Brewing Guide
To begin, it is crucial to select the right brewing method. Common methods include drip brewing, French press, pour-over, aeropress and espresso. Each method extracts flavors differently, impacting the final taste. For instance, a French press allows for full immersion of coffee grounds, which can enhance the body and richness of the brew. In contrast, pour-over methods often yield a much cleaner cup with pronounced acidity and wonderful clarity.
Water Quality
Water quality is an often overlooked critical factor in brewing. Use purified or spring water if possible. We love the products from Third Wave Water to bring out the best from our coffees. The ideal water temperature for brewing coffee ranges from 195°F to 205°F (90°C to 96°C). Water that is too hot can lead to over-extraction, resulting in bitterness, while water that is too cool may under-extract, leading to a sour taste. Also, the mineral content of the water can affect flavor extraction. Water with a balanced mineral profile is generally preferred for brewing coffee. The coffee-to-water ratio is also essential for achieving the desired strength and flavor. A common guideline is to use one to two tablespoons of coffee per six ounces of water, but this can be adjusted based on personal preference and the specific blend being used.
The Beans | The Grind
We find it advisable to grind your coffee beans just before making your coffee using a burr grinder. Grinding coffee just before brewing ensures maximum freshness and flavor. The grind size should correspond to the brewing method; for instance, a coarse grind is suitable for a French press, while a fine grind is necessary for espresso.
In Conclusion
Brewing Surfrider Coffee involves a careful consideration of various factors, including brewing method, water quality, coffee-to-water ratio, grind size, and brewing time. By paying attention to these elements, you can enhance your brewing experience and fully appreciate the unique flavor profiles of each blend. We keep in mind the 15/15/15 rule. Green coffee must be roasted within 15 months, roasted coffee should be at its peak for 15 days and ground coffee should be brewed within 15 minutes. See our detailed instructions below. Enjoy your coffee!
Frequently asked questions
Equipment you'll need:
- Pour-over dripper (V60, Chemex, or Kalita Wave)
- Paper filter
- Gooseneck kettle for precise pouring
- Coffee grinder (burr grinder preferred)
- Scale
- Timer
The process:
Start with a 1:15 to 1:17 coffee-to-water ratio (about 25g coffee to 375g water). Use water heated to 195-205°F, or let boiling water sit for 30 seconds.
Grind your coffee to a medium-fine consistency, similar to kosher salt. Fresh beans ground just before brewing make a huge difference.
Place the filter in your dripper and rinse it with hot water to remove papery taste and preheat the vessel. Don't forget to empty the rinse water.
Add your ground coffee and create a small well in the center. Start your timer and begin with the "bloom" - pour twice the weight of water as coffee (so 50g water for 25g coffee) in a slow spiral, ensuring all grounds are saturated. Wait 30-45 seconds as the coffee releases CO2.
Continue pouring in slow, steady circles from the center outward, keeping the water level consistent. Pour in stages, allowing the bed to drain slightly between pours. Aim to finish pouring by 2:30 and have all water drained by 3:30-4:00 minutes total.
Key tips:
- Consistency in grind size, water temperature, and pouring technique matters most
- Fresh, quality beans (roasted within 2-4 weeks) make the biggest impact
- Practice your pouring technique - steady, controlled pours work better than aggressive ones
- Adjust grind size if extraction time is off (finer for faster draining, coarser for slower)
The ritual becomes quite meditative once you get the hang of it, and you'll taste the difference immediately.
Here's how to make French press coffee:
What you'll need:
- French press
- Coarsely ground coffee (about 1:15 ratio - roughly 30g coffee to 450ml water)
- Hot water (195-205°F, just off boiling)
- Timer
Steps:
- Warm the press - Pour hot water into the empty French press to warm it, then empty it out.
- Add coffee - Add your coarse coffee grounds to the bottom of the press.
- Pour water - Pour hot water over the grounds, starting with just enough to wet them (about 30 seconds for "blooming"), then add the rest of the water.
- Stir gently - Give it a gentle stir to ensure all grounds are saturated.
- Place the lid - Put the lid on with the plunger pulled all the way up, but don't press down yet.
- Wait 4 minutes - Let it steep for about 4 minutes.
- Press slowly - Slowly and steadily press the plunger down. Don't force it - if there's a lot of resistance, your grind might be too fine.
- Serve immediately - Pour and enjoy right away to prevent over-extraction.
The key is using a coarse grind (like breadcrumbs, not powder) and not letting it sit too long after pressing, as it will continue to extract and become bitter.
Making great espresso requires attention to several key factors:
Coffee and Grind Use freshly roasted beans (ideally 7-21 days post-roast) and grind them just before brewing. You'll need a fine, consistent grind - think table salt texture. A good burr grinder is essential for consistency.
Dosing and Distribution Use about 18-20 grams of coffee for a double shot. Distribute the grounds evenly in the portafilter basket, then level and tamp with about 30 pounds of pressure. The surface should be flat and even.
Extraction Your espresso machine should brew at around 200°F (93°C) with 9 bars of pressure. A proper double shot should extract in 25-30 seconds and yield about 2 ounces (60ml) of espresso. The flow should start as a slow drip, then develop into a steady, honey-like stream.
What to Look For Good espresso has a rich, golden crema on top and balanced flavors - not too sour (under-extracted) or bitter (over-extracted). If it's pulling too fast, try a finer grind or more coffee. If too slow, go coarser or use less coffee.
Machine Maintenance Keep your equipment clean and properly heated. Run a blank shot to warm up the portafilter and cup before brewing.
The key is consistency and making small adjustments. Start with a baseline recipe and tweak one variable at a time until you find what tastes best to you. Fresh, quality beans make the biggest difference, so invest in those first.
What You’ll Need:
- 17g of coffee (medium-fine grind) (~⅛ Cup or a hefty tablespoon)
- 220g (about 7.5 oz or 1 cup) of hot water (No thermometer? Wait one minute after your kettle boils!)
- AeroPress with a paper filter
- Stirrer or spoon
- Timer (Your phone works for this)
- Scale (optional but recommended)
- A mug
Brewing Process:
Place the filter in the AeroPress cap and rinse it with hot water to remove any paper taste.
Assemble the AeroPress and place it over your mug.
Add ground coffee into the chamber.
Pour in hot water up to the “4” mark and stir for 10 seconds. Then add the plunger but do not press yet, this will create a vacuum and prevent further drips while the coffee steeps.
Press the plunger down slowly (20-30 seconds, do this off of the scale).
Enjoy!
