F (93°C). Rinse filter with hot water and discard.
2. 02Add 20g coffee. Start timer and pour 40g water in slow circles — bloom 30 seconds.
3. 03Pour in two more pulses: 120g at 0:45, remaining water at 1:30.
4. 04Let drain completely. Total brew time: 3:30–4:00.

Best for our Colombia — lets the bright citrus and caramel come through clean.

1. 01Heat water to 200°F. Add 30g coarse-ground coffee to press.
2. 02Pour all water (360g) and stir gently. Place lid on but do not press.
3. 03Steep undisturbed for 4 minutes.
4. 04Press slowly and pour immediately — don’t let it sit or it over-extracts.

Best for our Peru — the immersion brew amplifies its honey sweetness and body.

1. 01Invert AeroPress. Add 17g coffee and 221g water at 200°F.
2. 02Stir 3 times, place cap with wet filter.
3. 03At 1:00, flip onto mug and press slowly over 30 seconds.
4. 04Stop pressing before you hear the hiss.

Works beautifully with either origin — forgiving recipe, great for travel.

1. 01Combine 60g coffee with 480g cold filtered water in a jar.
2. 02Stir to saturate all grounds. Cover and refrigerate.
3. 03Steep 12–18 hours (16 is the sweet spot).
4. 04Strain through a fine mesh or filter. Dilute 1:1 with water or milk to serve.

Use our Peru Decaf for cold brew — the Swiss Water process keeps it clean and smooth.