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Who Makes The
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Coffee Answers

EVERYTHING YOU EVER WANTED TO KNOW ABOUT COFFEE.

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Six coffee questions, answered without the attitude.

Plain-English answers drawn from the Specialty Coffee Association, World Coffee Research and the National Coffee Association. These explain general coffee knowledge, not the scores or identity of any untested coffee. The full searchable answer bank is available below when you need something more specific.

Are tasting notes ingredients added to coffee?

Usually not. Notes such as citrus, cocoa or jasmine describe aromas and flavors a taster perceives in brewed coffee; they are not an ingredient list. Flavored coffees are a separate category. A roaster's tasting notes are its descriptions, not proof that we independently tasted that bag.

Why this matters: A descriptive assessment records perceived sensory characteristics. It is separate from an evaluator's judgment of quality.

Explore the flavor wheelSource: Specialty Coffee Association — Coffee Value Assessment

What is the difference between washed, natural and honey coffee?

In broad terms, washed coffee is depulped and its mucilage is removed before drying; natural coffee dries inside the whole cherry; honey coffee is depulped but dried with some mucilage remaining. These process labels do not guarantee a particular flavor or a higher score.

Why this matters: Processing choices influence fermentation and drying, but variety, ripeness, handling and roasting also affect the cup.

Compare coffee processesSource: National Coffee Association — Coffee Processes

Is Arabica a coffee variety?

Arabica is a species, Coffea arabica. Bourbon, Typica, and many other named lines are varieties within that species. A variety name can help explain agronomic traits, but it cannot identify a farm or establish that a particular lot tastes a certain way.

Why this matters: Growing environment, plant health and postharvest decisions matter alongside genetics.

Understand coffee geneticsSource: World Coffee Research — Arabica catalog

Is dark roast stronger than light roast?

Dark roast can taste more bitter or intensely roasted, but that does not by itself mean it contains more caffeine. Roast color labels are not uniform across companies. Compare the same coffee brewed at the same dose before attributing flavor or strength to roast alone.

Why this matters: Roast degree affects flavor, while brewing dose and recipe affect the concentration in your cup.

Read the roasting guideSource: National Coffee Association — Coffee Roasts

How should I store whole-bean coffee?

Keep beans in an airtight, opaque container in a cool, dry, dark place, away from moisture and heat. Grind just before brewing when practical. Freshness depends on the roast, packaging and how the coffee has been stored; a single universal peak-freshness date is not reliable for every bag.

Why this matters: Air, light, warmth and moisture all speed flavor loss or create storage problems.

Explore brewing methodsSource: National Coffee Association — Storage and Shelf Life

Can one tasting score prove which coffee is best?

No. A score reflects a particular evaluation method, sample and taster or panel. The Specialty Coffee Association distinguishes sensory descriptions, judgments of quality, physical characteristics and information such as origin traceability. We publish our own scores only for coffees actually brewed and reviewed by us.

Why this matters: A competition result, a roaster's flavor description and an independent tasting score answer different questions; they should not be converted into one universal ranking.

How we research and rate coffeeSource: Specialty Coffee Association — Coffee Value Assessment

Research update · Genetics

Is Pink Bourbon actually a Bourbon?

Genetic tests reported by Cafe Imports in 2017 and 2023 indicate that sampled Pink Bourbon material belongs closer to Ethiopian landrace ancestry than the traditional Bourbon variety. The older Red × Yellow Bourbon origin story should not be repeated as established fact.

A farmer or roaster may use Pink Bourbon as the trade name for a pink-cherry coffee; a name and cherry color do not prove genetic parentage. Some tested samples had mixed markers, so the identity of any particular lot still needs evidence.

Read the corrected comparisonSource: Cafe Imports — Pink Bourbon genetics report (2023)

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BREWINGAnswer

How long should I steep cold brew?

