Brew guides

Our brew guides are written by Ayesha, our café trainer, and Thandi, our head roaster. Each one is short, with a recipe you can follow on a weekday morning. They are on their way to our journal; until they are published, here is what each one covers.

The guides

• How to dial in a pour-over. One recipe, 15 g of coffee to 250 g of water, and what to change when the cup tastes sour or bitter.
• Plunger coffee without the mud. A coarser grind, a longer steep and a gentle press for a clean cup from a French press.
• Storing beans: the four enemies. Air, light, heat and moisture, and the simple ways to keep each away from your coffee.
• Why we date every bag. What the roast date tells you, and when each kind of roast tastes its best.
• Meet the Guji growers' co-op. Where our Ethiopia Guji Natural comes from, and how the growers dry their cherries.
• A weekend at the roastery. A Saturday cupping, step by step, and how to run one at home.

Want a guide sooner?

If you have a question about brewing that is not answered here, write to us. Ayesha answers brewing questions herself.

The free brew ratio chart in our Learn section gives the ratios for every method on one page.