The Academy
Learn to brew like you mean it.
Free, step-by-step brew-along guides for every method: exact grams, temperatures and timings, from the people who roast the beans.
5
Lessons
5
Brew methods
~28m
Of content
100%
Free
Brew-alongs
Pick a method. Press start.
V60 pour-overBeginner · 4 minPour-over coffee with a V60
Brew a clean, bright V60 pour-over in about three minutes: 15g coffee to 250g water, a 45-second bloom, then slow concentric pours. Aim to finish your draw-down by 2:45.
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French pressBeginner · 6 minFull-bodied coffee with a French press
A French press makes rich, full-bodied coffee with almost no skill: 30g coarse coffee to 500g water, steep four minutes, break the crust, then plunge slowly. Decant fully so it never turns bitter.
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AeroPressBeginner · 3 minSmooth, sweet coffee with an AeroPress
The AeroPress makes a smooth, low-acidity cup in under two minutes: 15g coffee to 230g water at a gentle 85°C, a short bloom, a steep, then a slow press. Forgiving, travel-friendly, and hard to get wrong.
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Cold BrewBeginner · 10 minSmooth cold brew concentrate
Cold brew is the laziest great coffee there is: 100g coarse coffee steeped in 1000g cold water for 16 hours, then strained. Low acidity, naturally sweet, and it keeps for a week. Dilute the concentrate to taste over ice.
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EspressoAdvanced · 5 minDialing in espresso at home
Espresso is all about control: 18g in, 36g out in 25–30 seconds at 93°C and 9 bars. This guide walks the dial-in loop: distribute, tamp level, pull, then read the time and yield to adjust your grind.
Start lessonLearning paths
Follow a path, not a pile of cards.
Latest
Freshly brewed lessons.
Golden rules
Get four things right and the rest is detail.
Every method on this page comes back to the same fundamentals. Learn these once and any brewer (V60, press, AeroPress, espresso) gets easier.
Ratio
Start at 1:16, one gram of coffee to sixteen of water, then nudge to taste. Weak and thin? Use more coffee. Heavy and muddy? Use less.
Grind
Grind for the method: fine for espresso, medium-fine for pour-over, coarse for French press and cold brew. Runs too fast and tastes weak → finer; stalls and tastes harsh → coarser.
Water temp
Brew between 90 and 96 °C, just off the boil. Hotter pulls more out (good for light roasts), cooler tames bitterness (good for dark).
Freshness
Use beans within a month of roast and grind them right before brewing. Filtered water and a clean kit do more for the cup than any gadget.
Grind-size note: a burr grinder is the single biggest upgrade you can make. Dial it like a dial, not a switch, one notch at a time, tasting as you go: finer to slow a fast, weak brew; coarser to open up one that stalls and turns harsh.