For optimal cold brew extraction, steep your coffee for 12 to 22 hours at room temperature or in the refrigerator. While 8 hours is a common minimum, reaching chemical equilibrium—where the water can no longer dissolve more solids—typically requires at least 10 hours in the fridge or 5 hours at room temperature. Extending the time beyond 22 hours offers diminishing returns and may increase the extraction of harsh, bitter-tasting compounds.

BREWINGTypicaBitterness
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Does dark roast have more caffeine?

No, dark roast does not have more caffeine. In fact, caffeine content is remarkably stable during the coffee roasting process. When measured by weight, the caffeine levels in light and dark roasts are nearly identical. Differences in caffeine content are usually caused by measuring coffee by volume rather than weight, as light roast beans are denser than dark roast beans.

BREWINGSpecialty coffeeCupping
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How do I prevent bitter coffee?

To prevent bitter coffee, focus on avoiding over-extraction. This often happens if your grind is too fine, your water is too hot, or your brew time is too long. Start by coarsening your grind size, lowering your water temperature, or reducing your total contact time. Additionally, ensure your equipment is clean, as old coffee oils can contribute to a bitter, rancid taste.

BREWINGBitternessAstringency
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What is the best coffee to water ratio for French press?

The best coffee-to-water ratio for a French press is generally 1:15 to 1:17. This means for every gram of coffee, you use 15 to 17 grams of water. For a standard 32-ounce French press, this typically translates to about 55–60 grams of coffee. You can adjust this ratio based on your personal preference for strength and body.

BREWINGSpecialty coffeeTypica
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What is the best coffee to water ratio?

The 'golden ratio' for coffee is generally considered to be 1:15 to 1:18—meaning one gram of coffee for every 15 to 18 grams of water. This range provides a balanced extraction that is neither too weak nor too intense. You can adjust this ratio based on your personal preference for strength and the specific brewing method you are using.

BREWINGSpecialty coffeeSingle origin
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Can boiling water ruin coffee?

Yes, using boiling water (100°C/212°F) can potentially ruin coffee by over-extracting bitter compounds, especially with darker roasts. While it won't literally 'burn' the beans, it can lead to a harsh, astringent, and bitter taste. Most experts recommend a brewing temperature between 90°C and 96°C (195°F–205°F) to achieve a balanced, sweet, and clean extraction.

BREWINGSpecialty coffeeBitterness
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BREWINGAnswer

Is it better to use paper or metal filters?

Neither is strictly 'better'; the choice depends on your flavor preference. Paper filters produce a clean, bright cup by trapping most oils and fine sediment. Metal filters allow these oils and micro-fines to pass through, resulting in a fuller, heavier body and a more textured mouthfeel. Choose paper for clarity and metal for richness.

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How do I brew coffee with a V60?

To brew with a V60, place a paper filter in the dripper and rinse it with hot water. Use a 1:15 coffee-to-water ratio, such as 20g of medium-fine ground coffee to 300g of water. Add the grounds, pour a small amount of water to bloom for 30–40 seconds, then pour the remaining water in steady, circular motions. Aim for a total brew time of approximately 2:45 to 3:30 minutes for a balanced cup.

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Why does my coffee taste weak?

Coffee tastes weak primarily because of an incorrect coffee-to-water ratio, meaning you are using too much water for the amount of grounds. To fix this, simply increase the amount of coffee used for the same volume of water. Other common causes include under-extraction due to a grind size that is too coarse, a brew time that is too short, or using stale coffee beans that have lost their flavor profile.

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Why is my coffee gritty?

Coffee is gritty because tiny ground particles are escaping your filter or are too fine for your brewing method. Common causes include using a blade grinder that creates uneven dust, a folded or collapsed paper filter, or pressing a French press too aggressively. To fix this, ensure your grind size matches your brew method, check that your filter is seated correctly, and avoid over-extracting the grounds. A simple rule: one gritty cup is usually a filter-path mistake, while repeated issues indicate a setup problem.

BREWINGSpecialty coffeeFrench press
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Why is my coffee inconsistent?

