Small batch coffee artisans.

Simple tips for a happy cup...


  1. Coffee to H2O Ratio
    The "Golden Ratio" is 10.6 grams to 177 grams of water (aprox. 1 to 2 tablespoon of ground coffee to every 6oz of water). Weigh your coffee. Don't use a scoop.
  2. The Grind
    For the best results, use a burr grinder and grind your coffee just before you brew. Coarse = French Press & Cold Brew Medium Coarse = Chemex Medium Coarse = Drip Medium Fine = Siphon Fine = Espresso or Aeropress Turkish = Turkish :)
  3. Brewing Times
    In a drip system, the contact time should be around 5 minutes. French Press, the contact time should be 2-4 minutes. Cold brew should steep overnight in cold water. (Note: For proper extraction of hot coffee, your water temperature should be 195 to 205 degrees Fahrenheit.)
  4. Weigh Coffee
    Coffee beans grown at high altitudes are more dense than lower altitude beans. Darker roasts "cook" out more bean moisture than lighter roasts. Coffee beans are screened by their size. So a coffee scoop is not as accurate as weighing your coffee.
  5. H2O
    Use filtered, bottled, or clean tap water with no chlorine. Over 98% of your cup of coffee is water, so be sure to use good clean water. This will also prevent lime deposits in your brewer extending the life of your coffee maker.
Enjoy coffee, enjoy life.

There are two types of coffee... neck up coffee, and neck down coffee.

We just timed our process for brewing 2 16oz travel mugs of coffee in the morning. Measured beans, ground them, put water in our drip brewer, added the filter, brewed and then filled the mugs. It took 5 minutes and 33 seconds (approximately 4 of those minutes we spent feeding the kids breakfast while our Moccamaster did all the work.) To us the extra minute of preparation is a better way to start each day. Take an extra minute and start your day with a "neck up" morning like we do.

Why grind before brewing? Science is why. When green coffee beans are roasted, CO2 gasses are temporarily "trapped" within the beans during the roasting process. By grinding the bean just before brewing, you release the CO2 aromas enhancing the taste of your brew. (This is why coffee bags have those little one way valves on them.) Also, the CO2 gradually escapes from the bean over time, and is why coffee that has been sitting on a store shelf for several months does not taste as good as fresh, locally roasted coffee.