Brewing
Guides
Master every method. From a crisp V60 pour-over to a bold espresso pull — our step-by-step guides help you get the most from every bag.
V60 Pour Over
The V60 delivers a clean, bright cup that highlights the nuanced origin characteristics of our single-origin beans. Its spiral ridges and large hole give you full control over flow rate and extraction.
Step-by-Step
- 1 Bring water to 93°C. Grind 15g of beans to a medium-fine consistency (like table salt).
- 2 Place filter in V60, rinse with hot water, discard rinse water.
- 3 Add grounds and create a small well in the center.
- 4 Bloom: pour 30ml of water, wait 30 seconds for CO₂ to release.
- 5 Pour in slow, steady circles from center outward, keeping water level consistent.
- 6 Maintain total brew time of 3–4 minutes. Adjust grind if too fast or slow.
- 7 Enjoy immediately — pour over does not hold well.
Wet the filter thoroughly and preheat your cup. A gooseneck kettle gives you the precision pour you need for V60.
All Brewing Methods
Pick your pace. Each method unlocks a different side of the bean.
French Press
The French Press is forgiving and full-bodied — perfect for mornings when you want a rich, robust cup without fuss. Imme...
Espresso
Espresso is concentrated coffee magic — 9 bars of pressure extracting the heart of the bean into a 30ml shot. Our medium...
Cold Brew
Slow, cold extraction produces a silky, low-acid concentrate that keeps for up to two weeks. Cold brew is endlessly vers...
French Press
The French Press is forgiving and full-bodied — perfect for mornings when you want a rich, robust cup without fuss. Immersion brewing extracts more oils for that thick, velvety mouthfeel.
Dose your beans before grinding. Freshness matters — use within 2 weeks of roast date for best results.
Step-by-Step
- 1 Preheat the French Press with hot water, then empty.
- 2 Use coarse-ground beans (like sea salt texture) — 30g per 500ml.
- 3 Add grounds, then pour hot water just off the boil (96°C).
- 4 Stir gently, place lid on without pressing, and steep 4 minutes.
- 5 Press the plunger slowly and steadily — a rushed press creates bitterness.
- 6 Pour immediately into your cup. Do not leave coffee in the press.
Espresso
Espresso is concentrated coffee magic — 9 bars of pressure extracting the heart of the bean into a 30ml shot. Our medium roasts are optimized for balanced extraction with bright acidity and caramel sweetness.
Always purge the group head before pulling a shot. Taste daily — espresso reveals the true character of a roastery.
Step-by-Step
- 1 Grind 18g of beans very fine (like powdered sugar).
- 2 Distribute grounds evenly in the portafilter, then tamp with 20kg of pressure.
- 3 Lock in, start extraction immediately. Target 36ml yield in 25–30 seconds.
- 4 Look for tiger striping (blonde, brown, blonde) in the stream.
- 5 Adjust: grind finer if too fast, coarser if too slow or bitter.
Cold Brew
Slow, cold extraction produces a silky, low-acid concentrate that keeps for up to two weeks. Cold brew is endlessly versatile — drink it straight, over ice, or stretched with water or milk.
Use a higher coffee-to-water ratio than hot brewing. Ethiopian naturals make exceptional cold brew — expect blueberry and stone fruit notes.
Step-by-Step
- 1 Use coarsely ground beans (coarser than French Press).
- 2 Combine 60g grounds with 500ml cold or room-temperature filtered water.
- 3 Stir to saturate all grounds, cover, and refrigerate 12–18 hours.
- 4 Filter through a paper filter or fine mesh. Expect slow drainage.
- 5 The result is concentrate. Dilute 1:1 with water or milk.
- 6 Store in the fridge up to 14 days.
Ready to Brew?
Every bag from Aroma is roasted to order. Choose your origin, pick your grind, and we'll ship same-day.
Shop Our Beans