Coffee inconsistency is primarily caused by failing to measure ingredients by weight. Using scoops is unreliable because coffee density varies by roast. To achieve consistency, use a digital scale to measure your dose and yield, and a timer to track extraction. Additionally, ensure you are using a burr grinder, as blade grinders create uneven particle sizes that lead to unpredictable extraction. Always change only one variable—such as grind size or water temperature—at a time when troubleshooting your brew.

BREWINGSpecialty coffeeSingle origin
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What is the best way to clean an espresso machine?

The best way to clean an espresso machine involves a combination of daily, weekly, and monthly tasks. Perform a water backflush daily or weekly, and a detergent backflush every 1.5 to 2 months to remove oils. Additionally, descale your machine monthly or quarterly using an acidic descaler to remove mineral buildup. Always use a group head brush for external cleaning and consult your manufacturer's manual for specific cycles, as maintenance frequency depends on your machine type and water hardness.

BREWINGSpecialty coffeeEspresso
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What is the best way to clean a Kalita Wave?

The best way to clean a Kalita Wave depends on the material. Stainless steel models are dishwasher safe, making them easy to maintain. For glass or ceramic versions, hand washing with warm water and mild soap is recommended to prevent damage. Always ensure the dripper is thoroughly rinsed and dried after each use to maintain optimal brewing performance and hygiene.

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Why is my coffee too acidic?

Coffee often tastes too acidic or sour due to under-extraction, which occurs when water fails to dissolve enough compounds from the grounds to balance the initial tart flavors. This is frequently caused by using water that is too cool, grinding beans too coarsely, or using an incorrect coffee-to-water ratio. Additionally, light roast beans naturally contain more acidic compounds than dark roasts. To reduce acidity, try using a finer grind, hotter water, or switching to a darker roast profile.

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How do I make a pour over with a silicone dripper?

To make pour-over coffee with a silicone dripper, place a filter inside, rinse it with hot water to remove any paper taste, and discard the rinse water. Add your ground coffee, then bloom the grounds by pouring a small amount of water and waiting 30-45 seconds. Finally, pour the remaining water in a circular motion, maintaining a standard 1:15 brew ratio for optimal extraction.

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What is the best way to clean a coffee grinder?

Clean your coffee grinder by regularly brushing out the burrs and chamber to remove old grounds and oils. Use specialized grinder cleaning pellets or uncooked white rice to absorb oils, then follow up with a dry brush. Never use water on the burrs, as this can cause rust and damage the precision alignment.

BREWINGSpecialty coffeeGrinding
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Why is my coffee bitter even with a coarse grind?

If your coffee is bitter despite a coarse grind, the issue may be water temperature, roast level, or bean quality. Water that is too hot can over-extract bitter compounds, while dark roasts are naturally more prone to bitterness. Additionally, ensure your burr grinder is producing a uniform grind, as fine 'fines' can cause localized over-extraction.

BREWINGSpecialty coffeeBitterness
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How do I make a pour over with a Kono dripper?

To brew with a Kono dripper, use a medium-fine grind and a 1:15 to 1:16 coffee-to-water ratio. The Kono’s unique internal ribs create a vacuum seal, so pour slowly and steadily to maintain a consistent flow. Bloom with double the weight of your coffee for 30 seconds, then continue with gentle, concentric circular pours until your target weight is reached.

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What is the best way to clean a siphon?

To clean a siphon, disassemble the upper and lower chambers immediately after use. Rinse the glass thoroughly with hot water and use a mild, fragrance-free detergent if necessary. The cloth filter should be rinsed well, stored in water in the refrigerator to prevent drying, and replaced periodically to avoid stale coffee oil buildup.

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How do I make a pour over with a metal dripper?

Brewing with a metal dripper requires a slightly coarser grind than paper filters to prevent clogging and bitterness. Use a 1:15 ratio, pre-heat the metal thoroughly, and pour steadily. Because metal filters allow more oils and fine particles into the cup, expect a heavier, more textured mouthfeel compared to paper-filtered brews.

