Better Brews Start Here

The most common home brewing method. Consistent, hands-off, and easy to dial in once you find your ratio.

1. Use fresh, cold filtered water and fill the reservoir.
2. Add a paper filter to the basket and rinse it with hot water to remove any papery taste.
3. Measure your coffee — start with 1 tbsp per 6 oz of water.
4. Start the machine and let it complete the full brew cycle.
5. Pour and enjoy immediately for the best flavor.

A manual method that gives you full control over the brew. Slower and more intentional — the result is a clean, bright cup that highlights the coffee's natural character.

1. Place the filter in the dripper and rinse with hot water. Discard the rinse water.
2. Add 25g of medium-fine ground coffee and level the bed.
3. Start a timer. Pour 50ml of water to bloom the grounds — wait 30 seconds.
4. Slowly pour the remaining water in steady circles, keeping the water level consistent.
5. The total brew should finish draining in 3–4 minutes.

Full immersion brewing that produces a rich, full-bodied cup with more texture than filtered methods. Simple to use and forgiving.

1. Preheat the French press with hot water, then discard.
2. Add coarsely ground coffee to the empty press.
3. Pour hot water over the grounds, making sure all the coffee is saturated.
4. Place the lid on with the plunger pulled up. Start your timer for 4 minutes.
5. At 4 minutes, press the plunger down slowly and steadily.
6. Pour immediately to stop the brewing process.

Slow-steeped in cold water over 12–24 hours. The result is smooth, low-acid, and naturally sweet — no heat required.

1. Combine extra-coarse ground coffee and cold water in a large jar or pitcher.
2. Stir gently to make sure all the grounds are saturated.
3. Cover and refrigerate for 12–24 hours. Longer steep = stronger concentrate.
4. Strain through a fine mesh strainer or cheesecloth into a clean container.
5. Serve over ice. Dilute with water or milk to taste — this is a concentrate.

Concentrated coffee brewed under pressure. The base for lattes, cappuccinos, and more — or perfect on its own as a short, intense shot.

1. Grind 18–20g of coffee fine — finer than table salt.
2. Distribute the grounds evenly in the portafilter basket.
3. Tamp with firm, even pressure — about 30 lbs of force.
4. Lock the portafilter into the machine and start the shot immediately.
5. Aim for 36–40ml of espresso in 25–30 seconds.
6. Adjust grind size if the shot runs too fast (coarser) or too slow (finer).

A stovetop brewer that produces strong, espresso-style coffee without a machine. Bold, rich, and deeply satisfying.

1. Fill the bottom chamber with hot water up to the pressure valve.
2. Fill the filter basket with medium-fine ground coffee, leveled but not tamped.
3. Screw the top and bottom chambers together firmly.
4. Place on the stovetop over medium-low heat with the lid open.
5. When coffee starts flowing into the upper chamber, reduce heat slightly.
6. Remove from heat when you hear a hissing or gurgling sound — that means it's done.

Bold, malty, and fully oxidized. Black tea is the most forgiving to brew and pairs well with milk, honey, or just on its own.

1. Bring water to just below boiling — around 208°F.
2. Warm your cup or teapot by rinsing with hot water.
3. Add 1 tsp of loose leaf black tea per 8 oz of water to your infuser.
4. Pour the hot water over the tea.
5. Steep for 3–5 minutes depending on how strong you like it.
6. Remove the infuser and enjoy as-is or with milk and sweetener.

Light, grassy, and delicate. Green tea is sensitive to heat — lower water temperature is the key to a smooth, non-bitter cup.

1. Heat water to 170–180°F. If you don't have a thermometer, bring to a boil and let it cool for 2–3 minutes.
2. Warm your cup with a small pour of hot water, then discard.
3. Add 1 tsp of green tea per 8 oz to your infuser.
4. Pour the cooled water over the leaves.
5. Steep for 2–3 minutes — no longer.
6. Remove the infuser promptly and enjoy.

The most minimally processed tea. Subtle, floral, and naturally sweet — white tea rewards patience and gentle brewing.

1. Heat water to 160–185°F — well below boiling.
2. Use a generous amount of tea, about 2 tsp per 8 oz, since white tea leaves are light and airy.
3. Pour the water gently over the leaves.
4. Steep for 4–5 minutes.
5. Remove the infuser and sip slowly — white tea is meant to be savored.

Naturally caffeine-free and endlessly varied. Herbal teas are made from flowers, fruits, herbs, and roots — each one brews a little differently.

1. Bring water to a full boil — most herbal teas can handle the heat.
2. Add 1–2 tsp of herbal tea per 8 oz to your infuser.
3. Pour the boiling water over the herbs.
4. Steep for 5–7 minutes. Herbal teas are more forgiving than true teas.
5. Remove the infuser and sweeten if desired.

Finely ground green tea whisked into water or milk. Earthy, vibrant, and rich in antioxidants — matcha is as much a ritual as it is a drink.

1. Sift 1–2 tsp of matcha powder into your bowl to remove clumps.
2. Heat water to 175°F — not boiling.
3. Add a small splash of water and mix the matcha into a smooth paste first.
4. Add the remaining water.
5. Whisk in a brisk W or M motion until frothy — about 30–60 seconds.
6. Drink immediately while the froth is fresh.

Spiced black tea simmered with milk. Warming, aromatic, and deeply satisfying — chai is as much about the spices as the tea.

1. Combine 1 cup of water with your spices (cinnamon, cardamom, ginger, cloves, black pepper) in a small saucepan.
2. Bring to a simmer and add the tea. Simmer for 3–5 minutes.
3. Add 1 cup of milk and bring back to a gentle simmer — do not boil.
4. Simmer for another 2–5 minutes depending on how strong you like it.
5. Strain into your cup and sweeten with honey or sugar to taste.

Refreshing and versatile. You can make iced tea with almost any variety — hot-brewed and chilled, or cold-steeped overnight for a smoother result.

1. Brew double-strength tea — use twice the normal amount of tea for the same volume of water.
2. Steep for the recommended time for your tea type.
3. Pour the hot concentrate directly over a glass or pitcher full of ice.
4. The ice chills and dilutes the tea to the right strength.
5. Sweeten while still warm if desired, then serve immediately.
6. For cold steep: combine tea and cold water, refrigerate 8–12 hours, strain and serve.