KONTCH's E&E | Brewing guide
KONTCH's E&E How to brew specialty coffee at home.
Good beans, the right grind, clean water and a little patience. Here is how we brew our own coffee, from espresso to pour-over.
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01
Start with fresh beans and grind just before
Use coffee roasted within the last few weeks and grind only what you need. Ground coffee loses aroma within days, whole beans keep it for weeks.
02
Match the grind to your brewer
Fine for espresso, medium for filter and pour-over, coarse for French press. Too fine tastes bitter, too coarse tastes thin and sour. Adjust one step at a time.
03
Use the right ratio and water
A good starting point is 60 g of coffee per litre of water, about 15 g for a large cup. Use fresh, filtered water just off the boil, around 92 to 96 °C.
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Questions
- Which of your coffees is best for pour-over?
- The Maya, our Arabica, shows its natural sweetness best in filter and pour-over. Choose the Filter grind in the shop, or whole beans if you grind at home.
- Which coffee is best for espresso?
- Feroce brings Robusta body and a thick crema, made for espresso and bean-to-cup machines.
- How long should coffee brew?
- Espresso about 25 to 30 seconds, pour-over about 3 to 4 minutes, French press about 4 minutes.
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