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How do I make a pour over with a copper dripper?

Brewing with a copper dripper requires careful pre-heating, as copper is highly conductive and will absorb heat from your water. Use a 1:16 ratio and a medium-fine grind. Because copper maintains temperature well, it provides excellent thermal stability, resulting in a consistent, even extraction. Always rinse your filter thoroughly to remove any paper taste.

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What is the best way to clean a Bee House dripper?

The Bee House dripper is best cleaned by rinsing it with hot water immediately after each use to prevent coffee oil buildup. For a deeper clean, use a mild, fragrance-free dish soap and a soft sponge. Because it is ceramic or plastic, it is generally dishwasher safe, but hand washing is recommended to preserve the finish.

BREWINGSpecialty coffeePour-over
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How do I make a pour over with a paper filter?

To make a pour over with a paper filter, use a medium-fine grind and a 1:16 coffee-to-water ratio. Always rinse the paper filter with hot water first to remove any papery taste and pre-heat your equipment. Pour in stages, starting with a 30-second bloom, to ensure even extraction and a clean, bright cup.

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What is the best way to clean a coffee maker?

The best way to maintain your coffee maker is to wash removable parts with warm, soapy water after every use and perform a deep descaling every three to six months. Descaling removes mineral buildup from internal tubes using a vinegar-water solution or a commercial descaler, ensuring your brewing equipment remains efficient and your coffee brewing stays clean and flavorful.

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How long should I brew French press coffee?

For French press coffee, a total brew time of 4 minutes is the standard starting point. However, many experts recommend a longer steep time of 6 to 8 minutes to allow for a more complete extraction and a cleaner, more balanced cup. Adjust your time based on your grind size and personal preference for body and strength.

BREWINGSpecialty coffeeBitterness
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How do I adjust my grinder for espresso?

To adjust your grinder for espresso, move the setting toward the finer end of the scale until the coffee particles resemble fine flour or powdered sugar. Aim for a shot time of 25–30 seconds for a standard double shot. If the shot pulls too fast, grind finer; if it pulls too slow or chokes, grind coarser.

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How do I make a Chemex?

To make a Chemex, place a thick, proprietary Chemex filter in the brewer and rinse it thoroughly with hot water. Add medium-coarse ground coffee, then perform a 30-second bloom. Pour the remaining water in slow, steady concentric circles, maintaining a consistent water level. The total brew time should be between 3:30 and 4:30 minutes for a clean, bright cup.

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What is the difference between a portafilter and a basket?

A portafilter is the handle-equipped tool that holds the coffee, while the basket is the removable, perforated metal insert that sits inside the portafilter. The basket is the actual component that contains the ground coffee and determines the flow of water, while the portafilter serves as the housing that locks into the espresso machine's group head.

BREWINGCremaEspresso
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How do I make a pour over with a glass dripper?

To make a pour over with a glass dripper, preheat the device thoroughly with hot water, as glass has high thermal mass and can cool your brew quickly. Use a 1:16 ratio and a medium-fine grind. After a 30-second bloom, pour in slow, concentric circles. Maintain a consistent water temperature to ensure a clean, balanced, and flavorful cup.

BREWINGSpecialty coffeePour-over
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How do I make a pour over with a ceramic dripper?

To make a pour over with a ceramic dripper, preheat the device thoroughly with hot water to counteract its high thermal mass. Use a 1:16 coffee-to-water ratio with a medium-fine grind. After a 30-second bloom, pour your water in slow, concentric circles, maintaining a consistent temperature to ensure even extraction and a balanced, clean cup of coffee.

BREWINGSpecialty coffeePour-over
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How do I make a pour over with a plastic dripper?

