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◆ Good coffee · Great conversations ◆

Rustic Roast Co.

How to Brew It

◆

Four methods, real ratios, and timings you can follow half-awake. No espresso machine, no scales full of guesswork.

Pick one and learn it

Pour-over

Cone, filters, kettle, scale

Ratio: 1 part coffee to 16 parts water (30g coffee, 480g water)

  1. 01Rinse the filter with hot water and tip it out
  2. 02Medium grind, level the bed, then pour just enough to wet it
  3. 03Wait 30 seconds while it swells, then pour in slow circles
  4. 04Finish the pour by 2:30 and let it drain — total time about 3 minutes

French press

A press and nothing else

Ratio: 1 to 15 (35g coffee, 525g water)

  1. 01Coarse grind, water just off the boil
  2. 02Pour it all in, stir once, put the lid on without plunging
  3. 03Wait four minutes
  4. 04Press slowly and pour it all out — coffee left in the press turns bitter

Moka pot

Stovetop moka pot

Ratio: Fill the basket level, water to just below the valve

  1. 01Fine-medium grind, do not tamp it
  2. 02Start on medium heat, lid open
  3. 03When it gurgles and slows, take it off the heat
  4. 04Serve immediately, neat or with hot milk

Cold brew

A jar and a sieve

Ratio: 1 to 8 for concentrate (100g coffee, 800g cold water)

  1. 01Coarse grind, cold water, stir until everything is wet
  2. 02Leave it 14 to 18 hours on the counter or in the fridge
  3. 03Strain through a sieve, then a filter if you want it clean
  4. 04Dilute concentrate half and half with water or milk. Keeps a week

Three fixes before you buy anything

Fresher beans, water thirty seconds off the boil, and a ratio you actually measure. That is most of the gap between home coffee and shop coffee — and it costs nothing.

Back to Rustic Roast Co.
Tell me when the beans land
or email info@therusticcompass.com