Brewing Guides

How to get the most from every bag — pour over, AeroPress, French press, cold brew, moka pot, drip, and espresso. Includes specific guidance for brewing our co-fermented and experimental lots.

Not sure where to start?

For complex, experimental coffees

Pour over or AeroPress — both give you clarity and control. Start here with co-fermented and light-roasted lots.

For everyday drinking

A good drip machine or French press. Easy, consistent, and works well with medium and medium-dark roasts.

For something different

Try cold brew with a co-fermented lot. Cold extraction transforms fermentation notes into something smooth and surprising.

At a Glance

Method	Grind	Ratio	Temp	Time
Pour Over	Medium-fine (coarse table salt)	1:15–1:17	200–205°F (93–96°C)	3–4 min
AeroPress	Medium to medium-fine (adjust by recipe)	1:10–1:15	175–205°F — lower for lighter roasts	1–2 min
French Press	Coarse (sea salt or peppercorn)	1:12–1:15	200°F (93°C)	4 min steep
Cold Brew	Extra coarse (breadcrumb texture)	1:5 for concentrate	Cold (fridge) or room temperature	12–24 hrs in fridge · 8–12 hrs at room temp
Moka Pot	Fine (finer than drip, coarser than espresso)	Fill the basket level	Start with hot or boiling water in the chamber	5–7 min on medium heat
Drip / Batch Brew	Medium (kosher salt texture)	1:16–1:17	195–205°F (auto machines vary widely)	5–8 min
Espresso	Extra fine (finer than table salt)	1:1.5–1:2.5	197–202°F (91–94°C)	25–35 sec extraction

Pour Over

The gold standard for specialty coffee

Grind

Medium-fine (coarse table salt)

Ratio

1:15–1:17 · e.g. 25g coffee → 400g water

Temperature

200–205°F (93–96°C)

Brew Time

3–4 min

Equipment

·Dripper (V60, Kalita Wave, Origami, Chemex)
·Gooseneck kettle
·Digital scale
·Paper filters
·Server or mug

Tips

→For co-fermented and light roasts, drop temp to 195–200°F — lower heat preserves delicate aromatic compounds.
→A longer bloom (45 sec) helps with dense, freshly roasted beans that still have a lot of CO₂.
→Gooseneck control matters. Uneven pours create uneven extraction — one side overextracted, one underextracted.

How to Brew

1.Rinse your paper filter with hot water — this removes papery taste and pre-heats the dripper.
2.Add 25g medium-fine ground coffee. Set your scale to zero.
3.Start the timer. Pour ~50g water (2× the coffee weight) evenly over the grounds for the bloom. Wait 30–45 seconds — you'll see the coffee puff and bubble as CO₂ releases.
4.Pour in slow, steady circles, keeping the water level consistent. Aim to finish all 400g by 2:30–3:00.
5.Let the drawdown complete. Total brew time should be 3–4 minutes. If it's slower, grind coarser; if faster, grind finer.

For CGC coffees: Pour over is our top recommendation for CGC's co-fermented lots. The paper filter strips oils that would otherwise muddy the fermentation aromatics, and the pour-over process gives you full control over how those notes develop cup to cup.

AeroPress

Forgiving, versatile, consistently great

Grind

Medium to medium-fine (adjust by recipe)

Ratio

1:10–1:15 · e.g. 15g coffee → 200g water

Temperature

175–205°F — lower for lighter roasts

Brew Time

1–2 min

Equipment

·AeroPress or AeroPress Go
·Paper microfilters
·Gooseneck or standard kettle
·Digital scale
·Mug or server

Tips

→Try the inverted method: flip the AeroPress upside down while brewing, then flip to press. This gives a full immersion steep with more control.
→For co-fermented lots, try a lower brew temp (185–195°F) — it brings out floral and fruity fermentation notes more gently than near-boiling water.
→The AeroPress is incredibly recipe-flexible. Don't be afraid to experiment with dose, time, and temperature.

How to Brew

1.Place a paper filter in the cap. Rinse with hot water. Attach to the AeroPress over your mug.
2.Add 15–18g medium-fine ground coffee.
3.Start timer. Pour ~30g water for a 30-second bloom, stirring gently.
4.Continue pouring to ~200g total. Stir once. Place the plunger on top.
5.Press down slowly and steadily over 30–45 seconds. Stop when you hear a hiss.

For CGC coffees: The AeroPress is one of the best tools for exploring co-fermented coffees. Lower-temperature brews (around 185°F) soften the more intense fermentation character into something elegant — stone fruit, lychee, florals — without losing intensity.

