Brewing Guide

Every hand that touches your coffee from origin to roast shapes its ultimate flavor profile. Now, the final stage of the journey belongs to you. With a quality grinder and a precise scale, you can easily unlock the full potential of your beans.

Welcome to the Breveuno brewing collective. Here is your essential guide to crafting the perfect cup.

Prioritise Freshness

  • For the most vibrant aroma, always grind your coffee within 15 minutes of brewing.

Match Your Grind

  • Align your grind size with your extraction time. Longer brewing methods (like a French Press) require a coarser grind, while rapid methods (like Espresso) need a fine grind.

The Baseline Ratio

  • Start with a 1:16 ratio (1 oz of coffee for every 16 oz of water) and adjust to your preference.

Water Quality matters

  • Use clean, purified, odor-free water. Target a temperature between 195°F and 205°F.

Keep Gear Pristine

  • Always clean and thoroughly dry your equipment after use to prevent old residue from ruining your next cup.

Dialing In Your Taste

When tweaking your brew, change only one variable at a time so you can isolate what worked. Use grind size as your primary tool for flavor correction:

  1. If your coffee tastes bitter or harsh, your
    grind is too fine. Move to a coarser setting.
  2. If your coffee tastes sour or weak, your grind is too coarse. Move to a finer setting.

Brewing Method

  • Home Drip Brewer

    1. Start with a thoroughly clean machine. Use a medium "drip" grind.
    2. Insert a clean, dry paper filter into the basket and
      add your grounds evenly.
    3. Start the brew cycle. Once finished, give the carafe a
      gentle swirl before serving.
    4. Pro Tip: Never leave your carafe sitting on a hot plate, as it will scorch the
      coffee and ruin the delicate flavors.

  • Commercial Batch Brewer

    1. Ensure the brewing system is pristine and use a medium-coarse grind.
    2. Place a fresh filter in the basket, add your grounds, and shake gently to create a perfectly level bed before starting.
    3. As soon as the cycle ends, compost the grounds and rinse the basket immediately to avoid oil buildup.
    4. Use the thermal flask’s centre insert to stir the batch uniformly before serving.

  • French Press

    1. Pre-warm your press with hot water, then discard the water.
    2. Add 60g of coarse grounds. Start your timer and pour in your hot water, ensuring all grounds are wet by the 30-second mark.
    3. Stir gently to fully saturate the bed, place the plunger lid on top (do not plunge yet), and let it steep.
    4. At 3:30, slowly and evenly depress the plunger.
    5. At 4:00, immediately pour the entire brew into a separate serving carafe or mug to stop the extraction process.

  • Aeropress

    1. Fit a paper filter into the cap and rinse with hot water. Assemble and place the Aeropress over a sturdy mug on your scale, then tare to zero.
    2. Add 15g of fine grounds. Pour in 60g of water, stir quickly, and let the coffee bloom for 30 seconds.
    3. Pour the remaining water until you hit 250g. Remove the mug and press from the scale.
    4. At 1:45, apply steady, gentle downward pressure for 30 seconds until you hear a soft hiss. Swirl and serve.

  • Kalita 185

    1. Place the dripper on your scale, rinse the wave filter with hot water, and tare to zero. Add 27g of medium-coarse coffee and tare again.
    2. Start your timer. Pour 50g of water over 30 seconds to saturate the grounds. Let it bloom until the bubbling stops (around 0:45 to 1:00).
    3. First Pour: Spiral outward clockwise from the center until the water hits 3/4 of the filter height (about 220g by 1:15). Let it drain down to 1/4 full.
    4. Second Pour: Spiral inward from the edge to the center, bringing the weight to 340g by 1:50. Let it drain to 1/4 full.
    5. Final Pour: Spiral outward from the center to 400g by 2:10. The brew should fully finish draining by 3:00.

  • Moka Pot

    1. Fill the bottom chamber with 320g of pre-boiled water (this prevents cooking the grounds prematurely).
    2. Add 20g of fine grounds to the filter basket, settle it with a gentle shake, and drop it into the base.
    3. Securely screw the top chamber on using a towel to protect your hands from the hot base.
    4. Leave the lid open and place over medium heat. Watch for a smooth, slow stream of coffee. (If it sputters violently, lower your heat; if it crawls sluggishly, turn it up).
    5. Remove from heat the moment you hear a bubbling hiss. Serve within the hour.

  • Siphon

    1. Pour pre-heated water into the lower globe and place over your heat source. Set the hopper and filter assembly loosely on top.
    2. Once the water begins boiling, secure the upper chamber tightly.
    3. As the water moves upward, turn down the burner and stir the water slightly to stabilize the temperature around 195°F–200°F (a small amount of water remaining in the bottom globe is normal).
    4. Add 35g of medium-fine grounds, stirring
      gently with a plastic or wooden paddle to saturate. Let steep for 1 to 2 minutes.
    5. Stir one final time, then remove the heat source to trigger the vacuum filtration. Once the lower globe bubbles (around 1 minute), remove the top and pour into a warmed ceramic cup.

Preserving Freshness

Roasted coffee beans act like delicate sponges; they easily absorb moisture and ambient odors while losing their precious aromatic oils. To keep your beans pristine, shield them from their five greatest enemies:

  1. The Best Approach: Store your opened coffee in an airtight, completely opaque
    container kept in a cool, dark pantry.
  2. Skip the Fridge: Refrigeration introduces condensation every time you open the
    bag, which degrades the beans and imparts a stale, paper-like flavor. Fridges
    are also full of competing food odors.
  3. Freezer Guidelines: It is perfectly safe to freeze unopened, well-sealed bags of whole beans for up to a month. When you're ready to use them, let the bag thaw completely to room temperature on your pantry shelf before opening. Once open, grind and enjoy within two weeks