These guides follow SCAA (Specialty Coffee Association of America) standards for brew ratios, water temperature, and extraction parameters. They are designed to be placed on a dedicated Brew Guide page and/or linked from individual product pages.
• AeroPress brewer + plunger
• AeroPress micro-filter (paper or metal)
• Fresh ground coffee — medium-fine grind (similar to table salt)
• Filtered water
• Kitchen scale (recommended)
• Timer
Coffee dose: 15–17 g
Water volume: 220–250 ml
Water temperature: 85–92°C (185–197°F)
Brew ratio: 1:14 to 1:16 (coffee to water)
Total brew time: 2–3 minutes
1. Place a micro-filter in the AeroPress cap and rinse with hot water to remove any paper taste and preheat the brewer. Discard the rinse water.
2. Add 15–17 g of medium-fine ground coffee to the AeroPress chamber.
3. Start your timer and pour 220–250 ml of water heated to 88°C (190°F) evenly over the grounds.
4. Stir gently 3–4 times to ensure even saturation.
5. Attach the cap and let steep for 1 minute 30 seconds.
6. Press the plunger down slowly and steadily over 30–40 seconds. Stop when you hear a slight hiss — this signals the end of extraction.
7. Serve immediately. Dilute with hot water if you prefer a longer cup.
• Light/medium roasts (e.g., Kooky Koffee, Kafka’s single-origins): Use the higher end of the temperature range (90–92°C) to fully develop floral and fruit notes.
• Medium/dark roasts (e.g., CuppaJoe West Coast, Breakout Heritage Dark): Use 85–88°C to avoid over-extracting roasty bitterness.
• Espresso-style blends (e.g., OuiSip Espresso Blend): Use a 1:6 ratio with 50 ml of water for a concentrated shot-style brew.
• French press brewer (350 ml, 600 ml, or 1 L)
• Fresh ground coffee — coarse grind (similar to coarse sea salt)
• Filtered water
• Kitchen scale (recommended)
• Timer
Coffee dose: 55–60 g per litre of water
Brew ratio: 1:15 to 1:18 (coffee to water)
Water temperature: 93–96°C (200–205°F)
Steep time: 4 minutes
Grind size: Coarse (8–10 on most burr grinders)
1. Preheat your French press by rinsing with hot water. Discard.
2. Add 36–40 g of coarsely ground coffee to the empty press.
3. Start your timer. Pour 600 ml of water at 94°C (201°F) evenly over the grounds, making sure all coffee is saturated.
4. Give the slurry a gentle stir and place the lid on top (plunger pulled up). Do not press yet.
5. Steep for 4 minutes.
6. At 4 minutes, slowly press the plunger down with even, gentle pressure. If resistance is too high, your grind is too fine; too little resistance means your grind is too coarse.
7. Pour immediately — leaving brewed coffee in contact with the grounds causes over-extraction and bitterness.
• OuiSip Espresso Blend: Excellent in a French press — its smooth, balanced character translates beautifully to full-immersion brewing.
• CuppaJoe Breakfast Blend or Broadway Blend: Classic everyday French press coffees — approachable, sweet, and consistent.
• Breakout Heritage Dark: The French press enhances the bold, full body of this dark roast without losing its depth.
• Pour over dripper (V60, Chemex, or similar) + appropriate paper filter
• Fresh ground coffee — medium grind (similar to granulated sugar)
• Filtered water
• Gooseneck kettle (highly recommended for pour control)
• Kitchen scale
• Timer
Coffee dose: 15 g per 250 ml of water
Brew ratio: 1:16 to 1:17 (coffee to water)
Water temperature: 90–96°C (194–205°F)
Total brew time: 3–4 minutes
Grind size: Medium (6–8 on most burr grinders)
1. Place your filter in the dripper and rinse thoroughly with hot water to eliminate paper taste and preheat the dripper and your cup. Discard the rinse water.
2. Add 15 g of medium-ground coffee to the filter. Give the dripper a gentle shake to level the bed.
3. Tare your scale. Start your timer and begin the bloom: slowly pour 30–45 ml of water at 93°C (200°F) over the grounds in a circular motion. Make sure all grounds are saturated.
4. Allow the coffee to bloom (degas) for 30–45 seconds. Fresh coffee will bubble and swell — this is normal and desirable.
5. Continue pouring in slow, steady circles, working from the centre outward. Pour in stages every 30–45 seconds, allowing the water to draw down slightly between pours.
6. Complete your pour by 2 minutes 30 seconds. Total water added should be 250 ml.
7. Allow the dripper to finish draining. Total brew time should be 3–4 minutes. Adjust your grind if you fall outside this window.
• Kooky Koffee (Kafeini, Kali, Kuoka): Kenyan single-origins are ideal for pour over — the method highlights their bright acidity, fruit-forward notes, and clean finish.
• Kafka’s single-origins: Use a cooler water temperature (90–92°C) for lighter roasts to preserve delicate floral and citrus notes.
• CuppaJoe Peru Amazonas Norte or Brazil Seven Falls: Medium roasts that shine in pour over, revealing their full sweetness and complexity.
• Espresso machine with at least 9 bars of pressure
• Portafilter + basket (58 mm recommended)
• Backflush basket (for cleaning)
• Burr grinder capable of fine espresso grind
• Fresh ground coffee — fine grind (similar to powdered sugar, slightly coarser)
• Kitchen scale (0.1 g precision recommended)
• Timer
Coffee dose (single): 7–9 g
Coffee dose (double): 14–18 g
Yield (double shot): 25–40 ml
Brew ratio: 1:2 (e.g., 18 g in / 36 ml out)
Water temperature: 90–96°C (194–205°F)
Extraction time: 25–30 seconds
Pressure: 9 bars
1. Flush your group head with a shot of hot water to stabilize the temperature.
2. Grind 18 g of coffee and distribute evenly in your portafilter basket. Use a distributor or WDT tool if available.
3. Tamp with firm, even pressure — approximately 15–20 kg of force — keeping the tamper level.
4. Lock the portafilter into the group head and start extraction immediately.
5. Start your timer. The ideal shot should begin flowing at 5–8 seconds and complete 36 ml of yield in 25–30 seconds.
6. If extraction is too fast (under 20 seconds): grind finer or increase your dose. If too slow (over 35 seconds): grind coarser or reduce your dose.
7. Serve immediately in a pre-warmed cup.
• CuppaJoe East Village or Downtown Espresso: Purpose-built espresso blends — dial into the 1:2 ratio for a balanced, sweet shot with good crema.
• Breakout Coast to Coast Espresso: Bold and structured; try a 1:2.2 ratio for a slightly longer pull that opens up its complexity.
• OuiSip Espresso Blend: Smooth and forgiving — a great choice for lattes and milk-based drinks, or as a clean straight shot.
• Kafka’s Espresso Blend: Rich Brazil and Ethiopia notes of cherry, cocoa, and demerara sugar; best as a straight double or with steamed milk.