Eco DelightCoffee Roasters
Brew Guides

Ways to Prepare Your Coffee

Four ways our customers actually drink it — cold brew, pour over, K-Cup, and the art of managing an espresso shot.

Cold Brew

Slow, cold, and impossibly smooth — time does the work.

Grind

Extra coarse

Ratio

1:8 coffee to water (concentrate)

Time

12–18 hours, refrigerated

  1. 1Combine coarse grounds and cold, filtered water in a jar or brewer; stir so every ground is wet.
  2. 2Cover and rest in the fridge 12–18 hours — longer means bolder, not bitter.
  3. 3Strain through a fine mesh or filter. You now have concentrate.
  4. 4Serve over ice, cut roughly 1:1 with water or milk to taste.

Roaster’s tip: Our dark roasts shine here — cold extraction tames acidity and pulls out chocolate and caramel. Both Hardflip blends were tuned for exactly this.

Pour Over

The clearest window into a single origin — you control everything.

Grind

Medium — like sea salt

Ratio

1:16 (25 g coffee to 400 g water)

Water

195–205 °F / 90–96 °C

  1. 1Rinse the paper filter with hot water and discard the rinse water — it preheats the brewer too.
  2. 2Add grounds, then pour just enough water to wet them (about twice the coffee’s weight). Wait 30–45 seconds while it blooms.
  3. 3Pour the rest in slow circles, keeping the water level steady. Total brew time: 3–4 minutes.
  4. 4If it finished too fast, grind finer next time; too slow, grind coarser.

Roaster’s tip: Try our El Salvador and Guatemala Huehuetenango lots here — the highland fruit and honey notes get lost in milk but sing in a pour over.

K-Cup

Real Eco Delight coffee, thirty seconds from the button.

Cup size

6–8 oz for full flavor

Water

Fresh, filtered — the machine does the rest

Freshness

Store pods cool and dry

  1. 1Run a hot-water cycle with no pod first if the machine has been idle — stale water is the enemy of good coffee.
  2. 2Choose the smaller cup setting; K-Cups hold a fixed dose, so less water means more flavor.
  3. 3Drink it fresh — pod coffee fades faster in the cup than filter coffee.

Roaster’s tip: We fill our K-Cups with the same roasts as our bags — if your machine has a strong setting, that is the one our coffee was made for.

Espresso — managing the shot

Nine bars of pressure, thirty seconds, no place for the coffee to hide.

Grind

Fine — powdery, holds together when pinched

Dose

18–20 g in a double basket

Yield & time

1:2 in 25–30 seconds (18 g in → 36 g out)

  1. 1Dose, distribute the grounds evenly, and tamp level with firm, consistent pressure — channeling from a tilted tamp ruins more shots than any grinder.
  2. 2Lock in and start the shot immediately. Watch for a slow, honey-like stream that starts dark and lightens.
  3. 3Taste and adjust ONE variable at a time: sour and fast → grind finer; bitter and slow → grind coarser. The grinder is the steering wheel.
  4. 4Purge the steam wand, stretch the milk to silk for a flat white or cortado, and clean the basket between shots — yesterday’s coffee oils are today’s bitterness.

Roaster’s tip: Our Espresso Forte was built for this: dosed at 18 g and pulled 1:2, it lands chocolate-first with enough body to carry milk. Give a new bag a day or two to de-gas before dialing in.