Brew Guides

Recipes tested on our bar and calibrated for Carmel Roast single origins. Start with these ratios, then adjust to taste.

Pour-over coffee brewing setup

Before You Start

Dial It In

Use filtered water at 93–96 °C. Grind fresh — we recommend a burr grinder set to medium-fine for pour-over, medium for French press.

Rest your beans 5–14 days after roast date printed on the bag. Too fresh and the cup will taste gassy; too old and the aromatics fade.

Weigh everything. A simple kitchen scale transforms consistency.

V60 Pour-Over

15 g
Coffee
250 ml
Water
3:00
Total Time
  1. Rinse filter with hot water. Add grounds, create a small well in the center.
  2. Pour 40 ml for bloom. Wait 30 seconds without stirring.
  3. Pour to 150 ml in slow circles over 60 seconds.
  4. Final pour to 250 ml. Let drain completely — target 2:30–3:00 total.

AeroPress

17 g
Coffee
220 ml
Water
1:45
Total Time
  1. Invert method: place plunger at top, add grounds and 40 ml for bloom.
  2. After 30 seconds, fill to 220 ml and stir gently 3 times.
  3. Screw on cap with rinsed filter. Flip at 1:15 onto your cup.
  4. Press steadily for 30 seconds. Dilute if needed — this recipe is concentrated.

French Press

30 g
Coffee
500 ml
Water
4:00
Steep Time
  1. Preheat the press. Add coarse grounds and pour all water at once.
  2. Stir once to saturate. Place lid, do not plunge yet.
  3. Steep for 4 minutes. Skim foam from the surface if desired.
  4. Press slowly and serve immediately — do not leave sitting in the press.

Espresso

18 g
In
36 g
Out
28 s
Shot Time
  1. Use Carmel House blend or Antigua Estate for best results on home machines.
  2. Dose 18 g, distribute and tamp with consistent 15 kg pressure.
  3. Pull to 36 g output in 25–30 seconds. Adjust grind if too fast or slow.
  4. Taste immediately. Sour = finer grind. Bitter = coarser grind.

Need Help Dialing In?

Bring your grinder settings to the cafe window — we'll cup it together and find your sweet spot.

Ask a Barista