Freshness is flavor. Treat it well and it’ll treat you well.

• Keep beans in an airtight container at room temperature
• Avoid sunlight, moisture, and the fridge
• For peak flavor, enjoy within 2–4 weeks of roasting
• Grind only what you need each time

Your grind controls how your coffee extracts. The wrong grind = bitter, weak, or sour.

• Coarse (like sea salt): French Press, Cold Brew
• Medium-Coarse: Pour Over (Chemex), Drip with flat-bottom filter
• Medium (like sand): Standard Drip Machines
• Medium-Fine: Pour Over (V60), AeroPress
• Fine (like table salt): Espresso
• Extra Fine: Turkish

Tip: If it tastes bitter, grind coarser. If it tastes weak or sour, grind finer.

Water makes up 98% of your coffee—so it matters.

• Use filtered water if possible
• Ideal brewing temp: 195º–205ºF
• If you don’t have a thermometer: bring water to a boil, wait 30 seconds, then brew

Start here, then adjust to your taste:

1 gram of coffee for every 15-17 grams of water

Examples:

• Pour Over / Drip: 25g coffee → ~400g (14 oz) water
• French Press: 40g coffee → ~600g (20 oz) water
• Cold Brew: 1 cup coffee → 4 cups water (steep 12–18 hours)

Your palate is the best brewing tool you have.

• Too bitter or harsh: Coarser grind, cooler water, shorter brew time
• Too sour or thin: Finer grind, hotter water, longer brew time
• Flat or dull: Increase dose slightly (more coffee)

Coffee is at its best 2–10 days after roasting and stays great for a few weeks.

If your bag has a roast date, start drinking it once it’s had a few days to “de-gas.”

Great coffee isn’t just about flavor—it’s about the moment you create with it.

• Try different brew methods
• Explore new roasts
• Share with a friend
• Slow down and enjoy the process