Making a pour over with a plastic dripper is highly effective because plastic has low thermal conductivity, meaning it absorbs less heat from your water than ceramic or glass. Use a 1:16 ratio, a medium-fine grind, and rinse your filter thoroughly. The consistent temperature stability of plastic allows for precise, repeatable brewing and excellent extraction of flavor notes.

BREWINGSpecialty coffeePour-over
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How do I make cold brew coffee?

To make cold brew coffee, combine coarse-ground coffee with room-temperature or cold water at a ratio of 1:4 to 1:5. Let the mixture steep for 12 to 24 hours, then filter out the grounds. This slow, cold extraction process results in a smooth, low-acid concentrate that can be diluted with water or milk to your preference.

BREWINGSpecialty coffeeCold brew
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Why is my espresso shot running too fast?

An espresso shot running too fast is usually caused by a grind size that is too coarse, insufficient coffee dose, or uneven tamping. When the water meets too little resistance, it passes through the puck too quickly, resulting in an under-extracted, sour, and watery shot. Adjust your grinder to a finer setting to increase resistance.

BREWINGSpecialty coffeeCrema
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Why does my coffee taste like paper?

Coffee that tastes like paper is almost always caused by using paper filters that haven't been properly rinsed. The paper fibers contain compounds that can impart a papery or cardboard-like flavor to your brew. To fix this, always rinse your filter with hot water before adding your coffee grounds to remove these unwanted tastes.

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How do I make a pour over with a Chemex?

To make a Chemex pour over, place a bonded filter in the brewer, rinse it with hot water, and add medium-coarse ground coffee. Bloom the grounds with double their weight in water for 30-45 seconds. Continue pouring in slow, concentric circles until you reach your target ratio, aiming for a total brew time of 4 to 5 minutes.

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How do I make a pour over with a Fellow Stagg X?

To brew with a Fellow Stagg X, place a flat-bottom filter in the dripper and rinse it with hot water. Add your medium-fine ground coffee, level the bed, and perform a bloom with double the water weight. Pour the remaining water in steady, controlled pulses, maintaining a total brew time of 2.5 to 3.5 minutes for a balanced, sweet cup.

BREWINGSpecialty coffeeSingle origin
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Why is my coffee muddy?

Muddy coffee is typically caused by 'fines'—tiny coffee particles that pass through your filter. This is often the result of a low-quality grinder producing an inconsistent grind, or using a filter that is too thin or damaged. To fix this, upgrade to a high-quality burr grinder or ensure your filter is properly seated and of the correct thickness.

BREWINGSpecialty coffeeTypica
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Why is my coffee too strong?

If your coffee tastes too strong, you are likely using too much coffee relative to the amount of water, or your grind is too fine, leading to over-extraction. To balance the flavor, try increasing your water-to-coffee ratio, using a coarser grind, or simply diluting the finished brew with a small amount of hot water.

BREWINGSpecialty coffeeGrinding
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Why is my coffee too hot?

If your coffee is too hot to drink, it is likely because you are serving it immediately after brewing at a high temperature. To enjoy your coffee at its best, let it sit for a few minutes. As the temperature drops, your palate becomes more sensitive to the coffee's complex flavors, acidity, and sweetness.

BREWINGSpecialty coffeeAcidity
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What is the best way to clean a Melitta dripper?

The best way to clean a Melitta dripper is to rinse it thoroughly with hot water after every use to remove coffee oils. For a deeper clean, soak the dripper in a solution of warm water and mild dish soap or a specialized coffee equipment cleaner, then scrub gently with a soft brush to remove any stubborn residue.

BREWINGSpecialty coffeePour-over
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What is the difference between drip and pour over?

The primary difference between drip coffee and pour over is automation versus manual control. Drip coffee machines automate the brewing process for convenience and consistency, while pour over is a manual coffee brewing method that requires you to pour water by hand, offering greater control over variables like water temperature, flow rate, and extraction time to highlight specific flavor nuances.

BREWINGSpecialty coffeeSingle origin
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What is the best way to clean a Moka pot?

