From discovery to your daily cup
From an everyday drip brewer to espresso or a slow overnight steep. Choose your method, start with a simple recipe, then follow your taste.
Choose Whole Bean and grind for your method. Our Ground option is a drip grind for a drip coffee maker. Each guide is a starting point; follow your brewer’s capacity and instructions.
For a cone-shaped paper-filter pour-over brewer. Start with 20 g of freshly ground coffee and 320 g of water at 94°C / 201°F.
Have a grinder, cone brewer and paper filter, kettle, scale, timer and cup or server ready.
Rinse the paper filter with hot water and discard the rinse water. Add your ground coffee and gently level the surface. Set the brewer on your cup or server, place both on the scale and zero it before adding water.
Start your timer. Pour 40 g of water evenly over the coffee. Let the grounds rest until the timer reaches 30 seconds.
Pour gently in circles over the coffee, avoiding the bare paper, until the scale reaches 320 g total. That includes the first 40 g. Pause if the cone fills too high.
Let the coffee drain into your cup or server. Around three minutes is a guide, not a deadline. Let it cool to a comfortable drinking temperature before tasting.
If it drains slowly and tastes heavy, try a slightly coarser grind next time. If it runs fast and tastes thin, try slightly finer. Change one thing at a time.
Our Ground option is a drip grind for a drip coffee maker. With Whole Bean, grind to suit your machine.
Start with 20 g of coffee and 320 g of water. For a larger batch, use 40 g and 640 g only if both fit within your brewer’s capacity.
Use the filter your machine calls for and follow its instructions. Its marked “cups” can vary in size; weighed water keeps the starting recipe consistent.
Once it is comfortable to drink, taste. Prefer it stronger? Use a little more coffee next time. For a lighter cup, use a little less. Keep the water the same.
For an espresso machine with a portafilter. Have an espresso-capable grinder, scale and timer ready. For a bean-to-cup machine, follow its own dose and grind controls instead of this portafilter recipe.
Follow the basket’s recommended dose. If it is sized for 18 g, start there. Distribute the grounds evenly, then tamp level before locking in the portafilter.
Start near twice the coffee weight in liquid espresso: 18 g in, 36 g out. Around 25–35 seconds from starting the pump is a useful reference, not a rule for every machine or coffee.
Keep dose and yield steady while adjusting the grind. If the shot runs too fast, try finer; too slowly, try coarser. Taste each change before adjusting the yield or another setting.
Start medium-fine, coarser than espresso, and follow your pot’s instructions. The pot’s chamber and basket determine the recipe; a fixed gram dose will not fit every size.
Add water to just below the safety valve. Loosely fill the basket with coffee and level it without pressing down. Do not tamp or cover the valve with water.
Clear the rim of loose grounds and assemble securely. Use low to medium heat. On a gas stove, keep the flame beneath the base, away from the handle.
Remove from the heat when brewing finishes; do not leave the coffee boiling. Pour and enjoy. Let the pot cool completely before opening it for cleaning.
Start with 30 g of coffee and 450 g of water just off the boil, around 96°C / 205°F. Use a press large enough for the water and grounds, with room beneath the lid.
Rinse the press with hot water and discard it. Add the coarse grounds. Start your timer and pour about half the water, wetting all the coffee.
At one minute, stir gently and add the remaining water to reach 450 g total. Replace the lid without pressing and let it steep until the timer reaches four minutes.
Set the press on a stable counter, off the scale. Lower the plunger slowly without forcing it. Pour into cups or a carafe so the coffee does not keep sitting on the grounds.
An overnight concentrate for serving with water or milk. Start with 100 g of coffee and 400 g of cold water in a clean lidded jar or cold brewer with space for both.
Combine the coffee and water. Stir gently until no dry pockets remain, then cover. This 1:4 recipe makes a concentrate, not a ready-to-drink cup.
Refrigerate for 20–24 hours. Filter through your brewer or a fine sieve followed by a paper coffee filter. Give it time to drain rather than squeezing the grounds.
Start with one part concentrate and two parts water or milk; add more if you prefer. Serve over ice and keep the remaining concentrate covered in the refrigerator.
Brew each coffee with the same method and starting ratio. Use the same water and similar cups, then taste them side by side as they cool. A single brewer works too: make the cups one after the other.
Does one cup remind you more of fruit, caramel or chocolate? The notes are invitations to notice, not ingredients or a test.
Which feels lighter or silkier? Which has more weight? Notice how the impression changes as the coffee cools.
Which would you reach for tomorrow? Try a sip on its own first, then enjoy your usual milk or sweetener if you like.
Small Adjustments. A Better Cup.
A recipe is a starting point. If your coffee feels a little sharp, heavy or thin, change one thing, brew again and follow your taste.
Start here for drip and pour-over. For espresso, moka pot, French press or cold brew, use the method guides below; one adjustment does not fit every brewer.
Fruit and citrus can be part of a coffee’s character. If that brightness feels unpleasantly sharp and the cup lacks sweetness, try a small brewing adjustment.
With Whole Bean, try one small step finer on your grinder. Keep your coffee weight, water weight and pouring routine the same so you can judge the difference.
Stop moving finer if the filter starts to stall. Use an even pour and check your brewer’s recipe before changing another setting.
A lingering harsh or drying finish can have more than one cause. The coffee, brewing recipe and equipment all matter; bitterness alone does not diagnose the brew.
For a harsh filter brew, try one small step coarser with Whole Bean while keeping the rest of the recipe steady. Taste the next cup before adjusting again.
If it is simply too intense, try a small splash of hot water in the finished cup. A strength adjustment is different from changing how you brew.
A cup can be balanced but lighter than you enjoy. Check the amount of coffee against the water before changing several grinder or brewer settings.
For drip or pour-over, try 20 g of coffee with 300 g of water instead of 320 g. Keep the grind the same. This is a small strength experiment, not a rule.
Stay within your brewer’s minimum batch and maximum capacity. If the cup is also sharp or harsh, address that flavor before making it stronger.
Our Ground option is a drip grind for a drip coffee maker. Its grind size is already set, so start with measured coffee and water, an even bed of grounds and your machine’s instructions.
You can adjust the coffee-to-water balance within your brewer’s limits. For methods that need a different grind, choose Whole Bean and a suitable grinder. If the flavor still feels off, tell us how you brew.
Keep a note of your coffee, grind, coffee weight and water weight. Change one variable at a time, then compare with the last cup.
A Coffee Break, On Ice
Espresso, chocolate and cold milk over ice. A simple starting recipe for a different kind of coffee break.
One glass. For an espresso machine, with Whole Bean ground for your brewer.
Make an iced mocha
Brew two shots using your espresso machine’s recipe. Put the chocolate syrup in your glass, add the espresso and stir until combined.
Add 6–8 ice cubes, leaving room in the glass. Pour in 200 ml of cold milk.
Stir again to mix the milk, coffee and chocolate. Taste before adding more syrup.
Prefer a more coffee-forward drink? Try a little less milk next time. Shot size, ice and syrup sweetness vary; this is a starting point.
Choose Your Coffee
Its medium-dark roast and dark-chocolate, molasses and brown-sugar tasting notes make it a direction to explore. Grind it for your espresso machine. The chocolate syrup and milk are added separately; the bag contains coffee only.
Have Zaya Ground? It is a drip grind for a drip coffee maker, not the espresso grind in this recipe. Start with our drip guide for that format.