French Press

Full body, classic strength

Grind

Coarse (sea salt or peppercorn)

Ratio

1:12–1:15 · e.g. 30g coffee → 360–450g water

Temperature

200°F (93°C)

Brew Time

4 min steep

Equipment

·French press (350ml–1L)
·Gooseneck or standard kettle
·Timer
·Wooden spoon or stirrer

Tips

→Grind consistency matters most here. Inconsistent grind = muddy cup. Use a burr grinder.
→Don't press too hard or too fast — you'll push fine particles through the mesh screen.
→If your press has cold spots near the bottom, give it a final stir at the 3:30 mark before plunging.

How to Brew

1.Preheat your French press with hot water. Discard.
2.Add 30g coarse ground coffee.
3.Pour 360–450g of 200°F water. Start timer. Stir gently to ensure all grounds are saturated.
4.Place the lid on with the plunger pulled all the way up. Wait 4 minutes.
5.Press down slowly and steadily — don't force it. Pour immediately. Coffee left in the press continues to extract and will turn bitter.

For CGC coffees: French press lets oils and fine particles through the mesh screen, which adds body but can muddy the clarity of delicate co-fermented notes. We recommend pour over or AeroPress for our more complex experimental lots. For heartier origins like our Bali Blue Moon or Indonesia Mysore, French press is a great choice.

Cold Brew

Smooth, low-acid, and co-ferment-friendly

Grind

Extra coarse (breadcrumb texture)

Ratio

1:5 for concentrate · 1:8 for ready-to-drink

Temperature

Cold (fridge) or room temperature

Brew Time

12–24 hrs in fridge · 8–12 hrs at room temp

Equipment

·Mason jar, Toddy system, or any large container
·Fine mesh strainer or cheesecloth
·Paper coffee filter (for final clarification)

Tips

→Room temperature cold brew extracts faster but can develop a slightly fermented edge of its own — great for some coffees, too much for others. Fridge is more controlled.
→The extra-coarse grind is critical. A finer grind over-extracts at long steep times and turns bitter.
→Don't rush the strain. Slow filtration through a paper filter produces a noticeably cleaner, brighter cup.

How to Brew

1.Combine 100g extra-coarse ground coffee with 800g cold or room-temp water (1:8 ratio). Stir well.
2.Cover and refrigerate for 16–24 hours, or leave at room temperature for 8–12 hours.
3.Strain first through a fine mesh strainer, then again through a paper filter for a cleaner result.
4.Store in the fridge for up to 2 weeks. Serve over ice straight, or dilute 1:1 with water or milk.

For CGC coffees: Cold brew is one of the most interesting ways to experience CGC's co-fermented lots. The cold extraction process softens the more intense fermentation notes into something smooth, mellow, and complex — tropical fruit and florals come through in a rounded, easy-drinking form. Modern Monk Coffee, whose processing methods inspired some of Ryan's early experiments, specifically recommends cold brew for bringing out co-ferment character without edge.

Moka Pot

Stovetop strength without an espresso machine

Grind

Fine (finer than drip, coarser than espresso)

Ratio

Fill the basket level · water to the valve

Temperature

Start with hot or boiling water in the chamber

Brew Time

5–7 min on medium heat

Equipment

·Moka pot (Bialetti or similar)
·Stovetop
·Oven mitt

Tips

→Pre-heat your water before filling the chamber — cold water in the lower chamber means longer time on heat, which can scorch the coffee before it brews.
→Medium-low heat is key. High heat produces steam too fast, pushing water through too quickly and creating bitterness.
→Clean thoroughly after each use. Coffee oils left in the basket and gaskets go rancid quickly and will ruin future brews.

How to Brew

1.Fill the bottom chamber with hot water up to the safety valve — not above it.
2.Fill the coffee basket level with fine ground coffee. Don't tamp; just sweep off any excess.
3.Screw the top on firmly. Place on medium-low heat.
4.Listen and watch: the coffee will begin to gurgle through. Remove from heat when you hear a sputtering sound — this means the water is nearly exhausted. Don't let it sputter too long or the coffee scorches.
5.Pour immediately and enjoy.

For CGC coffees: Moka pot can work with co-fermented coffees but tends to flatten nuance. If you're curious, try one of our medium-roast co-ferments like Rodeo Queen — the melon and tropical notes can still come through. For the more delicate experimental lots, pour over is a better showcase.