The best way to clean a Moka pot is to hand-wash it with warm water after every use, avoiding soap and dishwashers. Disassemble the brewer, rinse all parts thoroughly, and ensure they are completely dry before reassembly to prevent oxidation. This simple maintenance preserves the coffee oils that season the pot, ensuring your brewing equipment remains in top condition.

BREWINGSpecialty coffeeMoka pot
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How do I use a siphon coffee maker?

To use a siphon coffee maker, heat water in the lower chamber until vapor pressure forces it into the upper chamber. Add your coffee grounds, stir, and steep for 60 to 90 seconds. Remove the heat source; as the lower chamber cools, a vacuum is created, drawing the brewed coffee back down through the filter.

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How do I make a pour over with a Clever Dripper?

The Clever Dripper is a hybrid brewer that uses full immersion. Place a filter in the dripper, add your coffee, and pour in all your water at once. Let it steep for about three to four minutes, then place the dripper onto your mug or carafe to release the valve and drain the coffee through the filter.

BREWINGSpecialty coffeePour-over
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What is the best way to clean a V60?

The best way to clean a V60 is to rinse it with hot water immediately after brewing to remove grounds and oils. For a deeper clean, use a soft sponge and mild, unscented soap. If you have a plastic or ceramic V60, it is generally dishwasher safe, but hand washing is recommended to prevent staining and preserve the material.

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How do I bloom coffee?

To bloom coffee, pour a small amount of hot water—roughly twice the weight of your dry grounds—over the coffee and wait 30 to 45 seconds. You will see the grounds bubble and rise as carbon dioxide escapes. This step ensures even extraction by allowing water to fully penetrate the grounds during the subsequent pours.

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How do I calibrate my coffee grinder?

Calibrating your coffee grinder involves finding the 'zero point' where burrs touch and adjusting from there to achieve your target extraction. For espresso, aim for a 1:2 ratio in 25–30 seconds. Always make small, incremental adjustments, purge old grounds between changes, and use taste as your final guide rather than relying solely on the grinder's factory settings.

BREWINGSpecialty coffeeEspresso
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What is the best grind for a drip coffee maker?

The best grind for a drip coffee maker is a medium grind, similar in texture to sea salt or sand. This size provides the ideal surface area for water to pass through at the correct rate, ensuring balanced extraction. If your coffee tastes bitter, try a slightly coarser grind; if it tastes sour or weak, go finer.

BREWINGSpecialty coffeeBitterness
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How do I make a pour over with a Hario V60?

To brew with a Hario V60, use a medium-fine grind and a 1:16 coffee-to-water ratio. Place a rinsed filter in the dripper, add your grounds, and perform a 30-second bloom with double the weight of the coffee in water. Pour the remaining water in steady, concentric circles, aiming for a total brew time of 2.5 to 3 minutes.

BREWINGSpecialty coffeeSingle origin
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How do I make a pour over with a April dripper?

The April Dripper uses a flat-bottom design to promote even extraction. Use a medium grind and a 1:16 ratio. After a 30-second bloom, pour your water in two or three steady pulses, ensuring the bed remains flat. The flat bottom helps minimize channeling, resulting in a sweet, balanced cup with high clarity.

BREWINGSpecialty coffeeSweetness
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What is the best way to clean a Chemex?

The best way to clean a Chemex is to rinse it thoroughly with hot water after every use. For deeper cleaning, use a bottle brush with mild, unscented soap to remove coffee oils. Avoid abrasive scrubbers that can scratch the glass, and occasionally use a specialized coffee equipment cleaner to remove stubborn stains from the neck and base.

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How do I make a pour over with a wood dripper?

Brewing with a wood dripper requires careful temperature management, as wood is a natural insulator. Use a medium grind and a 1:16 ratio. Bloom for 30 seconds, then pour in steady, controlled circles. Because wood retains heat differently than ceramic or metal, ensure your dripper is pre-heated thoroughly to maintain a stable brewing temperature throughout the process.

