How to Brew the Perfect Cup

Introduction

The best cup starts here. Five brewing methods to get the most out of every bag of Grindstone Coffee


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BREWING GUIDE

POUR OVER

POUR OVER

Best For: Clean, bright, full-flavored cups that let the coffee speak for itself

Recommended Grind: Medium-fine (like table salt)

What You'll Need

  • Pour over dripper (Hario V60, Chemex, Kalita Wave, or similar)
  • Paper filter
  • Gooseneck kettle
  • Scale (optional but recommended)
  • Your favorite Grindstone Coffee — ground or whole bean

Instructions

  1. Heat your water to 200–205°F (just off the boil — let it sit 30 seconds after boiling).
  2. Place the filter in your dripper and rinse with hot water to remove paper taste. Discard the rinse water.
  3. Add coffee — Use 2 tablespoons (about 15g) per 8oz cup.
  4. Bloom — Pour just enough water to saturate the grounds (about twice the weight of the coffee). Wait 30–45 seconds. You'll see the coffee "bloom" and release gas — that's freshness.
  5. Pour slowly in a steady, circular motion from the center outward. Keep the water level consistent. Total brew time: 3–4 minutes.
  6. Enjoy. No rush.
Pro tip

PRO TIP: A gooseneck kettle gives you control over the pour. It's worth the investment if pour over is your goto method.

French Press

French Press

Best For: Rich, full-bodied coffee with bold flavor. The classic no-fuss method.

Recommended Grind: Coarse (like sea salt)

What You'll Need

  • French press
  • Kettle
  • Timer
  • Grindstone Coffee — coarse ground or whole bean

Instructions:

  1. Heat your water to 200°F (just below boiling).
  2. Add coffee — Use 2 tablespoons (about 15g) per 8oz cup. For a standard 32oz French press, use 8 tablespoons (about 56g).
  3. Pour water over the grounds, making sure all the coffee is saturated.
  4. Stir gently once with a wooden spoon or chopstick.
  5. Place the lid on with the plunger pulled up. Steep for 4 minutes. Don't rush this.
  6. Press the plunger down slowly and steadily. If it's hard to press, your grind is too fine. If it drops like a rock, too coarse.
  7. Pour immediately into your mug. Don't let it sit in the press — it'll keep extracting and turn bitter.
Pro tip

PRO TIP: French press coffee has more oils and body than filtered methods. That's the good stuff. If you want it even stronger, try a 5-minute steep.

Espresso

Espresso

Best For: Concentrated, intense shots — the foundation for lattes, americanos, and cappuccinos.

Recommended Grind: Fine (like powdered sugar)

What You'll Need

  • Espresso machine (or Moka pot for stovetop espresso)
  • Tamper
  • Scale (recommended)
  • Grindstone Coffee — fine ground or whole bean

Instructions:

  1. Dose — Use 18–20g of finely ground coffee for a double shot.
  2. Distribute the grounds evenly in the portafilter.
  3. Tamp firmly and level — apply about 30 lbs of pressure straight down.
  4. Lock the portafilter into the group head.
  5. Pull the shot — A good double shot should take 25–30 seconds and yield about 2oz of espresso.
  6. Watch for the color — It should start dark, turn to a golden "tiger stripe" pattern, then blonde. Stop when it starts running pale.

What to look for: Too fast (under 20 sec) = grind finer or tamp harder. Too slow (over 35 sec) = grind coarser or tamp lighter. Good espresso has a thick, golden crema on top.

Pro tip

PRO TIP: If you don't have an espresso machine, a Moka pot on the stovetop makes a strong, espresso-style coffee that's perfect for homemade lattes.

Drip Coffee

Drip Coffee

Best For: Everyday convenience. Set it and forget it.

Recommended Grind: Medium (like beach sand)

What You'll Need

  • Drip coffee maker
  • Paper or reusable filter
  • Grindstone Coffee — medium ground or whole bean

Instructions:

  1. Fill the reservoir with cold, filtered water.
  2. Add a filter to the brew basket.
  3. Add coffee — Use 2 tablespoons (about 15g) per 8oz cup. For a full 12-cup pot, use about 3/4 cup (about 90g).
  4. Start the brew cycle and let the machine do its thing.
  5. Serve immediately or transfer to a thermal carafe. Coffee sitting on a hot plate degrades quickly.
Pro tip

PRO TIP: Clean your coffee maker monthly with a vinegar-water cycle (1:1 ratio). Mineral buildup changes the taste more than you'd think.

Cold Brew

Cold Brew

Best For: Smooth, low-acid, naturally sweet coffee — perfect for hot days or anyone with a sensitive stomach.

Recommended Grind: Extra coarse (like raw sugar or peppercorns)

What You'll Need

  • Large jar or cold brew pitcher
  • Filter (cheesecloth, fine mesh strainer, or paper filter)
  • Grindstone Coffee — extra coarse ground or whole bean
  • Patience (12–24 hours)

Instructions:

  1. Add coffee — Use a 1:5 ratio for concentrate, or 1:8 for ready-to-drink. For a quart of concentrate: about 1 cup (85g) of coarse ground coffee to 4 cups of cold water.
  2. Stir to make sure all grounds are wet.
  3. Cover and refrigerate for 12–24 hours. 16 hours is the sweet spot for most people.
  4. Strain through a fine mesh strainer or cheesecloth into a clean jar. For extra-smooth cold brew, strain twice or use a paper filter.
  5. Serve over ice. If you made concentrate, dilute 1:1 with water or milk.
  6. Store in the fridge for up to 2 weeks (concentrate) or 1 week (ready-to-drink).
Pro tip

PRO TIP: Cold brew concentrate makes incredible iced lattes. Mix 1 part concentrate with 1 part milk overice. Add a splash of vanilla or caramel if you're feeling fancy.

General Tips for the Best Cup

Buy Fresh

Buy Fresh

Coffee is best within 2–4 weeks of the roast date. Every bag of Grindstone Coffee is roasted in small batches for maximum freshness.

Use Good Water

Use Good Water

Coffee is 98% water. If your tap water doesn't taste great on its own, use filtered water.

Grind Before Brewing

Grind Before Brewing

Pre-ground is convenient, but whole bean gives you the freshest flavor. Grind right before you brew.

Store It Right

Store It Right

Keep coffee in an airtight container at room temperature. Not the freezer, not the fridge. Cool, dark, and dry.

The standard ratio is 1:16 (coffee to water) By weight, or roughly 2 tablespoons per 8oz cup. Adjust to your taste.

Have questions about brewing? Reach out at info@grindstone-coffee.com

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