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Brew guide
Brew guide
Brew it
like we do.
Four reliable starting recipes, a step-by-step pour-over and fixes for the most common problems. Use a scale, change one thing at a time, and trust your taste.
Recipes
Pour-over steps
Fix a cup
Our everyday ratio
1 : 16
15 g coffee to 250 g water
Recipes
Four methods, four starting points
Start with these numbers, taste, then adjust one thing at a time.
Espresso
1 : 2
ratio
Dose
18 g
Yield
36 g
Grind
Fine
Time
25 to 30 s
Running fast and sour? Grind finer. Slow and bitter? Go coarser.
Pour-over
1 : 16
ratio
Dose
15 g
Water
250 g at 94°C
Grind
Medium-fine
Time
2:30 to 3:00
Rinse the paper filter first so it does not flavour the cup.
Cafetière
1 : 16
ratio
Dose
30 g
Water
500 g, just off the boil
Grind
Coarse
Time
4 minutes
Skim the crust after four minutes, then press gently and pour it all out.
Cold brew
1 : 10
ratio
Dose
100 g
Water
1 litre, cold
Grind
Extra coarse
Time
14 to 18 hours
This makes a concentrate. Dilute one to one with water or milk over ice.
Step by step
A clean, sweet pour-over in five moves
What you need
Dripper and paper filter
Kettle
Kitchen scale
15 g coffee
250 g water at 94°C
01
Before you start
Heat and rinse
Bring water to 94°C. Rinse the filter and warm the server, then pour the rinse water away.
02
Before you start
Weigh and grind
15 g of coffee, ground like coarse sand. Level the bed with a gentle shake.
03
0:00 to 0:40
Bloom
Pour 40 g of water to wet every ground and wait 40 seconds while the gas escapes.
04
0:40 to 1:45
Pour in circles
Add the rest slowly in small spirals, reaching 250 g by about 1:45.
05
1:45 to 3:00
Drain and swirl
Let it finish draining by around three minutes, swirl the server and pour.
Troubleshooting
Cup tastes off? Start here.
Taste first, then change one thing. Most problems come down to grind size, dose or freshness.
Sour
Grind finer
Bitter
Grind coarser
Weak
Use more coffee
Flat
Use fresher beans
My coffee tastes sour or thin
It is under-extracted. Grind a little finer, use slightly hotter water or brew for longer. Change one of these at a time.
My coffee tastes bitter or dry
It is over-extracted. Grind coarser or shorten the brew. With dark roasts, water a few degrees cooler also helps.
It tastes fine but weak
Use more coffee rather than a finer grind. Try one extra gram per 100 g of water until it tastes right to you.
How long do the beans stay fresh?
Whole beans are at their best from about five days to five weeks after roasting. Keep the bag sealed, away from light and out of the fridge.
Got the method?
Get the beans.
Every coffee in the shop lists the brew methods it shines in. We grind to order if you need it.
Roast notes, once a month
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ASHGROVE
A small roastery making bold, honest coffee. Roasted every week, shipped while it is fresh.
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