Choosing the "best" brewing method comes down to personal preference. That is why we decided to offer guidance for various techniques, so we can help you craft the right cup of coffee using whichever method you prefer. However, the real secret to amazing coffee lies in using a quality burr grinder and freshly roasted beans. We hope this information helps you on your journey with coffee!
RATIO 1 : 16.67
COFFEE 15g
WATER 250g
GRIND MEDIUM COARSE
TEMP 195°F - 205°F
BREW TIME 3 minutes
There is a learning curve for any Pour Over that requires more precision in how you pour and at what rate. Additionally, adjusting your temperature and grind to dial in your coffee. However, the reward is enjoying the most of what your coffee can offer in flavor. We believe in you!
If you continue to struggle then we recommend looking up James Hoffman's tutorial for Pour Over on YouTube.
GRAB and open a V-shaped filter. Fold the crease of your filter and place it into the V60.
PRE-WET the filter with hot water and discard the water. This is to remove any paper taste and warm the filter.
HEAT water to 205°F, preferably in a gooseneck kettle for controlled pours. Have at least 250g of water.
GRIND 15g of coffee, medium coarse, and pour the now ground coffee into the filter in an even mound. Create a hole in the center.
START your timer as you starting pouring. Counting up from zero.
POUR 50g of water into the center of the coffee bed, wetting all the grounds. Be close to the coffee as you pour throughout. Swirl the V60 briefly to even out distribution after the first pour only.
WAIT 45 seconds for the coffee to bloom.
CONTINUE pouring in 50g of water interval, until you poured 250g of water. Pour gently in a circular motion from center to edge and back. After each pour wait about 15 seconds in between.
AFTER last pour swirl the V60 briefly again. Allow water to drain. Finishing around the 3 minute mark. Remove the filter and enjoy!
RATIO 1 : 16.67
COFFEE 18g
WATER 300g
GRIND MEDIUM COARSE
TEMP 195°F - 205°F
BREW TIME 4 1/2 minutes
Like the Pour Over, the Chemex requires precision, but rewards you with a sip that is more clear and highlights the intricate flavor of your coffee. This method uses thicker filters, resulting in a slower brewing process.
GRAB a Chemex filter and place into the Chemex with the three-fold portion laying against the spout.
PRE-WET the filter with hot water and discard the water. This is to remove the paper taste and warm up the filter.
HEAT water to 205°F, preferably in a gooseneck kettle for controlled pours. Have at least 300g of water.
GRIND 18g of coffee, medium coarse, and pour the now ground coffee into the filter in an even mound.
START your timer as you starting pouring. Counting up from zero.
POUR 60g of water into the center of the coffee bed, wetting all the grounds.
WAIT 45 seconds for the coffee to bloom.
CONTINUE pouring in 50g of water interval, until you poured 300g of water. Avoiding pouring along the edges of the filter as this can cause an uneven brew
AFTER last pour use a spoon to swirl the coffee. Allow water to drain. Finishing around the 4 to 5 minute mark. Remove the filter and enjoy!
RATIO 1 : 1.7
COFFEE 18g
YIELD 30g to 32g
GRIND FINE
BREW TIME 28 to 33 seconds
Probably the most sought out brewing method today, the espresso method is like that of a magnifying glass for your coffee. A great way to enjoy the secrets of your coffee. However, dialing in your espresso shot (adjusting grind size) takes patience and is based on preference, so use your taste and this recipe as your guide.
PREHEAT your espresso machine with your portafilter basket inserted in the group head. Once preheated remove the portafilter from the group head.
RUN hot water through the group head for a couple seconds and warm the cup you will use. Discard the water.
Clean and dry the portafilter basket using a clean towel.
GRIND 18g of coffee, fine, directly into the portafilter basket. Level the grounds, can be done with your finger. Ensure 18g of grounded coffee is in the portafilter basket.
TAMP the grounds of coffee evenly and firmly with a tamper. Quickly wipe the head of the portafilter basket to remove any dust of coffee grounds.
LOCK IN the portafilter basket into the group head on the machine.
BREW the espresso shot with your cup underneath. You are looking for a stream like that of golden honey.
REMEMBER to aim for a brew time of 28 to 33 seconds with a yield of 30g to 32g of coffee. Then adjust with your taste to your desired preference, as the right answer may be that you want a stronger or lighter espresso (less or more yield of espresso) and that is okay! Enjoy!
RATIO 1 : 11.67
COFFEE 30g
WATER 350g
GRIND COARSE
TEMP 205°F
BREW TIME 4 minutes
The French Press is a great method of brewing for those who desire a simpler method and a more bold and rich coffee experience. What it lacks in clarity like that from a Pour Over, the French Press excels for a more velvety and full-bodied cup of coffee.
PREHEAT the French Press with hot water then discard the water.
HEAT at least 350g of water to 205°F.
GRIND 30g of coffee, coarse, and pour into the French Press.
START your timer for 4 minutes.
POUR 350g of water and wet all the grounds to saturate your coffee.
STIR gently the mix three times after 30 seconds.
PLACE the lid on top of the carafe with the plunger pulled up.
PLUNGE the press slowly and steadily to avoid agitation and sediment, once the timer goes. This should take about 20 seconds to complete. Pour immediately in your cup(s). Enjoy!
If you notice strong resistance as you plunge then your grind may be too fine, and if you have little to no resistance then your grind is probably too coarse.
RATIO 1 : 18
COFFEE MIX 25g
WATER 450g
GRIND VERY FINE
BREW TIME 7 minutes
Originating from Yemen, this style of brew is a passed down tradition that is much lighter than what most people drink today. White coffee for us is a special type of roast that we offer using our family's own traditional recipe. It is a nutty coffee experience with a particular spice blend mixed in, varies from family to family.
Most find it to be a warming experience with less acidity and bitterness, while giving a higher amount of antioxidants and a cleaner caffeine intake.
USING a chai pot, gently warm the 450g of water in your pot. Do NOT put on high heat. If you prefer, you may add saffron to the water.
ADD the coffee mix that we offer once the water gently bubbles. Should happen around 4 to 5 minutes.
STIR gently as the water comes to a boil.
REMOVE the pot from the burner as it foams. You will need to do this quickly.
RETURN to heat to foam and remove again. Do this one more time.
LOWER the heat of the burner to a low-medium heat and return your pot to continue warming. If you prefer, you may add any additional spices to the pot, such as rosewater, orange blossom, etc.
WAIT and let it simmer for another 2 to 3 minutes.
STRAIN and serve immediately. Enjoy!
TEA BLEND 1 tsp per serving
WATER 1 part
MILK 1 part
SUGAR to taste
BREW TIME 10 to 12 minutes
Our product is the spicier version of the popular Yemeni Shai Adeni. You will find the recipe changes from family to family, and we hope that this blend will resonate with you. If you use evaporate milk, only pour enough into the water to get a milky color to your preference. It will likely be far less than the 1:1 ratio recommended for other milks.
USING any pot, gently warm the water and milk in your pot with the tea blend and sugar mixed in. Slowly heat on medium. Combining everything at the beginning adds a nice caramelization.
STIR gently as the water comes to a boil.
REMOVE the pot from the burner as the tea boils. You will need to do this quickly or it will overflow.
LOWER the heat of the burner and return your pot to continue heating.
WAIT and let it simmer for another 3 to 5 minutes.
STRAIN and serve immediately. Enjoy!
After all, it's not just about transactions. It's about the people and the experiences we create, leaving a lasting impact on a local and global scale.
.png){kind=small}