BREWINGSpecialty coffeePour-over
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How do I make pour over coffee?

To make pour over coffee, place a filter in your dripper and rinse it with hot water. Add medium-fine ground coffee, then pour a small amount of water to bloom the grounds for 30 seconds. Continue pouring the remaining water in slow, steady spirals. This coffee brewing technique offers exceptional control, resulting in a clean, nuanced cup that highlights your chosen coffee recipe.

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What is the best way to froth milk?

The best milk frothing technique involves two phases: 'stretching' to introduce air while the milk is cold, followed by 'texturing' to create a vortex that breaks bubbles into silky microfoam. Using a steam wand on an espresso machine provides the most control for latte art, though handheld frothers or French presses can work for basic coffee brewing.

BREWINGSpecialty coffeeEspresso
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What is the ideal water temperature for coffee?

The ideal water temperature for coffee brewing is generally between 195°F and 205°F (91°C–96°C). This range is widely accepted for optimal coffee extraction, balancing flavor compounds without pulling excessive bitterness. Water that is too cool often leads to under-extraction and sourness, while water above this range can over-extract, resulting in harsh, bitter notes that mask the coffee's true character.

BREWINGSpecialty coffeeBitterness
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Why is my coffee bitter?

Bitter coffee is typically caused by over-extraction, which happens when water pulls too many compounds from the grounds. This is often due to a grind that is too fine, water that is too hot, or a brew time that is too long. To fix it, try a coarser grind, lower your water temperature, or reduce your total contact time.

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How do I make a perfect espresso shot?

To make a perfect espresso shot, use 18-20g of finely ground, fresh coffee in a clean, preheated portafilter. Aim for a 1:2 ratio (e.g., 18g of coffee to 36g of liquid) extracted over 25-30 seconds. The result should be a rich, syrupy shot with a thick, golden-brown crema and a balanced, complex flavor profile.

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Why is my coffee watery?

Watery coffee is usually caused by under-extraction, often resulting from a grind that is too coarse, a water temperature that is too low, or a coffee-to-water ratio that uses too little coffee. To fix it, try grinding your beans finer, increasing your dose, or ensuring your water is between 195°F and 205°F.

BREWINGSpecialty coffeeGrinding
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How do I make a pour over with a Melitta dripper?

To make a pour over with a Melitta dripper, place a Melitta-style cone filter in the dripper and rinse it with hot water. Add medium-ground coffee, level the bed, and pour just enough water to bloom the grounds for 30 seconds. Continue pouring in steady, concentric circles, ensuring the water level remains consistent for a balanced, clean extraction.

BREWINGSpecialty coffeeSingle origin
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How do I make a pour over with a Nel drip?

Making a Nel drip requires a cloth filter, which must be kept clean and damp. Rinse the cloth with hot water before brewing, add medium-ground coffee, and perform a slow, controlled pour. The cloth filter allows more oils and fine particles to pass through than paper, resulting in a rich, heavy-bodied cup with a smooth, velvety mouthfeel.

BREWINGSpecialty coffeeBody
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How do I make a pour over with a stainless steel dripper?

To make a pour over with a stainless steel dripper, preheat the device thoroughly, as metal conducts heat quickly and can cool your brew. Use a medium-fine grind and a 1:16 ratio. Because metal filters often allow more oils and fines through than paper, expect a fuller-bodied cup with a slightly different texture than traditional paper-filtered coffee.

BREWINGSpecialty coffeePour-over
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How do I make a pour over with a stone dripper?

To make a pour over with a stone dripper, prioritize preheating the device thoroughly, as stone has high thermal mass and absorbs significant heat. Use a 1:16 coffee-to-water ratio with a medium-fine grind. Rinse your filter to remove paper taste, bloom the grounds with a small amount of water for 30 seconds, and pour steadily to maintain a consistent, stable brewing temperature.

BREWINGSpecialty coffeeTerroir
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What is the AeroPress method?

