Extraction: Quick Start Guides

Every pour-over teaches you something about the coffee you're brewing - that's probably why it's our preferred brewing method at the roastery. Water temperature, grind size, pour rate. Small adjustments shift the cup from bright and floral to round and sweet, and you can taste the difference in real time.

Start with our baseline recipe, then stop following it. Once you learn to read the feedback in your cup, the recipe becomes yours.

The easiest method to execute and the hardest to get right if you pick the wrong coffee.

Cold water extracts selectively, pulling chocolate, dried fruit, and sweetness forward while leaving bright, delicate notes behind. Choose a coffee that plays to those strengths and the method handles itself.

We also included a hot bloom technique that'll keep your cold brew tasting lively and bright.

No two AeroPress recipes agree on anything, and that's what makes it the most rewarding brewer to experiment with. Pressure, immersion time, grind size, temperature. Change one and the same coffee tastes like a different cup.

This guide gives you the variables and what each one does to flavor, so you can build your own recipe from scratch instead of borrowing someone else's.

French press is the method that gives you your morning back. Grind, pour, walk away, come back to a cup with more body and rounder flavor than your pour-over produces. It's forgiving by design, and it rewards you with sweetness and texture that percolation methods can't touch.

There's one step almost everyone skips that determines whether that sweetness holds or turns muddy by the time you finish.

Your drip machine hits the same extraction window as a pour-over. The gap between a forgettable pot and one worth slowing down for comes down to six things you can control in about three minutes. Most of them have nothing to do with the machine itself.

A few small adjustments and even your busy mornings produce coffee that actually tastes like the bag smells.