Brewing methods
Pour-over, French press, moka pot and cold brew, each with its brew card.
- Pour-over (V60)Our café method for a clean, floral cup: 20 g, 320 g of water, 96 °C, three and a half minutes.
- French pressFour minutes, one stir and a patient pour for a full-bodied cup.
- Moka potStovetop coffee without the bitterness: hot water, medium-low heat, off at the first gurgle.
- Cold brewA smooth concentrate made in a mason jar overnight in the fridge.