Brewing Methods-

When you consider that coffee beans are essentially just roasted berry seeds, it's amazing the number of hands they pass through from seed to cup and the hundreds of different ways that a great coffee can get screwed up along the way. Now that you have a bag of freshly roasted beans, no pressure, but its final purpose rests in your hands! The flip side to all of that is if you get overly uptight about brewing it and start taking things a bit too seriously you begin to chip away at one of coffees greatest virtues, which is its magnetism for conversation and creating great memories of time spent either inside your own head or with others.

While there are many different ways to experiment and play around with any of the above devices, here are some helpful base-level step-by-step instructions. Please remember that these steps do not have to be unequivocally esteemed as gospel, we always encourage experimentation and customization as coffee doesn't often like to be put in a box. 

A helpful tip about filtration. . . 

When you expose coffee grounds to hot water, hundreds of components which contribute to flavor, aroma, and texture are dissolved into what is your final cup. Think of coffee colloids as like little clouds of coffee sediment that are floating around in your water along with these other components. Coffee colloids stick to your palate and accentuate the characteristics of body and it is helpful to understand the general premise of what they are when choosing your brew method. Anything that used screens to filter out coffee is going to result in higher perceptions of the body due to the fact that the colloids can pass through the screens. Consequently, where there are more colloids, there is also an increase in caffeine, so you get quite a bit more amped. Using a paper filter provides a more sediment free, cleaner cup. The way in which you filter your coffee is subjective; however, many people seem to prefer screen filters (ex. French press, metal brewer filters) for body and roast-driven coffees where the heavy mouthfeel is one of the most desired attributes. Conversely, paper filters are often preferred for bright, clean washed fruit-driven and balance-driven coffees.

Aero Press-

Our Favorite Option (Makes 2 cups)- The Reverse Method

1. Assemble Upside-Down: Place the Aeropress plunger just inside the brewing chamber and set it upside-down on the table. 
2. Boil the water: Bring your water to a boil then let it cool for about 30 seconds.
3. Grind the beans: Measure out 2 full AeroPress scoops of coffee beans and grind medium fine.
4. Wet the filter: Assemble the AeroPress with a paper filter inside the cap and place on top of a mug or cup. Pour some warm or hot water in to wet the filter.
5. Add the coffee: Place the funnel on top of the cup and pour in the coffee. Remove the funnel.
6. Add the water: Pour in coffee until it comes up to the top line & wait 60 sec.
7. Stir: Use the paddle stirrer (or a spoon) to push coffee down/stir once, briefly. Screw the top on securely.
8. Press: Carefully flip it onto your cup and press down (be sure to use a solid cup).
9. Taste and dilute: Taste the coffee and if desired add more water. The AeroPress makes a concentrated cup of coffee, so you can split this amount between two cups by adding a bit more hot water.
10. One Cup: For 1 cup use 1.5 scoops and don't dilute with water. . just drink.

 Aero Press 1-Cup Method-

1. Follow same steps above with the following changes: 

• 1 Scoop
• Medium coarse grind
• 60 seconds

Fun Alternative to Try for 1-Cup-

1. Follow same steps above with the following changes: 

• 1.5 Scoops
• Medium coarse grind
• 120 seconds

French Press (1-Liter)-

1. Preheat the press: Pouring hot water in a cold container can reduce the temperature as much as ten degrees Fahrenheit, so it's a good idea to follow this step (the same applies for the cup you're drinking the coffee in as well).
2. Boil the water: Bring your water to a boil then let it cool for about 30 seconds.
3. Grind the beans: A relatively coarse grind (a bit finer than bread crumbs).
4. Add coffee: Use 2 ounces of coffee (roughly 57 grams)
5. Pour water to bloom: Fill halfway being sure to saturate all the grounds & let bloom & wait 60 seconds.
6. Stir: Using a paddle or spoon push the coffee down (more of a push down then a vigorous stir).
7. Pour and fill to top: Fill to the top. Ideally, once the press is filled you can tap it a couple of times and the coffee crust will sink a good half inch to an inch. If you choose this step to be careful not to hit the counter too hard and crack the glass (a better method with metal presses).
8. Place top to plunge: Wait 3 more minutes so your total brew time is 4 min, then plunge down.