Rookie at Coffee (But You Love It!)

1. Add 1 cup of coarse grounds to a large jar
2. Pour in 4 cups of cold water; stir gently
3. Seal the lid tight and rest in the fridge 12–18 hours
4. Strain through a fine sieve or cheesecloth — that coarse grind is the key to easy straining
5. Serve over ice, cut 1:1 with water or milk

💡 Seal it — coffee absorbs fridge smells. Ground too fine? Steep 8–12 h instead. And it's a concentrate — don't drink it straight unless you mean it.

1. Brew any hot method at DOUBLE strength (half the water)
2. Fill a glass to the top with ice
3. Pour the hot coffee directly over the ice
4. The melt brings it to perfect strength
5. Sweeten while still warm if you like it sweet

💡 Flash-chilling keeps the aroma cold brew leaves behind.

1. Rinse the paper filter; add 17 g (2½ scoops) of coffee
2. Pour water to the top number; stir 3 times
3. Steep 60–90 seconds
4. Press slowly for ~30 seconds until it hisses
5. Top up with hot water to taste (or don’t)

💡 Cooler water (185°F) = sweeter cup. Great for travel.

1. Rinse the filter with hot water; discard the rinse
2. Add 25 g coffee for a 400 g (12 oz) cup
3. Pour 50 g water; wait 30 seconds (the bloom)
4. Pour the rest in slow circles over 2–3 minutes
5. Done when the bed looks flat — enjoy black first

💡 The 30-second bloom releases CO₂ so water can actually extract.

1. Boil your water, then let it rest about 30 seconds — you want it ~10 degrees down from boiling (~202°F)
2. Brew on an AeroPress or drip cone exactly as you normally would
3. Use the lighter 1:17 ratio — about 24 g of coffee for a 400 g cup
4. The cooler water pulls less bitterness and less body — closer to the density of a fine tea
5. Sip it like tea: no milk needed, the florals and sweetness carry the cup

💡 Ten degrees is the whole trick — the punch of hot coffee relaxes into tea-like clarity, and flavors that hide under heat come forward.

1. Use 1 level tablespoon (~5–6 g) per "cup" mark for regular strength
2. For a full 12-cup pot: about 12–14 tablespoons (3.5–4 oz)
3. Fresh cold water in the tank; flat bed of grounds in the basket
4. Brew; drink within 30 minutes or thermos it
5. Wash the basket and pot daily — old oils turn bitter

💡 The hot plate cooks your coffee. A thermos is a $15 upgrade to every pot.

1. Add 30 g (4 tbsp) coarse coffee for a 450 g press
2. Pour all the water; start a 4-minute timer
3. At 4:00, stir the crust and skim the foam
4. Press slowly — stop just above the grounds
5. Pour it ALL out immediately (it keeps brewing in the pot)

💡 Grit in the cup means the grind is too fine, not that the press is bad.

1. Dose 18 g into the basket; level and tamp firm
2. Aim for 36 g of espresso out in 25–30 seconds
3. Pouring too fast? Grind finer. Choking? Grind coarser
4. Drink within a minute, or build a latte on it
5. Our Espresso Forte was roasted for exactly this

💡 Change ONE thing at a time when dialing in — grind first, always.

1. Fill the bottom with hot water to the valve
2. Fill the basket with coffee — level, never tamped
3. Assemble (use a towel — it’s hot) and set on low-medium heat
4. When it gurgles and the stream turns pale, pull it off
5. Run the base under cold water to stop the brew

💡 Starting with hot water keeps the grounds from cooking on the way up.

1. Our Café de Olla carries the piloncillo and cinnamon INSIDE the grounds — no pot, no recipe needed
2. Brew it like your everyday coffee: drip, pour-over, or French press
3. Use 2 tablespoons per cup, water just off the boil
4. From the bag or as a K-Cup — same flavor, zero extra steps
5. For the traditional touch, serve in a clay jarrito with pan dulce

💡 Grandma's recipe lives inside the bag: real piloncillo and stick cinnamon, already in the grind. (And if you ever want the full ceremony, the clay pot is always welcome.)

1. Choose the SMALLEST cup size your machine offers
2. A K-Cup holds a fixed dose — less water, more flavor
3. Descale the machine monthly (white vinegar works)
4. Our K-Cups carry the same roasts as our bags
5. Strong setting? That’s the one ours was made for

💡 Small-cup setting is the single biggest K-Cup upgrade there is.