acid, sweet, bitter

Coffee is the result of countless hours of work. And we recognize the effort, time, and energy that goes into it — planting, harvesting, processing, and roasting — in creating an exceptionally coffee. However, the truth is most of the coffee can be lost if it isn’t correctly brewed. 

Perfecting a brew is less about rigid recipes and more about awareness. Every cup is different and each brew require small adjustments. We are guided by taste, and refined through practice.  Brewing becomes not just a method, but a process — one that honors the work behind every bean and brings out the best in every cup.

There are three phases to each brew that can be used to hone in a great cup of coffee. These three stages of are the guiding principles on how we approach each cup — here is our in-house secret. Each brew moves from acid to sweet to bitter as extraction progresses. An under-extracted cup, where a brew that is too short, is often has a sour or sharp taste. Whereas, an over extracted cup, a brew that is too long, is bitter and unpleasant. In the middle phase, sugars emerge, softening the acidity and creating balance. Ideally, a brew will be complete showing all the flavors. A balanced cup comes with acidity, sweetness, and bitterness.

Each cup is crafted.

If your coffee tastes sour or underdeveloped, extend the extraction. Try a finer grind, hotter water, or more agitation. If it tastes bitter or leaves a dry aftertaste, shorten the brew — use a coarser grind, cooler water, or reduce contact time

Taste, note, tweak, and repeat. Constant creation.

We recommend checking out our V60 brewing coffee for additional tips.