The AeroPress method is a versatile immersion-style brewing technique that uses air pressure to push water through coffee grounds and a paper filter. It is highly prized for its portability, speed, and ability to produce a clean, full-bodied cup. By adjusting grind size, water temperature, and steep time, you can brew anything from concentrated espresso-style shots to standard filter coffee.

BREWINGSpecialty coffeeSingle origin
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Why is my coffee sour even with a fine grind?

If your coffee is sour despite a fine grind, you are likely experiencing under-extraction. This often happens because the water temperature is too low, the contact time is too short, or the water is channeling through the coffee bed unevenly. Try increasing your water temperature, extending the brew time, or ensuring your coffee bed is level before you begin.

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How do I make a pour over with a bamboo dripper?

Brewing with a bamboo dripper follows the same principles as other pour over methods: use a 1:16 coffee-to-water ratio and a medium grind. Because bamboo is a natural material, ensure it is clean and dry before use. Pour hot water (195–205°F) in steady, circular motions to ensure even extraction, resulting in a clean, nuanced cup of coffee.

BREWINGSpecialty coffeeSingle origin
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How do I make a pour over with a cloth filter?

To use a cloth filter for pour over, rinse it thoroughly with hot water before brewing to remove any residual flavors. Use a medium-coarse grind and a 1:16 coffee-to-water ratio. Cloth filters allow more oils and fine particles into your cup than paper, resulting in a richer, fuller-bodied coffee. Always store the filter damp in the refrigerator between uses.

BREWINGSpecialty coffeeSingle origin
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How do I make a pour over with a Torch Mountain dripper?

To brew with a Torch Mountain dripper, use a 1:15 coffee-to-water ratio with a medium-coarse grind. Place your preferred filter—cone, Kalita Wave, or trapezoid—into the dripper and rinse with hot water. Bloom with 30g of water for 30 seconds, then complete your pours in stages to ensure a balanced, sweet, and clean cup of coffee.

BREWINGSpecialty coffeeSingle origin
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How do I store coffee beans to keep them fresh?

To maintain coffee freshness, store your coffee beans in an opaque, airtight container kept in a cool, dark place away from heat and moisture. Avoid the refrigerator or freezer for daily use, as temperature fluctuations and humidity can degrade quality. For the best coffee shelf life, buy only what you can consume within two weeks to ensure peak flavor in every cup.

BREWINGSpecialty coffeeFreshness & storage
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What is the coffee-to-water ratio?

The coffee-to-water ratio is the measurement of dry coffee grounds to the weight of water used in brewing. A common starting point is the 'golden ratio' of 1:16, meaning one gram of coffee for every 16 grams of water. Adjusting this ratio allows you to control the strength and body of your final cup.

BREWINGSpecialty coffeeBody
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How do I make a pour over with a Bee House dripper?

To brew with a Bee House dripper, place a standard cone filter inside, rinse it, and add medium-fine ground coffee. Pour water in pulses, starting with a bloom, then adding the remaining water in stages. The Bee House's restricted flow and deep ridges make it a forgiving, user-friendly pour over device that doesn't require a gooseneck kettle.

BREWINGSpecialty coffeePour-over
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How do I make a pour over with a Origami dripper?

The Origami dripper is a versatile pour over device that uses either conical or flat-bottom filters. To brew, place your filter in the dripper, rinse it, and add medium-fine coffee. Use a controlled, circular pour to maintain a consistent water level, ensuring the water flows evenly through the grounds for a bright, clean cup.

BREWINGSpecialty coffeePour-over
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How do I make a pour over with a Orea dripper?

The Orea dripper is a flat-bottom pour over brewer designed for high-clarity extraction. To use it, place a flat-bottom filter inside, rinse, and add medium-fine coffee. Use a steady, controlled pour to maintain a consistent water level. Its unique geometry promotes even flow, resulting in a clean, sweet, and highly expressive cup of coffee.

BREWINGSpecialty coffeeSweetness
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