Several components make a good cup of espresso: grind, weight and time. It takes some trial and error to make it taste to your liking, but once you find that perfect dial-in recipe, nothing compares to that taste.

This is how we like it at the shop -
18g of finely ground espresso pulled to 40-42g at 26 seconds. Drinking espresso by itself has never been easier. We love it over ice too for maximum flavor!

Steps:

1. Weigh out 18g of finely ground beans.
2. Using a WDT tool, break up clumps for an even distribution of water during extraction.
3. Add an even amount of pressure and tamp.
4. Insert the portafilter and start the extraction immediately. At 26", pull about 40-42g of espresso.
5. Serve and enjoy!

The Hario is great for customization and for those who really enjoy overseeing every step to brewing.
Slow and steady wins the race here. This recipe calls for 21g of medium fine ground coffee to 500g or 2 cups

• Water temperature: 205 °F
• Brew time: 3-5 minutes

Steps:

1. Wet the filter with hot water to diminish papery taste and for an even brew. Discard the water.
2. Add 21g of coffee at a medium fine grind. Create a little mound and saturate the grinds to start the bloom. Pour gently to 60g.
3. Swirl the brewer in a circular motion. Let it rest for 30".
4. Pour hot water to 300g in a circular motion. Wait until most of this drips.
5. Pour the rest of the water in until 500g.
6. Use a spoon to knock down grounds stuck on the sides.
7. Remove the dripper, swirl, and serve!

The Kalita Wave is a stunning brew method. It's a favorite amongst beginners to connoisseurs - great for on the go or when you have slow mornings at home.

Quick tip is to use the 1:16 ratio!
We typically waiver in-between 20-30g of slightly coarser than medium ground coffee to about 400g.

• Water temperature: 195-205 °F
• Brew time: 3 minutes

Steps:

1. Add filter, rinse it, pour water out - this preheats and removes the papery taste.
2. Add 25g of coffee at a medium fine grind. Shake the bed even.
3. Saturate the grounds and allow it to bloom. Tear your scale, add water until 75g, and peace yourself to about 10" maximum.
4. After 30" of waiting, begin the second pour until 200g. Move in a circular motion from the center to outside until 1'.
5. Serve and enjoy!

The Aeropress is made for travel and the outdoors. Portable and lightweight, this brew method is the perfect choice for a full-bodied cup with the least amount of technicality.

To make a single cup of delicious coffee, we use 17g of medium fine ground coffee to 200g.

• Water temperature: 205 °F
• Brew time: 4 minutes

Steps:

1. Add the filter to the basket and preheat/rinse. Discard the water then place the basket onto the bottom of the brew chamber.
2. Add 17g of coffee at a medium fine grind.
3. Tare your scale and add 100g of water to saturate the grounds within 10 seconds. Wait 1'30"
4. Pour to 200g of water.
5. Give it stir. Place the plunger on the brew chamber to create a pressure seal - this is to slow down the dripping.
6. At 2'30", remove the seal, and give it another stir. Put the plunger back on and steadily press down, through the hissing.
7. Clean and enjoy!

The Chemex is one of our favorite ways to brew: its sleek design looks stunning on our shelves + the glass material allows for it be enjoyed later without sacrificing the flavor quality. We believe it produces one of the best tasting brews: smooth, clean, and a floral cup of coffee.

We use 52g of medium coarse ground coffee to 600g.

• Water temperature: 195 °F
• Brew time: 5 minutes

Steps:

1. Wet the filter with hot water to diminish papery taste and for an even brew. Pour this water out.
2. Add 52g of coffee at a medium coarse grind.
3. Tear your scale and add 100g of water to start the blooming process. You should see big bubbles!
4. Wait 1'30"
5. Add water to 600g in a circular motion from the center to the outside, and back.
6. Remove filter and serve!