MAKE YOUR OWN DRIP,MOKPOT BREW AT HOME

BREWING GUIDES

Sometimes your boss won't let you leave the office, or you just want to have a nice cup of coffee at home. Or you could be stuck at a Days Inn in the middle of Idaho with nothing but an AeroPress and a bag of coffee. 

Whatever coffee scenario you find yourself in, we've got a step-by-step coffee brewing guide to help you out (optimized for mobile too!). 

1.Measure and boil

Measure as much water as you’re going to use to brew, plus a little extra for rinsing the filter, and bring it to a boil.

2.Pre-moisten filter

Briefly rinse the paper filter with hot water, and discard the rinse water. This will give your coffee the purest flavour possible.

3.Measure and grind

Next, measure your coffee. For pour-over, use coffee ground for a paper cone. It’s a relatively fine grind that looks like granulated sugar. Measure 2 tablespoons of coffee per 6 ounces of water.

4.Pour and pause

Use hot water that’s just off the boil and fill the cone halfway to saturate the grounds. Pause for 10 seconds and let the coffee bloom. This allows the coffee to hydrate evenly and begin to develop flavour

5.Complete the pour and enjoy

Slowly add the rest of the water, pouring in small, steady circles to cover all the grounds. Enjoy immediately.

TIP: To make your pour-over more consistent, use a timer. It should take about 3 minutes to make a cup.

eight-sided wonder, the Moka pot It’s experiencing a resurgence lately,

which is no doubt due to its ability to produce a viscous, appropriately

dense espresso with no electricity or fancy equipment. We’re also

charmed by the little gurgle it makes as it works its magic on the

stovetop.

Step 1

Grind about 20-22 grams of coffee, about as finely as you would for a shot of espresso.

Step 2

Boil water, and fill the bottom half of your Moka pot with water that’s fresh off the boil.

Step 3

Fill the pot’s filter basket with the ground coffee, and give it a shake to settle the grounds

evenly. Now place it into the bottom compartment.

Step 4

Screw on the Moka pot’s spouted top. Caution! The bottom chamber will be hot.

Step 5

Place the pot on a stove set to medium heat.

Step 6

When the water in the bottom chamber approaches a boil, the pressure will push a stream

of coffee slowly and methodically through the upper chamber. If it explodes upward, your

water’s too hot, if it burbles lethargically, turn up your flame. You know it’s done when you

hear a hissing, bubbling sound.

Specialty beans brewed overnight, cold-pressed and filtered. A pure, refreshing iced coffee to take anywhere.

Fresh-roasted, specialty-grade coffee is steeped free from oxygen, and brewed overnight before being pressed. Our Cold Brew is double-filtered for a smooth, clean sip, with strong coffee flavors and a natural sweetness. Best enjoyed chilled! 100% Arabica, single-origin, Locally cold brew coffee 180 mg natural caffeine (2.25 cups of coffee)

Step 1

Weigh 600 grams of coffee and grind on a coarse setting

Step 2

then add coffee to bottom compartment.

Step 3

Fill up with cold filtered water,5 LT shake gently.

Step 4

Let brew for 20-24 hours.

Step 5

Filter the coffee beans out a couple times, then run it once more through a paper filter.

Step 6

Chill, or pour on top of ice, and enjoy.