You picked out a great bag of coffee. Now what? How you brew it matters almost as much as where it was grown and how it was roasted. The same beans can taste bright and juicy in a pour-over, then rich and syrupy in a French press. Here's a tour of the most popular brewing methods, what each one does best, and which of our coffees shine in each.
A quick word on roast level
Before we get to the gear, it helps to know what roast level does to a cup:
- Light roasts keep the most origin character: fruit, florals, and bright acidity. They reward brewing methods that highlight clarity.
- Medium roasts balance sweetness, body, and acidity. They're the most forgiving and work in almost any brewer.
- Dark roasts bring out chocolate, caramel, and roasty depth, with lower acidity and fuller body. They love methods that emphasize richness.
Every batch we roast goes through our fluid bed (hot-air) roaster, which keeps bitterness down and brings out natural sweetness at every roast level. That gives you a little more room to experiment.
Pour-Over (V60, Chemex, Kalita)
Why it's great: Pour-over gives you the cleanest, clearest cup. The paper filter catches oils and fine particles, so delicate flavors like berry, citrus, and jasmine come through sharp and distinct. You control every variable, which makes it a favorite for tasting what makes an origin special.
Best for: Light to medium roasts and bright, complex origins.
Try it with: Ethiopia (Organic) in a light or medium roast, or Costa Rica in a light roast. Choose our Medium Fine (Pour Over) grind.
Starting recipe: Use about 1 gram of coffee for every 16 grams of water (roughly 22 g of coffee to 350 g of water), water just off the boil, and a total brew time of 3 to 4 minutes.
Drip Coffee Maker
Why it's great: It's easy, consistent, and made for sharing. A good drip machine makes a balanced, approachable cup, and it's the everyday workhorse in most kitchens for good reason.
Best for: Medium roasts, balanced origins, and flavored coffees.
Try it with: Colombia, Costa Rica, or any of our Flavored Coffees, which come in a medium grind that's made for drip. Choose our Medium Grind (Drip).
Tip: Use about 2 tablespoons of coffee per 6 oz of water, and drink it fresh instead of letting it sit on a hot plate.
French Press
Why it's great: The metal mesh filter lets the coffee's natural oils through, so you get a heavy, velvety body and a rich mouthfeel. It's simple, needs no paper filters, and is very forgiving.
Best for: Medium to dark roasts and chocolatey, nutty, full-bodied origins.
Try it with: Colombia in a dark roast (our favorite way to enjoy it) or Vietnam in a medium or dark roast. Our Extra Coarse (Cold Brew) grind works well here, or pick Whole Bean and grind coarse at home.
Starting recipe: Use about 1 gram of coffee for every 15 grams of water, steep for 4 minutes, then press slowly and pour right away so it doesn't overextract.
Espresso
Why it's great: Espresso forces hot water through finely ground coffee under pressure. The result is an intense, concentrated shot with crema on top, and it's the base for lattes, cappuccinos, and Americanos.
Best for: Medium to dark roasts, where sweetness and body hold up to milk. Lighter roasts can make vibrant, fruity shots, but they take more dialing in.
Try it with: Our Espresso Blend, which is built for exactly this, or Colombia in a medium or dark roast. Choose Extra Fine (Espresso). If you have your own grinder, go with Whole Bean so you can fine-tune it.
Starting recipe: Aim for about twice as much liquid out as dry coffee in (for example, 18 g in and 36 g out) in 25 to 30 seconds.
Moka Pot
Why it's great: The stovetop moka pot makes a strong, espresso-style coffee without an espresso machine. It's bold, a little rustic, and perfect for anyone who likes their coffee with some punch.
Best for: Medium to dark roasts.
Try it with: Espresso Blend or Vietnam in a dark roast. Whole Bean ground slightly coarser than espresso is ideal, and our Espresso grind works in a pinch.
Tip: Fill the bottom chamber with hot water to shorten the time on the burner, and take it off the heat as soon as it starts to gurgle.
AeroPress
Why it's great: The AeroPress is compact, travel-friendly, and very versatile. It makes a clean, smooth cup in about two minutes, and you can push it toward a bright pour-over style or a concentrated, espresso-like brew.
Best for: Any roast level. It's a great way to explore light and medium single origins.
Try it with: Ethiopia (Organic) or Costa Rica. Choose Medium Fine (Pour Over).
Starting recipe: Use 15 g of coffee and 220 g of water, steep for 1 to 2 minutes, then press gently.
Cold Brew
Why it's great: Steeping coarse grounds in cold water for 12 to 18 hours makes a smooth, naturally sweet, low-acid concentrate that keeps in the fridge for about a week. It's easy on the stomach and perfect over ice.
Best for: Medium to dark roasts for classic chocolatey cold brew. Fruity naturals and light roasts make a surprisingly fun, berry-forward version too.
Try it with: Colombia or Vietnam in a medium or dark roast for a classic cup, or Ethiopia (Organic) if you want something fruity. Choose Extra Coarse (Cold Brew).
Starting recipe: Use 1 part coffee to 8 parts cold water by weight, steep 12 to 18 hours in the fridge, strain, then dilute to taste.
Vietnamese Phin Filter
Why it's great: The phin is a small metal drip filter that sits right on your mug. It brews slowly, drop by drop, making a strong, rich cup. Traditionally it's poured over sweetened condensed milk, hot or on ice (cà phê sữa đá).
Best for: Medium to dark roasts.
Try it with: Our Vietnam. Vietnamese Arabica is a rare find, and brewing it the traditional way is a treat. Choose Whole Bean and grind medium-fine, or use our Medium Fine (Pour Over) grind.
Starting recipe: Use about 2 tablespoons of coffee. Add a splash of hot water to let it bloom for 30 seconds, then fill the chamber and let it drip for 4 to 5 minutes.
Quick Match Guide
| Brew method | Best roast levels | Our grind option | Try it with |
|---|---|---|---|
| Pour-over | Light to medium | Medium Fine (Pour Over) | Ethiopia, Costa Rica |
| Drip machine | Medium | Medium Grind (Drip) | Colombia, Costa Rica, Flavored |
| French press | Medium to dark | Extra Coarse or Whole Bean | Colombia (dark), Vietnam |
| Espresso | Medium to dark | Extra Fine (Espresso) | Espresso Blend, Colombia |
| Moka pot | Medium to dark | Whole Bean or Extra Fine | Espresso Blend, Vietnam |
| AeroPress | Any | Medium Fine (Pour Over) | Ethiopia, Costa Rica |
| Cold brew | Medium to dark (or fruity light) | Extra Coarse (Cold Brew) | Colombia, Vietnam, Ethiopia |
| Phin filter | Medium to dark | Whole Bean or Medium Fine | Vietnam |
Keep experimenting
These are starting points, not rules. Coffee is personal, and some of the best cups come from breaking the "rules." If you're not sure where to start, grab a 2 oz sample of a few origins and try them side by side in your favorite brewer. You'll be surprised how much each one changes.
Have a question about brewing, or a method we didn't cover? Reach out. We love talking coffee.