Brewing Guide
Our recommended pour-over.
Light roasts reward patience and precision. Here’s the recipe we use at the farm.
What you need: Pour-over dripper (Hario V60 or similar), filters, gooseneck kettle, scale, timer
Coffee: 20g Water: 300ml at 200°F (93°C) Grind: Medium-fine Brew time: 3:30–4:00 min
- Bloom: Pour 40ml over grounds. Wait 45 seconds. This releases CO₂ and unlocks the flavor.
- First pour: Slowly pour to 150ml total. 1:00–1:30.
- Final pour: Pour to 300ml. Let drain completely.
- Enjoy.
Light roasts can handle hotter water and a longer bloom than most. Don’t rush step 1 — that’s where the complexity unlocks.