Drip / Batch Brew

Consistent, convenient, best with a good machine

Grind

Medium (kosher salt texture)

Ratio

1:16–1:17 · ~60g per liter of water

Temperature

195–205°F (auto machines vary widely)

Brew Time

5–8 min

Equipment

·Auto drip machine (SCAA-certified recommended)
·Paper filters (pre-rinsed)
·Digital scale or measuring scoop

Tips

→The single biggest upgrade for drip coffee isn't a new machine — it's fresher, better beans ground immediately before brewing.
→SCAA-certified machines (Breville Precision, OXO Brew, Technivorm Moccamaster) maintain proper temperature throughout the brew cycle. Budget machines often don't reach 195°F, producing flat, underextracted coffee.
→Grind fresh, every time. Pre-ground coffee stales within days of opening.

How to Brew

1.Rinse your paper filter with hot water before brewing.
2.Add ~60g medium ground coffee per liter of water (e.g., 30g for a 500ml / ~2 cup brew).
3.Use filtered water. If your machine has a pre-infusion or bloom setting, enable it.
4.Brew. Drink within 20–30 minutes of completion for best flavor — coffee held on a burner continues to cook and loses clarity fast.

For CGC coffees: Drip brewing works fine for our more approachable single-origins and medium roasts. For co-fermented lots, we prefer pour over — it gives you more control and tends to produce better clarity. That said, a high-quality drip machine with pre-infusion can produce a very nice cup with our Colombia Peach or Bali Blue Moon.

Espresso

Intensity, precision, and the highest ceiling

Grind

Extra fine (finer than table salt)

Ratio

1:1.5–1:2.5 · e.g. 18g in → 27–45g out

Temperature

197–202°F (91–94°C)

Brew Time

25–35 sec extraction

Equipment

·Espresso machine (9-bar pump, temperature stability)
·Espresso grinder (burr, with fine adjustment)
·Tamper
·Portafilter
·Scale

Tips

→Espresso amplifies everything — good and bad. Stale, mediocre beans become more stale and mediocre under 9 bars of pressure. Use very fresh, high-quality coffee.
→Temperature has huge impact with lighter roasts. Higher temp (202°F) extracts more from light roasts; lower temp (197°F) suits darker beans.
→Espresso is a serious hobby. If you're getting started, a great drip or pour-over setup will bring you more joy per dollar than a budget espresso machine.

How to Brew

1.Dial in your grind: if the shot pulls too fast (under 20 sec), grind finer. Too slow (over 40 sec), grind coarser.
2.Dose 18–20g of ground coffee into the portafilter. Distribute evenly, then tamp with ~30 lbs of pressure, keeping the puck level.
3.Lock the portafilter and start the shot. Aim for 27–45g of espresso out in 25–35 seconds.
4.Taste. Adjust grind, dose, or ratio until balanced — not sour (underextracted) or bitter (overextracted).

For CGC coffees: Several of our coffees pull beautifully as espresso — the pressure intensifies the fermentation character and concentrates it into something wild and complex. Disco Diva as espresso is an experience. That said, filter brewing is still the best way to taste the full flavor range. If you're curious about a specific CGC lot for espresso, email us and we'll tell you honestly.

Universal Principles

Buy fresh, grind fresh

Coffee degrades rapidly once roasted. Aim to brew within 2–4 weeks of the roast date, and grind whole beans immediately before brewing. Pre-ground coffee loses most of its aromatic complexity within days of opening the bag.

Water quality matters more than most people think

Coffee is over 98% water. Heavily chlorinated tap water dulls flavors — especially in delicate co-fermented and light-roasted lots. Filtered water (even a basic Brita) makes a noticeable difference. Avoid fully distilled or softened water — you need some mineral content for proper extraction, just not chlorine or off-flavors.

Use a scale

Volume measurements (scoops, tablespoons) are inconsistent — different grind sizes produce wildly different results for the same volume. A digital scale that measures to 0.1g costs under $15 and is the single highest-impact upgrade you can make to your brewing. Weigh your coffee and your water.

Dial in your grind, not just your recipe

Most brewing problems — sour, flat, bitter, thin — trace back to grind size. Brew time too fast and flavor is thin? Grind finer. Too slow and it's bitter? Grind coarser. Recipes are starting points. Your specific grinder, water, and coffee density all affect the right setting.

Bloom every time

Freshly roasted coffee releases CO₂ — a process called degassing. If you pour all your water at once without a bloom step, the CO₂ escapes mid-brew and causes uneven extraction. A 30–45 second bloom (using ~2× the coffee weight in water) lets the gas escape first, setting up a cleaner, more even extraction for everything that follows.

Rest your coffee

Right after roasting, beans still off-gas aggressively. Most specialty coffees are at their best between 5 and 21 days post-roast. Our experimental lots often have a wider peak window — some are better at 12–15 days as the more volatile fermentation aromatics settle into something more nuanced and integrated.

Still figuring it out?

Every coffee we carry is a little different. If you're not sure which method suits a specific lot, just ask — we know each one well.

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